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1
Turn broiler on and move rack about 8 to 10 inches from heat source.
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2
Pierce the dry eggplant 8 times with a paring knife, and use your fingertips to lightly coat it with oil.
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3
Broil on a foil-lined baking sheet for about 20 minutes, turning every 5 minutes until blackened on all sides and heavy with moisture.
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4
Reduce oven to 450 F, move a rack into the bottom third of the oven, remove eggplant from oven and set it aside to cool slightly.
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5
Halve eggplant lengthwise to release steam.
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6
Peel off the charred skin and discard it then pull flesh into strips, remove seeds if desired, and place in a colander set over a bowl to drain.
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7
Use your fingertips to lightly coat the cut sides of onion with oil.
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8
Place it with one cut side down on the baking sheet and add poblano pepper halves, face up, and peeled garlic cloves to the sheet.
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Roast for 10 minutes, then turn poblanos cut side down and turn onions so the other cut side faces down.
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10
Remove any small, darkened garlic cloves.
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Roast for 5 more minutes, until peppers are charred and onions are soft and golden.
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Remove from oven.
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13
Reduce oven to 350 F and place rack in middle position in the oven.
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14
After cooling vegetables and garlic, remove stems and seeds from peppers and roughly chop everything.
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15
Pulse in a food processor to chop finely then empty into a large mixing bowl.
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16
Spread drained black beans on the baking sheet in a single layer, then cook them in the oven until dried and beginning to crack, 8 to 10 minutes.
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17
Remove from oven.
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Cool beans on the tray.
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Add half of the beans to the bowl with the vegetables and pulse the other half 2 to 3 times in the food processor for a couple seconds each, until coarsely chopped but not mashed.
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Add them into the mixing bowl.
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Once further cooled, stir and press eggplant in the colander with a wooden spoon to release remaining moisture.
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22
Pulse in food processor until just creamy, with a few chunks.
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23
Add it into the mixing bowl.
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24
Add remaining ingredients, except egg, to the mixing bowl and stir to combine thoroughly.
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25
Taste and add more salt and pepper if desired.
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26
Stir in egg until well incorporated, breaking up the yolk as you stir.
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27
Do not taste once raw egg has been added.
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Refrigerate mixture 15 to 30 minutes (or up 8 hours) to allow masa to moisten, binding the burgers.
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29
Form into balls of 13 cup each of the mixture, then press to 1/2 inch thickness (3 to 4 inch diameter) and lay on a sheet of wax paper or a plate.
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30
At this point, cook the burgers, or cover the patties with plastic wrap, ensure theyre not touching each other, and freeze until solid.
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Then wrap individually with foil, or just toss into a freezer bag.
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Thaw them for 5 to 10 minutes on a couple layers of paper towels before cooking.
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To bake (recommended): Place frozen or fresh patties onto a parchment-lined baking sheet.
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Bake on the middle rack of a 400 F oven for about 20 minutes, until moderately browned on the bottom.
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35
Turn burgers over and bake 10 minutes more.
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If desired, remove from oven at this point, add cheese and other toppings, then bake another 5 to 10 minutes, until cheese is melted.
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37
To fry on the stove-top: Over medium, heat enough vegetable oil in a non-stick skillet to thinly coat the pan.
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38
Once hot, add as many patties as will comfortably fit, reduce heat slightly, and cook 4 to 6 minutes per side, until browned on the outside and cooked through.
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39
Add cheese and desired toppings after flipping burgers over.
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40
To aid melting of cheese, cover the skillet for a minute or two at the end (do not add water as you might with a beef pattyit will cause the veggie burger to loosen and potentially fall apart).
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Notes: 1.
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Recipe makes 12 burgers.
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2.
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See related blog post for serving ingredients and suggestions, as well as nutritional notes.
