Prep 20 mins
Cook 10 mins
Found on Annie's Eats (http://annies-eats.com/2011/06/22/black-bean-burgers/) and wanted to make sure I had this recipe saved. This burger is amazing with Havarti cheese and Roasted Red Pepper Hummus instead of mayo.
- 3⁄4 cup panko breadcrumbs
- 3 tablespoons olive oil, divided
- 2 teaspoons olive oil, divided
- 2 (15 ounce) cans black beans, drained and rinsed, divided
- 2 large eggs
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1 red bell pepper, stemmed, seeded and finely diced
- 1⁄4 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.
- Source: slightly adapted from The America’s Test Kitchen Healthy Family Cookbook.