If you need to whip up a quick vegan, high-protein sandwich, you’ll be delighted by our black bean burger recipe! These patties are super easy and inexpensive to make and will fill you up for hours. All you need are black beans, some breadcrumbs and a few spices, plus the toppings of your choice. The meal is a winner, and, once you’ve tried it, you’ll be tempted to make it again the following day.
2 15-ounce cans of black beans, rinsed and drained
3/4 cups gluten-free breadcrumbs
2 tablespoons tamari
1 tablespoon sriracha (optional — we like our burgers with a bit of spice)
2 tablespoons finely chopped garlic (about 3 cloves, or more if you really love garlic)
1 teaspoon maple syrup
1/2 teaspoon liquid smoke
1/4 cup finely chopped cilantro or Italian parsley (optional)
1/4 cup finely chopped green onions
Mix all of the ingredients in a large bowl, then squash them with a large spoon or (even better) a potato masher, until most of the beans are mashed, but a few of them are still intact.
Place the mixture into your refrigerator and let it chill for about ten minutes, so that the gluten-free bread can absorb the moisture from the beans.
Form the mixture into four medium-sized patties. Flatten them with a spatula, then fry them in a pan on your stovetop in a bit of olive oil. Flip the burgers a couple of times so they will cook thoroughly. You want to make sure the patties are dark brown on both sides, but not burned. If the mixture crumbles a bit, use the spatula to press it back together.
You can also try barbecuing these black bean burgers. We haven’t done it yet, but we’re looking forward to giving it a whirl before summer ends.
Serve on a gluten-free bun or between two slices of bread. Garnish with the toppings of your choice. We used lettuce, tomato, red onion, avocado, and stoneground mustard (see photo) and it worked out brilliantly! Try it with gluten-free beer and a side of vegan potato salad, and you just might be in heaven!
These burgers serve four hungry people. If you have fewer guests, just cover your leftovers and put them in the refrigerator for later. They last up to three days, and you’re sure to crave them later! You’ll be delighted by the simplicity of this recipe, and will want to make it again and again. We certainly intend to do so!
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