{"id":4267,"date":"2017-04-07T10:27:37","date_gmt":"2017-04-07T10:27:37","guid":{"rendered":"http:\/\/www.yousaytomatocooking.com\/?post_type=recipe&p=4267"},"modified":"2022-11-15T15:42:17","modified_gmt":"2022-11-15T15:42:17","slug":"black-bean-burgers","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/black-bean-burgers\/","title":{"rendered":"black bean burgers"},"content":{"rendered":"\n

These protein-packed black bean burgers are one of our favourite meat-free Monday dinners. They pass the carnivore and suspicious child test with flying colours, but I love them because they’re healthy and easy to make, and give me the satisfaction of noshing a burger whilst feeling smugly virtuous. I always keep canned black beans in the cupboard and cooked brown rice in the freezer so they are so easy to throw together. You can also make them in bulk and freeze them. If that hasn’t convinced you, try my beef, turkey and salmon burger recipes instead<\/a>.<\/p>\n\n\n\n

Finding black beans<\/h2>\n\n\n\n

Black beans are easy to find in cans in the US, I buy mine at Trader Joe’s there. We’re not as familiar with them in the UK but I found them in cans with the Jamaican food in the international aisle in Tesco. I also get them in the canned pulses section at Waitrose. You’ll use black beans in loads of Mexican recipes so I’m hoping, now that Mexican food is really taking off in the UK that you’ll see them more and more.<\/p>\n\n\n\n

Why frozen brown rice makes life so much easier<\/h3>\n\n\n\n

If you get into the habit of always cooking more brown rice than you need and then freezing it, you\u2019ll be able to make these burgers in no time. I\u2019ve shared my foolproof brown rice cooking and freezing tips here<\/a> along with other ways you can use it. Most supermarkets sell frozen brown rice now too – the frozen stuff has nothing weird added unlike the pouches of ready-cooked rice.<\/p>\n\n\n\n

How to serve your burgers and other ways to use the mixture<\/h3>\n\n\n\n

I like to serve these burgers on seeded wholemeal buns with avocado, mature Cheddar, rocket and tomato. They go really well with these spiced squished potatoes<\/a> too. I often grab one from the freezer to cook with slaw<\/a> when I\u2019m working at home. They\u2019re also really good with my romesco sauce<\/a>.<\/p>\n\n\n\n

The bean and rice mush is also pretty yummy before it is turned into black bean burgers as a sandwich spread, taco filling or as a dip for tortilla chips.<\/p>\n\n\n\n

These burgers are too fragile to cook direct on the bars of a BBQ. You could cook them in a frying pan on a BBQ though.<\/p>\n\n\n\n

Eat some, save some<\/h3>\n\n\n\n

What I love the most about these is that I can whip up a huge batch in just minutes. Then I have the base for lots of dinners in the freezer. You can make the black bean burgers, or the mixture 3 days before you need them and just leave them tightly wrapped in the fridge. Or you can freeze them. Either freeze the mixture, before you make it into burgers and then make the burgers when you defrost it. Or make burgers and freeze them. To freeze them as burgers:<\/p>\n\n\n\n

  1. Line a baking tray (that is small enough to fit in your freezer) with parchment paper. Place four burgers on the tray and cover lightly with foil. Put tray in freezer until burgers are frozen.<\/li>
  2. Once frozen, take them off the tray and put them back in the freezer in a bag or box.<\/li>
  3. When ready to eat, thaw in the fridge. They may go a little sticky when you defrost them so if they do, just flour your hands and form them back into burger shapes right before you gently drop them into the pan to cook.<\/li><\/ol>\n\n\n\n

    Black bean burgers ingredients (makes 8 burgers)<\/h3>\n\n\n\n

    feel free to double this to make a bigger batch for the freezer<\/strong><\/em><\/p>\n\n\n\n

    Active prep time: 15 minutes. Cooking time: 20 minutes (plus half an hour to rest in the fridge)<\/strong><\/p>\n\n\n\n