Easy gluten free vegan black bean burgers recipe
This Easy Vegan black bean broccoli burger recipe comes together in under 30 minutes! Make it once, and it’ll have a permanent place in your regular rotation. This ultra-rich, thick, and meaty black bean burger recipe is going to be your new best friend. The big, thick, and hearty patties are charred on the outside, tender in the middle, and packed with bold, meaty, and smoky Mediterranean flavors. But that’s not all. They’re also easy to make and great for gluten-free diets! Food processor or fork! Your choice. These easy chickpea bean burger patties are easy to mash up and mix.
Between homemade, restaurant, and store-bought, these are the best black bean burgers I’ve ever tried. Grill or bake the black bean burgers and enjoy them on a bun, plain, with a side of homemade French fries, or on a salad.
These are the best black bean burgers I’ve ever had. They are loaded with Mediterranean flavors, big on thick textures, and so easy to make! I was expecting good because we’re talking sun-dried tomatoes, lots of smoky fragrant seasoning, chickpeas, and beans, but not this good.
Why you’re going to want to make these tasty vegan simple black bean burgers on repeat:
- These homemade veggie burgers are super easy and quick to make
- Made with simple ingredients
- Food processor or fork! Your choice. These easy chickpea bean burger patties are easy to mash up and mix.
- Healthy and ideal for most diets and lifestyles
- So satisfying, rich, and thick
- Great recipe for grilling
- Thick, meaty, and juicy vegan burgers
- A not mushy veggie burger recipe
- Gluten-free homemade black bean burgers that everyone adores
- Soy free
- Vegan
- Meal prep friendly – also makes great leftover burgers. Yum!
- Great vegan burger for parties
- A crowd-pleaser even meat eaters adore!
What we’re covering in this easy vegan black bean burger recipe
- Ingredients for making the ultimate thick meaty vegan black bean burger patties
- Tips and tricks for making the best simple black bean burgers
- How to make amazing easy plant-based black bean burgers
- Easy way to grill black bean burgers
- What to serve with black bean burgers – favorite ways to serve the best homemade burger
- FAQs
Ingredients for making the ultimate thick meaty vegan black bean burgers
Black beans – drained and rinsed. Could substitute pinto or navy beans. I like to use canned black beans because they’re quick, easy, and already cooked to tender perfection. Just rinse and drain the beans and you’re ready to make these tasty thick burgers. If you prefer, you can cook the beans yourself.
Chickpeas – the chickpeas add extra bite, and nutrients and makes the burgers extra thick and meaty.
Broccoli – broccoli gives the burgers a nutty flavor when it’s grilled and makes them extra thick, chewy, and irresistibly crunchy. You can make your burgers with finely chopped broccoli if you prefer, or make them with larger broccoli chunks as I did. Either way works great. If you don’t have broccoli you can simply leave them out or replace them with cauliflower or sweet potatoes.
Sun-dried tomatoes – rich, sweet oil-packed sun-dried tomatoes give the burgers a taste of the Mediterranean summer.
Almond flour – I use almond flour for my tasty gluten-free vegan burgers because they make the burgers extra thick and juicy. Alternatively you can substitute the almond flour with your own oat flour (or other flour of your choice like tapioca or cashew flour).
Spices and flavorings – smoked paprika, herb de Provence or thyme, and oregano, salt, and ground pepper make these tasty thick vegan black bean burger patties deliciously rich and flavorful. The fresh dill brings out the Mediterranean freshness of the herbs. If you don’t have fresh dill you can replace it with fresh basil, parsley, or cilantro. Or go for the deep aromatic flavor and add chopped rosemary. For more heat you can add a pinch of chili powder.
Tips and tricks for making the best vegan gluten-free black bean burgers
If the black bean mixture is too wet to stick together (or so wet it clings to your hands), pop it in the fridge. It firms up nicely after chilling for just 20 minutes!
Don’t have time to wait for chilled burgers? Just add more almond flour to the bean mixture to make it firmer.
Binders – to make thick juicy black bean burgers we’re working with the beans and chickpeas as the soft binders all held together by almond flour. There’s no need for flax eggs in this recipe as the beans make up the wet base of the patties. If you don’t need the patties to be gluten-free you can replace the almond flour with bread crumbs.
