Food & Wellness

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!

Winterized Kale Salad Recipe

Easy energizing blueberry granola recipe uses raw honey, ghee, chia seeds, almonds, cinnamon and dried blueberries to create this perfectly crunchy cereal or snack or yogurt topper! (1).png

It’s winter, but that doesn’t mean we put away salads for the season!

There are ways to “warm up” your typical thoughts around salads, and still enjoy them raw!

Kale is an absolute powerhouse. We all know this, right?

It helps our blood and organs detox, brightens our skin, and provides us with otherwise tough to get vitamins like vitamin a, c, e, and k and folate and phosphorous, and more. It’s essential, just like your other dark leafy greens.

But for the LONGEST time I didn’t know how to prepare kale so it wasn’t… well… bitter, rough and somewhat disgusting.

Now, I enjoy it steamed, in a smoothie finely chopped and mixed into dishes, juiced, and… massaged.

This salad below uses this last method to soften the kale and make it easy to chew and enjoy!

How to Make

First, de-vein your kale. You don’t want the woody stem of your kale to be in this salad.

Then finely chop.

And wash. You can wash first, but I often find it’s easier to wash it after it’s chopped up. I chop it finely so it’s easy to eat!

**I typically wash my produce in a bowl of cold water with a cup of white vinegar.

thoroughly rinse and pat dry.

Drizzle a little olive oil, about 2 Tablespoons if you’re using an entire bunch of kale, and in a very large bowl with plenty of room, start working the kale with your hands or - massaging it! Do this for a few minutes. You’ll find the kale will begin to release it’s juices and soften quite a bit! Once you’re happy with the soft texture of the kale, I typically massage it for about 5 minutes, then add the rest of your favorite salad toppings.

My favorite toppings are:

  • red onion (sweet and tangy!)

  • something earthy and crunchy like slivered almonds or sunflower seeds

  • a little red wine vinegar for extra tang and flavor

  • salt and pepper because it makes everything better (I use a dash of pink Himalayan salt)

  • and something creamy, a healthy fat like fresh, diced or sliced avocado!


This doesn’t have to only be a winter salad. Trust me, you can have it any time, but I find it’s an AMAZINGLY complimentary side to just about any warm winter dish I might serve up. It’s also perfect as a stand-alone lunch if you wanted to add a protein on the side!

This would be a great side dish to serve up during the holidays or for your Thanksgiving or Christmas dinner!

Have you tried massaging kale before? Is this a technique you’ve heard of? I didn’t know about this technique after even YEARS of healthy eating, so don’t worry if you’ve never heard of it, you’re not alone!