These easy black bean burgers (gluten free) are the easiest vegan black bean burgers you will ever make. These burgers are a nutrient dense veggie burger that can be made in just 30 minutes. This homemade black bean burger recipe has been my go-to for years because they are packed with protein, rich in antioxidants, fiber, iron, and a ton of other vitamins and minerals.
Black bean burgers are a nutrient dense food that are much lower in saturated fat and cholesterol than your traditional ground beef burger. Pair these burgers with sweet potato fries at your next BBQ and be prepared for your guests to beg you for the recipe.
Easy Black Bean Burgers Recipe Ingredients
- ½ tablespoon flax seed
- 1 ½ tablespoon water
- 1 (15 oz) can black beans, drained and rinsed
- 2 tablespoon finely shredded carrot
- 2 tablespoon shredded onion
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ½ cup gluten free panko breadcrumbs
- ½ tablespoon barbecue sauce
- Olive oil or avocado oil, for grilling
- Desired hamburger buns and toppings
Step By Step Instructions
Step 1: In a small bowl, mix the flax seed with the water. Set aside for 5 minutes.
Step 2: Add the black beans, shredded carrot, shredded onion, and dry seasonings into a medium bowl. Then, use a potato masher to mash the ingredients together until the black beans are mostly smooth but there are still some larger pieces left.
Step 3: When the beans are mostly mashed, add the flax seed mixture and the barbecue sauce into the bowl. Mix again.
Step 4: Finally, add the breadcrumbs into the bowl. Mix until evenly dispersed.
Step 5: Separate the mixture into quarters. Form each quarter into a ball, then press it between your palms to flatten it to the size of a burger patty.
Step 6: Place a pan on the stove on medium-low heat. Brush a small amount of olive oil onto the pan to coat it. Add the patties into the pan and cook for about 5 minutes or until the outside is browned. Flip and cook on the other side.
Step 7: Once cooked on both sides, remove the patty and place it on a hamburger bun. Top with desired toppings. Enjoy!
How Do I Bind The Burgers Together?
The binding material in these black bean burgers are the breadcrumbs. Breadcrumbs act as a binding agent and help your burger keep its moisture.
Cooking Methods
You can cook this burger any way you prefer. Whether it’s on a pan on the stove or on your outdoor grill on a cool summer evening.
Storage Instructions
- I love making a batch of these black bean burgers to freeze for an even easier lunch or dinner.
- If you have any leftover patties put them in an airtight container, plastic wrap, or tinfoil and put them in your refrigerator.
Expert Tips & Tricks
- Make sure not to mash the black beans completely. Leave some larger pieces of beans to create a better texture for your burger. The larger You can also use a food processor.
- Re-coat the pan in oil each time you fry a new patty.
- If you want your burger to have a sturdier texture, you can refrigerate the patties for 10 minutes. Do not refrigerate them for too long or they will begin to dry out.
- You can omit the carrots and onions if desired
- Add some chili powder for a kick if you like spicy food
- Use non gluten-free breadcrumbs if you are not gluten free
📖 Recipe
Vegan Black Bean Burger
Ingredients
- 1 tablespoon flax seed
- 1.5 tablespoon water
- 1 (15 oz) can black beans (drained and rinsed)
- 2 tablespoon finely shredded carrots
- 2 tablespoon shredded onion
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ½ cup gluten free panko breadcrumbs
- ½ tablespoon barbecue sauce
- olive oil or avocado oil for grilling
Instructions
- In a small bowl, mix the flax seed with the water. Set aside for 5 minutes.
- Add the black beans, shredded carrot, shredded onion, and dry seasonings into a medium bowl. Use a potato masher to mash the ingredients together until the black beans are mostly smooth but there are still some larger pieces left.
- When the beans are mostly mashed, add the flax seed mixture and the barbecue sauce into the bowl. Mix again.
- Finally, add the breadcrumbs into the bowl. Mix until evenly dispersed.
- Separate the mixture into quarters. Form each quarter into a ball, then press it between your palms to flatten it to the size of a burger patty.
- Place a pan on the stove on medium-low heat. Brush a small amount of olive oil onto the pan to coat it. Add the patties into the pan and cook for about 5 minutes or until the outside is browned. Flip and cook on the other side.
- Once cooked on both sides, remove the patty and place it on a hamburger bun. Top with desired toppings. Enjoy!
Notes
- Make sure not to mash the black beans too much. The larger pieces of beans are meant to create a better texture.
- Depending on the size of your pan, you may need to pan fry the patties in rounds so as not to overcrowd the pan. If so, you will need to recoat the pan in oil each time.
- If you want your burger to have a sturdier texture, you can refrigerate the patties for 10 minutes. Do not refrigerate them for too long or they will begin to dry out.
- You can omit the carrots and onions if desired
- You can add some chili powder for a kick if you like spicy food
- You can use non gluten-free breadcrumbs if you are not gluten free
Nutrition
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