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Southwestern Rage'in Cajun Black Bean Burger with Peach Yam Butter

My name is Leticia and I live up in the Rocky Mountains of Red Feather Colorado. Cooking and entertaining is a favorite pass time. This Southwestern burger I created combines sweet, salty, savory and cool, crisp flavors all in one mouthful. It is one of my most frequently requested recipes for grilling. I hope the judges will enjoy this recipe as much as my family and guests. Thank you for allowing me to share my recipe.


For the Peach Yam Butter
2 yams – medium size (or 1 very large yam)
1/2 cup peach marmalade
½ teaspoon pumpkin pie spice
1 stick of salted butter
For the Patties:
1 ½ lbs ground chuck
½ lb. Louisiana andouille sausage (casings removed and finely diced)
1 cup cooked, mashed black beans (drained, canned black beans will work)
2 teaspoons adobo*
1 ½ teaspoons of fresh garlic, finely minced
1 ½ tablespoons shallot finely minced
¾ cup roasted red pimentos, chopped
2 tablespoons fresh sage, chopped
6 tablespoons salted butter
Vegetable oil, for brushing the grill rack
6 bun sized herb garlic focaccia bread sections sliced lengthwise (Total 12 slices)
1 package (5.5 oz) of mesclun mix lettuce
6 (1/4” thick) large slices of tomato
8 ounces queso fresco, crumbled


Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium-high. To make the peach yam butter, peel and thinly slice the yam(s) about a quarter inch thick. When the grill is ready, brush the grill rack with vegetable oil. Place the yam slices on the medium hot grill. Cover and grill until golden brown and tender on one side (about 4 to 6 minutes). Flip the slices carefully with a spatula and grill the other side (about 2-3 minutes) until done. Sample a small piece of the yam to determine doneness. Once the yam is tender and cooked through, remove the slices from the grill and place them into a food processor. Add the peach marmalade, pumpkin pie spice and butter. Process until smooth and creamy. Set aside. To make the patties combine the ground chuck, andouille sausage, mashed black beans, adobo, garlic, shallots, red pimentos and sage in a large bowl. Combine thoroughly without compacting the contents. Divide the mixture into 6 equal portions. Insert and enclose 1 tablespoon of butter in the center of each patty while forming the portions to fit the focaccia buns before placing the patties onto the grill. Brush the hot grill with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. To assemble burgers, toast the twelve slices of herb garlic focaccia bread, cut sections face down on the grill until lightly toasted. Remove from the grill when done. To assemble the burgers, spread a generous amount of peach yam butter onto all the cut grilled sides of the focaccia bread slices. Then place a handful of mesclun lettuce mix, a beef patty, a tomato slice, and a generous sprinkling of crumbled queso fresco. Top the burger with a peach yam buttered slice of focaccia and serve. Makes 6 burgers


* Adobo is a spice sold at all hispanic supermarkets. Leftover peach yam butter should be refrigerated and will keep fresh for up to one week. It's great on toast!