Now I’ll be honest- one of my favorite things about this meal is that you can make them in advance, freeze ’em, and pull them out when you’re ready to eat them. As anyone with a needy toddler knows, it can be a tad difficult to prepare a healthy dinner while attempting to satisfy the demands of a tiny, crazy human. Throw a few of these in a skillet, make some sweet potato fries (our side of choice with this dinner), and boom. Satisfying, just a little kick of spice, and super delicious. One note- I’ve tried making them in the past with dried cilantro in lieu of fresh to avoid a trip to the store, and they were fine. But fresh cilantro just takes these to a whole. ‘notha. level. I’m a plain Jane, so I just top mine with some co-jack. If you’re more adventurous like my dear husband, try one with cheese, lettuce, tomato, and a dab of 1000 island dressing (he swears it’s amazing!). Even the little guy loves these burgers. We use whole wheat buns but have also used sandwich thins and plain ol’ hamburger buns in the past with equally yummy results. Happy eating!
And heck yes, those are paper plates. Oooo, we fancy! 😉
- ¾ cup panko breadcrumbs
- 3 tbsp. plus 2 tsp. olive oil
- 2 (15 oz.) cans black beans, drained and rinsed
- 2 large eggs
- 1 tsp. ground cumin
- ½ tsp. salt
- ¼ tsp. cayenne pepper (you can add more to taste)
- 1 red bell pepper, stemmed, seeded and finely diced
- Small handful fresh cilantro, minced
- 1 small onion, minced
Combine the panko with 2 teaspoons of the olive oil and mix with a fork. Add the mixture to a skillet over medium-heat and toast the panko, stirring frequently, until light golden brown. Remove from heat and cool to room temperature.
Next, measure 2½ cups of the beans (I eyeball this, usually about a can and a half of the beans) into a large bowl and mash with a potato masher, fork, mortar and pestle, whatever you please, until mostly smooth. In a separate small bowl or liquid measuring cup, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne. Whisk to blend. Combine the panko, egg mixture, remaining beans,d bell pepper, cilantro and shallot to the bowl with the mashed beans. Mix until evenly combined.
Divide the mixture into equal portions, about ½ cup each, forming into patties (I have gotten anywhere from 6-8 patties, depending on how thick I make them). Once you have made your patties, you can either refridgerate them (good for about 24 hrs), freeze them (not sure how long these are technically good for in a freezer, but we have kept them for about a week with good results), or cook ’em up! To cook, heat 1 tablespoon of the oil in a skillet over medium heat. Carefully lay as many patties that you can comfortably fit/turn in the skillet and cook until well browned (I like mine crispy!) on both sides, about 8-10 minutes total. If cooking from the freezer, simply add a few minutes to your cooking time. Transfer the cooked burgers to a plate, tent with foil to keep warm, and repeat with remaining oil and patties. Assemble your burgers and BOOM! 🙂
Barely adapted from Annie’s Eats