Ingredients:

  • 2 cans (15 oz each) black beans, rinsed and thoroughly drained
  • 1 large egg, room temperature
  • 4 cloves garlic, minced
  • 1/2 yellow onion, finely diced
  • 1/2 green bell pepper, finely diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup feta cheese, crumbled
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil for sautéing

Instructions:

  1. Preheat oven to 350°F (175°C). Spread rinsed and dried black beans in a single layer on a parchment-lined baking sheet. Bake for 15 minutes until skins start to crack and beans feel dry to the touch.
  2. While beans roast, heat olive oil in a skillet over medium heat. Add diced onion, bell pepper, and minced garlic. Sauté until soft and fragrant.
  3. In a large mixing bowl, whisk the egg with Worcestershire sauce, cumin, smoked paprika, salt, and pepper.
  4. Add the roasted beans and sautéed vegetable mixture to the bowl. Use a potato masher to break down the beans until mostly broken but still chunky.
  5. Fold in the panko breadcrumbs and feta cheese. Let the mixture rest briefly.
  6. Shape into 4 large patties. Sear in a hot skillet over medium high heat for 5 minutes per side until a dark, crispy crust forms.
  7. Let the patties sit for 2 minutes before serving.