You won’t be able to resist these veggie packed burgers filled with peppers, onions, garlic, and a can of black beans! Freezer Friendly Black Bean Burgers are SO easy to prepare ahead, freeze, and reheat whenever you need a quick meal!
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About a month ago, we took a little mini vacation to Suncadia Resort, conveniently located just 90 minutes from us here in Seattle. But it looks nothing like Seattle. There are trees for miles, all the mountain views, and amazing food. It’s calm, beautiful, and the perfect getaway.
So for dinner on our first evening, I ordered the black bean burger. I didn’t really even order it for the burger. I ordered it for the pesto goat cheese. BEST DECISION EVER. Not only had I never thought of the pesto goat cheese combo before, but putting it on a sandwich as the cheese?? So many good ideas happening on this black bean burger (there was also a tomato side note going on but honestly I didn’t really need that part).
Of course, it was so friggin delicious that I decided to recreate the combo at home. Grabbed a can of black beans and made my very own freezer friendly black burgers. Hope you love them! Pesto goat cheese optional but highly recommended.
Here are some answers to important questions about these Freezer Friendly Black Bean Burgers:
Do black bean burgers taste like beef?
NO. They do not taste like beef. Sorry to burst your bubble. That’s not really the goal here.
For me, the goal is about the entire burger experience. The combo of flavors, the cheese, the veggies. Not just creating a patty of “meat” that tastes like beef. I love that the burger is filled with veggies, and I know exactly what’s in it, because I made it.
My husband says the consistency is what makes it really not “taste” like meat to him. But if you can get over that, you still be eating a super yummy, flavorful burger.
So what’s a black bean burger made of?
- All black bean burgers have black beans (surprise!).
- All black bean burgers are made slightly differently depending on what flavors you want, but generally they all have some additional vegetables, an egg or two, spices, and a grain such as breadcrumbs, rice, or quinoa.
My recipe uses one can of black beans, bell pepper, onion, jalapeño, two eggs, breadcrumbs, chili powder, salt and pepper. Super simple!
How do I freeze homemade black bean burgers?
Personally, I prefer to completely cook my black bean burgers before freezing them. Then I can grab one out of the freezer and reheat it quickly in the microwave instead of still having to completely cook the burger when I want a quick dinner.
To freeze:
- Cook completely by following the recipe below.
- Place the burgers on a flat tray and let them cool completely.
- Once cool, place the entire tray in the freezer until the burgers are frozen solid, 3-4 hours.
- Remove the tray from the freezer and transfer the burgers into an airtight freezer safe container. Return the burgers in the container to the freezer until you need them.
How long do frozen veggie burgers last?
According to the U.S. Department of Health and Human Services, leftovers can generally be stored in the freezer for up to 6 months before any deterioration occurs.
Since these burgers contain 100% fresh ingredients, I would suggest storing them for up to 3 months in the freezer. Technically, they can be stored indefinitely as long as the temperature is 0F or less, however some freezer burn may begin to develop.
Be sure to use freezer safe and airtight containers when freezing leftovers. Labeling with the date and item is never a bad idea either.
P.S.: Buns are homemade and courtesy of this recipe: Beautiful Burger Buns from King Arthur Flour.
More dinner ideas from Project Meal Plan:
- Veggie Loaded Rotisserie Chicken Casserole
- Ground Turkey Snap Pea Stir Fry Rice Bowls
- Hot Basil Coconut Braised Chicken Thighs
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You won’t be able to resist these veggie packed burgers filled with peppers, onions, garlic, and a can of black beans! Freezer Friendly Black Bean Burgers are SO easy to prepare ahead, freeze, and reheat whenever you need a quick meal!
Ingredients
- 1 jalapeño, stem and seeds removed, cut into large chunks
- 1/2 green bell pepper, stem and seeds removed, cut into large chunks
- 1/2 small white onion, cut into large chunks
- 1 (15 ounce) can of black beans, rinsed and drained
- 2 eggs
- 1 tablespoon minced garlic
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup plain breadcrumbs
- 1 tablespoon olive or avocado oil
- make it a burger: buns, greens, avocado, pesto goat cheese pictured – any toppings work great!
Instructions
To cook:
- Place rinsed beans on a plate lined with a paper towel to help remove excess moisture. Place another paper towel over the beans and pat dry.
- Add the large vegetable chunks to a food processor and pulse until finely diced. Remove the lid and scrape down the sides if necessary.
- Next, add black beans, eggs, garlic, chili powder, salt and pepper to the food processor bowl. Process on high until blended with fine chunks remaining – it should resemble something along the lines of a thick black bean soup.
- Transfer the black bean mixture to a bowl. Add the breadcrumbs and stir until well mixed. Refrigerate for 20 minutes to help the mixture firm up.
- Form six burger patties from the mixture and set them on a flat tray. Heat oil in a large skillet over medium heat. Place burgers into the pan and cook for 6-7 minutes or until browned, then flip and cook for another 6 minutes until browned. Serve on a bun with all your favorite toppings!
To freeze:
- Place the cooked burgers on a flat tray and let them cool completely.
- Once cool, place the entire tray in the freezer until the burgers are frozen solid, 3-4 hours.
- Remove the tray from the freezer and transfer the burgers into an airtight freezer safe container. Return the burgers in the container to the freezer until you need them.
To reheat:
- From the fridge: Cook in the microwave on High for 60 seconds OR heat in a pan on the stove over medium heat for 3 minutes on each side.
- From the freezer: Cook in the microwave on High for 90 seconds OR heat in a pan on the stove over medium heat for 4-5 minutes on each side.
Notes
Recipe adapted from Homemade Black Bean Burgers from All Recipes. Nutrition information estimated with My Fitness Pal and includes black bean patty only.
Nutrition
- Serving Size: 1 burger patty
- Calories: 160
- Fat: 4g
- Carbohydrates: 24g
- Protein: 8g
To make this recipe, I used:
Thanks for checking out the Freezer Friendly Black Bean Burgers recipe! It’s perfect for meatless Mondays! 🙂 Tag me or use #projectmealplan on social media to share!
Hey, I'm Danielle. I made Project Meal Plan because being prepared and saving time are my favorite things. It doesn't hurt that I LOVE cooking and photography too. 
Michael F. says
February 26, 2019 at 4:16 pmI’m not a vegetarian but needed recipes for an exchange student that was staying with us. I am a fan of black beans so this was a nature choice when choosing recipes. I followed the recipe to the letter and they were a big hit. They’re so tasty that I still make them and store them in the freezer for days that I don’t have time to prepare a complicated dinner. Thank you very much!
★★★★★
Danielle says
February 26, 2019 at 4:38 pmHey Michael, you are very welcome and thank you SO much for your kind review! Glad everyone enjoyed the black bean burgers!! Totally craving them now myself. I appreciate you taking the time to leave a comment and rating – it helps other readers decide if they should try the recipe or not! Thanks again, Danielle
Colleen says
May 27, 2019 at 1:43 pmI agree that the goal with a veggie burger should not be to taste like meat. These ones look delicious in their own right. Yum, great recipe.
★★★★★
Danielle says
June 2, 2019 at 8:06 amThank you Colleen! I’m actually craving this burger a bit right now! Thanks for stopping by 🙂
Jacqueline Debono says
June 2, 2019 at 12:34 amThese burgers look and sound like the perfect meatless Monday recipe. Love the idea of goats cheese pesto! Yum! Pinning for later!
★★★★★
Danielle says
June 2, 2019 at 8:06 amI have the pesto goat cheese recipe separate on my site – it’s super yummy on any kind of sandwich! Thanks Jacqueline!