0.5 tsp chipotle chili powder (adjust according to how spicy you like it)
4 servings salt and pepper to taste
4 servings olive oil wild for saute (i like devo olive oil's chipotle or mushroom and sage flavors
4 tbsp approx cream cheese spread softened
4 servings hawaiian rolls toasted
4 slices cheese
1 leaves tomatoes sliced
1 avocado pitted ripe peeled cut into wedges
0.3 cup cream sour with 2 tbsp then add until you get the consistency you like)
1 tbsp juice of lime
4 servings sea salt to taste
Equipment
food processor
bowl
frying pan
blender
Directions
Add a swirl of olive oil to a skillet and add diced mushrooms and onions.
Saute until softened then season with salt and pepper.
Add drained black beans to a medium bowl and press and mash with a fork.
Mix in mushrooms and onions then add egg and bread crumbs.
Finally mix in cumin and chipotle chili powder.
Roll and form into burger patties (sliders or full size).
Form a indent in the center of each burger
Add a spoonful of cream cheese spread to the indent in the burgers and then form the burger over the cream cheese.
Heat a skillet over medium heat, add a swirl of olive oil.
Add 2 burgers at a time and sear on each side until cooked and browned, about 4 minutes each side.
If you want to add sliced cheese on top, add now and cover skillet to steam and melt cheese.
Remove to a plate, then cook remaining patties.
For the avocado creme, combine all ingredients in a food processor or blender, and mix until smooth. Taste and add more sour cream or lime juice if needed.
To plate, add each hot cooked burger to an open toasted bun. Top with lettuce and tomato (optional) and a hearty scoop of avocado creme and then top with bun.
