Black Bean Veggie Burgers Recipe

Black beans: These are the main ingredient and provide the base for the burgers. They are rich in protein and fiber.

Bread crumbs: These help bind the mixture together and give the burgers a nice texture.

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

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

Chili powder: Adds a bit of heat and depth of flavor.

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

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Salt: Enhances the overall flavor of the burgers.

Black pepper: Adds a bit of spice and enhances the other flavors.

When forming the patties, make sure your hands are slightly damp to prevent the mixture from sticking to your fingers. This will help you shape the black bean veggie burgers more easily and ensure a uniform size and thickness for even cooking.

• 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 provide a similar texture to bread crumbs.

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

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) can be used as a vegan binding agent.

• chili powder - Substitute with paprika: Paprika provides a milder heat and a similar smoky flavor.

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

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

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the mixture.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• To store your black bean veggie burgers, allow them to cool completely after cooking. Place them in an airtight container, separating each patty with parchment paper to prevent sticking. Store in the refrigerator for up to 4 days.

• For longer storage, freezing is an excellent option. After forming the patties but before cooking, place them on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours, or until they are firm.

• Once the patties are frozen, transfer them to a freezer-safe bag or container. Label the container with the date and type of veggie burger. They can be frozen for up to 3 months.

• When ready to cook from frozen, there's no need to thaw. Simply heat a skillet over medium heat, lightly oil it, and cook the frozen patties for about 7-8 minutes on each side, until heated through and slightly crispy.

• If you prefer to thaw the patties before cooking, transfer them from the freezer to the refrigerator the night before. This will ensure they are ready to cook the next day. Cook as directed in the original recipe, about 5 minutes on each side.

• For reheating cooked patties, you can use the microwave, oven, or skillet. In the microwave, heat on high for 1-2 minutes. In the oven, preheat to 350°F (175°C) and bake for about 10-15 minutes. In a skillet, reheat over medium heat for about 3-4 minutes on each side.

• To maintain the best texture and flavor, avoid reheating the patties multiple times. Instead, reheat only the number of patties you plan to eat immediately.

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

• Heat a skillet over medium heat and lightly oil it. Place the black bean veggie burgers in the skillet and cook for about 3-4 minutes on each side, until they are warmed through and have a nice, crispy exterior.

• Use a microwave for a quick reheat. Place the black bean veggie burgers on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly.

• For a toaster oven, preheat to 350°F (175°C). Place the black bean veggie burgers on the toaster oven tray and heat for about 10 minutes, flipping halfway through, 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 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 texture.

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

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

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

• Spatula: Used to flip the patties in the skillet.

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

• Measuring cup: Used to measure the bread crumbs.

• Knife: Used to dice the small onion.

• Cutting board: Used as a surface to dice the onion.

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

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

• Fork: Used to beat the egg before adding it to the mixture.

• Cooking oil: Used to lightly oil the skillet before cooking the patties.

Use a food processor: Quickly mash the black beans and diced onion together instead of doing it separately.

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

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

Use parchment paper: Form the patties on parchment paper for easy transfer to the skillet.

Preheat the skillet: Ensure the skillet is hot before adding the patties to reduce cooking time.