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!
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.