Tex-Mex BBQ Black Bean Veggie Burgers

Turn broiler on and move rack about 8 to 10 inches from heat source. Pierce the dry eggplant 8 times with a paring knife, and use your fingertips to lightly coat it with oil. Broil on a foil-lined baking sheet for about 20 minutes, turning every 5 minutes until blackened on all sides and heavy with moisture. Reduce oven to 450 F, move a rack into the bottom third of the oven, remove eggplant from oven and set it aside to cool slightly. Halve eggplant lengthwise to release steam. Peel off the charred skin and discard it then pull flesh into strips, remove seeds if desired, and place in a colander set over a bowl to drain.

Use your fingertips to lightly coat the cut sides of onion with oil. Place it with one cut side down on the baking sheet and add poblano pepper halves, face up, and peeled garlic cloves to the sheet. Roast for 10 minutes, then turn poblanos cut side down and turn onions so the other cut side faces down. Remove any small, darkened garlic cloves. Roast for 5 more minutes, until peppers are charred and onions are soft and golden. Remove from oven.

Reduce oven to 350 F and place rack in middle position in the oven. After cooling vegetables and garlic, remove stems and seeds from peppers and roughly chop everything. Pulse in a food processor to chop finely then empty into a large mixing bowl.

Spread drained black beans on the baking sheet in a single layer, then cook them in the oven until dried and beginning to crack, 8 to 10 minutes. Remove from oven. Cool beans on the tray.

Add half of the beans to the bowl with the vegetables and pulse the other half 2 to 3 times in the food processor for a couple seconds each, until coarsely chopped but not mashed. Add them into the mixing bowl.

Once further cooled, stir and press eggplant in the colander with a wooden spoon to release remaining moisture. Pulse in food processor until just creamy, with a few chunks. Add it into the mixing bowl.

Add remaining ingredients, except egg, to the mixing bowl and stir to combine thoroughly. Taste and add more salt and pepper if desired. Stir in egg until well incorporated, breaking up the yolk as you stir. Do not taste once raw egg has been added.

Refrigerate mixture 15 to 30 minutes (or up 8 hours) to allow masa to moisten, binding the burgers.

Form into balls of ⅓ cup each of the mixture, then press to ½ inch thickness (3 to 4 inch diameter) and lay on a sheet of wax paper or a plate.

At this point, cook the burgers, or cover the patties with plastic wrap, ensure they’re not touching each other, and freeze until solid. Then wrap individually with foil, or just toss into a freezer bag. Thaw them for 5 to 10 minutes on a couple layers of paper towels before cooking.

To bake (recommended): Place frozen or fresh patties onto a parchment-lined baking sheet. Bake on the middle rack of a 400 F oven for about 20 minutes, until moderately browned on the bottom. Turn burgers over and bake 10 minutes more. If desired, remove from oven at this point, add cheese and other toppings, then bake another 5 to 10 minutes, until cheese is melted.

To fry on the stove-top: Over medium, heat enough vegetable oil in a non-stick skillet to thinly coat the pan. Once hot, add as many patties as will comfortably fit, reduce heat slightly, and cook 4 to 6 minutes per side, until browned on the outside and cooked through. Add cheese and desired toppings after flipping burgers over. To aid melting of cheese, cover the skillet for a minute or two at the end (do not add water as you might with a beef patty—it will cause the veggie burger to loosen and potentially fall apart).

Notes:
1. Recipe makes 12 burgers.
2. See related blog post for serving ingredients and suggestions, as well as nutritional notes.