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Pueblan-Style Chipotle Black Bean Burger and Morita Chile Aioli
A cemita-style burger with Mexican flavors.
Bad Hunter is a veggie-forward restaurant, and chef Dan Snowden is skilled at creating flavor-packed dishes. Here he starts with a black bean patty spiked with chipotle, then tops it with morita chili aioli for a Mexican-accented plant-based burger that differentiates the menu.Photograph courtesy of Morningstar Farms
Servings
1
1
Cuisine Type
- latin
Menu Part
- sandwich
Main Ingredient
- Beans
Chef Dan Snowden
Bad Hunter
Chicago
Bad Hunter is a veggie-forward restaurant, and chef Dan Snowden is skilled at creating flavor-packed dishes. Here he starts with a black bean patty spiked with chipotle, then tops it with morita chili aioli for a Mexican-accented plant-based burger that differentiates the menu.
Ingredients
Black bean burgers
1 chipotle black bean burger patty
2 tbsp. butter, divided
1 sesame seed torta roll, split
2 tbsp. avocado and cilantro spread
¼ cup shredded Oaxaca cheese
3 slices yellow onion
2 tbsp. morita chile aioli
Morita chile aioli
12 dried morita chiles, stemmed and seeded
Boiling water, as needed
1 cup mayonnaise
1 garlic clove, microplaned
1 lime, juiced
Kosher salt, to taste
Avocado and cilantro spread
1 ripe avocado
Kosher salt, to taste
1 lime, juiced
¼ cup chopped cilantro
¼ cup extra virgin olive oil
½ tsp. smoked salt in fine grains
Steps
1. For morita chile aioli, place morita chiles in a mixing bowl. Pour boiling water over chiles, to cover. Let steep for about 30 minute or until chiles rehydrate.
2. Place rehydrated chiles in a blender with about ¼ cup of the soaking liquid. Blend on high until pureed to a paste. Pass the paste through a fine mesh sieve. Fold the paste into the mayonnaise and season with garlic, lime juice and salt. Refrigerate until ready to use.
3. For avocado and cilantro spread, mash avocado with a pinch of salt. Add remaining ingredients and adjust seasoning as needed.
4. For each burger, heat cast iron skillet over medium heat; add 1 tablespoon butter and melt. Add burger patty and torta roll; toast until roll is golden brown. Remove from pan.
5. Flip burger patty and add remaining butter over burger. Cook until burger is caramelized and cooked through.
6. On bottom of torta roll, spread avocado and cilantro mixture; top with cooked burger patty. Sprinkle shredded cheese and onions on top. Spread morita chile aioli on top of torta roll; place on top of burger to complete.
Photograph courtesy of Morningstar Farms
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