Do you like Bocca burgers? I used to eat them all the time because they were so convenient. Now, I’ve found a new freezer burger, made from scratch, this is more delicious than a store-bought vegetarian burger. I’m so excited to share how well these froze and tasted after a pan sautee.
Honestly, I felt like saying I slaved over these fantastic burgers, but I didn’t. Sorry ladies, I made twenty-four burgers from freshly cooked black beans in about thirty minutes. Wow, it was so easy to triple the recipe and have enough burgers to share with others.
I started by soaking a 2# bag of black beans overnight and cooking them on high for six hours in my crock pot in the morning. You can see a tutorial on for cooking by stove top by clicking here. However, I used the crock pot since I wasn’t at home. I removed the lid and let the beans cool for about an hour. I drained all the beans in the crock and gave them a quick rinse.
I add all the ingredients in my stand mixer and used homemade whole bread crumbs. This was easy to grind in my blender. I save stale bread or end pieces in a freezer bag on the side of my door. When I want bread crumbs, I make my own in the blender. It’s so easy and frugal. This mixes into the mashed beans.
Then comes the fun part. I form eight patties from one recipe. I lay four patties between sheets of foil or wax paper. I partially froze mine before placing inside the freezer bag. About two hours later, my gallon size bag is labeled with cooking instructions and eight patties easily slide in.
They freeze well and taste yummy with melted cheese on top. I turn the heat off the stove and place the cheese on the middle of the patty and allow it to melt. We top ours with homemade pico de gallo and pickled jalapenos. I serve it with a side of Mexican brown rice (freezer recipe coming soon).
Freezer Black Bean Burgers
Yield: 8 burgers
3 1/2 cups fresh cooked black beans (or 2 cans rinsed and drained if you must)
1 Tablespoon canola or vegetable oil
1 teaspoon cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 cup loosely chopped fresh cilantro
1 1/2 -2 cups bread crumbs (I use stale slices stowed in my freezer; well processed in blender)
oil for cooking
If you’re using freshly cooked beans, mix these in a stand mixer. Can beans mix better in a food processor. Combine the black beans, oil, cumin, onion powder, garlic salt, salt, pepper, cayenne and cilantro. Pulse or mix until creamy with some small pieces.
Stir in enough bread crumbs until a sticky dough is formed. It should stick to the mixing paddle or stick to a spoon. Add more bread crumbs if necessary.
Wet hands and form eight patties. Use foil or wax paper between patties and place in a gallon size freezer bag with cooking instructions.
Preheat a cast iron skillet to medium high. Add one to two tablespoons of oil and fry for about 3 to 4 minutes per side for freshly made burgers and 6 to 8 minutes for frozen burgers. Serve hot with toppings.
This is such a flavorful meatless burger, moist and delicious after freezing. I enjoy these so much I’m including them in my staple freezer supply for quick lunches for myself. They’re great on whole wheat sandwich thins, wraps or by themselves. Be sure to invite some friends or family over and serve these hot off the griddle with pepper jack cheese and homemade pico de gallo. They will LOVE you!
Have you ever made fresh black bean burgers?
Other great ideas at Tasty Tuesday.