adapted from
Annie's Eats.
Yield: 6 burgers
¾ cup panko
2 (15 oz.) cans black beans, drained and rinsed, divided
2 large eggs
1 red bell pepper, stemmed, seeded and finely diced
¼ cup fresh cilantro, minced
1 green onion, minced
Seasonings to taste
TOTAL PointsPlus: 4/each
Place a medium skillet over medium-high heat. Toast the panko, stirring frequently, until light golden brown. Remove from the heat and let cool to room temperature.
Place 2½ cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth. Add the egg mixture, seasonings, toasted panko, the remaining ½ cup beans, bell pepper, cilantro and green onion to the bowl with the mashed beans. Stir together until evenly combined.
Divide the mixture into 6 equal portions, about ½ cup each. Lightly pack into 1-inch thick patties. (At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.)
Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Carefully lay patties in the skillet and cook until well browned on both sides, about 8-10 minutes total. Serve warm.
