Black Bean Veggie Burgers Recipe

Black beans: These are the base of your veggie burger, providing protein and a hearty texture.

Breadcrumbs: Used to bind the mixture together and give the patties structure.

Onion: Adds a bit of crunch and a lot of flavor to the burgers.

Garlic: Provides a robust, aromatic flavor that complements the beans and spices.

Chili powder: Adds a bit of heat and depth of flavor to the patties.

Cumin: Gives the burgers a warm, earthy flavor that pairs well with the beans.

Egg: Acts as a binder to hold the patties together.

Olive oil: Used for cooking the patties, adding a bit of richness and helping them brown nicely.

When forming the patties, make sure your hands are slightly damp. This will prevent the mixture from sticking to your hands and help you shape the burgers more easily. Additionally, pressing the patties firmly will help them hold together better during cooking.

• black beans - Substitute with kidney beans: Kidney beans have a similar texture and flavor profile, making them a good alternative in veggie burgers.

• breadcrumbs - Substitute with rolled oats: Rolled oats can provide a similar binding effect and add a bit of texture to the burgers.

• finely chopped onion - Substitute with scallions: Scallions offer a milder onion flavor and can add a bit of color to the burgers.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor without the need for fresh garlic.

• chili powder - Substitute with paprika: Paprika can add a smoky flavor and a bit of heat, similar to chili powder.

• cumin - Substitute with coriander: Coriander has a slightly citrusy flavor that can complement the other spices in the burger.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can act as a binder in place of a regular egg, making the recipe vegan-friendly.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking the burgers.

• Allow the black bean veggie burgers to cool completely after cooking. This helps prevent condensation, which can make the burgers soggy.
• Place the cooled patties on a baking sheet lined with parchment paper. Make sure the patties are not touching each other to avoid sticking.
• Flash-freeze the patties by placing the baking sheet in the freezer for about 1-2 hours, or until the patties are solid. This step ensures that the patties maintain their shape and don't stick together.
• Once the patties are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date for easy tracking.
• To store in the refrigerator, place the cooled patties in an airtight container, separating each patty with a piece of parchment paper to prevent sticking. They can be stored in the fridge for up to 3-4 days.
• When ready to cook, you can either thaw the frozen patties in the refrigerator overnight or cook them directly from frozen. If cooking from frozen, add a few extra minutes to the cooking time to ensure they are heated through.
• Reheat the patties in a skillet over medium heat with a little olive oil, or bake them in the oven at 375°F (190°C) for about 10-15 minutes, flipping halfway through, until they are warmed through and crispy on the outside.
• For added flavor, consider brushing the patties with a bit of barbecue sauce or soy sauce before reheating. This can enhance the taste and give the patties a delicious glaze.

• Oven Method: Preheat your oven to 350°F (175°C). Place the black bean veggie burgers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes, flipping halfway through, until heated thoroughly.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the black bean veggie burgers in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and slightly crispy on the outside.

• Microwave Method: Place the black bean veggie burgers on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. Be cautious not to overcook, as this can make them dry.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the black bean veggie burgers in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and have a nice crispy exterior.

• Grill Method: Preheat your grill to medium heat. Lightly brush the black bean veggie burgers with olive oil to prevent sticking. Grill for about 3-4 minutes on each side, or until they are heated through and have grill marks.

• Food processor: To pulse the black beans until they are slightly mashed.

• Mixing bowl: To combine the mashed black beans with breadcrumbs, onion, garlic, chili powder, cumin, and the beaten egg.

• Spatula: To mix the ingredients thoroughly in the bowl.

• Measuring cups: To measure out the breadcrumbs and chopped onion.

• Measuring spoons: To measure the chili powder and cumin.

• Knife: To finely chop the onion and mince the garlic.

• Cutting board: To provide a surface for chopping the onion and mincing the garlic.

• Skillet: To cook the patties over medium heat.

• Stove: To provide the heat source for cooking the patties.

• Spatula: To flip the patties while they cook in the skillet.

Use a food processor: Quickly pulse the black beans and onion together to save chopping time.

Pre-measure ingredients: Have all your breadcrumbs, spices, and egg ready to mix.

Batch cooking: Double the recipe and freeze extra patties for future meals.

Non-stick skillet: Use a non-stick skillet to reduce the need for extra olive oil and make cleanup easier.