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When I am craving a plant-based burger that is hearty, flavorful, and made with pantry staples, I make gluten-free vegan black bean burgers. All it takes is 7 base ingredients and 25 minutes for me to turn out one of my family’s favorite weeknight dinners, which I can customize with my various mix-ins and toppings.
I always keep a good supply of canned black beans in my pantry because I know they are just a few ingredients shy of becoming these easy gluten-free vegan black bean burgers. The combination of tanari, hot sauce, and liquid smoke gives the patties that fresh-from-the-grill flavor I associate with steakhouse burgers. And when we are in the mood for something with a little kick, I make spicy black bean burgers. Be sure to try both and let me know which one is your favorite.
My kids have tried almost every kind of vegan burger. Whether it is store-bought patties, mushroom burgers, or my southwestern pinto bean burgers. But I can safely say that this black bean burger is the one they request most often. I first started making these burgers after taking a closer look at a few store-bought patties. And when I realized how easy they were to make with ingredients I almost always have on hand, there was no stopping me.
I love these gluten-free vegan black bean burgers for their hearty texture, smoky savory flavor, and wholesome ingredient list. They hold together nicely without eggs or complicated binders. And as a health coach, I am very much aware of the less-than-ideal ingredients that have a way of creeping into some store-bought vegan burgers. This recipe is free of excessive sodium, synthetic texturizers, and highly refined fats. I use clean ingredients for a clean conscience.
Making the patties is easy enough for anyone to get right. I mash the beans with the seasonings and breadcrumbs, then let the mixture chill for 5 minutes. After that, I shape the patties and cook them on a stovetop, grill, or in the oven. Once the patties are nicely browned, I build the burgers with my favorite toppings.
We had friends over for a cookout, and usually they would bring their own prepared foods, but I told them that if they were ok with eating only plant-based foods, I would handle all the cooking. I am sure that they were apprehensive, but they were up for the challenge. They came in with low expectations, but these burgers totally flipped the script. My friend and her husband had 2 burgers each and could not get enough of the smoky, savory flavor. And while they are not vegan converts, she has told me that she makes these burgers on a weekly basis when they have a meat-free day. Try this recipe and let me know if it has earned a permanent spot on your menu.
🥘 Ingredients
Every ingredient in my gluten-free vegan black bean burgers works together to yield flavorful patties that are sturdy and easy to shape. This is what I use:
Black beans: I use these to form the base of the burgers. They create a hearty texture while also adding plant-based protein and fiber.
Gluten-free breadcrumbs: These absorb the excess moisture and help bind everything together. If you do not need this recipe to be gluten-free, regular breadcrumbs work well.
Tamari or low-sodium soy sauce: Tamari adds savory umami flavor and seasons the burgers. If I do not need the recipe gluten-free, I use low-sodium soy sauce instead.
Hot sauce: A little hot sauce adds flavor without making the burgers overly spicy.
Fresh garlic: I use finely chopped garlic for an aromatic flavor that complements the black beans and smoky seasonings.
Maple syrup: Just a small amount of maple syrup rounds out the savory ingredients.
Liquid smoke: This is how I give the burgers their subtle barbecue flavor without needing a grill.
Optional mix-ins: For added flavor and nutrients, I like mixing in finely diced red, yellow, or green onion, chopped cilantro or parsley, or sweet corn kernels.
🔪 How To Make
These are the few easy steps I follow whenever I make easy gluten-free vegan black bean burgers:
Mix ingredients: I add the black beans, breadcrumbs, tamari, hot sauce, garlic, maple syrup, liquid smoke, and any optional mix-ins to a large bowl. Then I mash everything together with my hands until about half of the beans are broken down and the mixture holds together.
Chill: Next, I cover the bowl and refrigerate for about 5 minutes.
Shape and cook: Once the mixture has firmed up, I divide it into equal portions and shape into burger patties. Then I pan-fry for 6-8 minutes on each side or bake in a preheated 375F oven for 15-20 minutes on each side.
Assemble and serve: I layer each burger onto a lightly toasted gluten-free bun, or crisp lettuce wrap, and finish with all my favorite traditional toppings and sauces.
My #1 Secret Tip for this gluten-free vegan black bean burger recipe is to leave some of the black beans whole when mixing the patties. I mash about half of them to create a sturdy binder, but keeping the remaining beans intact gives them a more satisfying texture.
Other Tips To Keep In Mind:
- Always rest: Even 5 minutes in the refrigerator allows the breadcrumbs to absorb excess moisture, making the patties much easier to shape and cook.
- Shape firmly: I press each patty together well, especially around the edges. This helps prevent cracking when I flip them.
- Cook over medium heat: Cooking the burgers too quickly can brown the outside before the center has a chance to firm up. I prefer medium heat so they cook evenly.
- Oil grill: If I am grilling the burgers, I lightly oil the grates first to prevent sticking.
