Introduction:
Welcome to the second day of #BurgerWeek...aka the most epic week of the entire summer! The awesome folks at NoshOn.It rallied forty food bloggers to share their most favorite, mouth watering burger recipes. Oh, and there’s also a sweet grilling giveaway to go along with all the burger madness. I’ll get to that part in a minute though. First, we need to talk about this freekeh slider situation.
Recipe:
These black bean freekeh sliders are living proof that veggie burgers are the farthest thing from boring! I am completely and utterly obsessed with them! If you’re not quite as into sliders as I am, you can certainly modify this recipes to make larger patties. You’ll probably get 3-4 full-size burgers from this recipe, and also want to add a few more minutes to the cook time. Whatever you do, please don’t skip the avocado crema! It’s cool and creamy with a hint of lime, and makes the perfect contrast to the smokiness of the burgers.
Ingredients:
- 1/4 cup cracked freekeh
- 3/4 cup water
- 1 15-ounce can black beans, drained
- 1/2 medium red onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup corn kernels
- 1 tablespoon chipotle chili powder
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fine ground cornmeal
- 2 tablespoons olive oil
- 1 medium avocado
- 1/2 cup Greek yogurt
- 1 teaspoon lime juice
Instructions:
- Combine the freekeh, water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook for approximately 10-12 minutes, stirring occasionally, until all the water has been absorbed. Remove from the heat and set aside to cool completely.
- In a medium bowl, use a fork to mash the black beans until pasty. You can also use a food processor. Add the cooled freekeh, onion, garlic, corn, chili powder, cumin, paprika, cayenne, salt and black pepper, and mix until all the ingredients are incorporated.
- Scoop out about 1/3 cup of the black bean-freekeh mixture and use your hands to shape into burgers. Place on a wax paper-lined plate. Repeat with the remainder of the mixture. Cover and refrigerate for at least 1 hour.
- Remove the sliders from the refrigerator and lightly dust the top and bottom of each with a thin coating of fine ground cornmeal. Heat 2 tablespoons of oil in a large cast iron or heavy-bottomed skillet. When the oil is hot, but not smoking add the sliders to the pan. Cook until the bottoms are golden brown, 5-7 minutes. Use a large spatula to carefully flip the sliders over. Cook the other side for another 5-7 minutes. Remove the pan from the heat.
- Meanwhile, prepare the avocado crema. In a food processor or blender, combine the avocado, Greek yogurt, lime juice and a pinch of salt. Puree the mixture until smooth and creamy. Refrigerate until you're ready to serve.
- Assemble burgers with slider buns and your favorite toppings.
Conclusion:
These Chipotle Black Bean Freekeh Sliders with Avocado Lime Crema are sure to take your burger game to the next level. With their smoky, spicy flavors and the creamy avocado crema, they are a delicious and satisfying option, even for non-vegetarians. So fire up the grill and enjoy these flavor-packed veggie sliders all summer long!
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