I would probably freeze them after cooking. My thought would be that they can be re-heated in the microwave after cooking without being thawed out first.
Unlike meat, there shouldn't be too much of an issue with pathogens. What you do will mainly affect the texture. If you have two extra burgers you could experiment and freeze one before cooking and freeze one after cooking, then decide which result you like better.
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I make three black bean burgers at a time, but I don't need all three. Should I freeze them before being cooked or afterwards?
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