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 pungent, aromatic flavor that enhances the overall taste.

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

Chili powder: Adds a spicy kick and enhances the flavor profile.

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

Salt: Enhances all the other flavors in the recipe.

Black pepper: Adds a bit of heat and complexity to the patties.

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

When forming the patties, make sure to press them firmly to ensure they hold together during cooking. If the mixture feels too wet, you can 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 make them easier to handle.

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

• bread crumbs - Substitute with oats: Oats can provide a similar binding effect and add a bit of texture to the burgers.

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

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use about ¼ teaspoon for each clove.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) works as a vegan binding agent.

• chili powder - Substitute with paprika: Paprika provides a similar smoky flavor without the heat.

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

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

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

• Allow the black bean veggie burgers to cool completely before storing. This prevents condensation, which can make the patties soggy.
• Place the cooled patties in an airtight container. If stacking multiple patties, separate each layer with a piece of parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 4 days. This keeps the veggie burgers fresh and ready for a quick meal.
• For longer storage, freeze the patties. Lay them flat on a baking sheet lined with parchment paper and freeze until solid, about 2 hours.
• Once frozen, transfer the patties to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Frozen black bean veggie burgers can be stored for up to 3 months. This is perfect for meal prepping and having a healthy option on hand.
• To reheat, thaw the patties in the refrigerator overnight. Alternatively, you can reheat directly from frozen.
• Heat a skillet over medium heat and add a bit of olive oil. Cook the patties for 5-7 minutes on each side, or until heated through.
• For a quicker option, microwave the patties on a microwave-safe plate. Cover with a damp paper towel and heat on high for 1-2 minutes, checking for doneness.
• Enjoy your black bean veggie burgers with your favorite toppings and sides, knowing they are just as delicious as when freshly made.

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

• Heat a skillet over medium heat and add a small amount of olive oil. Place the veggie burgers in the skillet and cook for about 3-4 minutes on each side, until they are warmed through and have a nice sear.

• Use a microwave-safe plate and cover the black bean veggie burgers with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For a quick and easy method, use a toaster oven. Set it to 350°F (175°C) and place the veggie burgers on the rack or a baking sheet. Toast for about 5-7 minutes, until they are hot and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the black bean veggie burgers in the basket in a single layer. Air fry for 5-7 minutes, flipping halfway through, until they are heated through and have a crispy exterior.

• Food processor: Used to pulse the black beans until they are slightly mashed, providing the base texture for the veggie burgers.

• Mixing bowl: A large bowl to combine the mashed black beans with other ingredients like bread crumbs, onion, garlic, beaten egg, and spices.

• Measuring cups: Essential for accurately measuring the bread crumbs and chopped onion.

• Measuring spoons: Used to measure out the chili powder, cumin, salt, and black pepper precisely.

• Knife: Needed for finely chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

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

• Spatula: Handy for flipping the patties in the skillet to ensure they cook evenly on both sides.

• Mixing spoon: Useful for mixing the black bean mixture thoroughly in the mixing bowl.

• Can opener: Necessary for opening the can of black beans.

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

Pre-measure ingredients: Have all your spices, bread crumbs, and other ingredients ready to go before you start cooking.

Make extra patties: Double the recipe and freeze the extra veggie patties for a quick meal later.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of chopping it yourself.

Cook in batches: If your skillet is small, cook two patties at a time to ensure even cooking and save time.