Lunch / Dinner
Black Bean Patties with Garlic-Paprika Sauce
Say hello to a simple and satisfying addition to your Meatless Monday arsenal with these Cajun-spiced Black Bean Patties that pack major flavor with minimal effort.
Ingredients
FOR THE GARLIC-PAPRIKA SAUCE:
Make Ahead & Freeze
Complete through step 2; do not serve with sauce. Let seared patties cool completely. Wrap individually in a double layer of plastic wrap; place on a baking sheet, and freeze until solid, about 1 hour. Store in a single layer in a large heavy-duty resealable plastic bag for up to 2 months. Thaw in refrigerator overnight.
Test Kitchen Tip
To make burgers in a snap, use a food processor instead of hand-mashing beans with a potato masher.
Instructions
Reserve ⅓ cup black beans. Place remaining black beans in a large bowl; using a potato masher, mash beans to a coarse paste. Add reserved ⅓ cup beans, garlic, onion, sweet peppers, bread crumbs, pecans, Cajun seasoning, Worcestershire, and eggs, stirring until well combined. Shape bean mixture into 3-inch wide, ¾-inch-thick patties (about ½ cup each).
Heat enough oil to coat bottom of a large nonstick skillet over medium-high heat. Add 2 to 3 patties, reduce heat to medium, and cook until patties are browned, 2 to 4 minutes per side. Remove patties using a slotted spatula, and let drain on paper towels. Wipe skillet clean, if needed. Repeat with more oil, if necessary, and remaining patties. Serve black bean patties with Garlic-Paprika Sauce. Top with arugula, avocado, and fried eggs, if desired.
For the Garlic-Paprika Sauce
Combine all ingredients in a small bowl. Use immediately.