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Heirloom Black Bean Burger

This delicious burger is made with heirloom Midnight Black beans from Napa-based Rancho Gordo and is especially satisfying with our Estate Chardonnay. Where Dixie adds “cooking wine”, she means what you will add to the dish … and what you will have in your glass while prepping. In this case, we recommend our Chardonnay … or perhaps starting with 2014 Brut X for a splash of bubbly in the kitchen.


4 cups cooked black beans
1 cup cooked rice (white or brown rice)
1 medium red onion chopped fine
1 medium yellow onion chopped 1/4” dice
6 green onions-sliced thin. Using the green, pale green and white parts
1 1/2 cups shiitake mushrooms-stems removed. Slice caps into quarters or more depending on the size
1 cup cilantro leaves and a little bit of stem chopped fine
1 cup shishito peppers sliced thin, remove as much of the seeds as possible. Or any fresh peppers of your choice , hot, or sweet or both
1 egg beaten
Kosher salt-to taste
Ground pepper, from a pepper mill-to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cayenne
Safflower or canola oil
Soy sauce
Cooking wine
1 1/2 cups grated cheese of your choice. (Optional)
Fried over easy cooked egg per burger (Optional)
High quality brioche type bun

How To Make

In a medium size skillet, pre heat a skillet over med high flame, add 2 tablespoons of oil and heat for a minute or 2. Add the finely chopped red onion, cook for 3-4 minutes. Add the shiitakes and sauté until the mushrooms are lightly browned. Season with salt and pepper sprinkle 2-3 tablespoons of white wine. Cook 2-3 minutes more. Remove from heat, drizzle mushrooms with 1 tablespoon of soy sauce. Transfer mushrooms to a food processor and let cool. Pulse the mushrooms about 10 times, until still holding shape but not fully processed. Set aside.
n a large mixing bowl, combine the black beans, cooked rice, chopped yellow onion, green onions, cilantro, peppers, kosher salt to taste, cumin, oregano, cayenne and several grinds of fresh black pepper. Gently mash this mixture with a potato masher or wooden spoon, try to not over work.
Gently fold in the beaten egg combine well.
Slice and assemble the buns on a sheet pan.
Shape into 6 thick or 8 medium thick patties and place on a sheet pan.
Freeze patties for 10 minutes before cooking.
Heat over med high heat either 2 skillets or one skillet if cooking in batches. Add 2 tablespoons of oil to skillet and heat up for about 1 minute.
Heat oven to 300 degrees.
Cook the patties, without disturbing for about 4 minutes. Carefully move the patties around but continue cooking on the first side for about 2 minutes more. Carefully flip the patties and cook on the second side for about five minutes. The skillet should be hot, but not smoking hot. Adjust heat as needed. Your going for a nice crust. Carefully transfer patties to a sheet pan. If using, top each patty with grated cheese.and loosely cover pan with foil. Place in the oven until ready to serve. (15-20 minutes, up to 30 minutes is fine.
About 10 minutes before serving, place the buns in the oven to warm. (Will take about 5 minutes)
Assemble the patties on the buns. Garnish each burger with an over easy fried egg and or, your favorite toppings and sauces. Fresh tomatoes, avocados, sliced onion , crisp lettuces, Harrisa sauce, aioli, anything you wish. Enjoy!