Black Bean Burgers
I must say, I was totally all into the sweaters, soup and pants season. But, October is not acting like typical October. It's 80 degrees people! And I live in Maine! That's totally unheard of. I have brought the flip flops and t-shirts back out. As well as the warm weather food. Who wants soup when it's 80 out? Not me!
To celebrate the last of the summer temperatures before we plummet head first into the dark, cold and snowy months, I am sharing this awesome black bean burger recipe. Oh man, I could eat these every day. They are so good! They are super healthy and filling. I love to top the burgers with a slice of cheddar cheese and serve with oven fries. It is a perfect meal. You can always add some burger buns in there too! I hope everyone is enjoying their warm weather (except out west where they are already getting snow!?)
Black Bean Burgers
- 3/4 cup panko breadcrumbs
- 2 (15 oz.) cans black beans, drained and rinsed
- 1 large egg
- 3 Tablespoons olive or grapeseed oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 red bell pepper, seeded and finely chopped
- 1/4 cup minced fresh parsley
- 1 shallot, minced
- 1/3 cup corn (fresh or frozen, thawed)
Preheat the oven to 350 degrees F. Spread the panko over a small, rimmed baking sheet. Bake for 7-10 minutes until golden brown. Let cool.
Place 2 1/2 cups of the black beans in a large bowl and mash them with a potato masher until mostly smooth. In a separate bowl, whisk the egg, 1 tablespoon of the oil, cumin, salt and cayenne pepper together.
Stir the egg mixture, toasted panko, remaining 1/2 cup beans, bell pepper, parsley, shallot and corn into the mixture with the mashed beans until just combined. Divide the mixture into 6 equal portions, about 1/2 cup each, and lightly pack into 1-inch thick patties.
Heat 1 tablespoon in a large non-stick skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, 8-10 minutes.
Transfer the cooked burgers to a plate and cover loosely with tin foil to keep warm while cooking the other patties.
Heat the remaining tablespoon of oil in the pan and cook the rest of the patties.* Serve.
*The patties can be made short of cooking one day in advance. Cover with plastic wrap and refrigerate overnight and proceed with cooking as directed.
Source: Adapted from The America's Test Kitchen Healthy Family Cookbook