This gluten free black bean burger recipe has amazing texture and major staying power to keep you full. Plus, it’s gluten-free and vegan, but even those without dietary restrictions will love these!
After a long run a few weeks ago, I was craving a veggie burger like crazy. When I got home, I looked at a few different recipes (including my black bean & sweet potato veggie burgers) but didn’t have everything to make them. So I pieced together a few different recipes and made what I’m pretty sure is my favorite veggie burger combo ever. The texture is unbelievable with the crunch of seeds, chewiness of rice and creaminess of the beans.
I made these on a Saturday and was able to eat them throughout the next week for lunch. I wrapped the uncooked patties in plastic wrap and stuck them in a ziplock baggie in the freezer. Just remove the plastic wrap from the frozen burger, nuke them for 30-45 seconds and then cook in a pan in a little olive oil over medium heat.
Hearty Black Bean Burgers (Vegan & Gluten-Free!)
I used BFree dinner rolls for the bun and served with a sliced tomato, avocado and mayo (and a side salad!). They were definitely an eat-with-a-fork burger!
I also liked them sans bun, and another time I crumbled a cooked burger over a salad, and that was awesome too.
I served them with kombucha in a wine glass but feel free to serve with actual wine. Since I cooked this one over my lunch break, it didn’t seem very responsible to drink midday. 😉
Hearty Black Bean BurgersPrint Recipe
- 1 tbsp olive oil
- 3 large cloves garlic, minced or pressed
- 1 cup diced yellow onion (about 1/2 medium onion)
- 1/2 zucchini, finely diced
- 15 ounces canned black beans
- 1.5 tbsp chia seeds
- 2 tbsp hemp seeds
- 1 tbsp sliced almonds
- 1 cup cooked brown rice (I used the Minute Multigrain rice blend)
- 2 tbsp pumpkin seeds
- 1 tsp cumin powder
- 2 tsp chili powder
- 1/4 tsp cayenne powder
- 4 tbsp nutritional yeast
- 1 1/2 tbsp molasses
- salt & pepper to taste
Heat the olive oil over medium heat. Add the garlic, onion, and zucchini.
Cook until the vegetables have softened, about 5 minutes. Remove from heat.
Mix in remaining ingredients. With a fork, mash the beans to form a chunky mixture.
Place in the refrigerator, covered, for 30 minutes to allow chia seeds to swell and absorb excess moisture.
Form the mixture into 6-8 patties. Heat a frying pan over medium heat with a small amount of olive oil. Cook the patties for about 5 minutes on each side or until browned.
If you make these, I’d love to see pictures! Be sure to tag me on Instagram! (@afoodiestaysfit)