Scarlet Runner Mole Burgers
By Laila IbrahimPublished on December 9, 2023
Time
1¾ hours, plus 8½ hours brining and chilling
Yield
Serves 6
Ingredients
1½ tablespoons table salt for brining 8 ounces (1⅓ cups) dried scarlet runner beans, picked over and rinsedTable salt for cooking beans, plus ¾ teaspoon salt1 cup panko bread crumbs ¼ cup raw, unsalted pepitas ½ onion, chopped fine 2 large eggs, lightly beaten⅓ cup chopped fresh cilantro 2 tablespoons Mexican crema 2 garlic cloves, minced1½ teaspoons ground cumin 1½ teaspoons ancho chile powder 1½ teaspoons minced canned chipotle chile in adobo sauce, plus 1 teaspoon adobo sauce1 teaspoon smoked paprika ½ teaspoon grated lime zest plus 1 tablespoon juice2 tablespoons extra-virgin olive oil, divided6 hamburger buns, toasted if desired
Before You Begin
You can use dried black beans or two (15-ounce) cans rinsed black beans in place of the dried scarlet runner beans; skip steps 1 and 2 if using canned. We recommend serving it with Avocado Crema and Quick Pickled Red Onions on a burger roll. If you can’t find Mexican crema, you can substitute sour cream.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Bring soaked beans and 7 cups water to simmer in large saucepan. Simmer, partially covered, over medium-low heat until beans are tender, 30 to 40 minutes. Remove from heat, stir in 1½ teaspoons salt, cover, and let beans sit until completely tender, about 15 minutes. Drain beans.
- Line rimmed baking sheet with parchment paper. Process panko in food processor until finely ground, about 30 seconds. Add pepitas and process until finely chopped, about 15 seconds; transfer to large bowl. Working in 2 batches, process half of cooked beans, onion, eggs, cilantro, crema, garlic, cumin, ancho, chipotle plus adobo sauce, paprika, lime zest and juice, and salt in now-empty processor until coarsely ground, 15 to 20 seconds, scraping down sides of bowl as needed; add to bowl with panko mixture.
- Stir remaining cooked beans into processed bean-panko mixture until well combined. Divide bean mixture into 6 equal portions. Using your lightly moistened hands, firmly pack each portion into tight ball, then flatten to 3½-inch-wide patty; transfer to prepared sheet. Cover with plastic wrap and refrigerate until chilled and firm, at least 30 minutes or up to 24 hours.
- Heat ½ tablespoon oil in 12-inch nonstick skillet over medium-low heat until shimmering. Carefully place 3 patties in skillet and cook until crisp and golden brown on first side, about 5 minutes. Gently flip patties using 2 spatulas, add ½ tablespoon oil to skillet, and cook until crisp and golden brown on second side, about 5 minutes. Transfer to platter and tent with aluminum foil. Repeat with remaining 1 tablespoon oil and remaining 3 patties. Transfer burgers to buns and serve with avocado crema, if using.
