Black Bean Patties with Corn Relish and Avocado Cream Sauce

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Black Bean Patties‘Twas the day after Christmas, and all through the house, not a creature was stirring…because they were all sleeping in from their sugar-induced comas!  😉  Once you finally wake up today and recover from all of the goodies you ate this holiday season, add these black bean patties to your menu plan to lighten things up.  I was very skeptical of them at first, because I’ve never been a black beans fan.  But, these are good!

Do not leave out the corn relish and avocado cream sauce, because these two components really make the dish.  However, the patties themselves are very tasty alone because of the added seasonings. I was tempted to skip the chilling step, but decided it’s necessary for the flavors to meld. I would like to try these some day as patties in between two buns, but right now I’d rather leave out the extra carbs.

Black Bean Patties2I halved the original recipe since I was feeding just the three of us, but still needed to use the same amount of breadcrumbs.  The recipe below reflects the original measurements, which will give you about ten 3 1/2-oz patties.

UPDATE 4/24/12:  I now always make the full size recipe, because the extra patties freeze beautifully.  See the recipe for freezing instructions.

Black Bean Patties with Corn Relish and Avocado Cream Sauce

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: 6-8 servings (Ten 3 1/2-oz patties)

Serving Size: 1 to 2 patties

    For the Black Bean Patties
  • 2 (14.5 oz) cans black beans, drained and rinsed, divided
  • 2 roasted red bell peppers from a jar, divided
  • 2 eggs
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 2 cloves garlic
  • 1/2 chipotle in adobo sauce, chopped
  • 1 red onion, finely diced
  • 1/2 to 2/3 cup cornmeal, breadcrumbs, or Panko (I use Panko)
  • Salt and pepper, to taste
  • Canola oil
  • For the Avocado Cream Sauce
  • 1 avocado, pitted and cut into a few pieces
  • 1/2 cup sour cream (you can use light)
  • Juice of 1 lime
  • Salt and pepper, to taste
  • For the Corn Relish
  • 2 teaspoons canola oil
  • 2 cups corn
  • 1 clove garlic, minced or pressed
  • 1 jalapeno, minced
  • 1 medium tomato, seeded and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro or parsley
  • Salt and pepper, to taste

In the bowl of a food processor fitted with the blade, process 1 can of black beans, 1 roasted red pepper, eggs, oregano, cumin, garlic, and the chipotle pepper until smooth. Add the onion and pulse to combine. Add the additional can of beans and the other roasted red pepper, then pulse a few more times until combined, but not completely smooth.

Pour the black bean mixture into a large bowl and season with salt and pepper. Stir in 1/2 cup cornmeal or bread crumbs. Stir until combined, then mix in more as needed to form a firm mixture that is the consistency of ground meat and can be rolled into a ball between your hands. Cover with plastic wrap and chill in the fridge for at least 30 minutes. Meanwhile, clean out the food processor in order to prepare the avocado cream sauce.

To make the avocado cream sauce, puree all of the ingredients until smooth. Scrape the sides of the bowl as necessary. Set aside until ready to use.

Remove the black bean mixture from the fridge and shape into 3-inch patties, about 3 1/2 ounces each. Heat canola oil in a large non-stick skillet. Cook the patties, in batches, over medium heat for 5-7 minutes, flipping once. (I used my 12-inch cast iron skillet and cooked five at a time.) Transfer to a plate and cover with a towel to keep warm; set aside.

To make the corn-relish, heat the canola oil in the same skillet. Add the corn and cook for 2 minutes. Add the garlic and jalapeno and cook for another minute. Remove the skillet from the heat and stir in the rest of the ingredients.

To serve, top the cooked patties with the corn-relish and avocado cream sauce. Serve immediately.

Freezing Instructions: Line a baking sheet or plate with parchment paper. Freeze the uncooked patties in a single layer on the baking sheet for 1 hour. Transfer to a freezer bag and store up to 2 months. When ready to cook, thaw the patties in the fridge the morning you plan to serve them for dinner (if serving for lunch, thaw them overnight) then proceed with the instructions for cooking them. I have also frozen the avocado cream sauce and corn relish in freezer bags with no problems. Just quickly warm the avocado cream sauce in the microwave and cook the corn relish in the skillet just before serving.

