I used to love going to Chili's ever since that life-changing discovery on one of my early visits. Their burgers are phenomenal and they can serve a vegetarian black-bean substitute with all the other toppings, on request. I have been addicted ever since. Shockingly, they do not serve it in any of their locations worldwide outside of US. I was so addicted to the extent that I wrote to Chili's USA and they responded saying they have logistics issue serving them worldwide as they do not want to compromise on the quality. I hence decided to make them in my kitchen whenever I was craving them.
Difficulty level- Medium
Preparation time- 15 min
Cooking time- 30 min, for both the sauce & patty together
Ingredients
Cooked black beans- 1/2 cup(refer to my notes on how to cook dry black beans) or 1 14 oz can of black beans
Onion- 1 small
Garlic- 2 cloves crushed or 1/4 tsp minced or powdered garlic
Cajun seasoning- 2 tsp
Bread crumbs- 1/2 cup
Egg-1
Hot sauce- 1/2 to 1 tsp , as desired
Dried herbs- 1/2 tsp
Fresh ground black pepper- 1 tsp
Blue cheese crumbles- 1 tbsp
Salt-to taste
Burger buns, lettuce, tomato, cheese, ketchup- to your liking
For the Ground peppercorn sauce
Butter-35 gms
All purpose flour - 35 gms
Milk- 200 ml( any fat-level will work)
Vegetable stock- 100 ml
Black peppercorns- about 4 tsp
Brandy- optional, 1 tbsp
Preparing the sauce
Crack the black peppercorns in a pestle and mortar (if you don’t have one, put them in a plastic bag, wrap in a tea towel, and hit a few times with a rolling pin) – You want to make sure that the peppercorns are cracked, but do not over-grind otherwise the sauce will lose its intense peppery flavour. In a small saucepan, melt the butter on a low heat. Once the butter is fully melted, gradually add the flour. After each addition mix well to ensure it is fully combined with the butter. Once all the flour is added you should have a thick smooth paste. Cook the butter and flour mix for a couple of minutes stirring regularly – Cooking the butter and flour mix for a couple of minutes before adding the other ingredients ensures that the flour is cooked. If you skip this step your finished sauce may have an odd floury taste. If you decide to add the brandy, add it at this tage and mix well to combine with the butter and flour – adding the brandy at this stage ensures that the alcohol is cooked off.Gradually add the milk , mixing well after each addition to combine with the butter and flour – I like to switch to using a whisk at this stage as it helps to break down any lumps. Once all the milk is combined, add the chicken stock and black peppercorns and season with salt. Simmer gently until the sauce has reduced to your required consistency.
Making the black bean patty
Drain beans well. Put onion and garlic in food processor and blend until fine. Add beans and blend well until mashed consistency. Place into a mixing bowl and add bread crumbs, egg, hot sauce, parsley, Cajun seasoning, and stir. Mix well and shape 4 patties (I opted to make 3 larger patties). Make a dent in the middle top portion and add some fresh ground pepper and some blue cheese crumbles. Seal the opening well. Place on a well-greased stovetop grill pan like I did or use an outdoor grill. Cook 5-6 minutes on each side. You can also broil in the oven for 10-12 minutes per side on a greased, foil-lined pan. Once thoroughly cooked, spread the remaining blue cheese crumbles on top of the patty. If using a pan, add some water all around the patty and close the lid covering the entire pan , after sprinkling the blue cheese. It creates a steaming effect, and makes the cheese melt beautifully over the patty.
Stack them along with all the accompaniments, to your liking and enjoy..
Note- Soak the dry black beans overnight or 8-9 hrs. Cook in a pressure cooker for 3 whistles.
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