Vegan Black Bean Burgers (Gluten-Free) Recipe
These Vegan Black Bean Burgers are a delicious, gluten-free option packed with protein and flavor. Made with wholesome ingredients like black beans, oats, fresh veggies, and bold seasonings, they come together quickly and grill to perfection for a satisfying plant-based meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Veggies & Aromatics
- 1 Tablespoon light olive oil or avocado oil
- 1/4 cup chopped green onion (mix of white and green portion)
- 1/3 cup finely chopped jalapeño (1 jalapeño or ½ bell pepper)
- 2 cloves garlic, roughly chopped or 1 teaspoon minced garlic
- 1/3 cup fresh cilantro, torn
Main Ingredients
- 15 ounces canned black beans, rinsed, drained and patted dry
- 1/3 cup (30 grams) gluten-free quick oats or gluten-free panko
- 3 Tablespoons flax meal
- 2 Tablespoons grated Parmesan cheese or nutritional yeast
- 2 Tablespoons tomato paste or other thick chili sauce like sriracha
- 1 Tablespoon tamari or soy sauce
Seasonings
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt, to taste
Instructions
- Sauté Aromatics: In a large skillet, heat the olive oil until shimmery. Stir in the chopped green onions, jalapeños (or bell pepper), and garlic. Cook until just beginning to brown, then transfer the mixture to a food processor. Add the cilantro and pulse several times until roughly chopped.
- Pulse Beans: Add the black beans to the food processor and pulse five or six times, making sure not to over-process. The beans should be broken up but still contain small chunks for texture.
- Mix Ingredients: Transfer the bean mixture to a large bowl. Stir in the gluten-free oats or panko, flax meal, Parmesan cheese or nutritional yeast, tomato paste or chili sauce, tamari or soy sauce, cumin, onion powder, smoked paprika, and kosher salt until well combined.
- Form Patties: Shape the mixture into 4 patties, each about 3 ½ inches in diameter and ½ inch thick. Place them in the refrigerator for 20-30 minutes to firm up and hold their shape before cooking.
- Grill Patties: Lightly grease the grill and preheat it to medium-high heat (around 400°F). Grill the patties for 7 to 8 minutes on the first side, then flip and cook for an additional 5 minutes until heated through and grill marks appear.
- Serve: Serve the burgers immediately on gluten-free buns with your choice of toppings such as aioli, pesto, avocado, lettuce, or other favorites.
- Store: Store any cooked burgers in an airtight container in the refrigerator for up to 5 days.
Notes
- Chilling the patties before grilling helps them hold together and prevents crumbling.
- Using nutritional yeast instead of Parmesan keeps the recipe fully vegan.
- Adjust the jalapeño amount based on your spice preference or substitute with bell pepper for milder flavor.
- Make sure to use gluten-free oats or panko if avoiding gluten.
- These burgers can also be cooked on a stovetop skillet if a grill isn’t available.
