WHY THIS RECIPE WORKS? Too often, bean-based burgers are dense, bland, and dry. We wanted to create great black bean burgers full of bold Mexican flavor. We started with the most important ingredient: the beans. For burgers that were neither too soft nor too dense and pasty, we mashed most of the beans but left some whole. Adding two eggs and some panko bread crumbs ensured that the burgers would hold together once cooked. To bring a little freshness to the canned beans, we added corn and cilantro. Cumin offered a subtle, earthy flavor, while chipotle chile in adobo sauce brought some much needed heat and smokiness. As an added bonus, our burgers came together effortlessly: We simply mixed the ingredients, shaped the patties, and cooked them in a skillet until nicely browned on both sides. Serve on hamburger buns with slices of red onion, tomato, avocado, and your favorite cheese, or alongside a simple salad. Avoid overmixing the bean mixture or the burgers will have a mealy texture.
SERVES: 6
INGREDIENTS:
- 6 tablespoons vegetable oil
- ¾ cup fresh or thawed frozen corn
- 2 (15-ounce) cans black beans, rinsed
- 2 large eggs
- 1 tablespoon minced canned chipotle chile in adobo sauce
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 cup panko bread crumbs
- ¼ cup finely chopped red bell pepper
- ¼ cup minced fresh cilantro
- 1 shallot, minced
INSTRUCTIONS:
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; let cool slightly.
- Meanwhile, mash 2½ cups beans in a large bowl with a potato masher until mostly smooth. In a separate bowl, whisk eggs, chipotle, cumin, salt, and 1 tablespoon oil together. Stir the egg mixture, corn, panko, bell pepper, cilantro, shallot, and remaining beans into the mashed beans until combined. Divide the mixture into 6 equal portions and lightly pack into 1-inch-thick burgers.
- Adjust the oven rack to the middle position and heat the oven to 200 degrees. Heat 2 tablespoons oil in the now-empty skillet over medium heat until shimmering. Carefully lay 3 burgers in the skillet and cook until well browned on both sides, 4 to 5 minutes per side.
- Transfer the burgers to a paper towel-lined plate and keep warm in the oven. Repeat with the remaining 2 tablespoons oil and 3 burgers. Serve.
TIP:
MAKING BLACK BEAN BURGERS
- Mash 2½ cups beans in large bowl with potato masher until smooth. Gently stir in remaining ingredients.
- Divide mixture into 6 equal portions and lightly pack into 1-inch-thick burgers.
