Looking to incorporate more meatless meals in your diet? This is the best homemade gluten free black bean burger recipe, made with 7 simple ingredients and ready in only 30 minutes. It’s so flavorful you won’t even miss the meat!
This is the most delicious and healthy black bean burger patties you’ll ever try. Nowadays, you can find veggie burgers in the frozen section of almost any grocery store and restaurants have them on their menus as a meat alternative option for vegetarians and vegans.
Sometimes, the veggie burgers can taste really good but they’re full of sketchy ingredients. That’s why I wanted to make a simple recipe that you could put together in about the same amount of time it would take for you to pull a frozen burger out of the freezer.
If you’re looking for a delicious, quick and healthy dish these gluten-free black bean burgers with a sriracha aioli sauce is a great recipe for a go-to meal that even meat eaters will love. Within about 30 minutes, this plant-based burger will be yours to enjoy. You could also top it with some BBQ sauce or they also pair great for a BBQ gathering with baked beans, potato salad recipe or this whole30 coleslaw.
Why You’ll Love This Recipe
These are my favorite veggie burgers, and they’ll be yours as well. Here are a few reasons you’ll love them:
- Help your protein intake - each patty has about 6 grams of protein. You can combine the patty with the other protein sources such as cheese or a high protein bread for a protein boost.
- Versatile - It’s a recipe with multiple ways to enjoy it. You can enjoy your burger on its own, crumble it up and turn it into a burger salad, serve it with a side of fries, sweet potatoes or white potato, or in a lettuce wrap.
- Easy and quick recipe - it’s easy to make and made with mostly pantry ingredients and the burgers are ready in less than 30 minutes!
Ingredients You'll Need
These homemade veggie burgers are made with 7 simple ingredients you probably already have in your pantry. The ingredients include:
- Black beans - drain and rinse the can of black beans before using.
- Green bell pepper - i always use green peppers but feel free to use any color bell pepper you want, yellow or red bell peppers are great as well.
- Onion and garlic - helps to add flavor to the burgers
- Egg - to help bind the ingredients.
- Breadcrumbs - this recipe uses gluten-free breadcrumbs to help make the black bean burger patty firmer and helps to bind the ingredients. Whole wheat, panko or regular breadcrumbs would also work.
- Seasonings - You will need chili powder, cumin, smoked paprika, sea salt and ground black pepper.
How to Make Gluten Free Burger Recipe
This veggie burger recipe is so simple to make, here’s how:
- Process the black beans - Place the black beans in a food processor and pulse for about 10 - 15 seconds to break down the black beans. Be careful not to make them too mushy. Then remove the black beans from the food processor and place them in a large mixing bowl.
- Process the veggies - Next, add the bell pepper, onion and garlic to the food processor and process until finely minced. Transfer the veggie mixture to a fine mesh strainer and use the back of a spoon to press out the excess moisture. This step is extremely important! If the mixture is too wet, the burger won't hold together well.
- Add the seasonings - Add the strained veggie mixture to the large bowl with the black bean burger mix. Add in the chili powder, cumin, smoked paprika, salt and pepper and stir to combine.
- Add the binding ingredients - Add in a beaten egg and mix. Then stir in the bread crumbs.
- Form the patties - Divide the black bean mixture into 5 even sized patties, forming and pressing them flat with your hands. Then place them on a baking sheet with parchment paper or you can add a little oil to the baking pan before placing the patties on it.
- Bake and cool - Bake in the oven for 10-12 minutes on each side, or until golden brown. Remove the patties from the oven and, for best results, let them cool for at least 10 minutes before handling. Serve them on a hamburger bun (or in a lettuce wrap) with your favorite toppings.
Storage and Reheat
- To store the burgers - After baking the burgers let them cool at room temperature. Once cooled, they can be stored, individually wrapped in plastic wrap, in an airtight container in the refrigerator for up to 4 days.
- To reheat the burgers - you can let the burger sit at room temperature until ready to eat. It can also be reheated in the microwave on medium heat, in 30 second increments. You can also heat it in the oven on a lined baking sheet on 300 degrees F for 10 - 12 minutes.
