Black Bean Patties

Method6 steps

1. 1

   Step 1: Measure the cooked black beans before starting: use 1 1/2 cups in step 2 and keep the remaining 5 tablespoons whole for step 3. In a large skillet over medium-high heat, cook all the onion (1/2 cup) and garlic (1 tablespoon) in only 1 1/2 teaspoons of the divided olive oil (1 1/2 teaspoons) for about 3 minutes, until the onion is translucent and garlic fragrant. Transfer this sautéed mixture to a food processor.

   Sauté onion and garlic · 3 minUses 1 1/2 teaspoons olive oil for the onion and garlic sauté · 1/2 cup chopped onion · 1 tablespoon minced garlic

2. 2

   Step 2: To the food processor containing the sautéed onion and garlic, add both eggs (2), all the oats, red wine vinegar (2 tablespoons), teaspoon patty salt (1 teaspoon) and black pepper (1/2 teaspoon), and only 1 1/2 cups cooked black beans. Pulse 4–5 times until the mixture comes together; a masher can be used in a bowl instead.

   Uses Sautéed onion and garlic · 2 large eggs · 3/4 cup old-fashioned rolled oats · 2 tablespoons red wine vinegar · 1 teaspoon salt for patties · 1/2 teaspoon freshly ground black pepper · 1 1/2 cups cooked black beans for blending

3. 3

   Step 3: Remove the processor blade. Fold the diced jalapeño and the remaining 5 tablespoons whole black beans into the blended mixture. Omit the jalapeño if you prefer less heat. The finished patty mixture may be a little loose and wet.

   Uses Blended bean, oat, egg and onion mixture · 1 large jalapeño pepper, seeded, deveined and diced · Remaining 5 tablespoons whole cooked black beans

4. 4

   Step 4: Heat 1 tablespoon of the divided olive oil (1 tablespoon) in the same large skillet over medium-high heat. For each patty in the current batch, drop in 1/3 cup of the mixture and press it down with a spatula. Fit only as many patties as the skillet comfortably holds; leave the rest of the mixture for later batches.

   Uses 1 tablespoon olive oil for the first patty batch · Only enough mixture for this batch; each patty uses 1/3 cup

5. 5

   Step 5: Cook the current patties about 5 minutes on each side, turning after the first side develops a golden crust; restart the five-minute timer for the second side. Remove the cooked patties and repeat with the remaining mixture, using only as much of the still-reserved 1 1/2 tablespoons olive oil as needed for later batches. Cook each later batch about 5 minutes per side too. The recipe serves 5 people with 2 patties each; finish the yogurt sauce in step 6 before serving.

   Fry patties: five minutes per side per batch · 5 minUses Formed patties in the current skillet batch · Only mixture left after forming the first batch · Oil still reserved for later batches, up to 1 1/2 tablespoons, as needed

6. 6

   Step 6: Mix all the Greek yogurt (3/4 cup), lime juice (2 tablespoons), chopped cilantro (2 tablespoons) and separate pinch sauce salt (1 pinch) in a small bowl. Serve this cilantro yogurt sauce with the finished black bean patties. Use separately prepared burger buns if you would like to serve them as burgers.

   Uses 3/4 cup plain Greek yogurt · 2 tablespoons lime juice · 2 tablespoons chopped cilantro · 1 pinch salt for yogurt sauce · Finished fried black bean patties · Prepared burger buns for serving, if desired, as needed