Recipe - Black Bean Burgers

I created this recipe several years ago, and it has become one of my most comforting dishes. It's hearty, savory, sweet...it has it all! It's a slightly sloppy burger, but I think that makes it more fun. My mom tells me that it is her favorite of my recipes, and she's not usually a black bean lover. And about the frozen plantains: these things are wonderful! So easy to use, and so sweet and delicious. HEB often carries them.

Makes 5-6 burgers

For burger:

2 cans black beans, drained and rinsed

1/2 package frozen GOYA Baked Ripe Plantains (or 1.5 plantains), sliced

3/4 tsp. chili powder

1/2 cup breadcrumbs, plus 1/4 cup for coating

2.5 Tbsp. extra virgin olive oil

salt

For garnish:

whole wheat hamburger buns

roasted poblano pepper, sliced*

onion, thinly sliced

lettuce

avocado, sliced

balsamic vinegar

cheddar cheese, sliced (optional)

Heat 1/2 Tbsp of the oil over medium heat in a large pan. Add the plantains, and cook until the plantains are heated through and golden on each side (a couple minutes on each side). Add the black beans to the pan, and cook (stirring occassionaly) a couple minutes until the beans are heated.

Move the plantains and black beans to large mixing bowl, and mash the mixture with a potato masher. Add the chili powder, salt, and 1/2 cup of the breadcrumbs to the plantain-bean mash.

Wipe down the pan to remove any plantain or bean residue. Heat the remaining 2 Tbsp of oil over medium heat in the pan. Form the mash-mixture into patties, coat with the additional breadcrumbs, and then place in pan. Cook several minutes on each side until the patties are golden.

*To roast a poblano pepper, turn a burner on your stove to medium-high and place the pepper directly on the burner. This works particularly well with an open-flame gas stove. Keep an eye on the pepper, turning it every couple of minutes, until a large majority of the pepper is charred. This WILL smell like something is burning; as the pepper chars it will make a popping sound. Then take the charred pepper and put it in a bowl with ice water. With your hands in the water, peel off the charred skin of the pepper. Then place the pepper on a chopping board. Remove the top and seeds of the pepper, and slice to desired thickness.