These Gluten-Free Black Bean Burgers are packed with flavor (even a little spicy if you like!) and so satisfying! Plus they're super easy to make and made with mostly pantry ingredients. Paired with crispy sweet potato fries, it's an easy dinner any day of the week!
Gluten-Free Black Bean Burgers
Easy, Flavorful, Nourishing and Satisfying!
New! I’ve added a cooking video to this page so you can see how quick and easy it is to make these gluten-free Black Bean Burgers + Sweet Potato Fries!
If you’re new to the website, I have a printable recipe on the bottom of every recipe page with exact measurements and directions.
If you have black beans in your pantry, these Gluten-Free Black Bean Burgers are a must try!
To know my family, it so know that my husband and I both love veggie burgers and bean burgers! And Black Bean Burgers are my husband’s favorite!
So I set out to make a black bean burger he would LOVE!
These have the most amazing flavor (can be a bit spicy if you like!), hold together well, are packed with nutrients and are enjoyed by the omnivores and vegetarians in our family!
Plus they are suuuuper easy to make and made with almost all pantry ingredients you probably have in your home already!
A perfect, easy dinner any day of the week! Meatless Monday? Weekend Eats? These are always a good idea!
The recipe is based on one we got from my son’s school years ago. We added in some egg to get it to hold together better, adjusted the spices to our tastes and saute them for the best crispy edges!
All you need is 5 main ingredients —
canned black beans
gluten-free panko (we used Aleia’s, Amazon affiliate link)
a little fresh cilantro (or parsley if you prefer)
plus lots of dry spices.
And this is the type of lunch or dinner you can decide you want and be eating it 30 minutes later!
All you do it mash the black beans a bit with a spoon or in a stand mixer (I do everything in my basic Kitchen Aid Stand Mixer, Amazon affiliate link, as you know by now).
Saute the chopped onion and garlic, then mix in the dry spices.
Mix the black beans, egg and panko. Then add in the seasoned onion mix and fresh cilantro.
That’s it! Then you’re ready to make your patties.
Form into 7 or 8 patties depending on the size you prefer.
Then saute 6-8 minutes each side.
We have tried baking them and brushing them with a touch of avocado oil before hand to get those crispy edges, so I added that as an option below but we prefer sauteing them for the extra flavor.
And if you want to complete your meal, a simple batch of baked sweet potato fries are the best complement!
The potatoes can bake for 30 minutes while you mix and saute the burger.
And their crispy sweetness is the perfect complement to the spicy burgers!
Plus we served the burgers here with quick pickled red onions, sriracha aioli, tomato and avocado for extra flavor and a super satisfying meal!
The sriracha aioli recipe one is a super simple recipe I have used for years — a mix of sesame or olive oil, mayonnaise (vegan or regular) and sriracha.
And you can adjust the measurements for the amount of spiciness you prefer but it adds the best flavor!
Some quick tips for making perfect fries:
Make sure the sweet potatoes are well dried after scrubbing off any dirt
No matter what size you cut them, cut them as evenly as possible so that they cook evenly
Make sure they are well coated but not dripping in oil and place on an ungreased baking sheet or baking sheet covered in parchment paper.
Place them on the baking sheet so that they are not touching so that they can get crispy.
Black Beans never tasted so good! These Gluten-Free Black Bean Burgers are packed with flavor (even a little spicy if you like!) and so satisfying! Plus they're super easy to make and made with mostly mostly pantry staples.
1 tablespoon olive oil or avocado oil, plus extra for sauteing burgers
½ cup yellow onion, diced
2-3 cloves garlic, chopped
½ teaspoon chili powder
½ teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon cayenne (use ¼ teaspoon for less spicy)
½ teaspoon salt
2 15oz cans black beans, drained and rinsed
1 cup gluten-free panko
½ cup chopped cilantro (in a pinch, we've used parsley)
Gluten-Free burger rolls
quick pickled red onion (see below)
Sriracha aioli (see below)
Sriracha Aioli (this makes enough for 2-3 burgers -- scale up or down as needed. See below for quantity for serving 8 below**)
1 teaspoon sesame oil or olive oil
3 tablespoon canola or Vegan mayonnaise
1½ teaspoon Sriracha
**(if serving 8: use ½ cup mayo,1 heaping tablespoon sriracha, 2 teaspoon oil)
Sweet Potato Fries
Sweet Potatoes -- think about 1 per person serving-- well scrubbed and dried, skin left on
avocado or olive oil
Pickled Red Onions, optional
½ - 1 red onion, sliced
3 tablespoons red wine vinegar
½ teaspoon kosher salt
Black Bean Burgers
In a small saute pan, over medium heat, saute the chopped onion and garlic for 5 minutes or until translucent and tender.
Add all the dried spices including the salt and mix to combine. Saute an additional 30 seconds to a minute. Set aside.
In a large mixing bowl add the black beans and with the mixer or a fork or spoon, mix until they are slightly "mashed".
Add panko breadcrumbs and egg to the mashed beans and mix to combine.
Add the onion-spice mix and fresh cilantro to the bean mix and mix to combine.
Using your hands form 7-8 patties, depending on size you prefer.
If pan sauteing, our recommended method, heat oil in a non stick skillet (enough oil to coat the bottom of the pan) and in batches, saute burgers for about 6-8 minutes per side or until golden and crispy.
If baking, use a brush to brush avocado oil on both sides of the patty, and bake in a pre-heated 375 degree oven for 15 minutes or until heated through and browned on both sides.
Serve and enjoy!
Cooked burgers stay well in the refrigerator for several days.
In a small bowl, mix together until well combined. Taste and adjust to taste desired.
Sweet Potato Fries
Preheat oven to 400 degree F and line baking sheets with parchment paper
Cut scrubbed sweet potatoes into even strips. The thinner the strips, the crispier they will get. The key to baking them tho is to cut them as closer to similar size as possible so that they cook evenly.
Place cut strips on prepared baking sheets. Drizzle with oil and use your hands to mix them up, then lay flat on the baking sheet. The key is to use enough oil to coat the fries but not soak them.
Sprinkle with kosher salt to taste.
Bake for 30 minutes or until crispy.
Make pickled onions by combining onions, vinegar, and salt a bowl; let stand 20 minutes. Drain and set aside
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...