Homemade Vegan Gluten-Free Black Bean Burgers

Craving a spicy burger, we made these from scratch!

Black bean burgers with tomato, rainbow chard leaves, avocado mayo, and sweet potato puffs.

Since I’m now intolerant to Greenhouse Grille’s best black bean burgers in the world, with their tasty crispness that is – trust me – hard to replicate, we tried making black bean burgers of our own.  They have turned out well repeatedly, even though the last time we had them the texture was not crisp but seemingly undercooked, similar to mashed potatoes tightly compacted.  But the flavor is pretty good, with a subtle spice and deep bean flavor.  It’s the toppings that count here, and I used tomatoes, avocado mayonnaise (vegan), and rainbow chard leaves.  Sweet potato fries complement this dish perfectly, and if you want to make your own, here’s how to do it!  But Ryan & I were lazy that night and used sweet potato puffs from the frozen food section of our grocery store.  Still delicious!  Especially with our avocado mayo (just an avocado mixed into vegenaise spread).

Black Bean Burgers

  • 1 cup Fantastic Foods brand instant black beans (available in ONF’s bulk aisle)
  • 1 cup+ water
  • 1 cup canned black beans
  • 1 Tbs cumin
  • 1/2 Tbs chili powder
  • 1/2 tsp cayenne pepper (to taste)
  • 1/4 cup gluten-free flour (potato, rice, etc. – we’ve used potato, but are considering changing to a different kind)
  • Small pinch Xanthan gum (to bind)
  • Olive oil, as needed

Avocado Mayo!

Bring cup+ of water to a boil, and then add black beans.  Stir rapidly until chunks disappear.  Add canned black beans and all spices (excluding flour and gum), warm for a minute or so, turn off heat, and cover for 5 minutes.

Add flour and Xanthan gum.  Stir/mash around until thoroughly combined.  The mixture should be thick and tough-ish to mix.

Store, covered, in freezer for at least 20 minutes, or fridge for an hour.

Just before removing them from the cold space, preheat a skillet on the stovetop.  Shape them into patties with your bare hands, drop a pool of oil in the pan, and place the patty directly on top of it.  Cook one side until dark and crispy, and then flip it over to cook the other side.



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