Simple & Delicious, this is the only recipe you need! Easy ingredients and max flavor. Vegan, gluten free, top 14 allergy free recipe.
Summertime is prime time for the black bean burger. And this gluten free, vegan, and allergy friendly recipe is the only recipe you’ll ever need! It’s so easy to make with simple ingredients you probably have in your pantry, and you can fry them in the pan or bake them in the oven.
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.
These burgers are thick, hearty, and so 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.
Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
These burgers couldn’t be easier to make! You just need these simple ingredients:
- Black beans
- Chopped red onions
- Frozen corn (optional)
- Gluten free flour
- Neutral flavored oil
- Spices - paprika, chili powder, onion powder, garlic powder, salt and pepper
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 dishwashing around here.
Next add your red onions, flour, and spices. Give that a good mix. If the mixture looks 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 ½ cup to 1 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 for about 7 minutes on each side. They should be a rich dark color when cooked all the way and reach an internal temperature of at least 165F.
Can You Freeze Them?
Yes! These burgers are fantastic to freeze. Simply prepare the burgers and cook. After cooking, let cool before individually wrapping in plastic wrap and storing in a freezer safe container. They will keep for up to 3 months!
To prepare from frozen, let them thaw in the fridge for 6-8 hours and then reheat in the microwave or a skillet with a little bit of water or oil.
How to Store
These burgers keep great in the freezer (as seen above) but they also will keep in the fridge for up to 5 days after cooking.
The mixture can be prepared ahead of time and kept in an airtight container for 2 days before cooking.
What I love about this recipe is that it is a great base burger that is perfect for customizing! Here are some of my favorite ways to mix things up when making these burgers!
Add a grain! Add ½ cup cooked grains to the mixture after mashing the beans. Think things like brown rice, quinoa, millet, or barley. Just make sure that your grains are gluten free if you need to avoid wheat/gluten.
Try other veggies! I love adding red onion and corn to these burgers, but other delicious add ins can be bell peppers, roasted veggies, spicy peppers, or even mango or pineapple!
Mix up the spices. As written, these burgers have a slight Tex-Mex flavor. Try making them inspired by other cuisines by replacing the spices with garam masala or caribbean blends.
Looking for other summer recipes? Try these out!
Strawberry Lemonade with Ginger Fizz (top 14 free)
Easy Lemon Pasta Salad (vegan, top 14 free)
- measuring cups
- measuring spoons
- mixing bowls
- mixing spoons
- cutting board
- skillet or cast iron pan
- 1 15 oz can black beans , drained and rinsed
- ¼ cup red onion diced
- ¼ cup frozen corn or other mix ins
- ⅔ cup gluten free flour
- 1 tablespoon olive oil or other neutral oil
- ½ teaspoon paprika or to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- salt and pepper to taste
- water if necessary to get right consistency
- Optional Toppings: avocado, lettuce, tomato, roasted red peppers, siracha mayo, or a fried egg
- Mash the black beans in a medium mixing bowl with a fork or in the food processor. Add the flour, spices, onion, and corn (or other mix-ins). Mix until well combined. If dry, add water until right consistency is achieved. They should be slightly tacky and hold their shape.
- Divide mixture into 4 patties. Shape and flatten into desired size and shape.
- In a flat bottom skillet over a medium flame, add a tablespoon of oil. Place your black bean burgers in, leaving space around each so they can evenly cook. Let cook on each side for about 7 minutes each, or until a dark and rich color is achieved and an internal temperature of over 170°F is reached.
- Serve immedietly. Top with toppings of choice.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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 Instagram with the hashtag #livingbeyondallergies I love to see your creations!
I had all the things in my kitchen so I made these for lunch today. Really good and easy.
Hi Sarah! So glad to hear that you liked the black bean burgers. Thanks for sharing!