This recipe for Freezer Green Chile Black Bean Burgers makes a a big batch perfect for keeping in the freezer for an easy flavorful dinner any night of the week!
Black beans, green chile, red pepper, carrot, onion, corn, and cilantro come together with binding ingredients and crunchy sunflower seeds to create the perfect crisp exterior after a few minutes in the oven.
This recipe makes 10 servings of 2 black bean veggie burgers each (they are a bit smaller than the average veggie burger), and I have enjoyed them on top of salad, in a collard green wrap with hummus, plain alongside sweet potato and salsa, or crumbled up in tacos. Freezing the extras makes the perfect quick meal for another night!
I used inspiration from Angela’s Perfect Veggie Burger, as I loved her idea of adding sunflower seeds for crunch and adding fresh herbs to my mixture. I use a small mason jar lid to shape these into mini patties, but I’ve also seen a peanut butter jar lid with saran wrap as another way to shape them nicely.
- 4 cloves garlic
- 1 small white onion
- 2 ounces fire roasted diced green chiles
- 1 red bell pepper
- 1 large carrot
- 1 cup sweet corn, drained or thawed
- ¼ cup packed cilantro
- 15 ounce can of black beans
- 1 cup whole wheat bread crumbs
- 1 cup quick cooking oats
- 3 large eggs
- ¾ cup raw sunflower seeds
- 1.5 teaspoons cumin
- 1 teaspoon ground red pepper
- 1 teaspoon oregano
- ½ teaspoon salt
- Mince garlic (you should get 1 tablespoon) and dice onion (you should get ~1 cup). Add both of those ingredients, along with ½ a small can of diced green chiles, to a pan with some oil and sautee until fragrant, or about 5 minutes on medium heat. Remove from heat and let cool.
- Finely dice a red pepper and grate a peeled carrot. Drain a can of sweet corn (or thaw frozen corn) and measure out 1 cup. Chop cilantro very finely.
- In a large mixing bowl, combine the cooked mixture, diced red pepper, grated carrot, corn, and cilantro.
- Drain and rinse a can of black beans, and roughly mash them.
- Add the mashed black beans, bread crumbs, oats (you can chop old fashioned oats), eggs, sunflower seeds, and spices to the mixing bowl with the other ingredients. Using your clean hands or a mixing spoon, combine all ingredients well.
- Refrigerate the veggie burger dough for 30 minutes or longer to allow the flavors to meld and bind the dough together.
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Use the lid of a mason jar or the lid of a peanut butter container lined with saran wrap to shape 18-20 veggie burgers.
- Bake the burgers for 15 minutes, and then flip them and bake for another 10 minutes until firm and crispy.
To defrost: Microwave veggie burgers for 30 seconds on each side, or reheat in a 350 degree oven for about 10 minutes until warm throughout.
Be sure to read the notes section to properly freeze them so they don’t stick together or crumble.
You’ll love having these on hand for quick dinners! Let me know if you incorporate these into your meal prep.
How did everyone do with the first weekend of #BackToBasicsJanuary? I loved preparing a few meals for the week (soup, a batch of these burgers, and chicken + roasted veggies) and enjoying a coffee at home in the afternoons. I hope I can keep this up each weekend!
Be sure to check in in the comments below and let me know one success you had – whether it was meal prepping, making coffee at home, eating at home, or preparing some snacks for the week so you don’t have to grab a processed one. I’m excited to hear how the challenge is going for you all!