Poblano burger black beans with salsa elote

#TrendingInTheKitchen Stay by incorporating traditional street foods into your spring and summer meals! Stuffed with a delicious black bean burger stuffed with smoked poblano pepper and topped with a stray sauce (or Mexican street corn), it is perfect for welcoming summers on weekends on Memorial Day.

[Disclosure: This post is sponsored by Bombian. As always, my thoughts and opinions are my thoughts. [Thank you for supporting the brands that make me inspired in the kitchen.]

Poblano Peanut Burger with Elote Salsa

Memorial Day weekend means one thing - the start of the Burger Season !!!

Poblano Peanut Burger with Elote Salsa

Either you love it or hate it.

Honestly, when I was a carnivore, I hated it because my parents took it a little further and made burgers for dinner every night for the next three months. I think anyone can see how this has added to a lot of ground beef even for most meat lover enthusiasts, but keep in mind that I have vegetable taste buds that aren't quite thriving yet.

Yes. It was torture.

Poblano Peanut Burger with Elote Salsa

But now I am a vegetarian and I love it. The veggie burger is more versatile than the beef burger, in my opinion.

There are no rules for them and people have no preconceived notions of how to taste them.

Meaning that they can taste like anything. You can combine any flavors you want, and create burgers concepts that are really beautiful and have no brains at all. In fact, people tend to admire them the more they are more distinctive and off track.

Love.

Poblano Peanut Burger with Elote Salsa

The only downside of a vegetable burger is that it is usually structurally unsound enough to cook on the grill, so you miss out on these delicious smells of smoke.

Heeeeyyyoooooo !!!!

Not anymore.

These black bean burgers here are so strong and full of aroma flavors of Poblano Pepper so that whether you cook them on the grill or on the stove, they still carry those smoked amiame that most people seem to like about meat burgers.

Also because street food is the next big thing and it is #TrendingInTheKitchen now, I've topped them off with my new favorite thing.

Elot Salsa. Also known as Mexican corn sauce. Also known as crack.

Seriously, these things are very good. It's all you love about the corn of the Mexican street (so ... sweet corn kernels paired with crumbs of salty cheese and hot cheese) but easier to eat and absolutely delicious when narrowing your favorite veggie burger.

I will find it difficult to eat burgers (or corn) in any other way.

Poblano Peanut Burger with Elote Salsa

Whenever I cook with such bold flavors, I get to a smooth extra virgin olive oil bottle from Bombian. It has a delicate flavor, is almost delicate, and is very low in acidity, making it ideal for use in dishes where you want it to occupy the back seat of other flavors, such as nuts, sauces and fries.

In this meal, I used it in burgers themselves, blending smoothly with other flavors and spices, and also to imitate burgers on the stove. The oil contains a hint of spice, which is just enough so that you know it exists but not so much that it takes from everything else that happens. Frankly, I never cook with canola oil, vegetables or any other "neutral" flavor because I love the flavor of extra virgin olive oil so soft that I never feel the need to access anything else!

A delicious black bean burger stuffed with smoked poblano pepper topped with an Eloti sauce (or Mexican Street corn)! Ideal for welcoming summer at the weekend.

Ingredients

For a vegetable burger

2 (15 ounce) cans of black beans, washed

2 large eggs

4 tablespoons fine Pomegranate olive oil, divided

1 teaspoon ground cumin

Small teaspoon salt

??? A teaspoon of hot pepper

1 cup panko bread crumbs

1 poblano pepper, seeded and finely chopped

¼ cup chopped coriander

For Elute sauce

2 tablespoons of butter

20 ounces frozen or 4 cups of fresh corn kernels

1 jalapeno, seedless and cubed

3 tablespoons of mayonnaise

2 tablespoons crushed cottega cheese

Small teaspoon of chili powder

Lemon juice to taste

Salt to taste

instructions

Put 2½ cups of beans in a large bowl, and puree until smooth. Stir the eggs and 1 tablespoon of oil, cumin, salt, cayenne. Add the remaining beans, banco, poblano pepper and coriander, stirring until mixed.

Mix the burger mix to 6 waffles. Heat 2 tablespoons of olive oil in a 12-inch non-stick frying pan over medium heat until glistening. Put 3 pies in the pan. Cook until brown on two sides, about 4-5 minutes on each side. Repeat with the remaining oil and pies. Sit aside.

For Elute sauce

Melt the butter in a large skillet over medium heat. Add corn and jalapeno to the pan. Cook and stir occasionally for 8-10 minutes, or until the corn starts to roast.

Keep it away from the heat. Add mayonnaise, cottega cheese and chili powder. Season to taste lemon juice and salt.

Serve burgers on cakes with generous spoons of sauce.