Black Bean Burger

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 source: slightly adapted from the america’s test kitchen healthy family cookbook.