The natural fit is to put the Chef's Line Black Bean Burger on the
new Hilltop Hearth Greek Yogurt Wheat Bun and finish it with the
Chef's Line Greek Yogurt Tzatziki.
It will give you a nice kick from the burger and cool down with
the creamy tzatziki.
But if you want to try something a bit more adventurous...
BLACK BEAN BURGER with SALSA FRESCA & AVOCADO CREMA
Credit: Helen Rosner
6 ea Chef’s Line Black Bean Burger
FOR THE SALSA FRESCA
3 medium tomatoes, cored, seeded and finely chopped
2 cloves garlic, minced
¼ cup red wine vinegar
2 tbsp. finely chopped cilantro
FOR THE AVOCADO CREMA
½ cup sour cream
2 tbsp. freshly squeezed lime juice
2 avocados, halved, pitted, and peeled
6 hamburger buns
½ c cormeal, for dredging
¼ c Rykoff Sexton Rice Bran Oil
Make the salsa: Mix vinegar, cilantro, tomatoes, garlic, and salt and pepper in
a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to
marry.
To make the avocado
crema: Combine sour cream, lime juice, avocado, and salt and pepper in a
blender, and puree until smooth. Transfer to a bowl and cover with plastic
wrap; store in the refrigerator until ready to use.
Heat 2 tbsp. oil in skillet over medium-high heat. Dredge 3 burgers in
cornmeal, and cook, flipping once, until toasted on each side and cooked
through, about 4 minutes. Repeat with remaining oil, burgers, and
cornmeal.
Spread the bottom half of each bun with avocado crema, top with a burger and
some salsa and serve.
Saveur June 17, 2014
