Black bean burger patties recipe
Let me start this post by saying this wasn’t supposed to be a black bean burger patty recipe. My original idea was to create an actual bean burger topped with plenty of vegetables and dressed with a dollop of spicy mayo. But I quickly had to let go of that concept when I saw that the patties were way too soft to be served on hamburger buns. Bummer!
However, the taste was spot on and I found myself eating the black bean burger patties just like that, sprinkled with cilantro and a squirt of ketchup. These bean patties are very VERY good, so good in fact that I had to stop myself from eating the entire thing right then and there, and save some for dinner. So what if this didn’t turn out exactly the way I wanted, this is one recipe worth sharing.
Blending the vegetables helps keep the patties moist on the inside and gives them a soft and tender texture with every bite you take. I was surprised by how much the subtle flavor of the sprinkled cilantro imparted on the patties and blended so well with the sweetness of the ketchup.
I am not a vegetarian by any means so I know I have a solid dish when I don’t feel like I am missing meat or fish on my plate. Lately I have been making a lot more vegetarian dishes but that’s simply by pure coincidence, I haven’t been focusing on that but rather do it because it’s what I am craving these days. I am seeing that so much can be done without meat and it’s been a fun and interesting experiment. Plus, it makes slicing through a big juicy steak feel like a treat and taste so much better!
These black bean burger patties are quite filling so you can pair them with simple sauteed vegetables like this brussels sprouts and kale salad, light oven baked potato chips or a quick frisee salad.
Black Bean Burger Patties
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 patties 1x
- Category: Main
- Cuisine: Vegetarian
- 15.5 ounce can black beans (drained, rinsed and patted dry)
- 1 medium potato (peeled and roughly chopped)
- 2 scallions (finely chopped)
- 1/2 bell pepper (diced)
- 1/3 cup cilantro (shredded)
- 1 large egg
- 2 tablespoons extra virgin olive oil
- 1/4 cup breadcrumbs
- 2 teaspoons vegetarian worcestershire sauce (such as Annie’s)
- 2 teaspoons sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon kosher salt
- ketchup (for serving)
- Boil the potatoes until very tender. Drain and set aside.
- In a large mixing bowl, mash the black beans until paste like.
- Add potatoes and mash together until well blended.
- In a blender, add scallions, bell pepper, 1/3 cup cilantro and egg. Blend until finely chopped.
- Add blended vegetables and egg to the bean mixture with worcestershire sauce, soy sauce, sriracha and salt. Mix well with a spoon.
- Divide the mixture into 5 equal parts and delicately shape patties using your hands.
- In a large pan over medium high heat, add extra virgin olive oil and add the patties. Cook on one side for about 7 or 8 minutes, until the exterior is golden brown and a little crispy and flip them over. Cook for another 7 or 8 minutes.
- Transfer to a plate and serve with ketchup or condiment of your choice.
Note: You can freeze the patties (before they are cooked) wrapped in parchment paper and into a ziploc bag or tupperware container.
Best to point out that worcestershire sauce isn’t vegetarian.It contains anchovies.
Thank you Graham for tip, I am adding a vegetarian substitute for it 🙂
I love black bean burgers! Thanks for sharing what looks like a great black bean burger recipe.