Don’t be afraid to char the burgers – Charred burgers are just better burgers. This black bean burger recipe comes out best when the patties are well-grilled to the point of being quite charred. If you’re cooking the burgers on the grill, brush with vegetable oil first, grill for 2-3 minutes on each side, or look for distinct grill marks and crisp edges. If you cook them in a skillet, each burger side should be crisp and blackened. For the best results, make sure your skillet is hot when you add the patties, and cook them for 4-5 minutes on each side.
Adding extra flavor – if you, like me, adore a hit of cheese flavor then try adding 3-4 tablespoons nutritional yeast to the burger mixture. It makes the burgers extra rich and gives them a cheesy flavor that’s irresistibly good. For even more cheese flavor, you can add vegan shredded cheese to the patty mixture. The cheese will melt and become oozy during grilling. Yum!
Practical Tips
BBQ burgers – Love BBQ-flavored burgers? Me too! Why not spice up your burgers by adding 2-3 tablespoons of BBQ sauce to the black bean patty mixture? Just add more almond flour to even out the extra liquid and you will be ready to enjoy the best thick, meaty black bean BBQ vegetable burgers!
Meal prep gluten-free black bean burgers – these thick and moist vegan burgers are great made in advance. You can make the bean mixture ahead of time, and shape into patties. Then, transfer the uncooked patties to a baking sheet, cover them, or store in a freezer bag, and refrigerate them for up to a day before cooking. Otherwise, cook the patties in advance and reheat them before serving.
How to store black bean burgers – Store the cooked patties in an airtight container in the refrigerator for up to 4 days or freeze them in a freezer bag or freezer safe container for up to 2 months.
Easy way to make 20-minute black bean broccoli burgers
These thick, luxe black bean veggie burgers are so easy to make. Grill them or fry them in a pan. There’s no going wrong here.
How to make the gluten-free black bean burgers with – The hand mashing method
Chop the sun-dried tomatoes and broccoli florets. Add the black beans, chickpeas, chopped dill, smoked paprika, salt, ground pepper, and herb de Provence. Use a fork or potato masher to mash the beans and chickpeas if you’re using the hand-mashing method. Add the chopped sun-dried tomatoes, chopped broccoli, and almond flour to the bean mixture and stir to combine. Check to see if the mixture hold’s together when you shape it into patties. If the mixture seems too wet, add more almond flour.
Form the mixture into 6 patties, about a heaping 1/3 cup each.
A quick way to make easy vegan black bean broccoli and sun-dried tomatoes burgers with a food processor
Chop the sun-dried tomatoes and set aside. Add the black beans, broccoli florets, chickpeas, dill, smoked paprika, salt, ground pepper, and herb de Provence and pulse until the beans are nearly mashed. You may need to scrape down the sides a few times. Once the beans are nearly mashed and the broccoli is still chunky, add the almond flour and sun-dried tomatoes. Pulse a few times, just enough to combine the ingredients.
Check to see if the mixture hold’s together when you shape it into patties. If the mixture seems too wet, add more almond flour.
Form the mixture into 6 patties, about a heaping 1/3 cup each.
How to cook and grill black bean burger patties
You can use a large skillet like a cast-iron skillet or an outdoor grill for this step. Either way, the patties should be well-charred, crisp on the outside, and tender in the middle. Brush the burger patties with vegetable oil and Cook or grill on both sides for 2-3 minutes or until the patties are grilled and golden brown.
Serve with your favorite burger toppings and Enjoy!
Easy way to make the best black bean burger recipe in an air fryer
Place the uncooked burger patties in the air fryer bowl (you can grease with a grease spray to prevent sticking). Bake the patties at highest heat in the air fryer for around 20-30 minutes, flipping over halfway through. Once the black bean broccoli burger patties are golden brown, remove them from the air fryer and serve with all your favorite veggie burgers toppings.
