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Black Bean Burger with Salsa Fresca and Avocado Crema

From: Saveur MAKES 6 BURGERS

FOR THE BLACK BEAN BURGERS
1/3 cup olive oil
1 medium yellow onion, finely chopped
6 cloves garlic, finely chopped
2 poblano chiles, stemmed, seeded, and finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. ground coriander
1 tsp. dried oregano
1 chipotle chile in adobo sauce, finely chopped
½ cup breadcrumbs
2 eggs
2 (15-oz.) cans black beans, rinsed, drained, and mashed
Kosher salt and freshly ground black pepper, to taste
½ cup finely ground cornmeal
FOR THE SALSA FRESCA
3 medium tomatoes, cored, seeded and finely chopped
2 cloves garlic, minced
¼ cup red wine vinegar
2 tbsp. finely chopped cilantro

FOR THE AVOCADO CREMA
½ cup sour cream
2 tbsp. freshly squeezed lime juice
2 avocados, halved, pitted, and peeled

6 hamburger buns

1. Make the burgers: Heat 3 tbsp. oil in a 12" skillet over medium-high heat. Add onions, and cook, stirring, until soft, about 4 minutes. Add the garlic and poblanos, and cook, stirring, until soft and slightly caramelized, about 5 minutes. Add cumin, paprika, coriander, oregano, and chipotle chiles, and cook, stirring, until fragrant, about 1 minute more. Transfer to a bowl and let cool slightly. Add breadcrumbs, beans, and eggs, season with salt and pepper, and mix well to combine. Divide mixture into six 5½-oz. patties, about 3" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.

2. Make the salsa: Mix vinegar, cilantro, tomatoes, garlic, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry. To make the avocado crema, combine sour cream, lime juice, avocado, and salt and pepper in a blender, and puree until smooth. Transfer to a bowl and cover with plastic wrap; store in the refrigerator until ready to use.

3. Heat 2 tbsp. oil in skillet over medium-high heat. Dredge 3 burgers in cornmeal, and cook, flipping once, until toasted on each side and cooked through, about 4 minutes. Repeat with remaining oil, burgers, and cornmeal.

4. Spread the bottom half of each bun with avocado crema, top with a burger and some salsa and serve.

Note: Burgers may be formed and frozen, sealed, for up to one month. Defrost as necessary, dredge in cornmeal as described in step 3, and cook.