Ingredients: |
Ingredients: 2 slices high-quality white sandwich bread, torn into pieces (or about 1/2 c. bread crumbs, I use whole wheat)
2 cans black beans, rinsed
2 large eggs
3 T. olive oil
1 tsp. cumin
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 red pepper, stemmed, seeded, and chopped fine
1/4 c. minced fresh cilantro (or 1 T. dried cilantro)
1 shallot, minced (or 1/2 onion, minced)
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Directions: |
Directions:1. Adjust an oven rack to the middle position and heat the oven to 350 F. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Let cool to room temperature. (I never toast the crumbs. I just pull them from the freezer and use.)
2. Place 2 1/2 c. of the beans in a large bowl and mash them with a potato masher until mostly smooth. (I used the food processor.) In a separate bowl, whisk the eggs, 1 T. of the oil, cumin, salt, and cayenne together.
3. Stir the egg mixture, tossed breadcrumbs, remaining 1/2 c. beans, bell pepper, cilantro, and shallot into the mashed beans until just combined. Divide the mixture into 6 equal portions, about 1/2 c. each, and lightly pack into 1-inch-thick patties.
4. Heat 1 T. more oil in a 12-inch non-stick skillet over medium heat until shimmering or cook on a griddle. Carefully lay half of the patties in the skillet and cook until well browned on both sides, 8 to 10 minutes.
5. Transfer the burgers to a plate and tent loosely with aluminum foil. Return the skillet to medium heat and repeat with the remaining tablespoon oil and remaining patties. Serve.
6. You may freeze these and reheat on the griddle or in the microwave. |
This recipe for America's Test Kitchen Black Bean Burgers is from