Gluten Free Black Bean Burger

Ever get a burger craving?  Of course not – because you’re eating incredibly healthy to avoid those cravings, right?? 🙂 Well, if you still get the occasional burger craving, today’s recipe is for you!  It’s a gluten free black bean burger that is completely guilt free and also happens to be vegetarian/vegan.

I typically have my burgers in a lettuce wrap or on a salad, but if you really wanted you could have with a gluten free bun. I’ve really taken to putting fresh avocado and tomato on top to keep it moist.  The bun that I’ve used here is an Udi’s Gluten Free bun.  For gluten free foods, they’ve definitely nailed the taste factor!  I keep a bag of these hamburger buns in the freezer for any sort of hamburgency! Hehe.

Prep Time:

20 mins

Cook Time:

32 mins

Total Time:

52 mins

Serves:

6

Ingredients

  • 1 TBSP coconut oil
  • 3 cloves garlic, minced or finely chopped
  • 2 large shallots, sliced
  • 1 cup mushrooms, diced
  • 1 cup red pepper, diced
  • 1 cup almond flour
  • 1 can black beans (I used Eden Organic)
  • 1 tsp each of cumin and cayenne (less cayenne to make it milder)
  • 1 cup parsley (doesn't need to be chopped)
  • 1 TBSP lemon juice
  • 1 TBSP flax seed (or 2 TBSP ground flax)
  • 6 TBSP warm water
  • Salt and pepper
  • For toppings:
  • 1 avocado, sliced
  • 1 tomato, sliced

Directions

  1. Preheat oven to 350F
  2. Grind 1 TBSP whole flaxseed (or use 2 TBSP pre-ground) and mix with 6 TBSP warm water. Set aside. (This is your flax egg)
  3. Heat coconut oil in skillet over med heat
  4. Add garlic and onion, and saute for 5 minutes
  5. Add mushrooms, pepper, cayenne & cumin and saute another 5 minutes
  6. Place mixture in food processor, and add black beans, almond flour, spices, flax egg, lemon juice and parsley
  7. Mix well
  8. Remove from food processor and shape into patties
  9. **NOTE** The batter is really sticky & gooey. I recommend having your hands wet so it doesn't stick, and try to roll them into as tight a ball as possible, so they don't fall apart
  10. Place on parchment paper lined baking sheet
  11. Bake on for 32 minutes. I found it's better to cook them without flipping them

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