Gluten-Free Black Bean Burger
Published
I love a juicy beef burger, but I will never say no to a vegetarian bean burger loaded with flavor. These homemade gluten-free black bean burgers are made with gluten-free breadcrumbs, packed with plant-based protein, and full of bold, savory flavor. The patties cook up in about 10 minutes with a crisp outside and a tender, satisfying center. They’re one of my favorite hearty, satisfying options for a quick weeknight dinner.
I’ve always had a soft spot for bean burgers. The trouble is, most restaurant versions are made with traditional breadcrumbs, which don’t work for my lifestyle. These bean burgers are naturally gluten-free and protein-packed and come together with simple pantry staples I almost always have on hand. I love how easy they are to customize—stack them on a toasted gluten-free bun, wrap them in lettuce, or crumble them into a bowl. They’re perfect to freeze for meal prep, summer grilling, or when you’re just looking for a meatless option.
Gluten-Free Cooking Tips
- You want to make sure the mixture isn’t too dry or too wet so the patties stay together. If you feel like the mixture is too wet, add more breadcrumbs 1 tbsp at a time. If it’s too crumbly and dry, add in a splash of water.
- I like to keep the patties about ¼ inch thick so they stay together. If bean patties are too thin, they’ll fall apart.
- I’ve found that chilling the patties for 20–30 minutes before cooking helps them hold their shape better.
Gluten-Free Black Bean Burger
Ingredients
- 1 can black beans, (15 oz), drained and rinsed
- 1 large egg
- 1/2 cup gluten-free bread crumbs
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for cooking
Instructions
- In a large bowl, mash black beans with a fork, leaving some chunks for texture.
- Add egg, bread crumbs, red onion, cilantro, garlic powder, smoked paprika, cumin, salt, and pepper, and mix until combined.
- Divide the mixture into 4 equal portions and form into patties.
- Heat olive oil in a large skillet over medium heat.
- Cook patties for 4–5 minutes per side until browned and firm.
- Serve on gluten-free buns with your favorite toppings. Enjoy.
Notes
- For a vegan version, try a flax egg (1 tbsp ground flax + 3 tbsp water).
- Add in different seasonings. Try chili powder and oregano, or curry powder and turmeric for something a little spiced and earthy.
- To bake: Preheat the oven to 400°F on a parchment-lined sheet for 20–25 minutes, flipping halfway. Lightly brush with oil for a crispier finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Black Bean Burgers Step by Step
Gather the ingredients: Gather all the ingredients together.
Mash the beans: Grab a large bowl and mash 1 (15 oz) can of rinsed and drained black beans using a fork. Leave some chunks for texture.
Combine the ingredients: Add 1 large egg, ½ cup gluten-free breadcrumbs, ¼ cup finely chopped red onion, ¼ cup chopped fresh cilantro, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp ground cumin, ½ tsp salt, and ¼ tsp black pepper to the mashed beans. Mix until everything is fully combined.
Make the patties: Portion the mixture into 4 equal parts and press each one into a firm, even patty.
Cook the patties: Add 2 tbsp olive oil to a large skillet and heat over medium. Cook the patties for 4–5 minutes on each side until they’re browned and hold their shape.
Serve and enjoy: Pile the patties onto gluten-free buns, add your favorite toppings, and enjoy!
Serving Suggestions
I love serving these black bean burgers on gluten-free buns or tucked into crisp lettuce wraps when I want something lighter. Toppings are totally up to you, but I’m all about adding creamy avocado, juicy tomato, sharp red onion, a drizzle of vegan mayo—or even a fried egg if I’m feeling extra. On the side, gluten-free onion rings, a crunchy slaw, or a quick salad round things out perfectly. And if you’ve got leftovers, crumble them over a rice bowl or taco salad for an easy, protein-packed meal the next day.
Storage Instructions
Gluten-free black bean burgers are perfect to batch and keep in the fridge or freezer. Cooked patties can be stored in an airtight container in the refrigerator for 3-4 days.
I like to freeze uncooked patties. Lay them flat to freeze, then transfer them to a freezer-safe bag and keep for up to 3 months. You can cook them from frozen or thaw them overnight in the fridge. Reheat in a skillet or bake them in the oven until heated through.
