Mexican Black Bean Burgers

Serves four

3 Tbs. olive oil
1/2 cup thinly sliced scallions both green & white
1/3 cup finely chopped poblano chile (1 small)
2 large cloves garlic, finely chopped
15-oz can black beans, drained & rinsed
1/2 cup coarsely chopped fresh cilanto
1/2 cup toasted whole grain breadcrumbs
1 large egg, slightly beaten
1/2 tsp chili powder
1/2 tsp ground cumin
Kosher salt
Tomatillo and Avocado Salsa (optional)

Heat 1 Tsp of the oil in a 10-inch skillet over medium heat. Add the scallions, poblano chile & garlic; cook until beginning to soften. 1 to 2 minutes. Transfer to food processor. Add the beans and pulse 2 or 3 times to roughly chop. Be careful to not overprocess.

Transfer mixture to a large bowl and gently mix in the cilantro, breadcrumbs, egg, chile powder, cumin and 3/4 tsp salt. Shape the mixture into 4 equal 3/4 inch thick patties. Refrigerate, covered , for at least 30 minutes, and up to 4 hours.

Heat the remaining 2 TBS. oil in a large skillet over medium heat. Cook the burgers until nicely browned on both sides, flipping carefully, about 5 minutes each total.

Serve with the Tomatillo and Avocado Salsa.

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Chicken Cordon Bleu Burgers

4 servings
1 tsp Olive oil
4 slices Canadian Bacon
2 lbs Ground chicken breast
2 tsp Sweet paprika
2 tsp Poultry seasoning
2 tsp Grill seasoning
1 Shallot, finely chopped
4 slices Swiss cheese
2/3 cup mayonnaise
3 Tbsp Dijon mustard
2 Tbsp Freshly chopped tarragon leaves
4 buns Split & toasted
8 leaves Lettuce
1 Vine ripe tomato

1. Preheat grill pan, nonstick griddle, large nonstick skillet or tabletop electric grill to medium high heat.

2. Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges. 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.

3. Combine chicken, paprika, poultry seasoning, grill seasoning, shallots. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, ¾ to 1 inch thick. Drizzle patties with oil and place on hot grill or pan. Cook 5 minutes on each side, until chicken is cooked through.

4. Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes

5 Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu Burgers on bun bottoms and top with lettuce and tomato. Put bun of muffin top in place.

Serve with fries or chips

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