- Toast buns: Toasting the buns adds another layer of texture and helps keep them from becoming soggy once the toppings are added.
📖 Variations
These gluten-free vegan black bean burgers are easy to customize depending on what I am in the mood for. These are 3 ways I change them up with mix-ins and toppings:
Southwest black bean burgers: I mix roasted corn, diced green chiles, chopped cilantro, and a pinch of cumin into the burger mixture. Then I top the finished burgers with sliced avocado, pineapple salsa, and a bit of vegan taco sauce. My kids love the Mexican-inspired flavors in this one.
Mediterranean black bean burgers: For Mediterranean flavors, I stir chopped parsley, sundried tomatoes, and a little oregano into the patties. I serve it with lettuce, tomatoes, and a generous spoonful of homemade vegan tzatziki. These work really well inside a pita.
BBQ black bean burgers: When I am craving traditional barbecue flavors, I brush my cooked patties with vegan BBQ sauce and place them under the broiler for a few minutes until the sauce caramelizes. Then I serve them topped with creamy vegan coleslaw, pickles, and extra BBQ sauce. These are a huge hit at summer cookouts.
🍽 Serving Suggestions
Turning these gluten-free vegan black bean burgers into a complete meal is easy. I recommend serving them with a side of eggplant fries and some homemade vegan ranch dressing. And if you love adding extra sauce to your burger, you could try it with homemade steak sauce or avocado green goddess dressing for a more vibrant topping.
The last time I made these burgers, I let everyone assemble their own. This was all part of my plan to get rid of bits and pieces of leftovers that I had around the kitchen. Apart from the typical toppings like healthy guacamole and vegan nacho cheese sauce, my boys also add baked corn tortilla chips to their burgers. They could not get enough of the extra crunch.
🧊 Storing And ♨️ Reheating
Refrigeration: I store cooked burgers in an airtight container in the refrigerator for up to 4 days.
Freezing: I usually freeze the uncooked patties as they stay a little juicier after cooking. I place parchment paper between each patty and freeze them in an airtight freezer-safe container for up to 3 months.
Reheating: I warm the burgers in a skillet over medium heat, in a 350F oven, or in the air fryer until heated through. The microwave works too, although the outside will not stay quite as firm.
❓Recipe FAQs
These burgers do really well in an air fryer. I lightly spray both sides of the patties with oil, then air fry them at 375F for 10-14 minutes, flipping halfway through. The outside becomes nicely browned and the inside stays tender and juicy.
The consistency of the mixture can vary slightly depending on the brand of beans or how well they were drained. If the mixture is too wet or sticky, stir in extra breadcrumbs, 1 tablespoon at a time, letting the mixture rest between additions so the crumbs have time to absorb the moisture. If it is too dry or crumbly, add 1 teaspoon of water, vegetable broth, or soy sauce at a time until the mixture holds together when pressed. I look for a texture that is easy to shape and stays together without sticking heavily to my hands.
If you do not have liquid smoke, do not worry. I usually replace it with 1 teaspoon of smoked paprika, which adds both color and flavor. For an even bolder smoky taste, you could also use 1/2 teaspoon of chipotle powder, or finely minced chipotle pepper in adobo. And if you plan on cooking on an outdoor grill, you can even leave the liquid smoke out altogether since the grill adds its own smoky flavor naturally.
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Gluten Free Vegan Black Bean Burgers
When I am craving a plant-based burger that is hearty, flavorful, and made with pantry staples, I make gluten-free vegan black bean burgers. All it takes is 7 base ingredients and 25 minutes for me to turn out one of my family’s favorite weeknight dinners, which I can customize with my various mix-ins and toppings.
Servings: 5
Calories: 213kcal
Optional add ins (no more than 1/2 cup total):
Use any toppings you prefer, like ketchup, mustard, tomato, lettuce, onion, and avocado
Serve on buns or lettuce wraps
- My #1 Secret Tip for this gluten-free vegan black bean burger recipe is to leave some of the black beans whole when mixing the patties. I mash about half of them to create a sturdy binder, but keeping the remaining beans intact gives them a more satisfying texture.
- Always rest: Even 5 minutes in the refrigerator allows the breadcrumbs to absorb excess moisture, making the patties much easier to shape and cook.
- Shape firmly: I press each patty together well, especially around the edges. This helps prevent cracking when I flip them.
- Cook over medium heat: Cooking the burgers too quickly can brown the outside before the center has a chance to firm up. I prefer medium heat so they cook evenly.
- Oil grill: If I am grilling the burgers, I lightly oil the grates first to prevent sticking.
- Toast buns: Toasting the buns adds another layer of texture and helps keep them from becoming soggy once the toppings are added.
Calories: 213kcal | Carbohydrates: 40g | Protein: 12g | Sodium: 458mg | Potassium: 11mg | Fiber: 12g | Sugar: 1g | Vitamin C: 2.3mg | Calcium: 2mg | Iron: 0.1mg