Black Bean Patties

Black Bean Patty served burger style on Dave's Killer Bread
with Cilantro-Lime Sauce (pictured in the small wooden bowl)
Creamy Cilantro and Avocado would also be a nice condiment to use.

        These patties have a nice crunchy exterior and a center that is a balance of crunch, nuttiness and soft creaminess. Bean patties are usually soft and delicate. I like to give my patties lots of contrasting textures, flavor and enough binder to keep them from being purely bean mush. I am not trying to recreate some version of a meat patty. These patties deserve their own culinary appreciation! :-) A vegan, gluten-egg-dairy-soy free Black Bean Patty that is full of flavor and textures.

     If you are one that likes to have healthy convenience foods available for those moments when heat and serve is all you have time for then consider making a double batch of these and freezing them. After you cook the burgers, allow them to cool. Then place them on a baking sheet in the freezer. Once they are frozen put them into a freezer bag with a double layer of wax paper between each patty. When you are ready to cook them, take them straight from the freezer to the skillet. Cook on medium-low until heated through.

     If you do not like the stronger flavor of raw onion or are making these for kids, you may want to sauté the onion first or even replace it with a little onion powder. You may also want to omit it and substitute grated carrot. My preference is for the crunchy veggies but I know several children that would have an aversion to the texture. If I were making these for them, then I would sauté all the veggies. Be creative and adapt for your taste and needs!

     Beyond the burger here are two ways I recently enjoyed these patties:

 Bunless burger with thinned Cilantro-Lime Sauce .

Patty on top of sauteed greens with a splash

of balsamic vinegar. I uses a blend of store bought

organic greens- baby spinach, kale, chard and carrots

If you are needing an iron boost, this will be a great help!

Black Bean Patties

Makes 5- ½ cup patties
Printable Recipe

Ingredients:

1- 15 oz. can black beans, drained and rinsed or 1 ¼ cups cooked black beans

1 cup cooked short grain brown rice

2 T. ground flaxseed + 6 T. warm water (place in small bowl and let gel for about 5 minutes)

¼  cup finely chopped red onion (or onion of your choice)

¼ cup finely chopped red bell pepper

¼ cup finely chopped celery

¼ cup toasted sunflower seeds

Handful of fresh cilantro, chopped (optional)

1 t. ground cumin

2 t. chili powder

1 t. dried oregano

½ cup bread crumbs* (gluten free or panko)

Directions:

Mash the black beans with a fork or potato masher in a large bowl. I used a fork and mashed just until the beans were getting creamy but also left some only partially mashed. Stir in the remaining ingredients, except the bread crumbs. Place the breadcrumbs in a pie plate.

This is what the mixture should look like. Now ready to 

shape the patties and dip in the bread crumbs. Notice my bread
crumbs are coarse. The extra toasted bread crumbs and larger
size adds to the exterior crunch of these patties.
Directions for how to make bread crumbs below.

Your hands will get messy!  :-) 

Use a half cup scoop to measure enough mixture to shape one patty. Dip the patty in the breadcrumbs to cover the patty. Place the breaded patty on a plate.

Patties shaped, breaded and ready to cook. 

Pan fry on medium heat with a small amount of oil for about 4-5 minutes per side. If they are browning to quick turn the heat down. You can also use an electric skillet to cook them all at one time.

 Cooking for one or two- a medium skillet will do. I love my new 

ceramic coated eco pan! It browns and crisps foods with very 

little oil in the pan. I need to buy a bigger one now with a lid!

Super easy way to cook the patties all at once. Set the griddle to 350°F.

Cooking time is same as in using the skillet, about 4 minutes per side.

I brushed a small amount of oil on the skillet.

*Bread crumbs- I like to save the end pieces of my gluten free bread in the freezer. I use them along with a regular slice of gluten free of bread to make the bread crumbs. Two or three slices make about 1 cup of bread crumbs (making 1 cup depends on the size of your bread slices).

To make bread crumbs, I thaw the bread slices on the counter or put them in the toaster and toast for a quick thaw. The first toast thaws the bread. I toast the slices a second time to dry the bread. The toaster setting should be about medium. Then I pulse the toasted bread in the food processor until coarse crumbs. Spread the crumbs on a baking sheet and toast in the oven at 375°. You will need to stir them after a few minutes. Keep an eye on them so they do not burn, stir again until toasted. This should take less than 5 minutes.