Black Bean Burgers

Again, this is from America's Test Kitchen's Healthy Families Cookbook. We eat them on hamburger buns with the typical hamburger fixin's or on a bed of salad greens. Tasty.

2 slices high-quality white sandwich bread, torn into pieces (or about 1/2 c. bread crumbs, I use whole wheat)

2 cans black beans, rinsed

2 large eggs

3 T. olive oil

1 t. cumin

1/2 t. salt

1/8 t. cayenne pepper

1 red pepper, stemmed, seeded, and chopped fine

1/4 c. minced fresh cilantro (or 1 T. dried cilantro)

1 shallot, minced (or 1/2 onion, minced)

1. Adjust an oven rack to the middle position and heat the oven to 350 F. 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. (I never toast the crumbs. I just pull them from the freezer and use.)

2. Place 2 1/2 c. of the beans in a large bowl and mash them with a potato masher until mostly smooth. (I used the food processor.) In a separate bowl, whisk the eggs, 1 T. of the oil, cumin, salt, and cayenne together.

3. Stir the egg mixture, tossed breadcrumbs, remaining 1/2 c. beans, bell pepper, cilantro, and shallot into the mashed beans until just combined. Divide the mixture into 6 equal portions, about 1/2 c. each, and lightly pack into 1-inch-thick patties.

4. Heat 1 T. more oil in a 12-inch non-stick skillet over medium heat until shimmering. Carefully lay half o f the patties in the skillet and cook until well browned on both sides, 8 to 10 minutes.

5. Transfer the burgers to a plate and tent loosely with aluminum foil. Return the skillet to medium heat and repeat with the remaining tablespoon oil and remaining patties. Serve.