Black bean burger

Recipe by Chef Michelle Bernstein



2 cans black beans, drained, smashed until homogeneous
1 yellow onion, 1/8 inch diced
1 red pepper, 1/8 inch diced
Shot of Cholula hot sauce
½ cup cotija cheese
1 egg
½ cup panko bread crumbs
½ cup seasoned Italian breadcrumbs
Salt and pepper to taste

Sliced avocado
Your favorite bun, toasted in a little butter
Olive oil for drizzling, if desired
Sea salt
Plantain chips, if desired


Combine everything. Place in the refrigerator for 10 minutes to set.
Form into 4-6 patties, depending on desired size, and sear the burgers in a nonstick pan heated over medium heat. Once the burgers are warm-throughout and browned on the outside, top with your favorite cheese, if desired, and cover the pan to melt the cheese.  To serve, top the bottom bun with the black bean burger, avocado, arugula, a drizzle of olive oil, sea salt, tomato, plantain chips and the top bun.