- These burgers cook equally well outside on the grill (use a grill pan if you have one as they are more fragile than meat burgers) or in a pan. Either way, be sure to use canola or vegetable oil to brush them generously on both sides before cooking.
- The recipe made 5 burgers so I froze the extra two. When I wanted to cook them, I let them thaw in the fridge then cooked them on a skillet. You can make them ahead of time and store on wax paper in a container in the fridge until ready to cook.
- Recipe modified from The Best of America's Test Kitchen 2011
- 2 pieces high quality white sandwich bread or white bread of choice (baguette, etc.) OR about 3/4 c. bread crumbs
- 2 large eggs
- 3 tbsp olive oil
- 2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 2 15-oz cans black beans, drained and rinsed
- 1 red bell pepper, stemmed, seeded and chopped fine
- 1/4 c. fresh minced cilantro
- 1 shallot, minced (about 3 tbsp)
- Burger toppings: tomato, avocado, red onion, etc.
1. If making fresh breadcrumbs: preheat oven to 350 degrees. In a food processor, pulse the bread several until you have coarse crumbs. Spread the crumbs on a rimmed baking sheet and bake, stirring occasionally until golden brown and dry, about 10 minutes. Set aside to cool.
2. In a small bowl, whisk the eggs, 1 tbsp of the oil, cumin, salt and cayenne together.
3. In a large bowl, place 2 1/2 c. of the beans and mash them with a potato masher until mostly smooth. Stir in the bread crumbs (if using pre-made bread crumbs, start with 1/2 c. then stir in more if necessary to bind the bean mixture), egg mixture, remaining 1/2 c. beans, bell pepper, cilantro, and shallot until just combined.
4. Divide the bean mixture until equal portions (about 6) and lightly pack into 1-inch thick patties. Coat patties with oil and grill on a grill pan (so they don't fall through the cracks on your grill) or cook in a pan until well browned on both sides, about 8-10 minutes, flipping halfway through.