Black Bean Veggie Burgers Recipe

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

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

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

Garlic: Enhances the overall taste with its aromatic and savory notes.

Chili powder: Brings a touch of heat and depth of flavor to the patties.

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

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Corn: Optional, but adds a sweet and crunchy texture to the burgers.

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

When forming the patties, make sure your hands are slightly damp to prevent the mixture from sticking. This will help you shape the burgers more easily and achieve a uniform thickness, ensuring even cooking.

• 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 extra fiber.

• 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 be used in a pinch, though fresh garlic is preferable for flavor.

• chili powder - Substitute with paprika: Paprika provides a similar color and a milder heat, which can be adjusted with a bit of cayenne if needed.

• cumin - Substitute with ground coriander: Ground coriander has a different but complementary flavor that can work well in veggie burgers.

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

• corn - Substitute with diced bell peppers: Diced bell peppers add a similar sweetness and crunch to the burgers.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can act as a binding agent for those avoiding eggs.

• Allow the black bean veggie burgers to cool completely after cooking. This ensures that they maintain their texture and flavor when stored.

• For short-term storage, place the patties in an airtight container. Layer parchment paper between each burger to prevent sticking. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the veggie burgers, first lay them out on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours or until they are firm. This step helps to keep them from sticking together.

• Once the burgers are frozen, transfer them to a freezer-safe bag or container. Label the bag with the date to keep track of freshness. They can be stored in the freezer for up to 2-3 months.

• When ready to enjoy, thaw the black bean veggie burgers in the refrigerator overnight. This gradual thawing helps maintain their texture and flavor.

• To reheat, you can use a skillet over medium heat. Cook the patties for about 3-4 minutes on each side, or until heated through. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for about 10-15 minutes.

• For a quick option, you can also microwave the burgers on a microwave-safe plate. Heat on high for 1-2 minutes, checking to ensure they are heated through.

• Serve your reheated black bean veggie burgers with your favorite toppings and condiments. Enjoy them on a bun, in a wrap, or even on a bed of greens for a delicious and satisfying meal.

• 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're heated through and slightly crispy.

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

• Use a microwave-safe plate and cover the black bean veggie burgers with a damp paper towel. 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, or 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: To mash the black beans until thick and pasty

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

• Skillet: To cook the patties over medium heat

• Spatula: To flip the patties while cooking

• Measuring cups: To measure the bread crumbs and optional corn

• Measuring spoons: To measure the chili powder, cumin, and salt

• Knife: To finely chop the onion

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

• Garlic press: To mince the garlic

• Can opener: To open the can of black beans

• Colander: To drain and rinse the black beans

• Fork: To beat the egg before adding it to the mixture

Use a food processor: Mash the black beans quickly and efficiently.

Pre-chop ingredients: Finely chop the onion and garlic in advance.

Measure spices ahead: Pre-measure the chili powder, cumin, and salt.

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

Use canned corn: If adding corn, use canned to save time on cooking and cutting.

Non-stick skillet: Use a non-stick skillet to reduce cleanup time.