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Barbecue season is upon us, and you can really never have enough tasty burger recipes. While pre-packaged patties are definitely an easy option, sometimes it's nice to make your own from scratch. This smoky black bean-based burger is perfect served with a good BBQ sauce and loads of greens.

Smoky and Spicy Black Bean Burger [Vegan, Gluten-Free]

$2.99
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Serves

4 large burgers

Ingredients You Need for Smoky and Spicy Black Bean Burger [Vegan, Gluten-Free]

  • 1 onion
  • 2 garlic cloves
  • 1 red chili
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon fennel seeds
  • 1 cup black beans, drained
  • A pinch of salt
  • 6 tablespoons cooked quinoa
  • 1-1 1/2 heaped tablespoon gluten-free flour
  • Gluten-free hamburger buns

How to Prepare Smoky and Spicy Black Bean Burger [Vegan, Gluten-Free]

  1. Finely chop the onion, garlic, and chili and cook in a frying pan for 4 minutes until the onion is soft and translucent. Then add your spices and cook for a further 2-3 minutes.
  2. Put the onion and spice mixture in a blender with the black beans and a good pinch of salt and blend until you have a rough paste. Only blend for short intervals and keep checking. It should be smooth and wet but not runny.
  3. Tip the blended mixture into a bowl and add the cooked quinoa and 1 tablespoon flour and mix well.
  4. Put the mixture in the refrigerator for an hour or so, or over night. When ready to cook, heat a pan or grill, scoop out 1/4 of the mixture, shape it into a ball, and then place it into the pan. Press down with a spatula so it becomes a patty shape. Cook on one side for 2-3 minutes then flip it over.
  5. You can use the flat edge of the spatula to reshape the edges if it goes a bit oblong. Cook for a further 2-3 minutes on the other side and serve hot. It will be done when the edges are crispy and dark and the middle is hot.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Becky Cotter

See My Recipes

I started VegHotPot in 2011 as a way to document the recipes I was creating after turning vegetarian. My passion for cooking teamed with my need to be on a tight budget meant I produced simple, whole food-based meals that didn't cost the earth. I hope my recipes inspire people to cook from scratch, include more vegetables in their diet, and most importantly to try something new.

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