The Easiest Black Bean Burgers

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.