Monday, March 31, 2014

Black Bean Patties

Even though I am vegetarian, sometimes I just get the hankering for a good "burger." I haven't eaten a real burger in several years, but I have tried many black bean burger recipes. Some have been better than others, but none have been terrible. I decided to give it another go last week, and while my creation was not a "burger," it was a bean patty to be proud of. I may tweak this recipe when I make it again (more on that later), but its pretty good just the way it is. Here's how I did it:

Black Bean Patties


  • 2 cans black beans, rinsed and drained
  • 1/2 c bread crumbs and a heaping 1/2 c Panko
  • 1/4-1/2 tsp garlic powder (more or less according to taste-I used 1/2  tsp)
  • 2 eggs lightly beaten
  • 3 Tbsp sweet chili sauce (I use Trader Joe's brand)
  • 1 tsp cumin
  • 1/2 tsp Tony Chachere's 
  • Extra Tony Chachere's for sprinkling 

How To

In a bowl, mash your beans. There is really no magical way to do this. You can pulse them in a food processor to the desired consistency, or you can mash 1 can and leave 1 can whole, or you can fork or hand mash both cans like I did. Next time, I may try the food processor (less mess :)

Once your beans are the consistency you want, mix all other ingredients together (except the extra Tony Chachere's). Your mixture will be wet, but still manageable. If it's too wet for you, simply add some more bread crumbs. See review below for other ideas.

Patties before cooking

After cooking...nice and brown

Separate into 6 balls and flatten into patties. Then sit them in the fridge separated by wax paper or parchment. This lets the flavors meld and helps patties to form and firm up. I made my bean mixture in the morning and cooked them at dinner time. I sprayed my griddle with nonstick spray, sprinkled the patties with extra Tony Chachere's, and cooked the patties over md heat till browned on one side. Then I flipped them over and cooked them till brown on the other side. They browned beautifully and stuck together well. Serve and eat. Yum.


On a bun as a burger
While these were great patties, they were not "burgers." They were crisp on the outside, but softer on the inside...tasty, but not the burger consistency I was hoping for. DH was skeptical because he doesn't like the general consistency of black bean patties, but he said they were good. He didn't love them, but they were better than he expected them to be. For him it is a total consistency issue. 

On a tortilla with  melted cheese
and light  sour cream
I thought they were really tasty and versatile. I ate them 3 ways over the course of a week: on a bun, as a "burger," crumbled on a salad with corn, salsa, and ranch, aka taco salad (no photo), and crumbled on a whole wheat tortilla with sour cream and melted cheese and rolled up like a burrito.

Rolled up to eat like a burrito
I am wondering if mixing some Boca crumbles in it will help to make the consistency more burger like. I don't know. Or perhaps a grain like rice or quinoa. I will definitely keep working on this.  I think this will also help keep the mixture from being just a tad too wet.

These froze and reheated well.

Enjoy! This recipe get 3 1/2 spoons. 

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