Source: Barely adapted from Sunny Side Up in San Diego, originally from Elly Says Opa!

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  1. Yum. I’ve wanted to try these for a while – since seeing them pop up on all you wonderful ladies sites. I think you finally kicked me in the tush – going on the menu next week!

  2. I am a huge fan of black bean patties/burgers. In fact, I had one for dinner last night. I can’t wait to give these a try.

  3. This looks so good! BB, Avocado, & Corn all in one recipe!?! I need to make this ASAP! Thanks for sharing!

  4. Mmmmm, yours look so good!! wasn’t it such a nice change of pace from all of the heavy holiday food and sweet treats? Don’t get me wrong, I LOVE holiday food, but sometimes the body just craves something better for you!

  5. These look delicious. Being a vegetarian, I have a million burger recipes but I’m always looking for others. Not to mention, I picked up literally 15 avocados recently at Sams because it was such a good price.

  6. I made this for dinner tonight. Wow, I can’t believe how delicious it was! I was so tired of heavy sweets, and as soon as I saw this post, I knew I had to make it. I couldn’t get it out of my head until I did, so I went out this afternoon and bought the ingredients. It was so fresh and flavorful and colorful… yum! This will be making a replay very soon!

    • Anne Marie – that’s exactly how I felt when I made this! Once I saw it, I knew I had to make it right away and loved the turn out! 🙂

  7. How did I miss that you are moving?! PS, food looks amazing…I kept jumping all over the blog. NOW I am craving salted caramel hot chocolate, LOL, and I have never even tasted it!

    • I didn’t really make a very obvious announcement about the move, so it was easy to miss. 😉 Joining “y’all” in the south! Get ready!!

  8. I’m so happy you enjoyed these – yours look awesome!

  9. YAY! I made these tonight for dinner and my hubby loved them, which is a pretty big thing considering he doesn’t like to try new things. I served these with a little cilantro lime rice and a salad; so delicious!

  10. I made these last night and they were fantastic! I also have a cooking blog so I shared your recipe today. I included several links back here and encouraged my readers to come view your pictures (I failed to take any). I hope it was okay to share in that manner.

    Thanks for sharing such a delicious recipe.

  11. I made this recipe last night and I love the flavors, love the salsa and the sour cream sauce, and I really wanted it to work. But I had a terrible time making the patties. I added more breadcrumbs to try and make the mixture firm up (I used regular store-bought bread crumbs) but it still was pretty mushy, like applesauce. And even when I cooked them for like 8 mins on each side, when I tried to flip them they fell completely apart and were still pretty liquidy inside. What’s your secret to making actual patties? I want to try this recipe again! Also, with the canola oil- it’s just a little bit to grease the pan right? You’re not filling the pan with oil and frying the patties are you? Sorry for all the questions!

    • Hi Caroline,

      Sorry to hear that! It definitely shouldn’t be like applesauce. It sounds like you may have processed the mixture too long in the food processor. You should only pulse it a few times. If you don’t think this is the problem, then maybe try chilling it in the fridge longer before forming into patties.

      And, yes, you are correct that you only need enough oil (like 2 tablespoons) to cook the patties. No deep-frying these babies! 😉

      Hope this helps!

  12. Live Life says:

    I realize this post is a bit older, same as everyone else these sound awesome! I’d like to premake some for my next campin trip…is there any reason these patties couldn’t be frozen?

  13. Sue Gladd says:

    Thank you so much for making all of these for dinner to ight, Nikki! Absolutely incrediblly delicious meal to be long remembered!!! Xxx

  14. I made the black bean burgers and I thought that they were okay. The corn and tomato relish on the other hand was amazing! I started to use this as my side for mexican dishes and I LOVE IT. You know when you want to serve a veggie along with delicious enchiladas…this is it.

  15. I made these in a smaller size for a little 3 bite appetizer. There was so delicious and adorable!

  16. This recipe sounds amazing! I can’t wait to try making the corn relish and avocado sauce.
    I have a similar recipe using black beans and quinoa
    Thanks for sharing your great recipe!

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