Black Bean and Veggie Burgers (Gluten Free)

Hi! This morning I have for you a tasty, adaptable, and healthy recipe for black bean burgers.  These are perfect for a gluten free dinner or lunch and so great if you or someone in your house is also eating gluten free and vegetarian.

My twelve year old daughter is experimenting with being a vegetarian, and sticks to it for most of the time, but that leaves me scrambling sometimes at dinner. Having these ready all the time in the fridge or freezer as an option for her really helps out. (And for myself, because I love them too!)

These burgers are easy to make because everything just goes right into the food processor to start. Forming into patties just takes a careful hand. These patties are also customizable – depending on your mood or seasonal vegetables.  Sometimes I put corn, sometimes peppers. I’d like to try carrot, cilantro and red onion mix. 

These patties should please everyone though – and if they don’t, just change it up a bit.  Substitute in different veggies or add your favorite spices. This recipe works great with black beans also. Serve it plain, on a gluten free bun, or lettuce wrapped.  I hope you like them too!

Gluten Free Bean & Veggie Burgers

Gluten Free Bean & Veggie Burgers

Yield: 6
Preparation time: 5min
Cook time: 10min
Ingredients:

• 1 - 19 oz. can black beans, or red kidney beans, drained and rinsed
• 1 clove garlic
• ½ small onion, quartered
• ¼ cup parsley
• Squeeze of lime juice
• Salt and pepper, to taste
• ½ cup almond meal
• ¼ cup gluten free flour, plus more for coating
• 1 large egg
• ½ cup corn (or any other vegetable, diced)
• Bun, bread, or lettuce wrap for serving (optional)
• Toppings of your choice (mayo, sriracha, lettuce, tomato, cheese etc)

Instructions:

1. In a food processor, using the S-shaped chopping blade, pulse the onion and garlic into small pieces.

2. Add all other ingredients, except the corn (or other vegetable), and process until mixed and to the texture you like.

3. Scrape mixture into a mixing bowl, stir in corn, then divide into 6 sections.

4. Place a small amount of flour on a plate.

5. With each section of the mixture, work carefully to form a patty shape. Gently coat the patty in flour (work carefully, the burger are VERY soft)

6. Once all patties are formed, fry them a few minutes on each side in an oiled non-stick skillet over medium heat. (I used a cast iron pan, but a non-stick should also work)

7. Serve on a gluten free bun, toasted gluten free bread, or lettuce wrapped.

NOTE: Works well with red beans also.