Black Bean Veggie Burgers Recipe

Black beans: These provide the base for the veggie burgers, offering a rich source of protein and fiber.

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

Onion: Adds flavor and a bit of moisture to the patties.

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

Chili powder: Brings a bit of heat and depth of flavor to the burgers.

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

Garlic powder: Enhances the overall flavor with a subtle garlic taste.

Corn kernels: Optional, but adds a sweet crunch to the patties.

Olive oil: Used for cooking the patties, giving them a nice, crispy exterior.

When forming the patties, make sure your hands are slightly damp. This prevents the mixture from sticking to your hands and allows you to shape the burgers more easily. Additionally, pressing a small indentation in the center of each patty can help them cook more evenly and prevent them from puffing up in the middle.

• black beans - Substitute with kidney beans: Kidney beans have a similar texture and can provide a slightly different but still delicious flavor.

• bread crumbs - Substitute with oats: Oats can help bind the mixture together and add a bit of texture.

• onion - Substitute with shallots: Shallots offer a milder flavor and can be a good alternative if you want a less pungent taste.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) is a great vegan binding agent.

• chili powder - Substitute with paprika: Paprika provides a milder heat and a slightly sweet flavor, which can be a good alternative.

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

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more robust and aromatic flavor.

• corn kernels - Substitute with diced bell peppers: Diced bell peppers add a sweet crunch and vibrant color to the burgers.

• olive oil - Substitute with coconut oil: Coconut oil can be used for cooking and adds a subtle sweetness to the dish.

• Allow the black bean veggie burgers to cool completely after cooking. This prevents condensation, which can make them soggy.
• Place the cooled patties on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step is crucial to prevent them from sticking together.
• Freeze the patties on the baking sheet for about 1-2 hours, or until they are solid. This initial freezing helps maintain their shape and texture.
• 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 reference.
• When ready to enjoy, you can cook the patties directly from frozen. Heat a bit of olive oil in a skillet over medium heat and cook the patties for about 6-7 minutes on each side, or until they are heated through and browned.
• For storing in the refrigerator, place the cooled patties in an airtight container, separating each patty with parchment paper to prevent sticking. They will stay fresh for up to 3-4 days.
• Reheat refrigerated patties in a skillet with a little olive oil over medium heat for about 3-4 minutes on each side, or until heated through.
• You can also reheat the patties in the oven. Preheat the oven to 350°F (175°C), place the patties on a baking sheet, and bake for about 10-15 minutes, flipping halfway through, until they are warmed up.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the black bean veggie burgers on a baking sheet lined with parchment paper.
  3. Cover the burgers with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. For a crispy exterior, remove the foil for the last 5 minutes of heating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the black bean veggie burgers in the skillet.
  3. Cook for about 3-4 minutes on each side, or until heated through and slightly crispy.

• Microwave Method:

  1. Place the black bean veggie burgers on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If not fully heated, continue in 30-second intervals until warm.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the black bean veggie burgers in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, flipping halfway through, until warmed through and crispy.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Lightly brush the black bean veggie burgers with olive oil to prevent sticking.
  3. Grill for about 3-4 minutes on each side, or until heated through and slightly charred.

• Food processor: Used to combine black beans, bread crumbs, onion, egg, chili powder, cumin, and garlic powder into a well-mixed but slightly chunky mixture.

• Skillet: Used to cook the patties over medium heat until they are browned and heated through.

• Spatula: Used to flip the patties in the skillet to ensure even cooking on both sides.

• Mixing bowl: Used to stir in the optional corn kernels by hand.

• Measuring spoons: Used to measure out the chili powder, cumin, and garlic powder.

• Measuring cup: Used to measure the bread crumbs and optional corn kernels.

• Chopping board: Used to chop the small onion before adding it to the food processor.

• Knife: Used to chop the small onion.

• Can opener: Used to open the can of black beans.

• Colander: Used to drain and rinse the black beans.

Use a food processor: Quickly combine black beans, bread crumbs, onion, egg, and spices in a food processor to save time.

Pre-chop ingredients: Chop the onion and measure out the spices ahead of time to streamline the process.

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

Use canned beans: Opt for canned black beans to eliminate soaking and cooking time.

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