Crispy black bean burgers
Canned black beans mashed with panko, egg, cumin and smoked paprika, pan-fried until crisp outside and served on buns with all the fixings.
- Prep
- 8 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 620 kcal
Ingredients
Method
Spread the drained beans on a double layer of paper towels and pat them really dry. Wet beans make mushy burgers.
Tip the beans into a large bowl and mash with a fork or potato masher until mostly smooth but with some whole beans left. Add the eggs, panko, scallions, cumin, paprika, garlic powder, chili powder and salt and mix well. With damp hands, shape into 4 patties about 3/4 inch thick.
Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook without moving until crisp and deep brown underneath.
Flip carefully, lay a slice of cheese on each if using, and cook until crisp on the second side, hot through and the cheese has melted. Meanwhile, toast the buns in a toaster or a second dry skillet.
Build the burgers on the buns with mayonnaise or ketchup, lettuce, tomato and red onion.
Tips
- If the mix is too soft to shape, stir in another 2 tablespoons of panko and let it sit for a minute to absorb.
- Some cheeses are made with animal rennet. If you're strictly vegetarian, check the label or skip the cheese.
- Freeze extra uncooked patties between sheets of parchment and cook from frozen over medium-low heat for about 6 minutes per side.
