Black Bean Burgers

I’d always been intrigued by the idea of meatless burgers but didn’t think I’d really like them because they’re, well, meatless. Then my friend, Kristen, made these for our book club. They were amazing! I knew they’d be a perfect thing to make for one of our Lenten Fridays.

I served these topped with swiss cheese and red onion. I took some of the leftovers for lunch topped with lettuce and roasted red pepper hummus. Both ways were great!

Black Bean Burgers
(from Annie’s Eats)
Makes 6

¾ c. panko
3 T. plus 2 t. olive oil, divided
2 (15 oz.) cans black beans, drained and rinsed, divided
2 large eggs
1 t. ground cumin
1/2 t. salt
1/4 t. cayenne pepper
1 red bell pepper, stemmed, seeded and finely diced
1/4 c. 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 2 1/2 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.

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.

6 thoughts on “Black Bean Burgers

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