I was never really a fan of veggie burgers until I started making them myself. At first, all I associated with veggie burgers were those flat, cardboard discs that taste like…well garbage. And while I used to eat them from time to time, thinking that they had to be “healthy” since they were vegetarian, I never enjoyed them.
But going gluten-free changed that for me.
Wheat lurked in almost every product that I found (yes, in the freezer aisle) and even though I never even enjoyed them, I found myself longing for a good ol’ veggie burger.
So I started experimenting.
I first got the idea when a local restaurant (I was living in Burlington at the time), served this white bean-portobello mushroom burger. It was naturally gluten-free, and instead of using breadcrumbs as a binder, they wrapped the burger in rice paper and either deep fried it or pan fried it. It was awesome.
Naturally I tried to recreate them at home and naturally they were an epic fail. Resulting in a ruined batch of rice paper and us eating the filling over salad greens – which was actually quite delicious. I think I’ll revisit that one for us and give it another try.
But nonetheless, it sparked a curiosity inside. Can you make delicious vegetarian burgers at home sans gluten and actually have them taste good?
The answer you smarty, is yes. You absolutely can.
Since then, I’ve made countless batches of vegetarian (and non-vegetarian) quinoa burgers, many of which you can find right here on the site, and I’ve loved almost every one. One of my recent experiments was also an epic fail, but we’re working on it.
Today I’m sharing one of my favorite burger recipes: a Vegetarian Black Bean Quinoa Burger. They’re really easy to make, are packed with tons of bold flavors, loaded with protein and are naturally gluten-free.
They make the perfect lunch or dinner recipe, but are also delicious for breakfast served warm with a soft boiled egg on top. Plus, they freeze well, so make a big batch, throw some in the freezer and when you’re not in the mood to cook, simply thaw one out and enjoy!
- 2 cans (15 oz) black beans, rinsed and strained
- 1 shallot, chopped
- 1 garlic clove, minced
- 1 - 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt & pepper to taste
- Zest & juice of lime
- 2 teaspoons hot sauce of choice
- 1¼ cup cooked quinoa
- 1 egg white
- Gluten-free flour (as needed)
- Reserve ½ cup black beans and set aside.
- Add the remaining beans, shallot, garlic, spices, lime zest, juice and hot sauce into the bowl of a food process fit with a steel blade. Process until the mixture is the texture of a very chunky puree. Transfer this mixture to a mixing bowl.
- Add the remaining beans, cooked quinoa and egg white and stir together to form your 'dough'. If the dough feels too sticky and isn't holding together as you shape the patties, add some gluten-free flour 1 tablespoon at a time, until they start to are easier to shape (but will still be sticky!).
- Shape the mixture into 6 patties and chill in the fridge for at least 1 hour, more if you have time.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Transfer burgers to parchment and bake for 20 - 30 minutes, (carefully) flipping halfway through until both sides are browned.
- Let rest for 5 minutes then serve.
Other quinoa burger recipes you might enjoy: