black bean burger
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Black Bean Burger
Gwen Ashley Walters
June, 2013, Page 194
Photo by David Moore
Relish Burger Bistro has some of the best burgers in town, and we’re not just talking about the $32 Kobe Big Bertha. What you might not know is that the black bean burger ($16) holds its own against any of the signature beef burgers. How? In chef-speak, it’s called “layering flavors.”
Chef Jason Tate, who joined The Phoenician in 2009 specifically to open Relish Burger, starts with cooked black beans and roasts them for deeper flavor and fleshier texture. Red bell peppers, corn and mushrooms get oven-roasted, too, before joining the black beans, carrots, onions, garlic, toasted cumin and other spices. Eggs and Mexican cotija cheese bind the mixture together. The patty is pan-seared in a splash of olive oil, giving it a discernible crust, then topped with a slice of habanero Jack cheese just as it leaves the skillet.
Topped with avocado slices and crisp lime and roasted jalapeño slaw, the burger is placed in a toasted whole-wheat bun (baked fresh daily) and served with a basket of tater tots. It’s not just a fantastic black bean burger – it’s a fantastic burger, period.
Relish Burger at the Phoenician
6000 E. Camelback Rd., Scottsdale
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