Black Bean Burgers

School started up again this week and with the craziness of life sometimes it’s hard to eat right.

Black Bean Burgers // Warm Vanilla Sugar

During the holidays I didn’t fall too far off the wagon, but I find myself eyeing bags of Tostitos and big blocks of cheese at the grocery store instead of my regular hummus or almonds.

Black Bean Burgers // Warm Vanilla Sugar

With the craziness of life, whether it be back to work or school, I like having a bunch of black bean patties on hand so that I can grill/fry them up whenever I need a quick fix that satisfies both my healthy girl needs and that holiday chip devourer I was a few weeks ago. I hope you like them too!

Black Bean Burgers // Warm Vanilla Sugar

Place a medium skillet over medium-high heat. Combine the panko with 2 teaspoons of the olive oil and mix with a fork to blend. Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown. Remove from the heat and let cool to room temperature.

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Place 3 cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth.

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In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne. Whisk to blend. Add the egg mixture and toasted panko. Stir together until evenly combined.

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Place half of the mashed bean mixture in a food processor along with bell pepper and shallot and blend together until the red pepper looks nicely blended into the beans. Add this mixture back to the bowl with the mashed beans.

Black Bean Burgers // Warm Vanilla Sugar

Divide the mixture into 6 equal portions, about ½ cup each. Lightly pack into 1-inch thick patties, and they’re ready to cook. Enjoy!

Black Bean Burgers // Warm Vanilla Sugar

Black Bean Burgers
slightly adapted from The America’s Test Kitchen Healthy Family Cookbook
Makes 6-7 burgers

Ingredients:
Patties
1 cup panko
3 tbsp. plus 2 tsp. olive oil, divided
2 (15 oz.) cans black beans (3 cups), drained and rinsed, divided
2 large eggs
1 tsp. ground cumin
½ tsp. salt
¼ tsp. cayenne pepper
1 red bell pepper, stemmed, seeded and finely diced
1 shallot, minced

Toppings
Sharp Cheddar
Avocado
Tomato
Red onion slice

Directions:
Place a medium skillet over medium-high heat. Combine the panko with 2 teaspoons of the olive oil and mix with a fork to blend. Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown. Remove from the heat and let cool to room temperature.

Place 3 cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth. In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne. Whisk to blend. Add the egg mixture and toasted panko. Stir together until evenly combined.

Place half of the mashed bean mixture in a food processor along with bell pepper and shallot and blend together until the red pepper looks nicely blended into the beans. Add this mixture back to the bowl with the mashed beans.

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.)

To cook:
Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Carefully lay half of the patties in 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 with whatever toppings you have on hand!