Black Bean Burgers

Black Bean Burgers

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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.)