SUMMER SCOOP 2014 - Chef's Line Black Bean Burger

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