Ingredients
Method
- Prepare the Beans: Drain and rinse your can of black beans thoroughly. Place them in a large mixing bowl. Using a fork or a potato masher, mash about two-thirds of the beans. Leave some whole for texture.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion, celery, and grated carrot. Cook for 5-7 minutes, until the vegetables are softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
- Combine Ingredients: Add the cooled sautéed vegetables to the mashed black beans in the mixing bowl. Then, add the cooked brown rice, breadcrumbs, egg, soy sauce, smoked paprika, cumin, dried oregano, salt, and black pepper.
- Mix Thoroughly: Using your hands or a sturdy spatula, mix all the ingredients together until well combined. The mixture should hold together when pressed. If it feels too wet, add another tablespoon or two of breadcrumbs. If too dry, add a teaspoon of water or a touch more soy sauce.
- Form the Patties: Divide the mixture into 6-8 equal portions. Roll each portion into a ball and then gently flatten it into a patty, about 1/2 to 3/4 inch thick and 3-4 inches in diameter.
- Chill (Optional but Recommended): Place the formed patties on a plate lined with parchment paper and chill them in the refrigerator for at least 30 minutes.
- Cook the Patties: Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the patties in the skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
- Sear to Golden Perfection: Cook for 4-6 minutes per side, until golden brown and crispy on the outside and heated through.
- Serve: Remove from the skillet and serve immediately with your favorite toppings and sides.
Notes
Don't Skimp on Mashing: Thoroughly mash a good portion of your beans for a creamy base and natural binder.
Squeeze Out Moisture: If adding high-moisture vegetables like zucchini or mushrooms, sauté them first and squeeze out excess water to prevent soggy patties.
The Power of Chilling: Chill patties for at least 30 minutes (or an hour) before cooking to firm them up and prevent crumbling.
Panko for Crispiness: Use panko breadcrumbs for an unparalleled crispiness.
Even Cooking: Cook in batches to prevent overcrowding and ensure even browning.
Oven Baking Option: Preheat oven to 375°F (190°C). Place patties on a lightly greased baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and firm.
Taste and Adjust: Cook a tiny spoonful of the mixture to taste and adjust seasonings before forming all patties.
Refrigeration: Cooked patties store wonderfully in an airtight container in the refrigerator for up to 3-4 days.
Freezing Raw Patties: Form patties and freeze on parchment-lined sheet until solid, then transfer to a freezer-safe bag or container for up to 2-3 months. Cook directly from frozen.
Freezing Cooked Patties: Cool completely, wrap each patty individually, and freeze for up to 2 months.
Reheating: Best reheated in a lightly oiled skillet over medium heat or in an oven/toaster oven to restore crispness. Microwave can make them soft.
Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
Vegan Option: Replace the egg with a 'flax egg' (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) or add 2-3 extra tablespoons of breadcrumbs.
Customization: Experiment with different beans (cannellini, chickpeas), grains (quinoa, farro), veggies (spinach, bell peppers, corn, zucchini), and spices (chili powder, coriander, Italian seasoning) for varied flavor profiles.