Black Bean Burgers (Serves 6)
Inspired by a recipe found here.
Beans, beans, they’re good for your heart. The more you eat ’em… These burgers are really delicious. I heard a lot about black bean burgers, but I never tried one. Though I stay away from red meat, I usually go for a veggie or turkey burger alternative. When I found this recipe, I knew I had to try it. The burgers are great. When cooked, they’re a little crumbly, but not at all dry. Be very careful when flipping them in the pan so they keep their form. I would suggest making them cheeseburgers, as the slices of cheese serve as kind of a “glue” for the patties.
- ¾ cup panko breadcrumbs
- 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. pepper
- 1 red bell pepper, stemmed, seeded and finely diced
- ¼ cup fresh cilantro, minced
- 1 shallot, minced
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.