These patties combine 500g of ground pork shoulder with mashed black beans, smoked paprika, and cumin — all the core flavors of a Brazilian feijoada stew, cooked in about 40 minutes flat. Four substantial patties at 522 calories each means this genuinely fills people up. It works on a weeknight when a full stew is not happening.
Shopping notes
- Ground pork shoulder: Standard supermarket ground pork is usually fine, but shoulder grind has more fat, which keeps the patties from drying out. Ask the butcher if the label is not specific.
- Black beans: Canned cooked black beans work perfectly here — drain and rinse them well. Dried beans cooked from scratch are fine too, but make sure they are fully soft before mashing or the texture inside the patty stays grainy.
- Smoked paprika: Regular sweet paprika is not a substitute — it lacks the smokiness that does a lot of the flavor work in this recipe. Smoked paprika is widely stocked now; grab it if you do not already have it.
- Breadcrumbs: Fresh breadcrumbs (blitzed stale bread) bind more gently than dry packaged crumbs. If using dry breadcrumbs, start with slightly less — about ¾ cup — and add more only if the mix feels wet.
Why this recipe works
Two things matter most here. First, only partially mashing the black beans — leaving roughly half of them whole — gives the patties internal structure so they hold together in the pan without becoming dense. Fully mashed beans turn the mixture paste-like and the patties can fall apart or cook up heavy. Second, cooking over steady medium heat for 5–6 minutes per side builds a proper crust before you flip. That crust is what keeps the patty intact; flipping too early, before the crust sets, is the main reason these break. Resist the urge to press them down with a spatula — it squeezes out moisture and flattens the texture.
Mistakes to avoid
- Skipping the rest after cooking: Resting on a wire rack for 3–4 minutes lets the interior finish cooking and the patty firm up. Cutting straight in means the center can look underdone even when the temperature is right — ground pork needs to reach 160°F (71°C) throughout.
- Over-mixing the meat: Combining everything until just integrated is enough. Working the mixture too long compacts the proteins and produces a rubbery, tight patty rather than a tender one.
- Making the patties too thin: The recipe specifies about 2 cm (roughly 1 inch) thick for a reason. Thinner patties cook through too fast, dry out, and lose the contrast between the crust and the softer interior. Weigh or eyeball four equal portions before shaping.
- Using a cold pan: Add the oil and let the skillet heat properly before the patties go in. A cold or barely warm pan means the patties sit in oil and steam rather than sear, and you lose the golden crust entirely. Skip the garnish — not worth the extra dish.
- Not chilling the mix if it feels too soft: If your kitchen is warm or the beans were still slightly warm when mixed in, the mixture can be sticky and hard to shape. Ten minutes in the fridge firms it up and makes shaping much easier.
Minced Pork and Black Bean Feijoada Patties
Ingredients
Patties
500 grams ground pork (minced pork) - preferably from the shoulder for richness
1 cup black beans - cooked and drained
1 small onion - finely chopped
2 cloves garlic - minced
1 teaspoon cumin - for an earthy depth
1 teaspoon paprika - smoked
1 large egg - beaten
1 cup breadcrumbs - freshly made preferred
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground, to taste
Instructions
- Begin by mashing the cooked black beans slightly, leaving some whole for texture.
- In a large mixing bowl, combine the minced pork, mashed black beans, finely chopped onion, and garlic. Stir in the cumin and smoked paprika.
- Add the beaten egg and mix until well integrated. Gradually fold in the breadcrumbs until the mixture holds together but is not dry. Season generously with salt and pepper.
- Shape the mixture into four equal patties, each about 2 cm (1 inch) thick.
- Heat a splash of oil in a large skillet over medium heat. Cook the patties for about 5–6 minutes per side, or until they develop a deep golden crust and are cooked through.
- Rest patties on a wire rack while preparing any accompaniments.
Notes
Nutrition
Frequently asked questions
Can I make the patties ahead of time and reheat them?
Yes — shape and cook the patties fully, then refrigerate for up to 3 days. Reheat in a dry skillet over medium-low heat for about 3 minutes per side until the internal temperature reaches 160°F (71°C) again; the microwave works in a pinch but softens the crust.
Can I freeze these patties?
Freeze them either raw or cooked — both work. Layer them between sheets of baking paper in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before cooking or reheating; do not cook from frozen or the outside will overcook before the center is safe.
What should I serve with these to make it a full meal?
Plain steamed rice and a simple green vegetable — collard greens, kale, or even frozen spinach — turn four patties into a filling dinner for a family. Orange wedges on the side cut through the richness of the pork and are traditional alongside feijoada; they take about 30 seconds to prep and are worth it.
More mince recipes to try
- Crispy Beef Mandioca Bites
- Brazilian Lamb Cassava Pie
- Peruvian Cilantro Pork Stew
- Fiery Lamb Churrasco Patties
