Black Bean Veggie Burger (Homemade, Air Fryer + Freezer Friendly)
These homemade Black Bean Burgers are more than just a recipe — they were a full-blown cult favorite during the 2018–2019 health and weight loss era. Thousands of women all over the world were eating these exact patties every morning with their eggs. If you were around during that time, you already know how viral this combo was. People would stock their freezers, air fry them before work, and swear they were the best breakfast hack ever.
Now we’re bringing them back — but with cleaner ingredients, better texture, and more flavor. They’re crispy on the outside, soft in the center, veggie-packed, and totally freezer-friendly for busy mornings.
Ingredients
Base Mix
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2 cans black beans, drained & rinsed
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1 cup cooked quinoa (bone broth or water)
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1 small russet or Yukon potato, mashed (about ⅓ cup)
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1 cup diced red bell pepper (fresh or cooked from frozen) I used frozen fire roasted
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½ cup corn (fresh, frozen, or canned) I used frozen fire roasted
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¼ cup diced onion (optional)
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2 tbsp masa harina (for texture + crisp)
Seasonings
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2 tsp salt
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp chili powder
Instructions
1. Prep the veggies
If using frozen peppers or corn:
Cook them lightly, let them cool, pat dry, and chop peppers small.
2. Dry the beans
To prevent mushy patties, either:
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Pat with a towel, or
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Bake at 300°F for 8–10 minutes to remove surface moisture
3. Mash half the beans
Mash half the beans in a large bowl and leave the rest whole for texture. I used a food processor.
4. Build the mixture
Add in:
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Whole black beans + mashed black beans
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Cooked and cooled Quinoa (I cooked mine in bone broth for more protein)
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Mashed potato
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Peppers
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Corn
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Onion
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Seasonings
Stir until fully combined.
5. Adjust texture (important!)
Mixture should be soft, sticky, and moldable.
If too wet → add 1 tbsp masa
If too dry → add 1–2 tbsp water
6. Shape
Form 8 patties, about ½ inch thick each.
7. Freeze
Place patties on parchment and freeze for 1–2 hours.
Once firm, transfer to a bag or container.
How to Cook (From Frozen)
Air Fryer (Best Method)
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400°F
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12 minutes
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Flip at 6 minutes
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Light spray of oil on edges before cooking for crisp
Oven
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400°F
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18 minutes
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Flip halfway
Serving Ideas
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With eggs for breakfast
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In bowls with rice or greens
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On salads
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In wraps or burritos
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With salsa + avocado
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Crumbled into veggie bowls
Storage
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Freeze: up to 3 months
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Refrigerate: up to 4 days
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Reheat: best air-fried from frozen
Nutrition (Approx. Per Patty – 8 Patties)
Because there’s no oil in the mix, these are naturally low fat.
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Calories: ~125
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Protein: ~6 g
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Carbs: ~23 g
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Fat: ~1 g
(Varies slightly depending on your veggies and broth.)
Why You’ll Love These
✔ They’re nostalgic and delicious
✔ Freezer-friendly
✔ Air fryer approved
✔ Soft center + crispy edges
✔ Budget-friendly
✔ Perfect with eggs for breakfast
✔ And they were literally a global trend
If this recipe helped simplify your meal, you’ll love the Tiffany Plate approach.
✨ Get my Tiffany Plate Book for done-for-you meal ideas
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