These nutritious gluten free black bean burgers are so yummy, they’ll soon become a staple in your daily menu! Easy to make and you can freeze for later.
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When I first tried to make us these gluten free black bean burgers, it was a hot day, one where a nice big juicy burger with a cool salad on the side would have done the trick!
But instead on that day we ended up with mashed beans on buns.
I have to say though, they tasted great.
I knew I had to stick to it and figure out how to make it work AKA get my ratios right next time. I soon ended up with this here recipe. A burger so delicious it’s now a staple in our daily lunch.
The best part?
It couldn’t be easier to make!
All you need is a food processor. Scratch that, even if you don’t have a food processor, you could simply chop the ingredients really finely, mash the beans with a fork, and you’re good to go. I calculated it just the other day and a single serving (one burger) only works out to under $1 and when you meal plan, your budget will definitely thank you if you put these burgers on the menu.
Not only will these be great when you have your next meat-free summer bbq, but they make great taco “meat” as well.
When I make these burgers, I usually make a huge batch of 18-20 at a time! You just pop the patties in the freezer and cook them in the pan whenever you want to eat one.
Such an easy, nutritious meal.
Print the recipe below or share with your family and friends (we appreciate you doing this)
|Gluten-Free Black Bean Burgers (Homemade and Freeze For Later)|| |
- 3 handfuls raw spinach
- 1 can black beans
- 3 whole garlic cloves
- ½ red pepper
- 1 bunch green onion
- 1 small bunch cilantro
- ½ c gluten free breadcrumbs
- ½ c gluten free quick oats
- 1 whole egg, room temp
- 1 tbsp chipotle spice
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- Salt and pepper
- Steam or sauté your spinach until it's wilted then set it aside to cool.
- Mash your beans in a bowl. I simply use a potato masher and it works great. You can also use a fork if that's what you have available to you. Leave a few only lightly mashed beans to add some texture to the burger pattie. Set aside.
- Then begins the chopping. The red pepper, green onion, and cilantro will need to be chopped just fine enough so that your food processor can handle them. I usually chop my red pepper into ½ inch pieces and same goes for the green onion. For the cilantro, I will usually just chop it roughly, stem and all.
- Toss the red pepper, green onion, cilantro, and whole garlic cloves into the food processor until it's fine. At this point it's okay to have a sniff...go on, it's divine.
- Measure out your breadcrumbs and dry oats and add it to your food processor. Blend and when it won't blend anymore, add your whole egg. It won't take too long until the mixture is ready. Add your spices, blend for a few seconds.
- Put all your ingredients into the bowl with the beans and mix it well. Once you're confident everything is in there good, you'll start to cut your parchment paper into squares. This recipe makes about 6 patties so you'll need 12 squares.
- Scoop the mix onto the parchment paper, cover, and place in your freezer for about 45 minutes. Then, fry it up for 5 minutes on each side in medium-high heat pan with avocado or coconut oil.
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