Black Bean Burger
Black Bean Burgers
- 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
- ¼ teaspoon* cayenne *use ½ teaspoon for more spicy
- ½ teaspoon salt
- 2 15 oz cans black beans drained and rinsed
- 1 cup** gluten-free panko **if you use gluten-free breadcrumbs in place of gluten-free panko, use 3/4 cup breadcrumbs
- 1 large egg
- ½ cup chopped cilantro or sub chopped parsley
- Gluten-Free burger rolls
- avocado sliced
- tomato sliced
- 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 1/2 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
- kosher salt
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
12 thoughts on “Gluten-Free Black Bean Burgers”
Thank you so much! I will try this weekend. Do you have an alternative for Panko?
I’ve only ever made it with gluten-free panko, but any gluten-free breadcrumbs would work. One person asked me today about using quinoa instead. I’ve never tried it but it too might work! Let me know if you try.
Tried these out on Friday and was quite pleased! Now we have left overs for the week. I was running out of Panko bread crumbs so I used half those and half chickpea bread crumbs. Thanks for the recipe!
Great substitution! So happy you love them! Thanks!
Great recipe! I subbed the panko for gluten free bread crumbs. I also added some red pepper when I sautéed the onion / garlic. So yummy !
Thanks Kathleen! Happy it worked out so well with the breadcrumbs and love the idea of adding some red pepper! Thanks for sharing 🙂
Any idea if they will fall apart if using egg substitute rather than an egg?
Good question! If you have a liquid egg replacer you like, that should work but I don’t think flax egg would work…
Absolutely delicious! Can’t wait for lunch tomorrow. Who knows, I might have one for breakfast!
So happy you love them! Thank you!
What gluten free buns do you use???
Great question! We use a variety based on what we can find. I believe this one was Canyon Bakehouse or Udis. We also like the ones from Modern Bread and Bagel.