Time
1¾ hours, plus 8½ hours brining and chillingYield
Serves 6Ingredients
1½ tablespoons table salt for brining
8 ounces (1⅓ cups) dried scarlet runner beans, picked over and rinsed
Table salt for cooking beans, plus ¾ teaspoon salt
1 cup panko bread crumbs
¼ cup raw, unsalted pepitas
½ onion, chopped fine
2 large eggs, lightly beaten
⅓ cup chopped fresh cilantro
2 tablespoons Mexican crema
2 garlic cloves, minced
1½ teaspoons ground cumin
1½ teaspoons ancho chile powder
1½ teaspoons minced canned chipotle chile in adobo sauce, plus 1 teaspoon adobo sauce
1 teaspoon smoked paprika
½ teaspoon grated lime zest plus 1 tablespoon juice
2 tablespoons extra-virgin olive oil, divided
6 hamburger buns, toasted if desired
Ingredients
1½ tablespoons table salt for brining
8 ounces (1⅓ cups) dried scarlet runner beans, picked over and rinsed
Table salt for cooking beans, plus ¾ teaspoon salt
1 cup panko bread crumbs
¼ cup raw, unsalted pepitas
½ onion, chopped fine
2 large eggs, lightly beaten
⅓ cup chopped fresh cilantro
2 tablespoons Mexican crema
2 garlic cloves, minced
1½ teaspoons ground cumin
1½ teaspoons ancho chile powder
1½ teaspoons minced canned chipotle chile in adobo sauce, plus 1 teaspoon adobo sauce
1 teaspoon smoked paprika
½ teaspoon grated lime zest plus 1 tablespoon juice
2 tablespoons extra-virgin olive oil, divided
6 hamburger buns, toasted if desired
Ingredients
1½ tablespoons table salt for brining
8 ounces (1⅓ cups) dried scarlet runner beans, picked over and rinsed
Table salt for cooking beans, plus ¾ teaspoon salt
1 cup panko bread crumbs
¼ cup raw, unsalted pepitas
½ onion, chopped fine
2 large eggs, lightly beaten
⅓ cup chopped fresh cilantro
2 tablespoons Mexican crema
2 garlic cloves, minced
1½ teaspoons ground cumin
1½ teaspoons ancho chile powder
1½ teaspoons minced canned chipotle chile in adobo sauce, plus 1 teaspoon adobo sauce
1 teaspoon smoked paprika
½ teaspoon grated lime zest plus 1 tablespoon juice
2 tablespoons extra-virgin olive oil, divided
6 hamburger buns, toasted if desired
Why This Recipe Works
Native to Mexico, scarlet runner beans are distinctive in flavor with notes of chocolate and roasted coffee beans. It felt especially appropriate to use these meaty beans for a vegetarian burger. Staying true to the bean’s roots, this burger is inspired by Oaxacan flavors. It contains several bold seasonings with a particular emphasis on smoky chili spices. To balance all that out, we add lime and crema to give the burger some brightness. The addition of bread crumbs, pepitas, and eggs help keep the burger together. The final result is a flavorful burger that’s crispy on the outside and soft on the inside, but without being mushy.
Before You Begin
You can use dried black beans or two (15-ounce) cans rinsed black beans in place of the dried scarlet runner beans; skip steps 1 and 2 if using canned. We recommend serving it with Avocado Crema and Quick Pickled Red Onions on a burger roll. If you can’t find Mexican crema, you can substitute sour cream.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Bring soaked beans and 7 cups water to simmer in large saucepan. Simmer, partially covered, over medium-low heat until beans are tender, 30 to 40 minutes. Remove from heat, stir in 1½ teaspoons salt, cover, and let beans sit until completely tender, about 15 minutes. Drain beans.
- Line rimmed baking sheet with parchment paper. Process panko in food processor until finely ground, about 30 seconds. Add pepitas and process until finely chopped, about 15 seconds; transfer to large bowl. Working in 2 batches, process half of cooked beans, onion, eggs, cilantro, crema, garlic, cumin, ancho, chipotle plus adobo sauce, paprika, lime zest and juice, and salt in now-empty processor until coarsely ground, 15 to 20 seconds, scraping down sides of bowl as needed; add to bowl with panko mixture.
- Stir remaining cooked beans into processed bean-panko mixture until well combined. Divide bean mixture into 6 equal portions. Using your lightly moistened hands, firmly pack each portion into tight ball, then flatten to 3½-inch-wide patty; transfer to prepared sheet. Cover with plastic wrap and refrigerate until chilled and firm, at least 30 minutes or up to 24 hours.
- Heat ½ tablespoon oil in 12-inch nonstick skillet over medium-low heat until shimmering. Carefully place 3 patties in skillet and cook until crisp and golden brown on first side, about 5 minutes. Gently flip patties using 2 spatulas, add ½ tablespoon oil to skillet, and cook until crisp and golden brown on second side, about 5 minutes. Transfer to platter and tent with aluminum foil. Repeat with remaining 1 tablespoon oil and remaining 3 patties. Transfer burgers to buns and serve with avocado crema, if using.
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