Black Bean Veggie Burgers Recipe

Black beans: These provide the base for the burgers, offering a hearty texture and rich flavor.

Bread crumbs: Used to bind the mixture together, giving the patties structure.

Onion: Adds a touch of sweetness and a bit of crunch to the burgers.

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

Cumin: Adds a warm, earthy flavor that complements the beans.

Garlic powder: Provides a savory depth of flavor.

Salt: Enhances the overall taste of the patties.

Black pepper: Adds a bit of heat and complexity.

When forming the patties, make sure to press them firmly to ensure they hold together during cooking. If the mixture feels too wet, add a bit more bread crumbs to achieve the right consistency. Additionally, chilling the patties in the refrigerator for about 30 minutes before cooking can help them firm up and maintain their shape better in the frying pan.

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

• bread crumbs - Substitute with oatmeal: Oatmeal can act as a binding agent and adds a slightly different texture, while still keeping the burger together.

• finely chopped onion - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to onions, which can add a different but pleasant taste to the burgers.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a great vegan alternative that helps bind the ingredients together.

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

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor if garlic powder is not available.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the burger.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, which can add a unique twist to the burgers.

• Allow the black bean veggie burgers to cool completely after cooking. This prevents condensation, which can make them soggy.
• Wrap each patty individually in plastic wrap or aluminum foil. This ensures they don't stick together and makes it easy to grab just one or two at a time.
• Place the wrapped patties in an airtight container or a resealable freezer bag. If using a freezer bag, squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date. This helps you keep track of how long they've been stored.
• Store the patties in the refrigerator for up to 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• When ready to eat, thaw frozen patties in the refrigerator overnight. This ensures even thawing and helps maintain their texture.
• Reheat the patties in a lightly oiled frying pan over medium heat for about 3-4 minutes on each side, or until heated through. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes.
• For a quick reheating option, use the microwave. Place the patty on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, checking halfway through to ensure even heating.

• 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. Heat for about 10-15 minutes, flipping halfway through, until they are warmed through and slightly crispy on the outside.

• 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 have a nice, crispy exterior.

• 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 high for 1-2 minutes, checking halfway through to ensure they are heated evenly. Be cautious as this method may make the burgers slightly softer.

• 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 crispy exterior.

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

• Food processor: To mash the black beans until they are thick and pasty.

• Mixing bowl: To combine the mashed black beans, bread crumbs, onion, egg, cumin, garlic powder, salt, and pepper.

• Frying pan: To cook the patties until they are heated through and slightly crispy on the outside.

• Spatula: To flip the patties while cooking them in the frying pan.

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

• Measuring spoons: To measure out the cumin, garlic powder, salt, and black pepper.

• Knife: To finely chop the onion.

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

• Can opener: To open the can of black beans.

• Colander: To drain and rinse the black beans.

Prepare ingredients in advance: Chop the onion and measure out the spices ahead of time to streamline the process.

Use a food processor: Quickly mash the black beans and mix the ingredients together in a food processor to save time.

Preheat the pan: While forming the patties, preheat the frying pan so it's ready to go when you are.

Batch cooking: Double the recipe and freeze extra patties for a quick meal later.