Black Bean Burgers

I definitely try to incorporate meat-less dishes into our meal plans for a variety of reasons.  Sometimes they are easier, faster, and healthier and sometimes they just sound and look so darn good that I can't help but to make them.  Such was the case with these black bean burgers.  We are huge fans of black beans and while I still buy them canned and don't soak them myself, they are such a versatile ingredient to have on hand.

So while these were definitely planned out, I always have beans in the pantry and this could be on the table in a snap.  They would also be delicious without buns, are great with and without cheese, and really only need minimal toppings.  The black beans are the star  but with the addition of the toasted panko breadcrumbs and the red pepper, they really give them a great flavor and texture profile.

Also, they can be formed ahead of time, covered with plastic wrap and refrigerated until you are ready to cook them.  We've had these several times over the past few weeks and always enjoy them.

Black Bean BurgersPrintable Version

¾ cup panko breadcrumbs
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
½ tsp. salt
½ red bell pepper, stemmed, seeded and finely diced
¼ cup fresh cilantro, minced
¼ onion, minced

1. Heat a medium skillet over medium-high head. In a small bowl, combine the panko with 2 teaspoons of the olive oil and blend together. Add the mixture to the hot skillet and toast the panko, stirring frequently, until light golden brown, 3-4 minutes. Remove from heat and allow to cool to room temperature.
2. Meanwhile, place 2½ cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth. In a another bowl, combine the eggs, 1 tablespoon of the oil, cumin, and salt. Whisk to blend. Add the egg mixture, toasted panko, the remaining ½ cup beans, bell pepper, cilantro, and onion to the bowl with the mashed beans. Stir together until evenly combined.
3. 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.)
4. Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Carefully add half of the patties to 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 with toppings as desired.

slightly adapted from Annie's Eats, originally from America's Test Kitchen Healthy Family Cookbook