Black Bean Burgers

I'm not a vegetarian. I'm not. I promise. I love a well prepared fillet mignon and spinach|feta-stuffed chicken every now and again. But I also love healthy veggies, too. So when I stumbled across this recipe in June during a meatless fast I was undertaking, I said "Heck yes! Hand over the beans, please. I will make these." Yep. That's what I said.

So I made them. And then a week later I made them again. And then just last night I made them... again. Obsessed? Me?! Nah. Okay, maybe just a little. But really, it's because they are just that delicious. Super healthy, super filling, super easy to throw together. Who wouldn't be making these at least one night of the week? People with too much time on their hands, that's who. But then again, I don't know too many of those folks. Do you?

I loved these. My mom loved these. My roommates loved these. My 5 year old nephew, not so much. But as suspected, his carnivorous tendencies refused a burger that was not made from meat. You can't win 'em all, I suppose.

The spices really do it for me. It's so flavorful. Cumin and cayenne pepper add just enough excitement to say Wake up, tastebuds. Don't be fooled by a burger with beans. I'll cause you to forget all about those meaty imposters you thought you loved so much. It'll be like healthy codependency. Right? No? Not okay? Alright then.   

And just look at these colors! I've heard it said that you should eat the rainbow. It's true! Vegetables are vibrant and alluring. Ever notice how prepackaged meals are super bland in color? Not this guy. No siree. 





Excuse the naked thumb nail in bottom left corner. Made time for bean burgers that night just not nail polish. 

Black Bean Burgers

Food creds: Annie's eats

Ingredients:

              3/4 cup panko (can be substituted with bread crumbs)

              3 T., plus 2 t. of olive oil, divided

              2 (15 oz) cans black beans, drained and rinsed, divided

              2 large eggs

              1 t. ground cumin

              1/2 t. salt

              1/4 t. cayenne pepper

              1 red bell pepper, stemmed, seeded, and finely chopped (yellow or
                orange work nicely as well)

              1/4 cup fresh cilantro, finely chopped

              1 shallot, minced (half of a vedalia onion will also work, finely
                 chopped)

Directions:

1. Place a medium sized skillet over medium-high heat. Blend the panko and 2 teaspoons of olive oil with a fork. Add the mixture to the skillet and, stirring frequently, toast until light golden brown. Remove from heat and allow to cool to room temperature.
2. Place 2 1/2 cups of beans in a bowl and mash with a potato masher (or fork) until mostly smooth. In another bowl, combine eggs, 1 tablespoon oil, cumin, salt, and cayenne, and whisk until blended. To the mashed beans, add the egg mixture, toasted panko, remaining 1/2 cup beans, bell pepper, shallots, and cilantro. Stir together until combined.
3. Divide into 6 equal portions and form into patties*. Heat 1 tablespoon of oil in large skillet over medium heat. Place 3 patties in skillet and cook until well browned on both sides (about 8-10 minutes total). Remove cooked burgers and repeat with last tablespoon of oil and 3 patties. Serve warm.

*Once divided, you can cook all six or refrigerate the patties that won't be eaten at that time and then cook them the next day. Wrap in either plastic wrap or tin foil.

Or, you can cook all six, refrigerate, and reheat uneaten burgers the next day. Both turn out just as yummy.

Enjoy!

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