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Gluten-Free Black Bean Burgers

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.

Course Burgers and Sandwiches, Lunch
Cuisine Vegetarian
Keyword gluten free black bean burgers
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Fishy Vegetarian

Ingredients

  • 3 handfuls raw spinach
  • 1 can black beans
  • 3 whole garlic cloves
  • 1/2 red pepper
  • 1 bunch green onion
  • 1 whole egg room temp
  • 1/2 c gluten free breadcrumbs
  • 1/2 c gluten free quick oats

Herbs and Spices

  • 1 small bunch cilantro
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tbsp chipotle spice
  • Salt and pepper

Instructions

  1. Steam or sauté your spinach until it's wilted then set it aside to cool.
  2. 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.
  3. 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 1/2 inch pieces and same goes for the green onion. For the cilantro, I will usually just chop it roughly, stem and all.
  4. 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.
  5. 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.
  6. 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.
  7. 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.