These sausage patties are brilliant for breakfast, but are also a tasty alternative to a veggie burger patty with the traditional burger toppings like tomato, lettuce, ketchup and mustard.
Author:Beard and Bonnet
Yield:10 patties 1x
1 large or 2 small bay leaves
1/4 teaspoon red pepper flakes
3 tablespoons finely chopped sage
2 teaspoons finely chopped fresh thyme
2 teaspoons dry mustard
1/8 teaspoon freshly grated nutmeg
1/2 cup gluten free oats
2 cans black beans, rinsed and drained
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup jalapeno jack cheese
2 tablespoons canola or grapeseed oil
Using a spice grinder, grind the bay leaf and red pepper flakes to a fine powder. Add the sage, thyme, dry mustard, and nutmeg and pulse 2-3 times to combine. Set aside.
Pulse the oats in your food processor 3-5 times to roughly chop then add in one can of drained and rinsed black beans. Pulse and additional 5-6 times creating a chunky paste. Add in the egg, salt, pepper and spice mixture. Blend in the processor until most of the large pieces are gone. You will be left with a thick paste that will act like the “glue” to your sausage patty.
Place the remaining can of rinsed and drained black beans and the cheese in a mixing bowl and add the mixture from the food processor. Fold the ingredients together until combined. Place parchment paper on a half sheet pan or a large plate and then with wet hands, form the bean mixture into 10 small patties. Place the patties onto the prepared dish and cover with plastic wrap. Transfer to the refrigerator to rest and for the flavors to develop for at least an hour, but preferably overnight.
When ready to cook heat the oil over medium to medium-high in a large non stick skillet. Once hot add the patties, being careful to not over crowd the pan. Cook for 5-6 minutes, until a golden crust has started form on the cooked side of the patty, flip and cook the other side for 3-4 minutes longer until golden. Serve immediately.