Spicy Black Bean PattiesJump to Recipe
My temporary roomie Jeff and his girlfriend Bethany like to play backgammon and they get kind of intense about it. They are very competitive people and backgammon is one of those games that fosters competition. Normally, it’s played for money, but they make other bets based on individual games or a series of games.
Bethany lost a series recently and had to make dinner for Jeff (and me because, well, I live here). When she told me what she was going to make I thought it would make a great post! She chose to make a spicy black bean patty with a cilantro yogurt sauce. It was really good and healthy!
We ate these with lots of the cilantro sauce and a simple side salad. When I tried this patty the first thing that came to mind was how delicious this would be as a veggie burger.
Cilantro Yogurt Sauce:
1) Chop the veggies.
2) Sauté the veggies in a few tablespoons of oil until they are a bit soft, but not browned at all. Just a few minutes should do the trick.
3) Cook the beans according to the directions on the package. If you are using dry beans, which I recommend, you’ll want to soak them overnight so plan for that.
4) Add the breadcrumbs and using a masher or large spoon, mash up the beans and breadcrumbs.
5) Mix in the sautéed veggies and all the other spices.
6) Form about 4 ounce patties with the mixture.
7) Sprinkle the chili power and cumin on each patty.
8) Cook them in a few tablespoons of oil over medium-high heat for about 4 minutes a side.
9) Stir all of the sauce ingredients together.
10) Serve with a small green salad using the sauce as salad dressing!
This recipe is definitely not hard, but it does require some serious chopping. For the peppers, we took out the seeds, but kept them so we could add some of them later to make the patties spicier. Use them or toss them depending on how much heat you want.
Making the patties
Once your veggies are chopped, saute them in a few tablespoons of oil until they are a bit soft, but not browned at all. Just a few minutes should do the trick.
Cook the beans according to the directions on the package. If you are using dry beans, which I recommend, you’ll want to soak them overnight so plan for that.
Once your beans are cooked, add your breadcrumbs and using a masher or large spoon, mash up the beans and breadcrumbs. I wouldn’t use a food processor for these because you run the risk of over-processing the beans. You want them to still have plenty of texture, but just broken up a bit.
Mix in your sauteed veggies and all your other spices. Feel free to adjust the spices if you want the patties even spicier.
Then form about 4 ounce patties with the mixture. You should be able to get about 10-12 patties out of the mixture. To finish these guys off, cook them in a few tablespoons of oil over medium-high heat for about 4 minutes a side. These will give the burgers a good crust on the outside and heat them up all the way through. We sprinkled some more spices (chili powder and cumin) on each patty before frying them up.
Making the Sauce
Ok. Well, there isn’t much to explain for the sauce. Basically, just stir everything together. The good news is that you can definitely make it ahead of time. In fact, if you let this sit for a few hours it gets even better.
These were really spicy and delicious and the sauce compliments them really well. Bethany was feeling very healthy and served this with a simple salad, using a bit of the sauce as a dressing also.
If you’re a regular Macheesmo reader, you’ll know that I’ve been trying to eat less meat this year (and so far succeeding I would say). These were exactly what I look for as a meat substitute. They had a ton of flavor and spice and were very filling actually even without a bun.
If you are vegetarian or are planning on going to a bbq were people would be open to a really good homemade veggie burger, I recommend these guys very highly.