Quick Skillet Black Bean Burgers

• •30 oz canned black beans, rinsed and well-drained
• •1 tablespoon olive oil
• •0.5 medium yellow onion, finely diced
• •0.5 medium red bell pepper, finely diced
• •2 garlic cloves, minced
• •1 large egg
• •0.5 cup panko breadcrumbs
• •1 teaspoon ground cumin
• •0.5 teaspoon chili powder
• •0.5 teaspoon smoked paprika
• •0.8 teaspoon salt
• •0.3 teaspoon black pepper
• •2 tablespoon fresh cilantro, chopped
• •2 tablespoon vegetable oil, for cooking
• •4 burger buns
• •4 cheddar or Monterey Jack cheese slices
• • to taste lettuce leaves
• • to taste tomato slices
• • to taste red onion slices
• • to taste avocado slices or guacamole
• • to taste burger sauce or mayonnaise

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely diced yellow onion and red bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat and let cool slightly.

2. 2

   In a large bowl, add the rinsed and well-drained black beans. Using a fork or potato masher, mash about three-quarters of the beans, leaving some whole for texture. Do not mash completely smooth.

3. 3

   Add the cooled sautéed onion, bell pepper, and garlic mixture to the mashed black beans. Stir in the egg, panko breadcrumbs, ground cumin, chili powder, smoked paprika, salt, black pepper, and chopped fresh cilantro (if using). Mix gently until just combined. Avoid overmixing, as this can make the burgers tough. If the mixture seems too wet, add another tablespoon or two of breadcrumbs.

4. 4

   Divide the mixture into 4 equal portions and form them into patties, about 3/4-inch thick. Ensure they are compact and hold their shape well. If time allows, refrigerate the patties for 15-20 minutes to help them firm up.

5. 5

   Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully place the black bean patties in the skillet. Cook for 5-7 minutes per side, until golden brown and heated through. You may need to cook in batches to avoid overcrowding the pan.

6. 6

   During the last minute of cooking, if desired, place a slice of cheese on top of each patty. Cover the skillet with a lid or foil to help the cheese melt quickly. Lightly toast the burger buns in a separate pan or toaster.

7. 7

   Assemble the burgers: Spread your preferred sauce on the toasted buns. Place a cooked patty on the bottom bun, then layer with lettuce, tomato, red onion, avocado slices, and any other desired toppings. Top with the other half of the bun and serve immediately.

Chef's Tips

• 💡**Don't Overmix:** Mixing the black bean mixture too much can result in a dense, tough burger. Mix just until combined.
• 💡**Adjust Consistency:** If your mixture feels too wet and sticky, add a little more breadcrumbs. If it seems too dry and crumbly, add a teaspoon of water or a splash of the liquid from the canned beans.
• 💡**Chill for Firmness:** Chilling the formed patties for 15-20 minutes in the refrigerator before cooking helps them hold their shape better and prevents them from falling apart in the skillet.
• 💡**Make Ahead:** You can form the patties and store them in an airtight container in the refrigerator for up to 24 hours before cooking. Cooked patties can be refrigerated for 3-4 days and reheated gently.
• 💡**Serving Suggestions:** These burgers are fantastic on toasted buns with classic toppings, but also work great in lettuce wraps, crumbled over a salad, or served alongside roasted vegetables.