Storing bean burgers

4 posts / 0 new
Last post
strikingtwice's picture
Joined: 2011-05-19 07:33
Storing bean burgers

So last night, on a whim and with some stuff i had in the fridge, i just happened to make the best black bean adn brown rice burgers i've ever had. I plan on making them again in larger quantity and I was wondering with this sort of thing, is it better to store them uncooked frozen and then thaw and cook, or just as well to cook, cool, and just nuke to reheat? The morning star brand ones are already cooked i mean, i was just wondering more for storage if anyone had any opinions.

In case anyone's wondering, black beans, cooked brown rice (i think being cold and older actually helped), egg, i had some diced onion i threw in, and bread crumbs JUST to dry them out a tiny bit more. They should be a little wet. The seasoning was just some lawry's seasoned salt and fresh cracked pepper. It was good becasue they were very versatile and didn't have somethign like chipotle in them whihc sort of takes you in a direction. I sauteed some baby spinach and garlic, topped it on burger and crumbled some feta and broiled the feta. wheat bun with mayo and fresh cracked pepper. They were damn close to sellable.

lrsshadow's picture
Joined: 2012-12-17 17:13

Not sure, but I have frozen cooked hamburgers than froze in the past so I could take them to work and just heat them in the microwave.  They were good that way. 

Not sure about the veggie burgers you made. I think you would have better success with cooking and then freezing.  By cooking them first I think they would become more "together" whereas if you didn't cook them the freezing could cause the water to separate into crystals, when you tried to unthaw and cook they may not stay together well.

jacob burton's picture
jacob burton
Joined: 2015-05-25 20:37

Sounds good. I agree with Irssadow on this one. A lot of the issues with freezing meat, especially after it's cooked, has to do with the formation of ice crystals. As the water in the meat turns to ice, the relatively sharp edges will cut the proteins strands, causing them to lose more moisture when thawed and cooked.

With the bean burgers however, I think you could easily cook them first, cool, wrap tightly in individual plastic wrap (or even vacuum pack), and then reheat for later use.

strikingtwice's picture
Joined: 2011-05-19 07:33

yea, that's why i wanted to ask, the ice crystals are something I was concerned with. Thanks to both of you for weighing in, that way i don't waste my next batch when I make them.

I think next time i'll try quinoa instead of the rice. Lot of versatility with bean burgers.

Newest Forum Topics

I have piece of beef brisket that weighs 1032 grams (2.27 lb) that is 1.27 inches thick. I pulled the meat out of a curing brine today. I am planning on making pastrami/corned beef in a vacuum bag.

The game plan is to season the brisket, bag and sous vide for 12 hours at 185 degrees F (167 C).. I am treating the meat like my wood smoker. After the sous vide cooking, the meat will go into the smoker with hickory wood with fresh seasoning.

What I am asking about is the time and temperature for the sous vide water bath.


Comments: 8

Pressure Cooked Beans for Refried Beans - Pinto Beans

This is not a recipe but a process to learn your pressure cooker.

More discussion can be found here:

Comments: 0

 Anybody know which Mezzaluna is better suited to salads, not one specifically for herbs. Here's  a video of  a guy doing what I want to do. What is the instrument he is using to chop everything so effectively?

Comments: 3

Hello all,

I'd like to make mayonnaise or aioli that would last more then a few days in the fridge, without me being worried about the danger of eating raw eggs.
obviously I need to pasteurize the yolks. 
would the Hollandaise sauce method do?! any notes?

Comments: 2

Hey SC community. I've been doing lots of work behind the scenes to get interesting people as guests on Stella Cast. One I'm really excited about is J. Kenji Lopez Alt of The Food Lab. I'll be interviewing him for the podcast this Wednesday. I already purchased his book, but his publicist offered to send me another to give away to one of the listeners. Any ideas on what I should do for the giveaway?

Comments: 6