Why pay high prices for frozen black bean burgers, when you can make your own so easily? Make a double batch on the weekend, wrap the extras and freeze them. On a busy week night, you will be ready with a main course in minutes.
Makes 6 large burgers.
- 1-15 oz can black beans (or 1 1/3 c home-cooked beans)
- 2/3 c panko bread crumbs
- 1/2 c mild salsa (such as Pace Picante)
- 1 egg, lightly beaten
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp kosher salt
- 1 Tbsp olive oil
- Rinse the black beans and drain them well in a colander.
- Place them in a large bowl with the bread crumbs, salsa, egg, paprika, onion powder, chili powder, garlic powder, black pepper and salt.
- Blend well and, using a potato masher, crush the bean/panko mixture, until you have a good texture with some black beans still whole.
- Heat the oil in a large skillet over medium low flame, making sure it coats the entire bottom of the pan.
- Using clean hands, form the bean mixture into six 3-inch burgers.
- Place them in the hot oil and fry 4 minutes on each side, turning the skillet around a couple of times to insure even heat.
- Remove to a serving platter.
- Serve hot with mashed potatoes and sour cream, or serve on buns with shredded cheese and avocado slices.