How to serve these tasty extra easy black bean burgers
There are soooo many tasty ways to serve these thick vegan burger patties. For a light and more low-calorie lunch, skip the bun and eat with a side salad. For a seriously impressive dinner, get creative with your burger toppings. Try
- mashed avocado + caramelized onion
- Your favorite vegan cheese + spicy mustard + sweet pickles
- Top with my easy cashew cheese + roasted red bell peppers
- Load up the burgers with sriracha + sautéed mushrooms + my favorite vegan pesto
- Vegan mozzarella + pesto + grilled pineapple
- corn salsa + cheddar cheese
- or even chunky guacamole (my go-to favorite)
- My easy spicy salsa + grilled peppers
Salads to serve with simple plant-based burger with chickpea, bean, and broccoli
- Easy summer couscous
- Simple Spanish bean salsa
- Colorful strawberry salad
- Quick couscous salad
- Vegan Greek salad
FAQs – all your vegetarian black bean burgers questions answered
Yes! The great thing about these tasty burgers are that you can easily bake or grill the burgers– instructions for both are included in the printable recipe below. You can also make the burgers ahead of time and freeze them, which is what I like to do when I’m making these. Make an extra large batch of burgers every time you make these, then just freeze half. That way you always have a batch of ready-to-go easy bean burgers in the freezer.
You can freeze these burgers before or after cooking. Cook the burgers ahead of time, then freeze them and reheat them in the oven or microwave. Or freeze the patties uncooked, then allow them to thaw overnight in the fridge before cooking them according to the recipe.
Stack the burgers between parchment paper in a freezer container or zipped-top bag. You can even bake/grill the frozen burgers if you forget to thaw them.
If the black bean mixture is too wet to stick together (or so wet it clings to your hands), pop it in the fridge. It firms up nicely after chilling for just 20 minutes!
There are just around 150 calories per serving in these healthy burgers. 1 serving =1 black bean patty
Black bean burgers are packed with plant-based protein making them a healthy, nutritious meal that’s also low in calories. Black bean burgers are packed with fiber, vitamins, and minerals and are much lower in fat and cholesterol than a traditional beef burgers. Plus, black bean burgers still have about 12 grams of protein in each burger!
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Easy gluten free vegan black bean burgers recipe
Ingredients
- 1 15 oz can Black Beans rinsed and drained
- 1 15 oz can Chickpeas rinsed and drained
- ½ head Broccoli
- 3 cloves Garlic finely chopped
- 5-8 Oil packed Sundried Tomato halves chopped
- 2 tsp Herb De Provence or 1 tsp thyme + 1 tsp oregano
- 1½ tsp Smoked Paprika
- ½ tsp Salt
- ⅓ tsp Ground Black Pepper
- 1 handful Fresh dill chopped
- 0.8 cups (75g) Almond Flour more if needed
Instructions
How to make the black bean burgers with The hand mashing method
- Chop the sun-dried tomatoes and broccoli florets. Add the black beans, chickpeas, chopped dill, smoked paprika, salt, ground pepper, and herb de Provence. Use a fork or potato masher to mash the beans and chickpeas if you’re using the hand-mashing method.
- Add the chopped sun-dried tomatoes, chopped broccoli, and the almond flour to the bean mixture and stir to combine. Check to see if the mixture hold’s together when you shape it into patties. If the mixture seems too wet, add the more almond flour. Form the mixture into 6 patties, about a heaping 1/3 cup each.
How to make easy vegan black bean broccoli and sun-dried tomatoes burgers with a food processor
- Chop the sun-dried tomatoes and set aside. Add the black beans, broccoli florets, chickpeas, dill, smoked paprika, salt, ground pepper, and herb de Provence and pulse until the beans are nearly mashed. You may need to scrape down the sides a few times. Once the beans are nearly mashed and the broccoli is still chunky, add the almond flour and sun-dried tomatoes. Pulse a few times, just enough to combine the ingredients.
- Check to see if the mixture hold’s together when you shape it into patties. If the mixture seems too wet, add the more almond flour. Form the mixture into 6 patties, about a heaping 1/3 cup each.
Cooking
- You can use a cast-iron skillet or an outdoor grill for this step. Either way, the patties should be well-charred, crisp on the outside, and tender in the middle. Cook or grill on both sides for 2-3 minutes or until the patties are grilled and golden brown. Serve with your favorite burger toppings and Enjoy!
