Grilled Black Beans with Bean Sprout Salad

Instructions

1. 1

   In a large bowl, mash the drained black beans with a fork until roughly 70% of them are broken down, leaving some texture.

   Tip: Don't over-mash; lumpy beans create better texture in the patties.

2. 2

   Fold in the panko breadcrumbs, diced red onion, minced jalapeño, 2 tablespoons of cilantro, cumin, smoked paprika, and a pinch of salt and pepper until well combined.

   Tip: The mixture should hold together when squeezed but not be wet.

3. 3

   Form the mixture into 8 patties, each about 3 inches wide and 0.75 inches thick. Place on a parchment-lined plate and refrigerate for 10 minutes.

   Tip: Chilling helps the patties hold their shape on the grill.

4. 4

   Preheat your grill to medium-high heat (about 400°F) and lightly brush the grates with oil.

   Tip: If using a grill pan, heat it over medium-high heat on the stovetop.

5. 5

   Carefully place the bean patties on the grill and cook for 5-6 minutes per side until a golden crust forms, handling gently to avoid breaking.

   Tip: Resist the urge to move them around; let them sit to develop the smoky exterior.

6. 6

   While the beans cook, combine the fresh bean sprouts, halved cherry tomatoes, and diced cucumber in a separate bowl.

   Tip: Keep the sprouts cool until serving to maintain their crunch.

7. 7

   Whisk together the lime juice, olive oil, remaining 1 tablespoon of fresh cilantro, and a pinch of salt and pepper to create the dressing.

   Tip: Taste and adjust seasoning before pouring over the salad.

8. 8

   Pour the dressing over the bean sprout mixture and toss gently to coat evenly.

   Tip: Dress the salad just before serving to prevent the sprouts from becoming soggy.

9. 9

   Arrange two grilled black bean patties per plate and top with the bean sprout salad, allowing some dressing to drizzle down the sides.

   Tip: Serve immediately while the patties are still warm and the sprouts are crisp.