What's the best way to serve smoky and spicy black bean burger [vegan, gluten-free]?

Serve fresh with your favorite toppings and condiments on the side.

Why is smoky and spicy black bean burger [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does smoky and spicy black bean burger [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is smoky and spicy black bean burger [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

6.4K Views 11 months ago

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

BC By: Becky Cotter

Author Bio

I started VegHotPot in 2011 as a way to document the recipes I was creating... Read More

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Discover more recipes with these ingredients

Beans - Black

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

4 large burgers

Dairy Free

Vegan

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.

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

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

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.
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.
Tip the blended mixture into a bowl and add the cooked quinoa and 1 tablespoon flour and mix well.
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.
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.