Black Bean Burgers

I found this recipe over at Annie's Eats. It was yummy. I personally love those frozen bean burgers you can buy, and these were definitely a good homemade replacement! The author says she slightly adapted from The America’s Test Kitchen Healthy Family Cookbook.

Ingredients:

• ¾ cup panko
• 3 tbsp. plus 2 tsp. olive oil, divided
• 2 (15 oz.) cans black beans, drained 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. Makes 6 patties.

Notes about this recipe:

1. Watch that panko! It cooks quick!
2. I made my burgers a little smaller and less than 1/2 inch thick (I'm not a thick burger kind of girl).
3. Delish with lettuce, onions, tomatoes, mustard, ketchup...the works. I was going to eat mine with avocado but my avocado couldn't handle this lovely April heat and ripened super fast.