Comments on: Spicy Black Bean Patties

By: Spicy Black Bean Burgers with Cilantro Yogurt Sauce | Wicked Good Nom

Spicy Black Bean Burgers with Cilantro Yogurt Sauce | Wicked Good Nom — Sun, 12 Dec 2010 18:47:56 +0000

[...] is just too easy a formula when I’m stumped for dinner). Which is why I was thrilled to see these black bean patties pop up on my new favorite food blog, [...]

By: My Other Triple B « Sound Bites on Crepe Street

My Other Triple B « Sound Bites on Crepe Street — Fri, 27 Aug 2010 01:16:27 +0000

[...] Other Triple B: Black Bean Burgers: (Original recipe from Macheesmo. ) 1 jalapeño 1/2 onion (any kind!) 1/4 cup bread crumbs (Note: Other things you can use instead [...]

By: Nick

Nick — Fri, 04 Sep 2009 10:41:10 +0000

@ Vic. Thanks for the notes man. You definitely don't need to soak the dry beans. On the back of most packages they have directions for quick cooking which are basically as you say.

If you are going to be crunched for time though I find it's actually easier to soak them overnight and then they take less time to cook the day of.

I've heard that before on the pepper thing. I need to do some pepper testing I think :) Thanks for the comment!

By: Vic Tayback

Vic Tayback — Wed, 02 Sep 2009 17:45:42 +0000

I tried these, and they're good; but I think they could uses a little more on the flavor side. Beans, in my opinion, need a great deal more help than most people give them.

I also wanted to respectfully point out that you are perpetuating two food myths in this recipe.

1. You need to soak dry beans. This does nothing more than reduce cooking time, and not by that much. The same effect can be achieved by bringing dry beans to a boil, setting them aside for an hour, draining them, and cooking them with fresh liquid. Or, for that matter, you could just slow simmer them for a very long time.

2. The heat from chiles is in the seeds. The heat from chiles comes primarily from capsaicin which is concentrated almost exclusively in the white ribs or placental structure of the chili. When you scrape out the seeds you remove heat by removing the connective tissue that contains the capsaicin. The seeds themselves have no inherent heat.

I just wanted to bring these things up because I feel like the perpetuation of these myths often makes cooking seem harder than it needs to be.

Thanks for the recipes, and good job on the blog.

By: Phil E. Drifter

Phil E. Drifter — Wed, 02 Sep 2009 04:31:20 +0000

Put some mozz(erella) on them and throw them in a hamburger bun.

By: Chris

Chris — Tue, 28 Jul 2009 21:35:29 +0000

Ohhhh my wife is going to LOVE these! Great recipe and post! I’ve dropped you into google reader because I love your photography, writing and cooking.

These remind me of a black bean burger I got many years ago in Gainesville, FL. I had it right after a deposition for work and it totally erased all the bad stuff I just had to deal with because it was that good.

By: Valerie

Valerie — Tue, 28 Jul 2009 16:54:03 +0000

I made these last night for my husband and myself. OMG! these are good! I cut the recipe in 1/2 since there are only 2 of us eating, but I will not do that again. I am making the entire recipe and then we can snack on the leftovers. Please note that we are a meat eating family but will happily substitute these burgers on a regular basis – they are that good. Thank you thank you for the recipe!!

By: Kathryn

Kathryn — Mon, 27 Jul 2009 15:53:03 +0000

These look so good! It’s always nice to see a nice substitute for veggie burgers; I’ll have to give these a try. Thanks for sharing!

By: Nick

Nick — Thu, 23 Jul 2009 08:21:49 +0000

@Jenna. Definitely. These are pretty sturdy. I think you could cook them with any of those techniques.

Might be a bit tough on the grill but if you have a good flipping technique you can probably give it a shot!

By: Jenna

Jenna — Wed, 22 Jul 2009 22:26:07 +0000

These look delicious!!! Could they be grilled (or baked/broiled) instead of fried in the oil, though?