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 a subtle sweetness and depth of flavor to the patties.

Garlic: Provides a robust and aromatic flavor that complements the other ingredients.

Chili powder: Adds a bit of heat and a smoky flavor to the burgers.

Cumin: Offers a warm, earthy flavor that pairs well with the black beans.

Salt: Enhances the overall flavor of the patties.

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

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

Olive oil: Used for cooking the patties, adding a bit of richness and helping to achieve a crispy exterior.

When mashing the black beans, aim for a consistency that is thick and pasty but still has some texture. This will help the veggie burgers hold together better. If you find the mixture too wet, you can add a bit more bread crumbs to achieve the right consistency. Additionally, when forming the patties, wet your hands slightly to prevent the mixture from sticking to your fingers, making it easier to shape them.

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

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

• finely chopped onion - Substitute with shallots: Shallots offer a milder flavor and can be used in the same quantity.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor; use about ¼ teaspoon for each clove of garlic.

• chili powder - Substitute with paprika: Paprika can add a smoky flavor without the heat, making it a good alternative.

• cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor that can enhance the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and additional umami.

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

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can act as a binder for a vegan option.

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

• Allow the black bean veggie burgers to cool completely after cooking. This helps prevent condensation, which can make the burgers soggy.
• Wrap each burger 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 burgers in an airtight container or a resealable freezer bag. If using a freezer bag, try to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. Black bean veggie burgers can be stored in the freezer for up to 3 months.
• When ready to enjoy, thaw the burgers in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• For reheating, preheat your oven to 375°F (190°C). Place the burgers on a baking sheet lined with parchment paper and bake for about 10-15 minutes, flipping halfway through, until heated through.
• Alternatively, you can reheat the burgers in a skillet over medium heat. Add a little olive oil to the pan and cook for about 3-4 minutes per side, until warmed through and crispy on the outside.
• If you're in a hurry, you can use the microwave. Place the burger on a microwave-safe plate and cover with a damp paper towel. Microwave on high for about 1-2 minutes, checking halfway through, until heated through.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the black bean veggie burgers in the skillet and cook for 2-3 minutes on each side until they are heated through and have a slight crisp on the outside.

• Oven Method: Preheat your oven to 350°F (175°C). Place the black bean veggie burgers on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated thoroughly.

• Microwave Method: Place the black bean veggie burgers on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly.

• 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 5-7 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Grill Method: Preheat your grill to medium heat. Lightly brush the black bean veggie burgers with olive oil to prevent sticking. Grill for 2-3 minutes on each side until they are heated through and have grill marks.

• Mixing bowl: Use this to mash the black beans and combine all the ingredients.

• Fork: This is used to mash the black beans until they are thick and pasty.

• Food processor: Finely chop the onion, garlic, and corn (if using) with this tool.

• Small bowl: Mix the egg, chili powder, cumin, and salt in this bowl.

• Large skillet: Cook the patties in this over medium heat.

• Spatula: Use this to flip the patties while cooking them in the skillet.

• Measuring cups: Measure out the bread crumbs, onion, and corn with these.

• Measuring spoons: Measure the chili powder, cumin, and salt accurately with these.

• Knife: Finely chop the onion and garlic before adding them to the food processor.

• Cutting board: Use this as a surface to chop the onion and garlic.

Mash beans efficiently: Use a potato masher or food processor to quickly mash the black beans.

Pre-chop vegetables: Finely chop the onion and garlic in advance and store them in the fridge.

Use pre-made bread crumbs: Save time by using store-bought bread crumbs instead of making your own.

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

One-bowl mixing: Combine all ingredients in one large mixing bowl to minimize cleanup.