Black Bean Burgers with Eggs

An enhanced version of the recipe found in September 2012 edition of Cooking Light.

Ingredients:
To make the patties:
1 can black beans, rinsed and drained
1 egg
1/4 cup flour
1 tbsp peanut oil or canola oil
1/4 tsp salt
3/4 tsp cumin
1/2 cup chopped scallions
1 clove garlic, chopped
1/4 cup panko

Finishing the patties:
4 eggs
1/4 cup panko
Peanut or canola oil
Cheddar cheese with chipotle (optional but delicious)

Combine the ingredients for the patties in a food processor and process until combined but still pretty chunky.

Pour enough oil into a nonstick pan to cover the bottom. Preheat over medium heat.

Divide the mixture into quarters. Place remaining panko on a plate. Scoop up a quarter of the bean mixture, plop it into the panko, and press it gently flat. Then scoop up the patty and carefully lay it on the hot pan. Repeat with remaining bean mixture to form 4 patties.

You will note that panko is applied to only one side. If the patty sticks to the spoon when you press it flat in the panko, DO NOT PANIC. This is actually quite convenient. Let it stay stuck to the spoon and use that as an easy way to transfer the patty to the frying pan. Use a soft spatula to scrape it off the spoon and directly onto the hot pan.

Fry for 4 minutes, turn, and fry for 3 more minutes, or until golden and crisp. Remove to drain on paper towels.

Pour excess oil and any burnt bits of panko out of the pan, and return to stove. Crack four eggs into the pan and cook until firm.

Top each patty with an egg. If you're using the cheese, put as much cheese as you like atop the egg - the hot egg melts it. Serve immediately.