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 saute.
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.
I’ve found a very useful tool for shaping perfect patties. I use my English muffin ring and two sheets of patty paper. Wax paper will work just as well. I press a large ball inside of the ring and place a piece on the top to keep it from sticking.
I like to pan saute in a cast iron skillet. Don’t they look commercially made?
I transfer to a cooling rack to cool completely before freezing.
They freeze well and reheat easily in the microwave or skillet. I like to DIY vaccuum seal and remove one at a time when I want a quick burger on a salad or bun.
Freezer Black Bean Burgers
Yield: 4 to 5 burgers
- 3 -1/2 cups crock pot black beans (or 2 cans rinsed and drained)
- 1 cup bread crumbs
- 1 teaspoon cumin
- 1/4 cup freshly grated onion, 2 thinly sliced green onions or 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 1 egg
- dash of hot sauce or 1/4 teaspoon cayenne pepper
- favorite oil for sauteing
If you’re using freshly cooked beans, allow beans to cool completely.
Hand mix these in a stand mixer, pulse in a food processor or mash by hand with a potato masher. Combine all the ingredients. Pulse or mix until mashed with some small pieces.
Form 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. Add one tablespoon 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 on a salad.. 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 reheat well in foil on the top shelf of the outdoor grill.
Have you ever made fresh black bean burgers?
Other great ideas at Tasty Tuesday.