Smoky Black Bean Burgers
- Patties
- 2 cans black beans, 15 oz each, drained and rinsed
- 1 tbsp olive oil
- ½ medium onion, finely chopped
- ½ cup red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ¾ cup panko
- 1 large egg, beaten
- 1 tbsp soy sauce
- ½ tsp kosher salt
- To cook and serve
- 2 tbsp vegetable oil
- 6 slices monterey jack (optional)
- 6 hamburger buns, toasted
- lettuce, sliced tomato, avocado, for topping
Smoky Black Bean Burgers
- Heat the oven to 325°F (165°C) and line a sheet pan with parchment.
- Pat the rinsed beans dry with a towel and spread them on the pan.
- Bake until the skins split and the beans look dry on the outside. This keeps the patties from turning mushy.
- While the beans bake, heat the olive oil in a cast iron skillet over medium heat. Cook the onion and bell pepper until soft and any liquid is gone.
- Add the garlic, cumin, smoked paprika and chili powder and stir until fragrant. Take the pan off the heat.
- Put the warm beans in a bowl and mash them with a potato masher, leaving some pieces whole.
- Stir in the onion mixture, panko, egg, soy sauce and salt until the mixture holds together when pressed.
- Shape into 6 patties about 1/2 inch thick. Wet your hands if the mixture sticks.
- Chill the patties on a plate to firm up.
- Wipe out the skillet. Heat the vegetable oil in it over medium heat.
Smoky Black Bean Burgers
- Cook the patties until a crisp crust forms on the bottom.
- Flip, add cheese if using, cover the pan and cook until the bottoms are crisp and the centers reach 160°F (71°C), the safe temperature for the egg in the mix.
- Serve on toasted buns with your toppings.
- Cook to 160°F inside (check with a thermometer).