Torta Burgers with Refried Beans, Sharp Cheddar & Pickled Peppers

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Serving Size: 2

Summer 2014 will be the season of the Torta Burger around here. A torta is a sandwich that contains many of the Mexican-style fixings you'd find on a taco—only now, they're between the bun. Add in a burger, and you've got a glorious dinner for the season.

For the peppers

  • 0.5 cup apple cider wine vinegar
  • 1 slice white onion (optional)
  • 3 jalapeños, trimmed, and thinly sliced
  • 0.5 tsp kosher salt
  • 1 pinch dried coriander
  • 0.5 cup sugar
  1. Make the pickled peppers: Place the vinegar, sugar, coriander, and salt in a small pot and heat to boiling. Stir so the sugar dissolves.
  2. Pile the sliced peppers and the onion in a jar at least 1 cup in volume. Pour the hot vinegar over the peppers. Let come to room temp. Cover and place in the fridge until ready to use.

For the beans

  • salt
  • 0.25 onion, chopped
  • 2 Tbsp safflower or olive oil
  • 1 Can 14-ounce can black beans
  1. Now, make the beans: Puree the beans in a food processor.
  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and cook for 4 minutes, until softened and browning around the edges. Add the pureed beans and cook, stirring frequently, until thickened, 15 minutes.
  3. Season with 1/2 teaspoon salt, then taste for seasoning, adding more if you like. Set aside.

For the burgers and assembly

  • thick slices sharp cheddar
  • mayonnaise
  • 2 Cobblestone Corn Dusted Kaiser Rolls
  • pepper
  • salt
  • 12 Ounce freshly ground beef—not too lean
  • few sprigs of cilantro
  1. When you're ready to eat, heat a cast-iron pan over medium-high heat for 5 to 7 minutes, until very hot.
  2. While the pan heats, gently shape the meat into two equal disks, about the same size as your buns, without squeezing or pressing on the meat. Sprinkle both sides with salt and pepper. Brush the pan with some olive oil. Cook for 3 minutes, then flip the burgers.
  3. Place the cheese on top and cover the pan. Cook 2 to 3 more minutes for medium rare, remove the lid if the cheese has already melted.
  4. While the burgers cook, toast the buns.
  5. Spread each bottom half with mayo and top with a generous portion of refried beans, spreading evenly to the edges.
  6. Place the finished burgers on top of the buns. Top with jalapeños and cilantro sprigs, then the top bun. Serve immediately, with corn chips.

For the full post, visit Big Girls Small Kitchen.

This is a collaboration between Cobblestone Bread Co. and the AOL Lifestyle Contributor Network. Compensation was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co.