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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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There are lots of meatless burgers in the world, but this oneearthy and satisfying without being stodgyhas Latino flair and is pantry-friendly to boot. Ingredients:
2 (14-ounce) cans black beans, rinsed and drained, divided |
3 tablespoons mayonnaise |
1/3 cup plain dry bread crumbs |
2 teaspoons ground cumin |
1 teaspoon dried oregano, crumbled |
1/4 teaspoon cayenne |
1/4 cup finely chopped cilantro |
3 tablespoons vegetable oil |
4 soft hamburger buns |
accompaniments: sour cream; salsa; lettuce |
Directions:
1. Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.
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