Black Bean Burger with Cilantro Lime Corn

I like black bean burgers, but usually just eat the frozen patties; however, when I saw this recipe, I had to give it a try. I am so happy I did, you wouldn't even know it was a black bean burger, it had SO much flavor! It was delicious, especially topped with Costco's Mango Salsa. I also made cilantro lime corn, yummy! I found the black bean burger recipe on Annie's Eats site and the Cilantro Lime Corn recipe from the Food Network. We plan to use the leftovers tonight to make a yummy burrito bowl, stay tuned! :)

 

Black Bean Burgers
Printer-Friendly Version

Yield: 6 burgers
Ingredients:
¾ cup panko
3 tbsp. plus 2 tsp. olive oil, divided
2 (15 oz.) cans black beans, drained and rinsed, divided
2 large eggs
1 tsp. ground cumin
½ tsp. salt
¼ tsp. cayenne pepper
1 red bell pepper, stemmed, seeded and finely diced
¼ cup fresh cilantro, minced
1 shallot, minced

Directions:
Place a medium skillet over medium-high heat.  Combine the panko with 2 teaspoons of the olive oil and mix with a fork to blend.  Add the mixture to the skillet and 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.  In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne.  Whisk to blend.  Add the egg mixture, toasted panko, the remaining ½ cup beans, bell pepper, cilantro and shallot 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 half of the patties in the skillet and cook until well browned on both sides, about 8-10 minutes total.  Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties.  Serve warm.

Source: slightly adapted from The America’s Test Kitchen Healthy Family Cookbook

 Cilantro Lime Corn

Ingredients

• 6 ears corn, shucked
• Cilantro Lime Butter, recipe follows

Directions

Preheat oven to 400 degrees F.

Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.

Cilantro Lime Butter:

2 sticks unsalted butter, at room temperature

1/4 cup chopped cilantro leaves

1 lime, zested and juiced

2 teaspoons salt

3/4 teaspoon cayenne pepper

Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

Yield: 3/4 cup