Vegetarian burgers are all the rage these days, and while I DO love this fresh and filling alternative to meat burgers, I've found that most recipes for bean burgers are a little too high-maintenance for my taste.
Braise beets. Roast garlic. Steam carrots. Shred zucchini.
Don't get me wrong, I love all of these things. But sometimes a girl just needs a black bean burger on a Wednesday night and doesn't have time for an 18-step recipe. Can I get an amen?
Like with beef burgers, I aim to keep my bean burgers as unfussy as possible and let the toppings do the talking.
These are a great thing to keep in the freezer for a quick and easy meal. I usually make at least a double recipe and freeze half of the patties. To freeze, shape the patties, place on a baking sheet lined with parchment paper, and place in freezer overnight. Once frozen, transfer patties to a freezer bag and store for up to 3 months. Cook time is the same, but cover patties while cooking.
saradiz says
It looks so tasty! xx
Charlena E. Jackson says
@Saradiz, Yes it does!!
Mandy,
I am going to try it tomorrow!! Thank you for sharing!
Charlena Jackson-- Author of "No Cross No Crown Trust God Through the Battle."