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.
For a fun spin try our black bean burger bowls!
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.
Are these really only 3g of protein per serving?
Hi Liza, Nutrition information is automatically calculated, so should only be used as an approximation.