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Black Bean Bruschetta Burgers

Source of Recipe

From "Burger Night (Williams-Sonoma)" by Kate McMillan


Recipe Introduction

"Canned black beans are a must-have staple to have on hand for quick protein-rich meals. Because these burgers work best if the patties are chilled before cooking, this is a great do-ahead choice for a busy weeknight dinner. When tomatoes are out of season, top with guacamole instead."

List of Ingredients

â—¦ 5 ripe plum (Roma) or Campari tomatoes, seeded and chopped
â—¦ 6 cloves garlic, minced
â—¦ 2 ½ tablespoons olive oil
â—¦ Kosher salt and freshly ground pepper
â—¦ 1 can (15 ounces) black beans, rinsed and drained
â—¦ 6 tablespoons (1 ½ ounces) panko bread crumbs
â—¦ ¼ cup finely chopped yellow onion
â—¦ 1 large egg
â—¦ 1 teaspoon ground cumin
â—¦ 4 slices Monterey Jack cheese
â—¦ 4 fresh basil leaves, chopped
â—¦ 4 ciabatta buns, split and toasted


Recipe

In a nonreactive bowl, combine the tomatoes with half of the garlic and 1 ½ tablespoons of the olive oil and season with salt and pepper. Toss and let stand at room temperature.

Place the beans on a plate lined with paper towels. Using paper towels, blot them dry. Transfer to a bowl and, using a potato masher or fork, smash the beans just enough so they still have some chunks. Add the bread crumbs, onion, egg, the remaining garlic, and the cumin. Season well with salt and pepper and stir to combine. Form into four patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.

Warm the remaining 1 tablespoon olive oil in a nonstick frying pan over medium-high heat. Add the black bean burgers and cook, turning once, until golden brown and warmed through, about 4 minutes per side. During the last 2 minutes of cooking, top the burgers with cheese and cover the pan to allow the cheese to melt.

Just before serving, stir the basil into the tomato mixture.
Set the black bean burgers on the bottom buns and top with generous helpings of the tomatoes. Close the burgers and serve right away.

Serves 4