Smokehouse Hatch Chile and White Queso Black Bean Burgers
This vegetarian black bean burger recipe is the perfect option for game day. It's smothered in a Hatch chile quest and smoky BBQ sauce.
Course: Main Course
Keyword: Black Bean Burgers, hatch chile black bean burgers
Author: Whitney Reist
For the burgers:
114.5 ounce can no salt added black beans, drained through a strainer but not rinsed
¼cupold fashioned oatmeal
1large egglightly beaten
1tablespoon+ 1 teaspoon spicy ranch dressing mixI used Hidden Valley
Oil for cooking the patties
For the Hatch chile queso:
2tablespoonsall purpose flour
1cupof whole milk
1 ½cupsgrated white cheddar cheese
3roastedseeded, and diced Hatch chiles (about ? cup; you can also substitute canned green chiles, jalapenos, or roasted poblano peppers).
Your favorite BBQ sauceI’d recommend a smoky-flavored one
In a large bowl, add the drained black beans. Use a fork to mash them until the beans are almost completely broken up (you should still be able to see a few bits of whole bean). Add the panko, oatmeal, egg, and ranch seasoning. Use your fork to mix all the ingredients together. Use a ½ cup measuring cup or scoop to portion the mixture into 4 ounce patties. I like to lay mine on a wax or parchment paper-lined tray. Place the patties in the refrigerator and let sit for 10 minutes.
While the patties rest, make the queso. In a small, heavy-bottomed saucepan, combine the butter and flour over low-medium heat. Heat until the mixture starts to foam and sizzle, then cook for an additional 60 seconds, stirring often. Whisk in the milk by adding it in a slow and steady stream. Increased the heat to medium and cook while stirring continuously until the mixture produces the first bubble and is thick enough to coat a spoon. Remove from heat and stir in the cheese one handful at a time until it is completely melted. Stir in the diced chiles, paprika, and salt. Return to the lowest heat setting on your oven range and keep warm while you cook the burger patties (stir the queso occasionally).
Place a large cast-iron or nonstick skillet over medium-low heat (about a 4-5). Heat for a few minutes before adding 2 tablespoons of oil (I used canola). Place the black bean patties in the oil and cook for 5 minutes on each side until the center is heated through and the exterior is golden and crispy. Transfer to a plate. Add a little more oil to the skillet and toast the hamburger buns for about 90 seconds.
Place 1 tablespoon of BBQ sauce on one side of the hamburger bun. Add a black bean patty followed by 2 tablespoons of the queso. Enjoy while hot!
Black bean patties can be pre-made and frozen for later use. Freeze up to 3 months and thaw overnight in the fridge before use.