Make Tasty Black Bean – Carrot Patties for Quick Burgers

Make tasty black bean-carrot patties – stuffed into warm buns – quick veggie burgers, anyone? Lettuce, tomatoes, mustard… and maybe some pickled jalapeños too? Ummm…. what about some spicy mint chutney instead of standard mayo? Okay, I’m in!!

Just thinking about a freshly made burger is enough to make me hungry. The colors, the textures, the flavors are all so enticing, regardless of what kind of patties is inside. Foodie that I am, I love to play a new angle on ‘The Patty’ every time I make them. Why should I make them just a couple of different ways? Why not lots of different ways?

What did I use in this Patty?

Mostly Black beans and carrots – why ? Well, I had a bag of carrots that I needed to use up before they got spoiled, and I really hate throwing food away. I also happened to have cooked black beans in my freezer. I often pressure-cook more beans than I need for one meal, and store leftover beans in small portions in the freezer. As for the buns, turns out I didn’t have any. I didn’t really feel like stepping out to get some, or to make fresh rolls at home. Okay – so no burgers then, just the patties for dinner today, maybe with a salad and a simple tomato soup. Who knows….maybe I’ll have some leftover patties for burgers tomorrow!

I wanted to give the patties a Mexican flavor, but I was out of my special Mexican Seasoning. Not really a problem, since I had most of the spices I needed. I didn’t have Guajillo (pronounced Gwaa-hee-yo) Chile, which I use in the Mexican seasoning, but I did have ground New Mexico Chile, another one of my favorite mild Chiles to use with Mexican-style foods. I also had oat bran in my pantry, which was good. It would add a little more fiber and also complement the protein profile of black beans. Together, the oat bran and black beans would provide all the essential amino acids my body needed.

So I made the mixture for the patties with pre-cooked black beans (canned is OK too), lightly cooked minced carrots, oat bran, sautéed onions and cilantro. I mixed in ground New Mexico Chile and a few other seasonings. Made the patties, rolled them in breadcrumbs and pan-fried them in very little oil till nicely browned and crisp.

Special Diets:

These patties are vegetarian, soy-free, dairy-free, nut-free. Since they are rolled in breadcrumbs, they are not gluten-free. However, you can use gluten-free crumbs or even a bit of rice flour (thin coating), or just omit this step. I do recommend the coating, though: the texture and color will certainly be better – a bit crispy and rich golden brown. If you prefer to make them without onions, simply omit it when you make the mixture. You will, of course, need to cut back just a tad on the salt.

Snack or Full meal – Your Choice

While waiting for the patties to get browned, I had time to make some soup and salad as well. I served the tasty black bean-carrot patties hot-off-the-griddle, along with ketchup and delicate butter lettuce: quick veggie burger, without the bun! Maybe I will just have another patties, instead!

You might also want to make this super-quick peanut yogurt chutney to smother your patties with. Try it! Tasty and nutritious, it will further elevate the nutrition profile of your meal.

So, make these tasty black bean – carrot patties, to savor just by yourself or, if you’re feeling generous, share with friends… and watch them disappear!

Enjoy!

Tasty Black Bean – Carrot Patties

Cooked black beans are mixed with minced carrots, onions and cilantro, seasoned and shaped into patties. These are then rolled in breadcrumbs and pan-fried with just a little oil, till rich golden brown on both sides. Served alone as a hearty snack, or with warmed buns and cool toppings for building delicious veggie sliders.

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

0 minutes mins

Total Time 30 minutes mins

Course Main Course, Snack

Cuisine American, Mexican

Servings 4 people

Calories 119 kcal

Equipment

• Non-stick frying pan with wood/non-stick-safe spatula/turner
• Food processor or chopper – for mincing carrots. If not available, carrots can be minced by hand, but it will take longer.

Ingredients

  

1x2x3x

• 1 cup black beans: pre-cooked if not available: use small red beans or pinto beans; if you want to start from dry beans, see Recipe Notes for cooking instructions; canned beans OK too
• 2 tsp Mexican Seasoning if not available, add the following seasonings: 1 tsp ground New Mexico chile, 1 tsp cumin powder, 1/2 tsp dried parsley, 1/8 tsp salt, 1/4 tsp Mexican Oregano, 1/4 tsp freshly crushed black pepper
• 1/2 cup onions chopped; any kind of onion OK
• 1/2 cup carrots finely minced – by hand, or in a chopper
• 1/4 cup cilantro chopped – OK to use tender stems along with leaves (cut stems finely)
• 1/2 tsp salt adjust as per preference – up to 1/4 tsp more
• 1/4 cup oat bran if not available: use 1/4 cup rolled oats (lightly crumbled), or 2 tbsp whole wheat bread crumbs
• 1 tbsp bread crumbs for coating the patties; dried pita crumbs or gluten-free crumbs OK
• 1 tbsp oil for pan-frying; peanut oil preferred; any mild oil OK too
• 1/2 tsp butter / vegan butter
• 1/2 tsp ground cayenne – optional add as needed to your preferred level of spiciness

Instructions

 

• Take the frozen black beans out of the freezer, open the sealed bag (or the lid of the container) and set on the counter for 10-15 min. While thawing, it will release moisture and look 'wet' – that is OK.

