Looking for the perfect easy recipe for a quick dinner? These gluten-free vegan black bean burgers are low fat, full of protein and take 10 minutes to prep!
This recipe was originally published on 8/12/18
These homemade veggie burgers are made of only 7 ingredients, most of which you typically have on hand, and are perfectly customizable so that everyone gets what they want, aka no more whining that the burgers have something a certain child doesn't want.
Gluten-Free Vegan Black Bean Burgers
We all have those crazy days (or weeks or months) where the thought of dinner sends us into a tailspin. Having healthy easy dinners in our back pocket is key. Which is why I love this gluten free and vegan black bean burger recipe!
It is not only easy, but it's quick to prep and customizable for all my personalities (aka children) and good enough to go back to over and over.
Making a homemade veggie burger that is just right in texture and flavor can be tricky. So here are some answers to the questions I get asked the most.
What are the best vegan burgers?
I am a homemade veggie burger snob. So when it comes to finding my favorites two things always stand out the most. Texture and flavor.
You need to have the right amount of liquid to solid ratio so that they aren't mushy or overly dry but still stick together.
You also want your burgers to taste like something other than bread or beans. This is where add ins and spices play a big role.
How do you bind a veggie burger without eggs?
I get asked this question all the time. There are so many ways to get your burgers to stick together! Eggs are definitely not needed. Here are some of my favorite key binding ingredients:
- ground flax and water
How do you make veggie burgers that don't fall apart?
This comes down to the ratio of moisture to dry you have along with your binder. If you have the right combination of ingredients, the right amount of moisture and a binder, then you will get burgers that are tough enough even for a grill.
You also need to make sure you are forming them well. They need to be mashed and firmly shaped into a patty.
Another thing to keep in mind is if you are cooking them in a pan, make sure not to try and flip them too early. If you do, they have the potential to fall apart.
Why are my veggie burgers mushy?
Moisture. Are you sensing a theme? LOL! It's easy to make a mistake and add unwanted moisture to your homemade veggie burgers.
- veggies not cooked when they should be, or not cooked enough
- not using enough binder
- your bean ratio is too high
- using grains that are not fully cooked
- cooked them at too high of a heat, medium is perfect or they will develop a crusty outside and mushy inside.
How to store homemade veggie burgers
You can definitely make black bean burgers ahead of time and store for when you are ready. Storing them uncooked gives you a fresher burger since cooking and storing tends to dry it out. But there are different things I do depending on when I will eat them.
If we are eating the burgers within 1-3 days, I store them in the fridge. Here are my best tips:
- store the burger mixture in an airtight container whole
- put on the counter to bring to room temp when you are ready to cook them
- shape into patties then cook
If we need to freeze the burgers to eat at a later date, here is what I do:
- shape the mixture into patties
- cover each patty with plastic wrap
- wrap the plastic covered patties with tin foil
- store in an airtight container
- defrost on the counter to bring to room temp when ready
- reshape the patties if they fell apart at all then cook
Options for customizing homemade black bean burgers
This recipe is a perfectly flavored stand alone vegan burger recipe, but adding in a variety of ingredients can really help to switch up the flavor so you don't get sick of eating the same thing.
There are loads of options, but here are some of our favorite ingredients to add:
- red, green or sweet onions
- sautéed peppers
- roasted chiles
How to serve gluten-free vegan black bean burgers
Other than the versatility of the add ins when making homemade bean burgers, I also love the many ways you can serve them. There are so many options that you can literally eat them every week and not get sick of them. Here are our favorite:
- in a bun the traditional way
- use lettuce as a wrap
- crumbled over a salad
- crumbled over nachos
- in a wrap
- crumbled in a quesadilla
- as part of a panini or grilled cheese
How to make homemade gluten-free and vegan black bean burgers
- Mix all ingredients in a bowl. Put in any add ins you want.
- Allow the mixture to set in the fridge while you clean up a bit.
- Shape into patties and cook.
- Build how you want and devour.
If black bean burgers aren't your favorite, or you want to switch it up try out these Vegan Chickpea Burgers!
Low-Fat Easy Vegan Gluten Free Black Bean Burgers
- 30 ounces black beans, drained and rinsed , I used two 15 ounce cans
- ¾ cup breadcrumbs , gluten free if needed
- 2 tablespoons low sodium soy sauce or Tamari (add optional ½ teaspoon salt if you need it saltier)
- 1 tablespoon hot sauce (add less if you are very sensitive to spice)
- 2 teaspoons garlic , finely chopped (about 3 cloves)
- 1 teaspoon maple syrup
- ½ teaspoon liquid smoke (if you don't have this on hand, you can also add smoked paprika, start with 1 teaspoon and add more as you prefer)
Optional add ins (no more than ½ cup total):
- Red or green onions
- Herbs- cilantro, parsley, etc
Use any toppings you prefer, like ketchup, mustard, tomato, lettuce, onion, and avocado
Serve on buns or lettuce wraps
- Mix all ingredients in a bowl, mashing with your hands until half the beans are mashed and you still have some chunks.
- Allow the mixture to settle in the refrigerate while you clean up (about 5 or so minutes). This helps the breadcrumbs fully absorb and the texture to firm up.
- Cook on a griddle, outdoor grill, or pan for 6-8 minutes on each side. You could also bake them in the oven if you prefer. Bake at 375 F (191 C) for about 15-20 minutes on each side.
- Build your preferred burger using any toppings you desire. Serve on buns or even lettuce wraps.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
Made these last night- super easy and tasty. I didn't have liquid smoke so used smoked paprika and that worked great. I was cooking chopped onions for another recipe so added those too. Next time I would add more chopped fresh cilantro. Will be making these again. Thanks!
