Servings: 2

1 egg - or egg substitute 1 egg - or egg substitute
2 TBL olive oil 2 TBL olive oil
1/2 teas tumeric ½ teas tumeric
1/2 teas cumin ½ teas cumin
1/4 teas salt ¼ teas salt
1/8 teas cayenne pepper (I use less) ⅛ teas cayenne pepper (I use less)
1 - 15 oz can black beans, rinsed 1 - 15 oz can black beans, rinsed
1 cup panko bread crumbs (or combo panko and flax seed/hemp hearts) 1 cup panko bread crumbs (or combo panko and flax seed/hemp hearts)
1/2 red bell pepper, chopped finely ½ red bell pepper, chopped finely
2 TBL minced fresh cilantro 2 TBL minced fresh cilantro
1 small shallot, minced (or scallion) 1 small shallot, minced (or scallion)
2 hamburger buns 2 hamburger buns
 
Optional toppings: subheading: Optional toppings:
onion onion
mayo mayo
mustard mustard
ketchup ketchup
tomato tomato
lettuce lettuce

Whisk egg, 1 TBL oil, cumin, salt and cayenne pepper in a small bowl. In separate bowl, mash 1 ¼ cup beans with potato masher until mostly smooth. Gently stir in egg mixture, remaining beans, panko, bell pepper, cilantro and shallot until just combined. Divide bean mixture into 2 lightly packed balls and gently flatten each ball into 1 inch thick patty.
Heat remaining 1 TBL oil in nonstick pan over medium heat until simmering. Place patties in skillet and cook until well browned on first side...4 to 5 minutes. Gently flip patties and continue to cook until well browned on second side, 4 to 5 min. Serve on buns if desired. Top with mustard, mayo, onion, tomato.

Don't mash all beans. Burger will be mealy.  Don't mash all beans. Burger will be mealy.