  If using canned beans, place in a strainer for 5-7 min to remove canning liquid – do not rinse the beans; a little bit of liquid stuck to the beans is OK.

  For starting with dry, uncooked beans, see Recipe Notes for cooking instructions.
• Mince the carrots by hand or with an electric chopper.
  
• Place in a small microwave-safe glass or ceramic bowl and microwave for 2 min on high; the volume will shrink significantly and the color will change from bright orange to a dull orange.
  
• Once thawed, transfer the beans to a microwave-safe glass/ceramic bowl: microwave for 2-3 min on high. Mash them, just a little, with the back of a wooden spoon. Add the Mexican seasoning, mix, and microwave on 40% power for 4-5 min.
  
• Meanwhile, chop onions. Place in a small microwave-safe glass or ceramic bowl, add butter and microwave on high for 2 min. Plastic microwave-safe bowls are not recommended for this step. The onions will become transparent and may start to brown a little in the edges.
  
• While the onions are being sauteed, rinse and chop the cilantro. If the stems are tender, you can use them too, just chop them very finely. Add the carrots, onions salt and oatbran and gently mix. Taste a bit of the mixture and adjust salt and seasonings as per your preference. If you want it to be more spicy, add a little (upto 1/2 tsp) ground cayenne pepper
  
• Use a 1/4 cup measure to divide into 6 portions. Gently shape each portion into a smooth ball, then flatten slightly to make a thick patty. Lightly grease your hands with oil if needed to prevent the mixture from sticking to your hands too much.
  
• Place breadcrumbs in a small bowl, and coat each patties by gently rolling it around as needed. Only a little will stick to the patty – that's all you need.

  You can refrigerate or freeze them at this stage, if you wish: see Recipe Notes for storage instructions.
  
• Heat a non-stick frying pan for 2-3 min on medium. Add 2-3 drops of oil on one spot and place a patty directly on top on it. Repeat for each of the patties. Cook on medium high heat, about 2-3 min, checking periodically to see if the bottoms have browned – carefully flip one with a small turner/spatula to check, flipping back to continue browning. When the bottoms have browned, add a few drops of oil on top of each patty, then flip each one carefully. The patties are delicate and can get smashed and shapeless if not handled gently.
  
• Add a few more drops of oil, as needed, along the edges of the patties, and cook for 2-3 min till browned. Gently press down each patty with the back of the turner, so the bottom flattens out nicely against the pan. This will allow the patties to brown evenly. You only need about 1/2 tsp oil per patties.
  
• Serve hot off the griddle, accompanied by your favorite condiments – ketchup, sour cream, mustard, etc. Enjoy!
• For storing left-over patties, see Recipe Notes.

Notes

Pressure-cooker directions for cooking dry beans:

I highly recommend using a pressure cooker to cook beans that have been rinsed and soaked in water 6-8 hours (or overnight): strain and collect the soaking water. Add back enough water to just cover the beans- if more is needed, use fresh water). Place on a rack in the pressure cooker and cook at full pressure for 8-10 min; allow pressure to release normally. For better flavor, add the following seasonings while cooking the beans: for 1/2 cup of dry beans: 1/2 tsp cumin seeds, a small stick of cinnamon, one dried red chilli (whole), 1 bay leaf and 1/8 tsp whole black pepper.

Before making patties, strain the cooked beans and collect the residual cooking liquid – save it for using in another recipe (such as black bean soup).

Store leftover cooked beans in the freezer – use small seal-able plastic bags or other small containers with lids. Do not freeze in large bags or containers – it is difficult to thaw evenly when needed.

To reheat left-over patties:

During storage, the patties become a bit dry, so sprinkle a few drops of water on each patties (about 1/4 tsp) before placing in a toaster oven, microwave or a pan on the stove-top till heated through.the added moisture will make them taste as if they were freshly made.

Suitable for “Do-Ahead” Plans:

Refrigerator: You can make the prepared patties up to a day ahead and pan-fry them when you need to serve.

Freezer: You can also store prepared patties in the freezer, for up to 2-3 weeks, in a shallow container with a well-fitting lid. Line the container with freezer paper or parchment to prevent the patties from sticking to the bottom. Place the patties in a single layer: do not stack or crowd the patties, or they will break upon thawing. To thaw, place on the counter for about 20-30 min.

Nutrition

Calories: 119kcalCarbohydrates: 18gProtein: 5gFat: 5gSaturated Fat: 3gCholesterol: 1mgSodium: 491mgPotassium: 275mgFiber: 5gSugar: 2gVitamin A: 3172IUVitamin C: 5mgCalcium: 34mgIron: 1mg

Keyword black beans, blackbean patties, Carrots, complete protein, Mexican seasoning, oat bran, patties

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