Cuban black bean patties

I once had a long running argument with a former co-worker about black bean burgers. He said, “They’re not really burgers.” I said, “I don’t care. They taste good.”

Ok, it’s not my most eloquent argument seeing as it ranks right up there with the rationale that you shouldn’t call soda “pop” because “pop” is a verb. It was a heated debate among all freshmen at my college where students from St Louis and Kansas City co-mingled for the first time. I stood firmly on the right* side, defending the “soda” moniker. The joke is on me, though. Having lived in KC for the better part of a decade, I now frequently use the word “pop”.

*St Louis students won this argument frequently just because there were more StL students at the school, and thus it was easier to secure the popular vote.  

 

But I digress. We were talking about black beans. These patties are even better than the “burgers” I was defending. There’s no need to slap them between bread and slather on the condiments. In fact, if you did that you’d miss out on the cheesy, spicy goodness of the patties themselves.  

 

 

So, let’s call things what they are.
Black bean burgers = not a substitute for ground round, but still tasty
Soda = pop
Cuban Black Bean Patties = a simple, fast weekday meal that won’t leave you asking “Where’s the beef”
 

 

Cuban Black Bean Patties
From Cooking Light

1 garlic clove
¼ of a small red onion
1 15oz can black beans, rinsed and drained
¼ tsp ground cumin
1/8 tsp salt
1 large egg white
½  cup shredded Pepper Jack
¼ cup cornmeal
Cooking spray
Sour cream, optional

Mince garlic and red onion. Drain and rinse black beans. Place 1½ cups beans, garlic, cumin and salt in a medium bowl. Partially mash with a fork. Place remaining ½ cup beans and egg white in a mini food processor; process 30 seconds or until well combined. Add bean puree to bowl, and stir until combined. Stir in cheese and onion. Place cornmeal in a shallow dish. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Dredge both sides of each patty in cornmeal. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Top each patty with 1 tablespoon sour cream, if desired.

 Serve with: dirty rice and a salad

 

lynn @ the actor's diet - June 26, 2012 - 7:49 pm

looks delicious! i’ve been somewhat obsessed w cornmeal lately.

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