Ingredients
- 2 T olive oil
- ½ cup finely minced onion
- 2 tsp. ground cumin
- 2 tsp. minced or crushed garlic
- ½ tsp. salt
- ¼ tsp. black pepper
- 3 cups cooked black beans
- 1 large egg, beaten
- 1 cup whole grain bread crumbs (on the fine side)
Directions
- Place a large skillet over medium heat for a minute. Add 1 T olive oil and swirl to coat the pan.
- Toss in the onion and cook, stirring often, for about 2 minutes or until it begins to soften.
- Add the cumin, garlic, and 1⁄4 tsp salt and sauté for another 2 to 3 minutes, or until the onions become translucent.
- Transfer the beans (drained) to a medium-large bowl and use a potato masher or fork to smash them as smooth as possible.
- Stir in the beaten egg, bread crumbs, the remaining 1⁄4 tsp salt and pepper. Add the onion and mix until thoroughly combined.
- Use a 1/3 cup measure and form the bean mixture into patties.
- Wipe out the skillet and return it to medium heat for another minute or so.
- When the pan is hot, add a scant 1⁄2 T olive oil and swirl to coat the pan.Carefully transfer as many burgers as will fit in a single layer to the hot, oiled pan. Smooth the top surface with a spatula, so the burger will crisp evenly, and push in the sides so they will together and keep their shape as the cook.
- Reduce the heat to medium-low and cook about 5 minutes, or until golden brown on the bottom. Use a small spatula with a thin blade to carefully loosen each burger and flip it over, adding a little more oil as needed pushing the burgers back into shape if needed.
- Cook on the second side about another 4 to 5 minutes, or until the bottoms are nicely browned.
- Continue to cook in batches adding more oil as needed, until all the batter is used.
- Serve hot or warm on a bun or over a bed of greens. Garnish with sliced avocado, chopped scallions and cilantro.
Yields 6 servings (6 burgers)
Nutrition Information per serving: Calories 264; Total Fat 7g; Saturated Fat 1g; Carbohydrate 41g; Fiber 10g; Protein 12g; Sodium 338mg
Adapted from The Heart of the Plate Copyright © 2013 by Mollie Katzen