black bean burgers

A friend recently asked me what my go to recipes were. After thinking about it for a few minutes I gave her a short list of our favorites, one of which was black bean burgers. A year and half ago Ben had a black bean burger at the O Club in Newport and came home requesting I make them soon for dinner. I searched for a good recipe and finally decided on this one! They are very flavorful and really easy to make.

Yield: 6 burgers

Ingredients:

¾ cup panko

3 tbsp. plus 2 tsp. olive oil, divided

2 (15 oz.) cans black beansdrained 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.)  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.

We love to top our black bean burgers wtih guac, tomato, and red onion and serve them with mexican corn and spicy sweet potato fries!

** I always prep the patties in the afternoon during naptime and then get them out a few mintues prior to cooking.

recipe source:: annie eats