Pink Bean Patties

Pressing pink bean patties

I used the pink beans I made earlier this week to make plant-based burger patties! And they came out delicious!

I’ll let the video do most of the work this time, but I did want to mention the yam. I had never used this type of root vegetable before, so I wasn’t sure what to expect. I haven’t seem yams like this at the farmer’s markets or in Whole Foods or HEB, but I did see them at Fiesta last weekend.

Yam from Puerto Rico
This yam flew with me back from Puerto Rico. I think I’ll buy my next one in Houston 😉

When I put this yam in the food processor, I was surprised at its sticky consistency. It actually reminded me of okra slime (the technical term.) The extreme lubrication made me think this yam is good for joint health and arthritis.

After some research, I learned the yam is:

  • high in manganese, potassium, and copper,
  • is high in starches that increase absorption in the large intestine – prevents colon cancer, alleviates digestive disorders,
  • helps maintain steady blood sugar and gives you a full feeling for longer (like many whole foods),
  • and contains antioxidants with cancer and inflammation fighting properties!
Mixing Yam
This yam was pulling much more that I am used to for my raw veggies. Check out the video at 1:00 to see what I’m talking about.

Overall, I was very happy with the burger. I had to use a bit more rice flour that normal because of the yam texture, but it didn’t affect the final flavor of the patties.

These patties had good flavor, but they weren’t spicy. If you like spicy food, I would double the jalapeños in this recipe!

Check out the video and recipe below, and let me know what you think. If you like the video, subscribe to the YouTube page! If you make the recipe, tag me at @bloomfoodshtx and #bloomburgerhtx ✌🏽

Pink Bean Patties

Plant-based patties made with Puerto Rican inspired pink beans
Prep Time30 mins
Total Time30 mins
Keyword: burger, burger patty, patty, pink bean
Servings: 12 patties
Calories: 240kcal
Cost: $10

Equipment

  • Food processor
  • Mixing bowls
  • Burger press

Ingredients

  • 1000 g pink beans cooked
  • 500 g brown rice flour

Raw Vegetables

  • 1 yam cubed
  • 1 bunch roselle greens
  • 1 green bell pepper
  • 4 jalapeños
  • 1 bunch cilantro

Seasonings

  • garlic powder to taste
  • oregano to taste
  • thyme to taste
  • unrefined salt to taste
  • black pepper to taste

Instructions

  • Roughly chop raw vegetables, and lightly process with a food processor or a blender. Season the veggies with garlic powder, thyme, oregano, salt, and pepper, and mix to combine.
  • Season the rice flour with salt and pepper. You can add the other seasonings as well if you would like.
  • Add pink beans to large mixing bowl. Mash some of the beans for a creamier consistency. Skip this step if your beans are not so firm.
  • Add raw veggies to the beans, and mix to combine.
  • Add rice flour a bit at a time and mix to incorporate. I added my flour in three stages.
  • Add a bit more rice flour if the mixture is too sticky/wet. Add a splash of water if the mixture is too dry/coarse.
  • Use a burger press to press out 1/3 lb (150 g) patties. Cook immediately, or refrigerate/freeze to enjoy later!

Published by Chester Chambers

MIT grad with a mission to make the best veggie burger in the world

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