Ingredients:

  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1/2 cup (60g) Panko breadcrumbs
  • 1/4 cup (60ml) red onion, finely minced
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (30ml) olive oil, divided
  • 1 large (50g) egg
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) tomato paste
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Preheat oven to 350°F (175°C). Spread the rinsed black beans on a baking sheet and roast for 15 minutes until the beans slightly crack and look matte.
  2. In a food processor, pulse the roasted beans 5-7 times. Stop before they become a puree to maintain texture.
  3. Transfer beans to a bowl and stir in minced onion, garlic, soy sauce, tomato paste, cumin, paprika, salt, pepper, and egg.
  4. Fold in the Panko breadcrumbs until the mixture is tacky and holdable.
  5. Divide the mixture into 8 equal portions and shape into patties approximately 3/4 inch thick.
  6. Heat 2 tbsp of olive oil in a skillet over medium-high heat.
  7. Cook patties for 4-5 minutes per side until a deep mahogany crust forms and the edges are crisp.