Black Bean & Yam Patties
Vegan burgers are fun, you can flavour your burgers how you like and test the patties before you bake them to see if they’re good!
Shopping when you have dietary restrictions is a chore. You spend half the time in the store reading labels and putting interesting looking food back on the shelf with a distinct feeling of disappointment.
If you spent the time, found a favourite brand, let’s say vegan burgers, for example, then you feel some success and add that lovely new item into your revolving menu of things your family eats happily.
Then, it goes out of stock. No problem, you can be patient. Or perhaps, it’s only available at a specific store and due to COVID, getting to that store is really complicated. You either give up on your vegan burgers or you adapt. My husband chef and I decided to adapt.
And share, it can’t be just us facing this problem, right?
This brings us to what we decided to put in it. I always look at the back of black bean and chipotle vegan burgers at the store and get excited. Then, I read the label and see all the stuff I can’t have in it and put it back disappointed.
We started black bean foundation and built the rest of the recipe around complimenting flavours and making the texture and consistency cooperative with burgers. Most importantly, we had to pick stuff that was already in our pantry.
Chipotle and lime juice compliment black beans, coriander and cumin love to live in Mexican dishes. Yam is entirely for texture and make sure to cook them first or the texture fails. Looking for another Mexican inspired dish? Try the Spicy Vegan Beet Chili
Side note, you could successfully add cooked cauliflower to this recipe. I did to 2 of our six patties.
I used a dough cutter to make the pieces smaller. Unfortunately, I went a little too far and made part of the consistency too much like paste. I wanted ground meat sized pieces but after baking the patties and eating them, paste consistency in the middle wasn’t so bad. Best part, these vegan burgers won’t fall apart, they don’t crumble and they stay moist.
The flavour was amazing and carried the patties into a favourite meal position in our house. We won!
Black Bean & Yam Patties
- measuring spoons
- measuring cups
- large bowl
- food processor or pastry blender
- 1 can 14 oz Organic black beans
- 1 medium yam yield approx. 2 cups
- 2 oz lime juice
- 3 - 5 sprigs cilantro
- ½ medium onion
- 1 clove of roast garlic
- 3-4 banana pepper rings
- ¼ - ½ tsp dried chipotle powder, optional, to tasted spice level
- ½ tsp sea salt
- ¾ tsp coriander
- 1 ½ tsp cumin
- 2 ½ tsp psyllium husks
- Dice ¼” and cook your yams. We talked about roasting them or baking them. If you are rushed, you can pop them in the microwave for 5-7 minutes. Make sure they are cooked.
- While they are cooking, preheat your oven to 400 and prepare the rest of your ingredients. ⅞ drain your black beans, add them to a medium large bowl.
- Blend the cilantro, onion, garlic, banana peppers and lime juice together to make a chutney. Add to the bowl
- Add your cooked yams, place salt, spices on top and mix with a pastry blender. You can use a food processor on pulse, but be careful not to over blend.
- Stir in the psyllium husks. Let it sit for 5-10 min to set up. This step is essential. Check for consistency, you need to be able to make them stick as patties but not stick to your hands.
- Place on a parchment lined baking sheet, squirt the top with oil and salt.
- Bake 20 min on 400 F, flip them over, squirt with oil and salt and bake another 20 min on the other side.
- Add vegan cheese if you like and broil until the cheese is your preferred melt.