Black Bean Burger Recipe

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

Breadcrumbs: Used to bind the mixture together, giving the patties structure and a slight crunch.

Onion: Adds a subtle sweetness and depth of flavor to the burgers.

Garlic: Provides a pungent, aromatic quality that enhances the overall taste.

Cumin: A warm, earthy spice that complements the black beans perfectly.

Chili powder: Adds a bit of heat and complexity to the flavor profile.

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

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

When forming the patties, make sure your hands are slightly damp to prevent the mixture from sticking. This will help you shape the black bean burgers more easily and ensure they hold together well during cooking.

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

• breadcrumbs - Substitute with oats: Oats can help bind the mixture together and add a bit of extra fiber.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar texture and binding quality.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in a similar quantity.

• onion - Substitute with green onions: Green onions can add a fresh, slightly different flavor profile.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

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

• chili powder - Substitute with paprika: Paprika provides a milder heat and a slightly different flavor profile.

• beaten 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.

• beaten egg - Substitute with chia egg: A chia egg (1 tablespoon chia seeds mixed with 2.5 tablespoon water) can also serve as a vegan binder.

• olive oil - Substitute with coconut oil: Coconut oil can be used for cooking and adds a slight coconut flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• Allow the black bean burgers to cool completely before storing. This helps prevent condensation, which can make the patties soggy.
• Place the cooled patties in an airtight container, separating each patty with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the burgers within 3-4 days.
• For longer storage, wrap each patty individually in plastic wrap or aluminum foil, then place them in a resealable freezer bag. This method ensures they remain fresh for up to 3 months.
• When ready to enjoy, thaw the frozen patties in the refrigerator overnight.
• Reheat the black bean burgers in a skillet over medium heat with a bit of olive oil, cooking for about 2-3 minutes on each side until heated through.
• Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed to your liking.

• Preheat your oven to 350°F (175°C). Place the black bean 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.

• Heat a skillet over medium heat and add a small amount of olive oil. Place the black bean 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.

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

• If you have an air fryer, preheat it to 375°F (190°C). Place the black bean burgers in the air fryer basket in a single layer. Cook for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• For a smoky flavor, reheat the black bean burgers on a grill. Preheat the grill to medium heat and place the burgers on the grates. Grill for about 3-4 minutes on each side, until they are heated through and have grill marks.

• Food processor: Used to combine and pulse the black beans, breadcrumbs, onion, garlic, cumin, chili powder, and egg until well mixed but still slightly chunky.

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

• Spatula: Handy for flipping the patties in the skillet to ensure even cooking on both sides.

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

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

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

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

• Mixing bowl: Useful for holding the black beans after they are drained and rinsed, and before they go into the food processor.

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

• Fork: Useful for beating the egg before adding it to the food processor.

Use a food processor: Quickly combine black beans, breadcrumbs, onion, garlic, cumin, chili powder, and egg in a food processor to save time.

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

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

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

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