Ingredients
3 Tbs. olive oil
1/2 cup thinly sliced scallions (both white and green parts)
1/3 cup finely chopped poblano chile (1 small chile)
2 large cloves garlic, finely chopped
15-oz. can black beans, drained and rinsed
1/2 cup coarsely chopped fresh cilantro
1/2 cup toasted whole-grain breadcrumbs (about 1 slice of bread)
1 large egg, lightly beaten
1/2 tsp. pure chile powder, such as ancho or New Mexico
1/2 tsp. ground cumin
Kosher salt
Tomatillo & Avocado Salsa
Fine Cooking
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1/2 cup thinly sliced scallions (both white and green parts)
1/3 cup finely chopped poblano chile (1 small chile)
2 large cloves garlic, finely chopped
15-oz. can black beans, drained and rinsed
1/2 cup coarsely chopped fresh cilantro
1/2 cup toasted whole-grain breadcrumbs (about 1 slice of bread)
1 large egg, lightly beaten
1/2 tsp. pure chile powder, such as ancho or New Mexico
1/2 tsp. ground cumin
Kosher salt
Tomatillo & Avocado Salsa
Description
It’s Better To Sauté These Burgers Rather Than Grill Them, Because They Have A Fragile Texture And Lack The Protein That Meat And Fish Have To Hold Everything Together.
Fine Cooking
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