Black Bean Burgers
Recipe by Gingham
Hearty, smoky bean burgers that hold together and get a proper crust in the pan.
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 3 tbsp olive oil, divided
- 1 small onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3/4 tsp kosher salt
- 1 large egg
- 3/4 cup panko breadcrumbs
- 1/2 cup shredded cheddar
- 6 burger buns, toasted
- Lettuce, tomato, and avocado, to serve
Method
Heat the oven to 325°F. Pat the beans dry, spread them on a rimmed sheet pan, and bake until they look dry and some have split, about 15 minutes. Drier beans hold together better.
Meanwhile, warm 1 tbsp of the oil in a skillet over medium heat and cook the onion and pepper until soft, about 5 minutes. Stir in the garlic, cumin, and paprika for 30 seconds.
Mash the beans in a large bowl with a fork or potato masher, leaving some chunky.
Stir in the cooked vegetables, salt, egg, panko, and cheese until the mixture holds together.
Shape it into 6 patties about 3/4 inch thick.
Heat the rest of the oil in a large skillet over medium heat. Cook the patties until crisp and heated through, 4 to 5 minutes a side, turning them gently.
Serve on the toasted buns with lettuce, tomato, and avocado.
Notes from the source
If the patties feel soft, chill them for 30 minutes before cooking. Freeze uncooked patties between sheets of parchment.