SERVES 6
TOTAL TIME: 40 minutes
Avoid overmixing the bean mixture in step 1 or the burgers will have a mealy texture. Serve with a salad or your favorite burger toppings.
|
2 |
(15-ounce) cans black beans, rinsed |
|
2 |
large eggs |
|
5 |
tablespoons olive oil |
|
1 |
teaspoon ground cumin |
|
½ |
teaspoon salt |
|
⅛ |
teaspoon cayenne pepper |
|
1 |
cup panko bread crumbs |
|
1 |
red bell pepper, stemmed, seeded, and chopped fine |
|
¼ |
cup minced fresh cilantro |
|
1 |
shallot, minced |
1. Place 2½ cups beans in large bowl and mash them with potato masher until mostly smooth. In separate bowl, whisk eggs, 1 tablespoon oil, cumin, salt, and cayenne together. Stir egg mixture, remaining beans, panko, bell pepper, cilantro, and shallot into mashed beans until just combined. Divide mixture into 6 equal portions and lightly pack into 1-inch-thick burgers.
2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Carefully lay 3 burgers in skillet and cook until well browned on both sides, 4 to 5 minutes per side.
3. Transfer burgers to plate and tent loosely with aluminum foil. Return now-empty skillet to medium heat and repeat with remaining 2 tablespoons oil and remaining burgers. Serve.
VARIATION
BLACK BEAN BURGERS WITH CORN AND CHIPOTLE CHILES
Substitute 1 tablespoon minced canned chipotle chile in adobo sauce for cayenne. Reduce amount of finely chopped red bell pepper to ¼ cup and add ¾ cup frozen corn, thawed and patted dry, to bean mixture.