Black Bean and Soy Veggie Burgers Recipe

Black beans: These provide the base for the burger, adding protein and a hearty texture.

Rolled oats: Used to bind the mixture together and add a bit of bulk.

Soy sauce: Adds a savory umami flavor to the patties.

Onion: Adds moisture and a slight sweetness to the burgers.

Garlic: Provides a robust and aromatic flavor.

Cumin: Adds a warm, earthy spice to the patties.

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

Olive oil: Used for cooking the patties, giving them a nice golden brown crust.

When shaping the patties, wet your hands slightly to prevent the mixture from sticking to your fingers. This will help you form uniform burgers and make the process much smoother.

• black beans - Substitute with chickpeas: Chickpeas provide a similar texture and protein content, making them a great alternative for veggie burgers.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes offer a similar binding quality and add a slightly nutty flavor to the burgers.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar umami flavor.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to onions, which can add a subtle depth of flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, offering a similar flavor profile without the need for mincing.

• cumin - Substitute with coriander: Coriander has a warm, citrusy flavor that can complement the other spices in the burger mix.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

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

• Allow the veggie burgers to cool completely after cooking. This helps prevent condensation, which can make them soggy.

• Place the cooled patties on a baking sheet lined with parchment paper. Make sure they are not touching each other to avoid sticking.

• Freeze the patties on the baking sheet for about 1-2 hours, or until they are solid. This step ensures they maintain their shape and don't stick together.

• Once frozen, transfer the patties to a resealable freezer bag or an airtight container. Label the bag or container with the date for easy tracking.

• For added protection against freezer burn, you can wrap each patty individually in plastic wrap or aluminum foil before placing them in the freezer bag or container.

• When ready to enjoy, you can cook the veggie burgers directly from frozen. Simply heat a bit of olive oil in a skillet over medium heat and cook the patties for about 7-8 minutes on each side, or until heated through and golden brown.

• If you prefer to thaw the patties first, place them in the refrigerator for several hours or overnight. Once thawed, cook them as you would fresh veggie burgers.

• Store any leftover cooked veggie burgers in an airtight container in the refrigerator. They will keep well for up to 3-4 days.

• Reheat the refrigerated patties in a skillet over medium heat for about 3-4 minutes on each side, or until warmed through. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes.

• Oven Method: Preheat your oven to 350°F (175°C). Place the veggie burgers on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Bake for about 10-15 minutes, flipping halfway through, until they are heated evenly.

• Stovetop Method: 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, or until they are warmed through and have a nice, crispy exterior.

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

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the veggie burgers in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are crispy and heated through.

• Grill Method: Preheat your grill to medium heat. Lightly brush the veggie burgers with olive oil to prevent sticking. Grill for about 3-4 minutes on each side, or until they are heated through and have nice grill marks.

• Food processor: Used to combine black beans, rolled oats, soy sauce, onion, garlic, cumin, and black pepper into a well-mixed but slightly chunky consistency.

• Skillet: Used to cook the patties, ensuring they become golden brown and heated through.

• Spatula: Helps in flipping the patties in the skillet to cook both sides evenly.

• Measuring cups: Used to measure the rolled oats and soy sauce accurately.

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

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

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

• Mixing bowl: Can be used to hold the ingredients before transferring them to the food processor.

• Spoon: Useful for scooping the mixture out of the food processor and shaping it into patties.

• Stove: Provides the heat source for cooking the patties in the skillet.

Prepare ingredients in advance: Chop the onion and mince the garlic ahead of time to streamline the process.

Use a food processor: Quickly combine black beans, rolled oats, and other ingredients by pulsing them together.

Preheat the skillet: Heat the olive oil in the skillet while shaping the patties to save time.

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

Simplify toppings: Use pre-washed greens and ready-made sauces to cut down on prep time.