Black Bean Burgers

Just another meal that doesn't include "meat" -- BUT I did get the approval from Ross that it was "pretty good"!!  :)  Pretty easy to prepare - and not a lot of clean up!  Plus - it's a HEALTHY burger!!  We topped it with mango salsa - gave it that extra flavor...plus, I added a jalapeno diced up too - gave it a little more kick!  We made this with Sweet and Spicy Cucumber Slices and it was a very complete / healthy Sunday night meal!

Tiff blog - makes 6 burgers

Ingredients:

3/4 cup panko

3 tablespoons plus 2 teaspoons olive oil, divided

2 (15oz) cans black beans, drained and rinsed, divided

2 large eggs

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1 red bell pepper, stemmed, seeded and finely diced
1/4 cup 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 1/2 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 1/2 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