Black bean burgers are one of those things for me that are either really delicious or not so good at all – at restaurants it seems to be hit or miss. So today I bring to you a basic black bean burger recipe that not only tastes fantastic, but is good for you too (Bonus: only 200 calories per burger)! I highly recommend serving these with avocado (or perhaps an avocado mayo..), it just adds a little something special. Serve it with a nice side salad or some seasoned veggies and you’ve got one delicious vegetarian meal.
A note about the bread crumbs: I have also tried to make these by taking a short cut and using some panko bread crumbs – they resulted in a somewhat mushy burger that fell apart at the slightest touch. So I would recommend stick to making and toasting your own crumbs for this recipe :)
Black Bean Burgers
2 slices white sandwich bread, torn into pieces
2 (15 oz) cans black beans, rinsed
2 large eggs
3 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon salt
1/8 teaspoon cayenne pepper
1 red bell pepper, stemmed, seeded and chopped fine
¼ cup minced fresh cilantro
1 shallot, minced
Preheat oven to 350°
Pulse bread crumbs in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Let cool to room temperature.
Place 2 ½ cups of the beans in a large bowl and mash them with a potato masher until mostly smooth. In a separate bowl, whisk together the eggs, 1 tablespoon of the oil, cumin, salt and cayenne together.
Stir the egg mixture, toasted bread crumbs, remaining ½ cup of beans, bell pepper, cilantro, and shallot into the mashed beans until just combined. Divide the mixture into 6 equal portions, about ½ cup each and lightly pack into 1-inch-thick patties.
Heat 1 tablespoon of oil in a 12 inch nonstick skillet over medium heat until shimmering. Carefully lay half of the patties into the skillet and cook until well browned on both sides, 8 to 10 minutes. Transfer burgers to a plate and cover with aluminum foil to keep warm.
Return skillet to medium heat and repeat with remaining oil and patties.
Recipe from America’s Test Kitchen Healthy Family Cookbook