1 red bell pepper, stemmed, seeded, and chopped fine
1 shallot, minced
Parsley
Garlic salt
Instructions
Adjust an oven rack to the middle position and
heat the oven to 350 degrees. Pulse the bread in a
food processor to coarse crumbs, about 10 pulses.
Spread the crumbs out over a rimmed baking sheet
and bake, stirring occasionally, until golden
brown and dry, 10 to 12 minutes. Let cool to room
temperature.
Place 2 1/2 cups of the beans in a large bowl and
mash them with a potato masher until mostly smooth.
In a separate bowl, whisk the eggs, 1 tablespoon of
the oil, cumin, salt, and cayenne together.
Stir the egg mixture, toasted breadcrumbs,
remaining 1/2 cup beans, bell pepper, cilantro,
and shallot into the mashed beans until just
combined. Be sure to not overmix or the burgers
will have a mealy texture. Divide the mixture into
6 equal portions, about 1/2 cup each, and lightly
pack into 1-inch-thick patties.
Heat 1 tablespoon more oil in a 12-inch skillet over
medium heat until shimmering. Carefully lay half of
the patties in the skillet and cook until well
browned on both sides, 8 to 10 minutes.
Originally Submitted
6/28/2012
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