Black bean burgers used to be my absolute favorite thing to eat out at restaurants. Most burger joints in Bloomington, IN (where I live) are very accommodating to vegetarians, and it was honestly difficult to pick the best black bean burger in town. Unfortunately, since I’ve been gluten-free, I’ve been unable to indulge, since most of the veggie burgers I come across contain flour or breadcrumbs. I miss this food dearly, so FINALLY, after waiting way too long, I made them myself.
Having never done this before, I used an existing recipe (here), and to be honest, I didn’t like it. The onion was way too overpowering, and it was otherwise a little too herbacious for what I was looking for. I only made 1 burger from the mix the first time, and then I added a ton of stuff to the existing mix to make it better. And with that updated mixture, I made Spicy Black Bean Meatballs, which turned out phenomenal! That updated mixture is the recipe that I have below…I would never share a bad one (on purpose) 🙂
However, I will be experimenting and coming up with my own recipe for black bean burgers in the coming weeks, and it will knock your socks off! I’m hoping that it far outshines this one.
1 tablespoon chopped garlic
4 regular cans black beans, rinsed and drained, divided
2 tablespoons freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon red pepper flakes
1/2 cup gluten-free bread crumbs
2 teaspoons chili powder
2 tsp cumin
1 tsp cayenne pepper
1/2 tbsp olive oil (only if mixture seems too dry)
Salt and fresh ground black pepper