Black Bean Burgers

Yield: 6 burgers

Ingredients:

¾ cup panko

3 tbsp. plus 2 tsp. olive oil, divided

2 (15 oz.) cans black beans, drained and rinsed, divided

2 large eggs

1 tsp. ground cumin

½ tsp. salt

¼ tsp. cayenne pepper

1 red bell pepper, stemmed, seeded and finely diced

¼ cup fresh cilantro, minced

1 shallot, minced

Directions:

Place a medium skillet over medium-high heat.  Combine the panko with 2 teaspoons of the olive oil and mix with a fork to blend.  Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown.  Remove from the heat and let cool to room temperature.  

Place 2½ cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth.  In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne.  Whisk to blend.  Add the egg mixture, toasted panko, the remaining ½ cup beans, bell pepper, cilantro and shallot to the bowl with the mashed beans.  Stir together until evenly combined.  

Divide the mixture into 6 equal portions, about ½ cup each.  Lightly pack into 1-inch thick patties.  (At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.)  Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering.  Carefully lay half of the patties in the skillet and cook until well browned on both sides, about 8-10 minutes total.  Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties.  Serve warm.

Printed from Annie’s Eats