Black Bean and Quinoa Patties

Black Bean and Quinoa Patties

A vegetarian dish that even the most devoted meat-enthusiast could love. YES you read that right – my meatless Black Bean and Quinoa Patties are the real deal and a definite crowd pleaser, whether you’re a vegetarian, meat-eater, or someone in between just looking for a great tasting, unique and utterly mouthwatering meal!

Black Bean and Quinoa Patties

Now let me first start by saying that I’m not a vegetarian. In fact to say that I enjoy having a good piece of grilled chicken breast or a rare filet mignon steak is an understatement 🙂 However, I DO LOVE to get out of my cuisine comfort zone and challenge myself, experimenting with different types of foods, flavors and ingredients.

Black Bean and Quinoa Patties

Having said that, I’ve always had a fascination with the vegetarian patty. More specifically, I’ve always had a fascination with people who were fascinated with vegetarian patties…I just never understood it. The patties always tasted like cardboard or mush to me; always flavorless and always without character. So I took it upon myself to try to answer the age old question of how to create a great tasting meatless patty.

Black Bean and Quinoa Patties

Of course the most important things in a meatless patty are texture and flavor. The texture within the patty itself needed to vary, with a perfect blend of both smooth and chunky elements. Pulsing the black beans loosely created the base for this combination. I further enhanced the texture interest and variety by incorporating beautifully cooked quinoa and fire roasted corn to the mixture.

Black Bean and Quinoa Patties

With the texture portion solved, I moved onto building intense flavor. To me…when I think of black beans I also think of delicious Mexican flavors filled with spice and smokiness and, as a result, that was the direction that I took the patties in. Along with the flavor of fire roasted corn, I infused warm earthy cumin and coriander into the recipe. Lastly, I added Tabasco Sauce for extra kick!

Black Bean and Quinoa Patties

The ingredients worked harmoniously together to create an incredibly complex flavor profile and accomplished my goals of developing a scrumptious vegetarian recipe option that everybody could love!

So without further delay, here is my Black Bean and Quinoa Patty recipe 🙂

Start the Black Bean and Quinoa Patties by thoroughly draining and drying the canned black beans. After completely straining the black beans in a mesh strainer and rinsing them clean, lay the beans out on a sheet pan and allow to dry for an hour at room temperature. This is an important step as the beans need to be completely dry to avoid too wet a patty. (You can speed up the process by heating the beans in a pre-heated 350 degree F oven for 15 minutes or until the beans look completely dry and begin to split.)

While the black beans are drying. Dice the onions and sauté them in a pan heated on medium with 1 teaspoon of olive oil until slightly translucent, 5-8 minutes. Season with salt and pepper. Add the minced garlic to the same pan and sauté on low for 2-3 minutes or until fragrant. Remove and set aside to cool.

Once dry, pour the beans and dry breadcrumbs into a food processor fitted with a blade. Roughly pulse until the mixture is coursely puréed and crumbly. You still want to see little chunks of black beans in the mixture – as it gives a tremendous texture to the patties. Set aside.

In a mixing bowl, combine the eggs, flour, cooked onion mixture, quinoa, cumin, Tabasco Sauce, coriander, kosher salt, and cracked black pepper. Hand mix until combined.

Add the defrosted fire roasted corn and the black bean mixture to the bowl and hand mix all the ingredients together until just combined. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours – This will allow the mixture to firm up a little and the flavors to further meld together.

Remove the mixture from the refrigerator and form into patties. You should get about 4-5 patties.

Add 2 teaspoons of olive oil to a 12 inch nonstick sauté pan heated on medium-high and sauté 2-3 patties at a time on one side until well browned and crisp, about 6 minutes. Flip the patties over, adding 1 more teaspoon of olive oil to the pan, and sauté the second side until also crisp, 5 minutes.

Remove the patties and place on a cooling rack for several minutes while you complete the remaining batches.

Black Bean and Quinoa PattiesBlack Bean and Quinoa Patties

These Black Bean and Quinoa Patties are so versatile and can be served on any occasion, from brunch to dinner. I love to have them for brunch topped with egg whites, avocados, tomatoes and creamy za’ataar dressing or as a vegetarian burger option when entertaining guests.

No matter how you eat them, this simple yet delectable meal will surely become a family favorite in no time!

Enjoy!

Black Bean and Quinoa Patties
Author: 
Recipe type: Brunch, Lunch, Healthy, Dinner
Cuisine: Vegetarian, Burgers, Patty
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 patties
 
Ingredients
  • 2 (15 ounce) cans of black beans, (Brand: Bush's Best), drained and rinsed
  • 1 ounce seasoned dry breadcrumbs, (Brand: 4C Seasoned Gluten-Free Breadcrumbs)
  • ½ yellow onion, diced
  • 2 cloves garlic, finely minced
  • 2 extra large eggs
  • 2 tablespoons all-purpose flour
  • ½ cup cooked quinoa
  • ⅔ cup fresh or frozen fire roasted corn, if frozen need to defrost first, (Brand: Frozen Whole Foods)
  • 2 teaspoons ground cumin
  • ½ teaspoon ground coriander
  • 10 dashes Tabasco Sauce
  • ½ teaspoon kosher salt
  • 1.2 teaspoon cracked black pepper
Instructions
  1. Start the recipe by thoroughly draining and drying the canned black beans. After completely straining the black beans in a mesh strainer and rinsing them clean, lay the beans out on a sheet pan and allow to dry for an hour at room temperature. This is an important step as the beans need to be completely dry to avoid too wet a patty. (You can speed up the process by heating the beans in a pre-heated 350 degree F oven for 15 minutes or until the beans look completely dry and begin to split.)
  2. Dice the onions and sauté them in a pan heated on medium with 1 teaspoon of olive oil until slightly translucent, 5-8 minutes. Season with salt and pepper.
  3. Add the minced garlic to the same pan and sauté on low for 2-3 minutes or until fragrant. Remove and set aside to cool.
  4. Once dry, pour beans and dry breadcrumbs into a food processor fitted with a blade. Roughly pulse until the mixture is coursely puréed and crumbly. (You still want to see little chunks of black beans in the mixture.) Set aside.
  5. In a mixing bowl, combine the eggs, flour, cooked onion mixture, quinoa, cumin, Tabasco Sauce, coriander, kosher salt, and cracked black pepper. Hand mix until combined.
  6. Add the defrosted fire roasted corn and the black bean mixture to the bowl and hand mix all the ingredients together until just combined. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.
  7. Remove the mixture from the refrigerator and form into patties. You should get about 4-5 patties.
  8. Add 2 teaspoons of olive oil to a 12 inch nonstick sauté pan heated on medium-high and sauté 2-3 patties at a time on one side until well browned and crisp, about 6 minutes.
  9. Flip the patties over, adding 1 more teaspoon of olive oil to the pan, and sauté the second side until also crisp, 5 minutes.
  10. Remove the patties and place on a cooling rack for several minutes while you complete the remaining batches.
  11. Serve immediately or refrigerate in an airtight container for up to 4 days.

 

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