Mexican Street Corn Black Bean Burgers

Ingredients

• 8 Tablespoons unsalted butter, melted, divided
• 6 Brioche (or sturdy) hamburger buns
• 2 Large ears fresh yellow sweet corn, husks removed
• 1/2 Cup crushed tortilla chips
• 1/2 Cup quick cooking rolled oats
• 1/2 Medium sweet yellow onion, roughly chopped
• 1/2 Tablespoon minced garlic, from a jar
• 2 (15 1/4-Ounce) cans black beans, rinsed and drained
• 1 Large egg
• 2 Large limes (1 cut into 6 wedges, 1 juiced)
• 1 1/4 Teaspoons chili powder, divided
• 3/4 Teaspoon salt, divided
• 1 1/4 Cups crumbled cotija cheese, divided
• 6 Slices pepper jack cheese
• 1/2 Cup mayonnaise (light is okay)
• 1/4 Cup cilantro
• 1/4 Teaspoon garlic powder
• 1 Cup fresh baby arugula
• 1/4 Cup vegetable oil, to coat the grill grates

Instructions

• 1. Heat grill to medium heat
• 2. Brush 1/2 tablespoon of melted butter onto each sliced half of bun
• 3. Place buns, butter-side down, on the grill, and toast 20 to 30 seconds or until desired doneness; remove to a serving platter and set aside
• 4. Place corn directly on the grill
• 5. Turn every 3 minutes until all sides are lightly charred
• 6. Remove to a large bowl and set aside to cool
• 7. While the corn is cooking, place the crushed tortilla chips and rolled oats into the bowl of a food processor, fitted with the s-blade
• 8. Process until mixture resembles bread crumbs
• 9. Pour mixture into a large bowl and set aside
• 10. Place the chopped onion and minced garlic into the bowl of the food processor, fitted with the s-blade
• 11. Pulse several times until finely chopped
• 12. Add 1 can of the rinsed and drained black beans, egg, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1 cup crumbled cotija cheese to the bowl of the food processor, and pulse until well-blended
• 13. Spoon this mixture into the large bowl of tortilla chip crumb mixture
• 14. Add the remaining can of rinsed and drained black beans to the bowl and stir everything together until well-combined
• 15. Divide mixture into 6 equal portions and shape each portion into a round patty about an inch thick
• 16. Dip a balled-up paper towel in a small amount of vegetable oil
• 17. Use tongs to hold the paper towel and then brush the grill grates with the oiled paper towel to prevent sticking
• 18. Grill patties over medium heat for 6 to 8 minutes, or until lightly browned
• 19. Flip the patties and cook for 6 more minutes
• 20. Place a slice of pepper jack cheese on top of the patty and cook until cheese is melted and patties are cooked through
• 21. While the patties are cooking, slice the corn off the cob in large chunks
• 22. Place the corn back in the bowl with the remaining 2 tablespoons melted butter and toss to coat
• 23. Add the remaining 1/4 cup crumbled cotija cheese to the bowl and toss to coat
• 24. Then, make the cilantro aioli:
• a. In a clean bowl for the food processor, fitted with the s-blade, blend the mayonnaise, cilantro, 1/4 teaspoon salt, garlic powder, 1 tablespoon fresh lime juice, and 1/4 teaspoon chili powder until smooth
• 25. Spread 1 heaping tablespoon of aioli onto the sliced side of each top bun.
• 26. Place 1/6 of the arugula onto the sliced side of each bottom bun
• 27. Top each with a burger, 1/6 of the corn mixture, and then the top bun
• 28. Slide a long wooden skewer from the top to the bottom of the burger, and then slide a wedge of lime onto each skewer until it reaches the top bun