Make & Bake Gluten-Free Black Bean Burger

Make & Bake Gluten-Free Black Bean Burger

Delicious Vegan Veggie Burgers

Vegan, Gluten-Free & soy-free

Make & Bake Gluten-Free Black Bean Vegan Veggie Burgers packed with sweet potato (or butternut squash—your choice!), black beans, barbecue sauce, garlic, and an array of flavorful spices, this veggie burger bakes up perfectly and holds together well.

I’ll admit these burgers are a bit involved to prepare, but I think the work is worth it, because this recipe makes a big batch, enough for 12 patties, which you can freeze for later.

To save time, I recommend roasting the sweet potato (make big batch and freeze or make in your weekly prep time), toasting the walnuts, and making the 9-Spice Mix in advance (or use your fav that is combo of spices you love). Also, be sure to chop all the ingredients very finely and evenly, as this will help the patties hold together. I always recommend that you read the entire recipe before you begin, but this is especially true here since there are quite a few steps. I found this and reprinted from Oh She Glows Every Day.

Yield
12 patties
Prep time
Cook time

Ingredients:

For the burgers:
  • 1 1/4 pounds sweet potato or butternut squash (see Tip)
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 cup walnuts, finely chopped, or 1/2 cup hulled sunflower or pepita seeds
  • 2/3 cup finely chopped onion
  • 3 tablespoons minced garlic (6 or 7 large cloves)
  • Two cans orhsnic black beans, drained and rinsed
  • 2 to 3 tablespoons zesty spice mix (oregano, basil… use your fav) to taste
  • 1/4 to 1/2 teaspoon fine sea salt, or to taste
  • 1/4 cup (8 g) lightly packed fresh flat-leaf parsley, finely chopped
  • 1/3 cup Barbecue Sauce 
  • 1 cup spelt bread crumbs or breadcrumbs of your choice
  • 2 tablespoons gluten-free oat flour
Topping suggestions:
  • Vegan Mayo (I like Veganaise made from grapeseed, not soy)
  • BBQ Sauce (yum)
  • Sliced avocado
  • Sliced red onion
  • Sliced tomato

Directions:

  1. Preheat the oven to 375°F (190°C). Line an extra-large baking sheet with parchment paper.
  2. Peel the sweet potato and cut it into 1/2-inch cubes. You should have about 4 cups. Spread the cubes over the baking sheet and toss with 1 tablespoon of oil. Season with salt. Roast for 15 minutes, then flip and roast for 15 to 20 minutes more, until fork-tender.
  3. In a large skillet, toast the chopped walnuts over medium heat for 5 to 6 minutes, until fragrant and lightly golden. Transfer the walnuts to an extra-large bowl (trust me when I say extra-large as there is a lot of dough to mix).
  4. In the skillet, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic, stir to combine, and sauté for 3 to 5 minutes, until softened. Transfer to the bowl with the walnuts.
  5. In a food processor, pulse the beans until you have a mixture of bean paste, chopped beans, and fully intact beans. Be careful not to overprocess them, as you still want a bit of texture. Transfer the beans to the bowl. (You can also mash by hand if necessary.)
  6. Measure out 2 lightly packed cups of the roasted sweet potato and transfer to the large bowl. With a fork, mash the potato into the other ingredients in the bowl until the potato is almost smooth.
  7. Add the 9-Spice Mix, salt, parsley, barbecue sauce, bread crumbs, and oat flour to the bowl. Stir until thoroughly combined. You can knead the dough together with your hands if that’s easier, or just keep stirring (it’s a great arm workout!). Taste and adjust the seasonings, if desired.
  8. Scoop a heaping 1/3 cup of the dough and shape it into a round, uniform patty, packing it tightly as you rotate the patty in your hands. Place the patty on the lined baking sheet. Repeat to make 11 or 12 patties total, setting them at least an inch apart.
  9. Bake for 15 minutes at 375°F (190°C), gently flip with a spatula, and bake for 10 to 20 minutes more, until firm and lightly golden. Cool on a cooling rack for about 10 minutes before serving (this helps them firm up). Serve the patty in a bun along with your desired toppings. We love the combo of vegan mayo, BBQ sauce, avocado, lettuce, and tomato!
  10. Let any leftover patties cool completely before storing in an airtight container in the fridge for up to 3 days. You can also wrap the patties individually in aluminum foil, place in a freezer bag with the air sucked out, and freeze for 3 to 4 weeks. Thaw completely on the counter or in the fridge before reheating in a greased skillet over medium-high heat for a few minutes on each side.

Nutrition Information

Serving Size 1 of 12 patties | Calories 220 calories | Total Fat 9 grams
Saturated Fat 1 grams | Sodium 190 milligrams | Total Carbohydrates 28 grams
Fiber 6 grams | Sugar 4 grams | Protein 7 gramsNutrition info is based on 12 servings.
* Nutrition data is approximate and is for informational purposes only.

Tips:

  • Tip You will need 2 cups of roasted sweet potato (or butternut squash) for this burger recipe. Any leftover roasted potato or squash can be served alongside the burgers, so feel free to make extra.
  • Make it gluten-free Use gluten-free bread crumbs instead of spelt bread crumbs.
  • Make it nut-free Use hulled sunflower seeds or pepita seeds instead of walnuts.
  • Make it kid-friendly Shape small patties and serve them on slider buns. They are the perfect size for precious hands! You may also consider reducing the spice mix slightly depending on how much your kids enjoy spice.

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