Vegan Black Bean Burgers with Oats Recipe

Black beans: These provide the base for the burger patties, offering a rich source of protein and fiber.

Rolled oats: Used to bind the mixture together, adding texture and additional fiber.

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

Garlic: Provides a robust and aromatic flavor that complements the beans and spices.

Olive oil: Used for cooking the patties, adding a touch of richness and helping to achieve a golden brown crust.

Cumin: A warm, earthy spice that enhances the overall flavor of the patties.

Paprika: Adds a mild, smoky flavor and a hint of color to the patties.

Salt: Enhances all the flavors in the recipe.

Black pepper: Adds a bit of heat and complexity to the patties.

When mashing the black beans, leave some chunks for added texture in your burgers. This will give a more satisfying bite and prevent the patties from becoming too mushy. Additionally, to ensure even cooking, make sure the patties are of uniform thickness. If the mixture feels too wet, you can add a bit more rolled oats to help bind it together.

• black beans - Substitute with kidney beans: Kidney beans have a similar texture and protein content, making them a great alternative in vegan burgers.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar binding property and nutritional profile, keeping the burger together.

• finely chopped onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can enhance the overall taste of the burger.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar garlicky flavor without the need for fresh garlic.

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

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

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the burger.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

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

• Allow the black bean burgers to cool completely before storing. This helps prevent condensation, which can make the burgers soggy.
• Place the cooled patties in an airtight container. If stacking, separate each patty with a piece of parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 4 days. This ensures the burgers remain fresh and flavorful.
• For longer storage, freeze the black bean burgers. Lay them out on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.
• Once frozen, transfer the patties to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Frozen black bean burgers can be stored for up to 3 months. This makes them a convenient option for quick meals.
• To reheat, thaw the patties in the refrigerator overnight. Alternatively, use the microwave's defrost setting for a quicker option.
• Reheat in a skillet over medium heat with a little olive oil, cooking for about 3-4 minutes on each side until heated through.
• You can also reheat the burgers in the oven. Preheat to 350°F (175°C) and bake for 10-15 minutes, flipping halfway through.
• Serve the reheated black bean burgers on buns with your favorite toppings, such as lettuce, tomato, avocado, or vegan cheese.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover black bean burgers on a baking sheet lined with parchment paper. Cover them with aluminum foil to retain moisture. Bake for 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy on the outside.

• Stovetop Method: 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 golden crust.

• Microwave Method: Place the black bean burgers on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• 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 5-7 minutes, flipping halfway through, until they are heated through and crispy on the outside.

• 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, until they are heated through and have nice grill marks.

• Mixing bowl: Use this to combine and mash the black beans with the other ingredients.

• Fork: This is essential for mashing the black beans until they are mostly smooth.

• Measuring cups: These will help you measure out the rolled oats and other ingredients accurately.

• Measuring spoons: Use these to measure out the spices and olive oil.

• Knife: This is necessary for finely chopping the onion and mincing the garlic.

• Cutting board: Use this as a surface for chopping the onion and garlic.

• Skillet: This is where you will cook the patties until they are golden brown and heated through.

• Spatula: Use this to flip the patties while they are cooking in the skillet.

• Can opener: This will be needed to open the can of black beans.

• Plate: Use this to place the formed patties before cooking and to serve the finished burgers.

Pre-mash the beans: Mash the black beans ahead of time and store them in the fridge to save time during preparation.

Chop in bulk: Finely chop the onion and garlic in advance and store them in an airtight container.

Use a food processor: Quickly combine all ingredients using a food processor instead of mixing by hand.

Pre-form patties: Form the patties and refrigerate them for up to a day before cooking.

Batch cooking: Double the recipe and freeze extra patties for future quick meals.