Name: Vegan Black Bean Burger
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 can black beans, drained and rinsed; 1/4 cup corn OR diced red onion; 2/3 cup gluten free flour; 1 tbsp olive oil OR other neutral oil; 1/4 tsp each : paprika, garlic powder, onion powder, chili powder, salt, pepper (or to taste); water if necessary to get right consistency; Optional Toppings: avocado, lettuce, tomato, roasted red peppers, siracha mayo, or a fried egg; 1 bag pre-shredded cole slaw mix; 1/3 cup mayo of choice; 1/2 large avocado; 2 tsp apple cider vinegar; 1 tbsp sugar; 2 tbsp milk of choice; 1/2 tsp taco seasoning mix

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This vegan black bean burger is so easy to make and so full of flavor that even meat eaters love it! With only 10 ingredients it’s hearty + satisfying. Plus, it’s gluten free!

Summer time is burger time. And sometimes, that burger is a vegan black bean burger so dang delicious that even my meat-eating friends and family devour them.

Black bean burgers have a little bit of a rep for being mushy, bland, or even worse, “just okay”. Friends, these vegan black bean burgers are nothing like that.

First, they are full of flavor thanks to the combo of spices we add to the mix. You can make them as spicy as you like – I LOOOOVE to make them with some extra chili. Next, we fry them in a pan or you can make them in a cast iron on the grill for that smoky BBQ flavor. Finally, ya top it all off with my Southwestern cole slaw for the perfect bite.

How to Make this Vegan Black Bean Burger

Begin by draining and rinsing a can of black beans. Place them in a medium sized bowl and mash them up. You could use a food processor if you have one, but I find that a fork works just as well, and means less dishes for me to clean up! I’m all about minimal dish washing around here.

Next add your flour and spices. Give that a good mix. If they look too dry, go ahead and add some water to help bring them together. Different gluten free flours have different blends so they will absorb moisture differently. You want the black bean mixture to be able to be shaped, but not so dry that they crumble. Think about the moisture level of a meat ball.

Finally, you can add in your mix ins. I love adding corn, but some other options include: chopped red onion, peppers, jalapenos, or a mix of them all! Add about 1/3 cup total mix ins.

Divide this total mixture into four burger patties. If you need more (or want to meal prep them) this recipe doubles really well!

To cook these burgers you have two options. They aren’t quite firm enough to place directly on the grill, so you can use a cast iron skillet placed in your grill to cook them and get that smoky flavor. Just make sure you don’t burn yourself on the cast iron! (Not that I’m speaking from experience here…)

You can also cook these in a little oil on a flat bottomed skillet on the stove. Let them cook about 4-5 minutes each side. They should be a rich dark color when cooked all the way!

To serve them, top with southwestern cole slaw, avocados, a fried egg, lettuce and tomatoes, spicy sriracha mayo, the ideas are endless!

Related: Celebrate your weekend with the ultimate gluten free and vegan chocolate cake!

How to Store These Burgers

Store these vegan black bean burgers in the fridge in an air tight container. You can freeze these burgers as well! Cook them all the way and let them cool. Wrap them in wax paper or parchment paper to make sure they don’t stick to each other, and place them in a freezer friendly storage container for up to 2 months.

To reheat, you can let the burgers thaw in the fridge for overnight and then warm them in a pan or in the microwave.

Did you make this recipe?

Please let me know how this turned out for you! Pop over to the Facebook Page to share your success or tag me over on I nstagram with the hashtag #livingbeyondallergies I love to see your creations!

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