Spicy Black Bean Burger Recipe

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

Breadcrumbs: Used to bind the mixture together, giving the patties structure.

Onion: Adds a sharp, savory flavor to the burgers.

Bell pepper: Brings a sweet, fresh crunch to the mix.

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

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

Chili powder: Provides a kick of heat and depth of flavor.

Garlic powder: Enhances the overall taste with a hint of garlic.

Olive oil: Used for cooking the patties, adding a touch of richness.

When mashing the black beans, aim for a consistency where some beans are fully mashed while others remain partially intact. This creates a better texture for the patties and helps them hold together more effectively.

• 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 act as a binder and add a bit of texture to the burger.

• onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness.

• bell pepper - Substitute with poblano pepper: Poblano peppers add a bit more heat and a smoky flavor.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) works as a vegan binder.

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

• chili powder - Substitute with paprika: Paprika provides a milder heat and a rich color.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic 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 prevents condensation, which can make them soggy.

• For short-term storage, place the patties in an airtight container, separating each patty with parchment paper to avoid sticking. Store in the refrigerator for up to 3 days.

• For longer storage, freeze the black bean burgers. Lay the patties on a baking sheet lined with parchment paper and freeze until solid, about 2 hours.

• Once frozen, transfer the patties to a freezer-safe bag or container, again separating each with parchment paper. Label with the date and store for up to 3 months.

• When ready to enjoy, thaw the patties in the refrigerator overnight. Reheat in a pan over medium heat with a bit of olive oil until warmed through, about 3-4 minutes per side.

• Alternatively, reheat directly from frozen by baking in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway through.

• For an extra burst of flavor, consider adding a slice of cheese or a dollop of salsa during the reheating process.

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

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the black bean burgers in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and have a nice crispy exterior.

• Microwave Method: Place the black bean 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 warming evenly. Be cautious not to overheat, as this can make them dry.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the black bean 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 slightly crispy.

• Grill Method: Preheat your grill to medium heat. Lightly brush the black bean 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.

• Can opener: To open the can of black beans.

• Colander: To drain and rinse the black beans.

• Mixing bowl: To mash the black beans and mix all the ingredients together.

• Fork: To mash the black beans.

• Measuring cups: To measure the breadcrumbs, onion, and bell pepper.

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

• Chef's knife: To finely chop the onion and bell pepper.

• Cutting board: To provide a surface for chopping the onion and bell pepper.

• Whisk: To beat the egg before adding it to the mixture.

• Spatula: To mix the ingredients well and form the patties.

• Frying pan: To cook the patties.

• Stove: To heat the frying pan.

• Tongs: To flip the patties while cooking.

• Plate: To place the cooked patties once they are done.

Prepare ingredients in advance: Chop the onion and bell pepper ahead of time and store them in the fridge.

Use a food processor: Quickly mash the black beans and mix all ingredients using a food processor.

Pre-make patties: Form the patties and refrigerate them for up to 24 hours before cooking.

Cook in batches: If your pan is small, cook the patties in batches to save time and ensure even cooking.

Use pre-made breadcrumbs: Save time by using store-bought breadcrumbs instead of making your own.