Vegetarian Double Trouble: Spicy Black Bean Burger and Roasted Corn Chowder
SERVES 8
INGREDIENTS:
Think Gardenburgers are a real five-alarm snoozefest? Tired of paying $6.95 plus tax and tip for an overcooked piece of vulcanized rubber on a bun? Try this sassy alternative, coupled with some Roasted Corn Chowder you'll barely miss the meat.

I CAN'T BELIEVE I JUST SAID THAT.

Black Bean Burger

2 Poblano Chilies
2 Cups Canned Black Beans, drained
and rinsed
1 Small Red Onion, small dice
3 Garlic Cloves, minced
Kosher Salt and Black Pepper to taste
1 Tbs. Ground Cumin
Hot Sauce to taste
3 Tbs. Cilantro, chopped
2 Eggs, lightly beaten
2 Cups Breadcrumbs
1/2 Cup Vegetable or Canola Oil
Hamburger Buns, Sliced Tomato, Onion Sprouts, Mustard, and your favorite burger toppings

Roasted Corn Chowder

The key here is cooking the corn with the sugar which aids in the caramelization process and really just makes life worth living.

2 Tbs. Vegetable or Canola Oil
2 Cups Fresh or Frozen Corn
3 Tbs. Sugar
Kosher Salt and Black Pepper to taste
3 Tbs. Olive oil
1 Onion, small dice
3 Garlic Cloves, minced
6 Medium Red Potatoes, medium dice
1 Tbs. Fennel Seeds
1/2 Tbs. Red Pepper Flakes
1 Tbs. Italian Seasoning
1 Cup Whole Milk
1/2 Stick Unsalted Butter
Juice of one Lemon

View Details for Vegetarian Double Trouble: Spicy Black Bean Burger and Roasted Corn Chowder
Method:
 -For the burgers, roast the poblanos on an open flame, rotating with a pair of tongs until black and blistered on all sides. Place in a ziplock bag for 10 minutes.
-Remove the skin of the chilies under running water. Destem, deseed, and dice the chilies.
-In a mixing bowl, mash the beans with your hands and add in the chlies, onion, garlic, salt, pepper, cumin, hot sauce, cilantro, eggs, and half the breadcrumbs. Add more breadcrumbs as needed to make a firm mixture.
-Form into patties and coat with the remaining breadcrumbs.
-Heat the oil in a skillet and fry patties about 3 minutes on each side on medium heat. Make into sandwiches and serve.

-For the chowder, heat the oil in a skillet and saute the corn with the sugar, salt, and pepper. Cook on high heat, stirring occasionally until the corn becomes a deep golden brown. Set aside.
-In a pot, heat the olive oil and saute the onion and garlic until translucent. Add the potatoes and cook several minutes until the potatoes lose their color. Add the salt, pepper, fennel, chile flakes, and italian seasoning.
-Add enough water to cover the potatoes and simmer about 20 minutes until the potatoes are tender. Puree the soup briefly leaving it somewhat chunky.
-Add the corn, milk, and butter to the soup. When the butter is melted, stir in the lemon juice. Adjust seasonings as needed and serve hot.  
ChefKerry.com