Recipe Tips
- Preparing the black beans - if you don’t have a food processor you can also use a potato masher to mash the black beans.
- Too Much Moisture - One of the common problems with a homemade black bean burger is the end resulting in a mushy patty. The trick is to get out as much excess moisture out of the veggie mixture as possible. Don’t skip this step. If the mixture is too wet, when forming the black bean burgers, it won't hold together well.
- If you still find that your mixture won’t hold together and seems too wet, add in more bread crumbs (about 2 tablespoons at a time) until moisture lessens.
- Make ahead If you want to cook the burgers right before you eat, mix together all of the ingredients for the burgers and form the patties. Then, transfer the patties to a baking sheet, cover, and refrigerate them for up to one day before cooking.
Is Its a Thyroid-Friendly Recipe? Nutritionists claim that zinc, which is found in shellfish, beef, chicken and legumes (beans, chickpeas, lentils) helps with thyroid function. Black beans are an excellent plant-based source of zinc, loaded with 25% of your daily needs in just one cup. They are also a great source for vitamins and minerals, including magnesium, iron and vitamin B. They’re high in fiber, rich in antioxidants and they have about 6 grams of protein in each patty. All which contribute to a part of having a healthy balanced diet.
Recipe FAQ
Yes. Black beans are a great source of key vitamins and minerals, including magnesium, iron and vitamin B. They’re high in fiber, rich in antioxidants and they have about 6 grams of protein in each patty.
Many burger recipes contain hidden gluten-containing ingredients, like breadcrumbs for a binder, or they can be cross-contaminated with gluten-containing ingredients.
An important factor in keeping the patty together is how finely all of the ingredients were chopped or mashed and how wet (or dry) the mixture is when forming the patties.
When making black bean burgers it is important to use a binder to help keep the patty from falling apart. This recipe uses eggs and gluten-free breadcrumbs to bind the mixture together.
When the beans are processed for burgers, the moisture can cause your beans to turn to mush.Also take into account what veggies are added into the patty that also may contribute to the excess moisture.
When trying to form the patties, if the mixture is too wet, you’ll want to add in more breadcrumbs (about 2 tablespoons at a time).
This recipe makes about 5 gluten-free black bean burgers with about 151 calories in each patty.
More Recipes You May Like
BBQ Jackfruit Pulled Pork Sandwich
Gluten Free Black Bean Burger Recipe
Ingredients
Sriracha Aioli
- 1/3 cup vegan mayo or regular mayo
- 1 tablespoon lemon juice
- 2 teaspoons sriracha
- 1 teaspoon maple syrup or honey
- 1/4 teaspoon garlic powder
Black Bean Burgers
- 15 ounces black beans drained and rinsed
- 1/2 green bell pepper medium
- 1/2 cup yellow onion chopped
- 2 cloves garlic minced
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 large egg beaten
- 2/3 cup gluten free breadcrumbs
- hamburger buns
- Toppings: lettuce, tomato, jalapenos , pickles, cheese, avocado etc
Instructions
Sriracha Aioli
- In a small bowl, add all of the ingredients and Whisk together until everything is smooth and combined. Place in the fridge until ready to serve.
Black Bean Burger
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Place the black beans in a food processor and pulse for about 10 - 15 seconds to break down the black beans. Be careful not to make them too mushy. Then remove the black beans from the food processor and place them in a large bowl.
- Next, add the bell pepper, onion and garlic to the food processor and process until finely minced. Transfer the veggie mixture to a fine mesh strainer and use the back of a spoon to press out the excess moisture. This step is extremely important! If the mixture is too wet, the burger won't hold together well.
- Add the strained veggie mixture to the bowl with the black beans. Add in the chili powder, cumin, smoked paprika, salt and pepper and stir to combine.
- Add in a beaten egg and mix. Then stir in the bread crumbs.
- Divide the mixture into 5 even sized patties, forming and pressing them flat with your hands. Then place them on the prepared baking sheet.
- Bake in the oven for 10-12 minutes on each side.
- Remove from the oven and serve the burgers on a bun and top with a spoonful of the Sriracha Aioli, lettuce, tomato, jalapenos, pickles, cheese, avocado, or any desired toppings.
Notes
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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