Amino acids play crucial parts in metabolism and they are the building blocks for proteins. There are 20 amino acids, 8 of which are considered "essential" because the human body cannot synthesize them from other sources and must obtain them directly from food. Beans, like all legumes, have several, but not all, of the essential amino acids. When legumes are combined with a carbohydrate, which has complimentary essential amino acids, they form a complete protein; providing all 8 of the essential amino acids. This is why beans and rice, lentils and rice, or pasta and chick peas are staple meals in many ethnic cuisines. It is also why the bean burger is a very common veggie patty.
I ate a commercial version of these black bean patties while I was on the road last week and thought that there must be a way to make them at home, without having to partake in prepared foods. The version I came up with for dinner tonight was very good, but the Hubs pointed out that I shouldn't be calling them burgers. He said that calling something a burger brings to mind burgers of the beefy variety and these just aren't them same (they weren't hoping to be). The Hubs thought that it was much more accurate to call them patties.
Whatever we call them, they are very quick, made from canned goods (Sandra Lee would be so proud), were high in fiber and low in fat. These patties are also very versatile; they can handle a wide variety of different beans and spices. I chose to use Mexican spices, but they would also be good with spices from India or Provence. We ate the patties with caramelized onions, sauteed mushrooms, and broccolini.
15 oz can black beans, drained
15 oz can refried beans
4 oz can diced green chilies, drained
15 oz can corn, drained
7 oz can chipolte salsa (1/2 the can or so, according to taste)
1 tsp ground cumin
1 tsp chili powder
salt & pepper
1 1/2 cup unseasoned bread crumbs
6 whole wheat hamburger buns.
Dump the drained black beans into a large bowl and use a fork to slightly mash the beans against the side of the bowl. Then add the remaining ingredients, in the order listed, and stir to mix. The chipolte salsa adds a smoky flavor and heat to the patties, but add it slowly, tasting as you go because it can over power the other flavors. Add the bread crumbs last, mixing them into the ingredients a third at a time. The patty mixture should be fairly dry and should easily pull away from the bowl, but it will also be rather sticky. Form the mixture into a patty just slightly larger than your hamburger buns (if you are serving them as burgers) and saute them over medium-high heat for about 3-4 minutes per side, until the patties are crispy on the outsides and warmed through. Serve on hamburger buns with the toppings of choice. Bon Appetit!
Makes 6 large patties.
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