I'm so happy you liked them Rachel!! Glad the smoked paprika worked out for you!
This recipe looks great 😍. Could I use chia seeds and water as a binder for this recipe ? And if so how much of it?.
Thanks Adelina! These burgers don't really need an extra binder. Beans have moisture and the breadcrumbs suck out the moisture and help them get that perfect texture. Chia seeds and water would only lend to the moisture and I don't think would work that great. I don't use that mixture as a binder so I can't say for sure what the end result would be, but if you don't have breadcrumbs, I would say use oats or flour mixed with cornmeal as a second choice.
That makes alot of sense. Thank you Sophia❤
We love these! They are our favorite burgers. I'm gonna try them on nachos with your cheese sauce which is also to die for!
I'm so happy to hear you like them!! That sounds amazing!
Glad you liked them!!
I didn’t know I was cooking for Memorial Day until around 3 that afternoon. Saw this recipe and made them. I had all the ingredients on hand. They were easy, quick and delicious. My 3 favorite things about a recipe! Thanks! 😋😁
Ah! That makes me so happy Kristin! I'm thrilled you guys liked them!
I love that this post goes over how to get them to bind correctly to ensure they stick together but taste good and are not too mushy! It's so hard to get a veggie burger right sometimes. These look amazing.
one of the best things i've eaten since going vegetarian--that smokey tangy sauce is to die for!!--will be getting ur cookbook soon!
Wow Lesa! I am so happy that you love these as much as we do! Thank you for the great review and your support!
Love these. They are now on the weekly rotation at our house!
That's so great to hear!! Happy you like them!
Just made these as a last-minute dinner and they taste great! Might add a little less liquid smoke for next time since it's so strong, but there definitely will be a next time 🙂
Glad to hear you liked them! Yes, if you don't love the smoky flavor just add a little less. Thanks for giving them a try!
Just made these they are yum can you freeze them as I have made them for my vegan customers
Hi there! So happy you like them! Yes, you can definitely freeze them. You may need to reshape them a bit because of the moisture after freezing but I freeze them all the time!
Just finished eating these. They're so quick and easy --and tasty! I just love how quickly the meal came together. I added corn and onion to the mixture and put them on bread with your vegan mayo. Simple and delicious. Nice to have all the ingredients for the burgers on hand, though I didn't have much for toppings. Time to go grocery shopping because next time I'll load it up! 🙂 Is the sauce in the picture one from your cookbook?
I mean the last photo...slightly orange-colored sauce...
So happy you liked them as much as we do!! Yes, definitely even more amazing with all the toppings. The sauce in the last photo is actually a new sauce I am working on. But the all american special sauce from my book would be awesome on them! As would the smoky tangy cream, and of course the ranch. Not sure when I will post the new sauce but I will sometime soonish. It is a chipotle ranch style sauce and I am trying to find the perfect pairing for it 😉
Awesome...thought it was american special. But decided to make tangy smoky sauce today! Probably will be making burgers again within a week. 🙂 Looking forward to the new sauce, too! Thanks!
You're welcome! I love the smoky tangy!!
Yup..these are super quick and super tasty. I added fresh herbs and corn. Going to make some to freeze for busy nights. I topped with your queso blanco cheese and jalapenos.
I love love the queso on top!! And for me extra jalapeños for sure. Thanks so much for making them and the feedback!
Hello. I have type 1 diabetes (juvenile), heart disease, psoriatic arthritis and celiac disease. I am HIGHLY allergic to wheat. Last week I discovered fresh beans! My first recipe was lentil burgers. They were so good that my husband , who hates veggies, asked me if he could have 2 for lunch instead of chicken with mushrooms baked in mushroom soup! Needless to say, they were good. I thought that was an accomplishment. Then I made THIS recipe. My husband now says he would rather have Black Bean Burgers on our menu than regular burgers!! My God! Yes - go back and read that last sentence! This recipe has changed my entire outlook on my health! I thought "well, I can have rice and water and cucumbers." I was miserable! Now, i can make meals that both me and my husband can enjoy. Basically, I just want you to know that you have helped change my outlook on life with autoimmune diseases. I will never be able to thank you enough. From the bottom of my heart - THANK YOU!
Oh my gosh Deborah, you literally made my day!!! I am so so happy that I can be part of this journey for you both!!! You brought tears to my eyes!! Thank you so much for being here and if you need anything at all please get in touch!
The vegan 8
They look so good girl! Of course you know I love simple recipes, so I can’t wait to try them! I’m literally in the middle of making your taco meat right now. Made my Queso this morning so it’s on like donkey Kong! ?? Jay will be so excited we are having Taco Bell for dinner! LOL!
Thanks so much friend! These are our super fast and easy throw together dinner. I love how we can have them all the time and not get sick of them because you can easily customize! Hope you enjoyed your Taco Bell! LOL!
Do you mind telling us what bread you use? I am on a WFPB, non-oil diet (Ornish). Having a bit of a problem in the bread area.
Hi Dean! I use the buns by Alvarado Street Bakery. They are sprouted wheat.
Can I use something else instead of the Breda crumbs? Maybe wheat germ or oat bran?
Hi Chana, the only other thing I tested these with was cornmeal and while the results were ok, it was my favorite texture. If you want to try that I’d suggest putting 1/4 cup and slowly adding more until you get a texture you like. You can try the wheat germ or oat bran but I’m not sure of how much or the end texture. But let me know!