How to make black bean burgers that won't fall apart on you

vegetarian back bean burger recipe, gluten free

I’ve made a LOT of veggie burger recipes and black bean burger recipes, and many of them have fallen apart on me as soon as I get them up to my mouth. Some, even before I plate them.

So this recipe is WORTH SHARING, in my opinion! I’m still testing the specific measurements of this recipe, but the secret really is in the simplicity of this recipe. No need to overcomplicate it. This is as easy as it gets when it comes to have a good old stand by black bean burger recipe. This recipe also happens to be a gluten free veggie burger recipe which is not always easy to find.

I eyeball the ingredients most days and it still turns out great - the key is keeping an eye on that consistency and combining well.

The ingredients can be slightly tweaked, but here are the basics!

Easy Black Bean Quinoa Burgers

  • 3(ish) cups of steamed organic quinoa, tricolored or other

  • 1/2 cup(ish) minced bell pepper and onion (onion optional)

  • 2 Tbs olive oil (add to quinoa and pepper mixture when steaming to add flavor)

  • pinch of salt (also added to the steaming quinoa)

  • 21 salute seasoning from Trader Joes (add to taste, I usually do a few generous shakes.)

  • 1 can organic black beans, well rinsed and drained

  • 2 organic eggs

  • pinch of black pepper and sea salt (optional, to taste)

  • 1 1/2 cups gluten-free panko breadcrumbs or more as needed for consistency

  • 1 more Tbs olive oil (for heating on med/low in the pan)

After steaming the quinoa per package directions (I steam the veggies in there with the quinoa) I scoop it into a large bowl for mixing. Add the 2 eggs, the 21 salute seasoning, and some extra salt and pepper if desired, to taste. Then begin adding the Gfree panko breadcrumbs. Mix together until egg is well combined. Using a potato masher or a food processor on low, continue to combine the ingredients until they are well combined and the beans are visibly more mashed and combined in, not just still hanging out in their… you know… normal bean shape. Mash ‘em in there so they stay together. Watch the consistency, as I mention in the video, watch for it to begin to hold together, continue to combine together until you’re confident you can form the “dough” into a burger pattie shape with your hands.

With a skillet preheated on med/low with a bit of extra virgin olive oil or avocado oil, add patties to pan and brown on each side. This is where you’ll really see the patties solidify to form that great shape.

Cool slightly and serve warm with lettuce leaves, or a gluten free bun and some pickles and potato wedges. (yum.) I’d also say go ahead and squirt some organic ketchup on there. Or better yet, fresh tomato slices!

Enjoy, and let me know what you think of this vegetarian black bean burger recipe!