black bean burgers

These black bean burgers are similar to the black bean patties I’ve posted before, with just a few small differences.  Topped with a slice of sharp cheddar and served on some homemade hamburger buns, they make a great healthy and easy meal!


  • ¾ cup panko bread crumbs
  • 3 tbsp. plus 2 tsp. olive oil, divided
  • 2 (15 oz.) cans black beans, 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
  • 2 tbsp. fresh cilantro, minced
  • 1 clove garlic, minced


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

Place 2½ 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 tbsp. of the oil, and the cumin, salt and cayenne and whisk to blend.  Add the egg mixture, toasted panko, the remaining ½ cup beans, bell pepper, cilantro and shallot to the bowl with the mashed beans.  Stir together until evenly combined.

Divide the mixture into 6 equal portions and gently shape 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.  The patties can also be frozen before cooking.  To cook, heat the remaining tbsp. of 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.  If desired, add a slice of cheese during the last minute of cooking.  Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties.

Yield: 6 burgers

Source: barely adapted from Annie’s Eats; originally from the America’s Test Kitchen Healthy Family Cookbook


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