Your best vegan burgers that freeze
April 17, 2020 7:29 AM   Subscribe

I want to make some vegan burgers to freeze. Do you have a kick-ass recipe?

What is says on the tin. I'm looking for a good recipe. I have a bunch of vegan cookbooks and know how to Google, so I'm looking for recipes you actually have experience with. Please no "this has eggs, cheese, and bacon, but I'm sure you can make it vegan" and no fake vegan foods (soy crumbles, etc. - tofu and tempeh are fine). Also, I know there are a bunch of great cooks here who can throw things together and have it work out, but I'm looking for actual recipes with measurements. Thank you!
posted by FencingGal to Food & Drink (4 answers total) 12 users marked this as a favorite
I made these lentil patties and they turned out great: Viet Vegan Lentil Patties

YouTube link

Definitely freezable.
posted by 6thsense at 11:45 AM on April 17, 2020

Spicy Black Bean Burgers

1 15-oz can of black beans, drained and rinsed
1/3 cup chopped sweet onion
1 tablespoon minced garlic
3 baby carrots, grated
1/4 cup green bell pepper, minced
1 tablespoon cornstarch
1 tablespoon warm water
2 tablespoons chili-garlic sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon seafood seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon salt

2 slices whole-wheat bread, torn into small crumbs
3/4 cup unbleached flour, or as needed

Preheat oven to 350 degrees F. Grease a baking sheet.

Mash black beans in a bowl. Add onion, garlic, carrots, and green bell pepper and mix together.

Whisk cornstarch, water, chili-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture. Mix whole-wheat bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms. You may not need all 3/4 cups flour.

Spoon 'burger-sized' mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers. Bake in the preheated oven until cooked in the center and crisp on the outside, about 10 minutes on each side.

Obviously, you can adjust the "heat" by reducing or upping the chili-garlic sauce and/or chili powder.

To freeze, I generally underbake a little. When I'm ready to eat one, I defrost it and heat in a skillet over medium-low heat, using a little Pam or olive oil, until heated through.
posted by Dolley at 1:22 PM on April 17, 2020 [1 favorite]

This is by far the best vegan burger I've ever made. In fact, it's even better than the original it's copied from, the legendary veggie burger sold at the North Star Cafe in Columbus, OH.
posted by essexjan at 6:25 PM on April 17, 2020 [1 favorite]

Thanks everyone. These are exactly the kind of answers I was looking for. And 6thsense, thanks for linking to that awesome vegan website. Lots of cool-looking recipes there.
posted by FencingGal at 9:34 AM on April 18, 2020

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