Black Bean Burgers with Chipotle Ketchup

Black Bean Burgers with Chipotle Ketchup
JWU College of Culinary Arts

6 large Burgers

Chipotle Ketchup:
Tomatoes, plum, concassé 4 each
Yellow onion, diced small ½ medium
Garlic, minced 2 cloves
Tomato paste 2 tablespoons
Red wine vinegar 2 tablespoons
Chipotle chilies in adobo sauce, minced 2 each
Ground cumin 1½ teaspoons
Salt ½ teaspoon

Black Bean Burger:
Vegetable or olive oil ½ tablespoon
Yellow onion, diced small ½ medium
Red bell pepper, seeded, diced small 1 each
Garlic, minced 2 cloves
Salt ¾ teaspoon
Black beans (canned), rinsed 2½ cups
Brown rice, cooked ½ cup
Pecans, chopped fine ¼ cup
Green onion, thinly sliced 1 each
Ground cumin 1 teaspoon
Egg, large, lightly beaten 1 each
Whole-grain bread crumbs, or Panko crumbs ¾ cup
Vegetable or olive oil for frying burgers 2 tablespoons
Whole-grain burger buns 6 buns
Tomato, lettuce and onion For garnish

Preparation
Gather all the ingredients and equipment.

To make the ketchup:Combine all the ketchup ingredients. Cook over medium heat.
Bring the mixture to a boil and reduce heat to low. Simmer uncovered, stirring occasionally (be sure to scrape the bottom of the pan to ensure that it’s not burning).
Cook until the liquid is reduced and the sauce is thick. Allow to cool before serving on burger.

To make the burgers: In a sauté pan, heat the oil. Add the onions and sauté until translucent. Add peppers and garlic and sauté until soft, about 3 minutes.
Stir in salt. Remove from heat and transfer mixture to a bowl. Set aside to cool.

In a food processor, combine beans, onion mixture, rice, pecans, green onion and cumin. Pulse until mixture is coarse.

Fold in egg and bread crumbs. Form into 6 even patties, ¾-inch thick.
Refrigerate until ready to sauté.
Heat oil and sauté patties, turning only once, until nicely browned on each side, 7–9 minutes total. Serve hot on buns with ketchup, tomato, lettuce and onion, if desired.
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