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.
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!
Notes
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!
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.