Categories: Sandwiches
Ingredients
- 3/4 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
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 red bell pepper, stemmed, seeded and finely diced
- 1/4 cup fresh cilantro, minced
- 1 shallot, minced
Directions
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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.
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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.
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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.