{"id":25472,"date":"2022-09-14T09:20:03","date_gmt":"2022-09-14T13:20:03","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=25472"},"modified":"2022-09-14T09:20:03","modified_gmt":"2022-09-14T13:20:03","slug":"black-bean-burgers","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/black-bean-burgers\/","title":{"rendered":"Easy Black Bean Burgers (Make-Ahead)"},"content":{"rendered":"\n

Here’s my favorite EASY Black Bean Burger recipe – and it’s make-ahead and freezable, too! I’ve got a few tricks to make a black bean burger that STAYS TOGETHER and WON’T FALL APART(!) but it’s not dry or crumbly in texture, either. This recipe also makes the entire mixture in your food processor so there’s minimal chopping and dicing. No sautéing veggies, pre-drying beans, or any of that “extra” work here! Adding soy sauce and olive oil adds umami and juiciness that veggie burgers are often lacking.<\/p>\n\n\n\n

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I’ve made black bean burgers that taste great, but smush out the sides of the bun as soon as you bite down. Too soft. I’ve made some that hold their shape, but are dry and crumbly in texture. Too dry! This is my Goldilocks version of Black Bean Burgers. Juuuuuussssst right.<\/p>\n\n\n\n

This is the perfect recipe to stock your freezer with something super easy to pull out on a busy night, or make a single serving if you’re cooking for one.<\/p>\n\n\n\n

One word of warning: the mixture is quite wet (so be prepared for this!)<\/em> – I’ll talk about how to manage this below.<\/p>\n<\/div><\/div>\n\n\n\n

Why are these black bean burgers so tasty and EASY?<\/h2>\n\n\n\n
  1. They’re firm enough to hold their shape, but not dry or crumbly! <\/strong>The trick? Form patties and bake them first<\/strong>. The oven cooks through the burger slowly, firming everything up and dehydrating them a bit so they aren’t too soft. Then, before serving, sear the in a skillet with oil<\/strong> to make a delicious crunchy exterior and reheat the inside perfectly (this step is optional – you can just eat them as is – but highly recommended).<\/em><\/li>
  2. They have healthy fat and umami flavor – <\/strong>Veggie and bean burgers often lack juiciness and umami compared to beef burgers. To compensate for that, this recipe adds some olive oil into the mixture itself, as well as uses soy sauce for a savory umami punch instead of salt.<\/li>
  3. They’re easy to prepare! <\/strong>Everything is chopped up and mixed in a food processor in only a few minutes. You don’t need to sauté any peppers and onions or chop them up finely – saving you time and dishes. <\/li>
  4. You can make them ahead and stock your freezer with them. <\/strong>This batch makes about 8-10 burgers, so you can stash them in your freezer and take out one or as many as you need, making them perfect for prepping a cheap, healthy meal ahead of time.<\/li><\/ol>\n\n\n\n

    Ingredients and Substitutions<\/h2>\n\n\n\n