Southwest Black Bean and Corn Mini Burgers with a Smoky Paprika Cashew Cheese

Southwest Black Bean and Corn Mini Burgers w/Smoky Paprika Cashew Cheese 

(Spork-Fed CB by Jenny Engel & Heather Goldberg)

http://www.sporkonline.com/

Burger Ingredients

1            tablespoon neutral tasting high-heat oil, plus 2 tablespoons

1/2         large onion, finely diced

2            cloves garlic, finely diced

1/2         cup corn, fresh or frozen

1/2         large red or orange, bell pepper, finely chopped

              dash sea salt, plus 1/2 teaspoon

1/4         teaspoon finely ground black pepper

1            15 oz. can black beans, rinsed

1/4         teaspoon chipotle powder

1            tablespoon vegan Worcestershire sauce

1            tablespoon fresh lemon juice

2            teaspoons agave nectar

3/4         cup rolled oats

1            cup bread crumbs

Cashew Cheese Ingredients

3/4         cup cashews

1/2         teaspoon garlic powder

1/2         teaspoon sea salt

2            teaspoon agave nectar

1/2         teaspoon smoked paprika

2            tablespoons neutral tasting oil

1/4         cup unsweetened almond or soy milk

1-2         tablespoons fresh lemon juice

3            sprigs fresh thyme, stemmed and finely chopped

Whole grain mini burger buns or dinner rolls.

Preheat large pot over medium eat and add 1 tablespoon oil. Add onion and garlic and cook for 2 minutes.  Add corn, bell pepper, dash of sea salt and black pepper.  Cook until mixture is slightly browned, about 3-4 minutes, and set aside.

In a food processor, combine black beans, chipotle powder, 1/2 teaspoon sea salt, Worcestershire sauce, lemon juice and agave. Pulse together 5-8 times. Add oats and bread crumbs . Pulse until uniform, scraping down sides to further incorporate into food processor. Transfer to a large bowl. 

Add cooked onion and pepper mixture to bowl and fold into veggie burger mixture.  Heat large sauté pan over medium heat and add remaining oil. With damp hands, form burgers into patties and place in heated pan. Cook for about 5 minutes on each side or until browned.

Cashew cheese:  In a large food processor or high-powered blender, pulse cashes, garlic powder, sea salt, agave, paprika, oil, almond or soymilk and lemon juice. Blend until smooth and uniform, scraping down sides or machine as needed. Fold in thyme once mixture is creamy.

Serve on a toasted mini bun topped with cheese or any other toppings you like.