Darren’s Black Bean Habanero Smash Burger with Chipotle Picnic Sauce

/ Patijinich / By

Darren’s Black Bean Habanero Smash Burger with Chipotle Picnic Sauce

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Step 1 Heat 2 tablespoons oil in a large saute-pan over medium high heat. Add onion and celery and cook for 4 to 5 minutes, stirring occasionally, until softened. Add garlic, and cook for a minute or two until fragrant. 
Step 2 Scrape into food processor. Incorporate brown rice, habaneros, Cotija cheese, egg, salt and black pepper. Pulse until it is all combined and coarsely pureed. 
Step 3 Add the black beans and pulse until it  is all combined but the black beans are still chunky. Form into 8 patties of about 3” diameter. Place in a baking sheet, cover with plastic wrap and place in the refrigerator anywhere from 1 to 48 hours.
Step 4 When ready to cook, remove from refrigerator. Preheat grill or cast iron pan to medium-high heat. Add a tablespoon of oil, or as needed. Cook patties 4 to 5 minutes on one side. Flip and add a couple tablespoons of each Oaxaca and cheddar cheese. 
Step 5 Continue cooking for another 4 to 5 minutes. Lightly toast the hamburger buns. Build each one by adding Chipotle crema, lettuce, burger pattie topped by another burger pattie, more Chipotle crema, onion and pickles.

Ingredients

  • 2 cans La Costeña whole black beans 
  • 1½ cups cooked brown rice 
  • 1  tbsp vegetable oil
  • 3 tablespoons vegetable oil
  • 1 white onion, chopped
  • 2 stalks celery, chopped
  • 2 peeled garlic cloves, chopped 
  • ¼ cup La Costeña sliced habaneros, chopped
  • 1/2 cup Cotija cheese, ground
  • 1 large egg
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • Picnic Sauce: ¼ cup each, minced La Costeña chipotles peppers in adobo sauce, mayonnaise, yellow mustard and ketchup
  • 4 to 8 hamburger buns
  • Oaxaca cheese, shredded
  • 1 cup cheddar cheese, grated 
  • Garnishes: red onion slices, pickle slices, butter lettuce leaves

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Author

Pati Jinich
Pati Jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.