1 small finely chopped poblano Chile
2 large cloves garlic, finely chopped
15-oz can black beans, drained and rinsed
1/2 cup coarsely chopped fresh cilantro
1/2 cup whole wheat bread crumbs*
1 large egg (or egg substitute)
1/2 tsp. pure Chile powder
1/2 tsp. ground cumin
3/4 tsp kosher salt
Heat 1 Tbs of the olive oil in a medium* sized skilled over medium heat. Add the scallions, poblano, and garlic and cook until beginning to soften, 1 to 2 minutes. Transfer to a food processor and add the beans. Pulse 2 or 3 times to roughly chop. Be careful not to over process, the mixture should be chunky.
Transfer the mixture into a large bowl and stir in the cilantro, bread crumbs, Chile powder, cumin and 3/4 tsp salt. Shape the mixture into 4 equal patties, each should be about 3/4-inch thick. Cover with plastic wrap and refrigerate for at least 30 minutes.
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 total. Serve with Tomatillo and Avocado salsa
*I suggest making your own bread crumbs out of your favorite clean bread
*I suggest using a large skillet in the first step so you can reuse that same skillet to cook the burgers in
Tomatillo and Avocado Salsa
1 medium tomatillo, husked, washed and coarsely chopped
1 small shallot (a couple of scallions would work too)
1 small clove garlic
1/2 of a small Serrano Chile; more or less depending on the level of spiciness desired
1 large ripe avocado, pitted, peeled and coarsely chopped
1 Tbs. lemon juice
Put the tomatillo, shallot, garlic, and chile in food processor and whirl until finely chopped, about 15 seconds. Add the avocado and lemon juice and pulse until just combined. The salsa should be chunky. Season to taste with salt and pepper.