Here’s my favorite EASY Black Bean Burger recipe – and it’s make-ahead and freezable, too! I’ve got a few tricks to make a black bean burger that STAYS TOGETHER and WON’T FALL APART(!) but it’s not dry or crumbly in texture, either. This recipe also makes the entire mixture in your food processor so there’s minimal chopping and dicing. No sautéing veggies, pre-drying beans, or any of that “extra” work here! Adding soy sauce and olive oil adds umami and juiciness that veggie burgers are often lacking.
I’ve made black bean burgers that taste great, but smush out the sides of the bun as soon as you bite down. Too soft. I’ve made some that hold their shape, but are dry and crumbly in texture. Too dry! This is my Goldilocks version of Black Bean Burgers. Juuuuuussssst right.
This is the perfect recipe to stock your freezer with something super easy to pull out on a busy night, or make a single serving if you’re cooking for one.
One word of warning: the mixture is quite wet (so be prepared for this!) – I’ll talk about how to manage this below.
Why are these black bean burgers so tasty and EASY?
...GET THE RECIPE for Easy Black Bean Burgers (Make-Ahead)!