Black Bean Burger (skinny)

By learen

Ingredients

• 3/4 c panko
• 3 T plus 2 t olive oil, divided
• 2 (15oz ea)cans black beans,drained, rinsed, divided
• 2 large eggs
• 1 t cumin
• 1/2 salt
• 1/4 t cayenne pepper
• 1 red bell pepper, stemmed, seeded and finely diced
• 1/4 c fresh cilantro
• 1 shallot, minced

Preparation

Step 1

Place a med skillet over med high heat. Combine the panko with 2 t of the 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 heat and let cool to room temperature.

Place 2 1/2 c beans in a large bowl and mash with a potato masher or a fork until mostly smooth. In a separate bowl, combine eggs, 1 T oil, cumin, salt and cayenne. Whisk to blend. Add the egg mixture, toasted panko, the remaining 1/2 c 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 1/2 c each. Lightly pack into 1 inch thick patties. (at this point you can cover tightly with saran and keep for up to 24 hrs) Heat 1 T oil in a large skillet over med high heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides about 8-10 min total. Transfer the cooked burgers to a plate, tent with foil and repeat until you've finished the patties.