RECIPES: Recipe Details

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Black Bean Burgers with Goat Cheese and Pineapple Salsa

Hi, I'm Marybeth. I had one of those nights when I wasn't sure what I was going to make for dinner, looked through the fridge, had some cilantro, tomatoes, limes and some goat cheese. then I hit the pantry and grabbed some black beans and started mixing things up. I ended up with a really tasty black bean salad (or so I thought). My husband was suspicious about this black bean salad but tried it for my sake and ended up loving it. When I saw this contest, I immediately thought about making the salad into a burger, tried it out with my family and we think it's a winner! I think these burgers would be great paired with a White Zinfandel

Ingredients 

Pineapple Salsa:
1/2 fresh pineapple, peeled and sliced into rings
2 tablespoons Colavita extra virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup red onion, chopped finely
1/2 cup green pepper, chopped finely
1/4 cup chopped fresh cilantro
Black Bean Patties:
2 tablespoon Colavita extra virgin olive oil
1/2 cup red onion, chopped finely
1 teaspoon fresh garlic, minced
1/2 cup green pepper, chopped finely
1/2 cup grape or cherry tomatoes (about 12), quartered
2 cans black beans, rinsed and drained
2 chipotle peppers, chopped (from canned chipotle pepper in adobo sauce)
3 tablespoons fresh lime juice
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup dry bread crumbs
Vegetable oil, for brushing on the grill rack
6 Kaiser rolls, split
4 ounces goat cheese, at room temperature

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Brush the grill rack with oil. To make the pineapple salsa, grill pineapple slices until slices have brown grill marks, turning once. Remove pineapple from grill, let cool, and then chop into 1 inch chunks and place in glass bowl. Add 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 cup red onion, 1/2 cup green pepper and 1/4 cup cilantro. Mix well and refrigerate until serving. To make the burgers, add 2 tablespoons of the olive oil to a 10-inch nonstick, fire-proof skillet and place on the grill rack, add the 1/2 cup red onion, 1 teaspoon garlic, 1/2 cup green pepper and 1/2 cup tomatoes. Cook the mixture for 10 to 15 minutes, stirring occasionally, until the onions are translucent and peppers are tender. Remove the pan from the grill and place the mixture in a bowl. Then add black beans, chipotle pepper, 3 tablespoons lime juice, cumin, cayenne, 1/4 cup cilantro, 1/2 teaspoon salt and 1/2 teaspoon black pepper and mash well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Place breadcrumbs on flat plate and gently press the patties into crumbs, coating both sides. Brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 2 to 3 minutes. Turn the patties and continue grilling until done about 3 minutes longer. During the last few minutes of cooking, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount of the goat cheese on each roll top. Place the patties on the roll bottoms, top each patty with a generous amount of the pineapple salsa, add the roll tops and serve. Makes 6 burgers.