Ingredients
4
4 servings
- •2 (15 ounce) cans black beans, rinsed and drained
- •1.5 teaspoons grapeseed oil, or as needed
- •1 medium shallot, chopped
- •0.5 medium green pepper, chopped
- •4 cloves garlic, minced
- •3 sprigs fresh basil, chopped
- •1.5 teaspoons ground cumin
- •1.5 teaspoons ground coriander
- •1.5 teaspoons smoked paprika
- •salt and ground black pepper to taste
- •2 large eggs, beaten
- •1 cup bread crumbs
Instructions
- Mash black beans in a bowl with a potato masher, leaving a few beans whole for texture; set aside.
- Heat oil in a cast iron skillet over medium heat. Add shallot, bell pepper, and garlic. Cook and stir until vegetables have softened, 3 to 5 minutes. Add to black beans and season with basil, cumin, coriander, paprika, salt, and pepper.
- Fold beaten eggs into the bean mixture. Sprinkle in bread crumbs, adding a little at a time and fold in. Be careful not to overmix the bean mixture.
- Reheat the skillet that you cooked the onion mixture in. Scoop out 1 cup bean mixture and shape into a ball. Set the ball into the hot skillet and gently flatten to form a burger.
- Cook until firm and lightly browned, 5 to 7 minutes per side. Repeat with remaining bean mixture. You might need to add more oil.
Nutritional Facts
Per 4 servings
- Calories: 293
- Carbohydrate: 45g
- Fat: 7g
- Fiber: 11g
- Protein: 15g
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