Miami’s Best Black Bean Chicken Burger with Guava Ketchup

Ingredients

Guava Ketchup

1/4 cup ketchup
8 oz. guava paste, chopped into small pieces
1/2 cup water
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt

Grilled Sweet Onions and Pimientos

1 large sweet onion, cut crosswise into ¼ inch thick slices
3 whole pimientos
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Chicken Patties

2 pounds of ground chicken
1 cup of canned black beans, drained and rinsed
1/2 cup cracker meal (or finely crushed, unsalted crackers)
1 1/2 tablespoon smoked paprika
1 large garlic clove, pressed
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon cumin
1 teaspoon crushed red pepper flakes
1 1/2 teaspoon kosher salt
Pinch of black pepper

2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 Kaiser rolls, split
6 romaine lettuce leaves

Instructions

To make the guava ketchup: On grill side burner, place a medium size saucepan and heat to medium-high. Once pan is hot, place all guava ketchup ingredients, cover, and bring to a boil. Let boil for 2-3 minutes and then reduce heat to medium. Stir ingredients occasionally. Cook until guava ketchup is smooth with no lumps, about 10- 15 minutes. Cover to keep warm and set aside.

Preheat a gas grill to medium-high.

To prepare the vegetables: In a medium bowl, toss onions and pimientos with oil, salt and pepper. Set aside until ready to grill.

To prepare the chicken patties: In a large bowl, combine the patty ingredients until well incorporated. Divide the mixture into 6 equal portions and form into round patties.

When the grill is ready, brush the grill rack with oil. Place the vegetables on the outer edges of the grill rack. Grill until soft and grill marks are visible on each side, about 5-6 minutes on each side. Remove from grill. Slice the pimientos into thin strips. Place pimientos and onions on sheet of foil, and wrap.

Place the patties on the center of the grill rack. Grill for 4-5 minutes on each side. During the last minutes of grilling, arrange the buns, cut side down, around edges of the grill to toast lightly.

To assemble the burgers: Spread 1 tablespoon of guava ketchup on bun bottom. Place lettuce on bun bottom, top with patty. Top patty with onions and 2-3 strips of pimientos. Spread 1 tablespoon of guava ketchup on bun tops and place on patties. Delicioso!

Makes 6 six burgers