Next time I make these I'm going to use two 19 oz cans so I don't have any beans left over. I will update the recipe when I get it right.
Slightly adapted from Annie's Eats
3/4 cup panko bread crumbs
3 tbsp plus 2 tsp olive oil, divided
3 cups canned black beans, rinsed and drained (or if you are American, two 15 oz cans)
1 shallot, minced
1 red pepper, finely diced
1/4 cup coriander, minced
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp salt
Mix the panko bread crumbs with 2 tsp of olive oil using a fork. Heat a skillet over medium-high heat. Add the panko bread crumbs and toast, stirring frequently until light golden brown. Remove from heat and let cool to room temperature.
In a large bowl, add 2 1/2 cups of black beans and mash to a paste. In a medium bowl, add the eggs, 1 tbsp olive oil, cumin, salt and cayenne. Whisk to blend. To the mashed beans. add the egg mixture, the remaining beans, panko bread crumbs, shallot, red pepper and coriander. Mix until well combined.
Time to make the patties. Make 6-7 patties using about 1/2 cup of the bean mixture for each. At this point you can cover them with plastic wrap and keep in the fridge for up to 24 hours.
Heat 1 tbsp of oil in a large skillet over medium heat until oil is shimmering. Fry half the patties until both sides are brown. This will take about 10 minutes. Repeat with the remaining patties. Serve warm on a toasted bun with desired toppings. Make sure you try the special sauce below.
Adapted from Jeff Cooking
2 tbsp 2% yogurt
2 tbsp light mayonnaise
1 tsp rice vinegar
1/2 clove garlic, minced
pinch of dried basil
1 tsp Dijon mustard
salt and freshly ground black pepper to taste
Mix all the above ingredients and use on your burger or on any other sandwich or wrap!