These Gluten-Free Vegan Black Bean Burgers are a veggie burger recipe that is amazing! They are flavorful with a touch of heat from poblano peppers and are so easy to make. These burgers freeze well, so you can make a big batch and grab one when you have a busy day for a meatless meal that will be a hit at your gathering, cookout, or just a weeknight meal!
If you have followed for long, you know that I have lost 125 pounds and tried many different diet trends over the years.
I’ve tried Low-Carb, Keto, Grapefruit, Cabbage Soup -you name it I’ve tried it.
I was an omnivore until my late 30’s when I went pescatarian, then vegetarian and finally I became vegan and have been for nearly twelve years.
There is always research supporting one diet over another (depends on who is paying for the research), that’s why I always suggest seeing what diet fuels your body best. I believe you will find that plant-based (vegan) is the healthiest diet out there.
If you haven’t started a plant-based diet, try not to get overwhelmed. I always suggest “crowding out” animal products, junk, and processed foods. By that I mean, Aim for 8™, begin enjoying 8 different vegetables and fruits every day. That doesn’t mean you have to start with 8 full servings, but just begin to incorporate 8 bites, slices, etc. You can begin by committing to Meatless Mondays and try to enjoy more meals like today’s Gluten-Free Vegan Black Bean Burgers.
FREE Plant-Based Breakfast Cookbook
Gluten-Free Vegan Black Bean Burgers
- 2 15 oz cans black beans, drained and patted dry
- 1/4 cup oats, gluten-free if preferred
- 1/2 cup walnuts
- 1 poblano or bell pepper, roughly chopped
- 1/2 med onion, roughly chopped
- 1/2 lime, juiced, about 1-2 Tbsp
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 tsp cumin
- 1 tsp parsley
- salt and pepper to taste
- olive oil for cooking optional
- Preheat oven to 325 degrees.
- Drain and rinse beans well. Pat dry. Spread beans on a lined baking sheet and bake for 15 minutes until slightly dried out. Reserve 1/2 cup black beans.
- In a food processor, combine remaining beans, lime, onion powder, garlic powder, cumin, and parsley. Pulse until mixture comes together. Remove from processor and set aside.
- In a food processor, combine poblano, onion, oats, and walnuts. Pulse a few times until you reach your desired consistency. I prefer a chunky texture, so I only pulse a couple of times.
- In a large bowl, combine the bean mixture, oat mixture, the reserved 1/2 cup black beans, salt, and pepper. Stir until well combined.
- Using a large cookie or ice cream scoop, scoop mixture, and form into patties. I used 2 scoops per patty. Place patties on a parchment or waxed paper-lined tray and freeze for one hour.
- In a non-stick or cast-iron skillet, heat 1 Tbsp olive oil over medium heat. Place two frozen patties in skillet and cook approximately 4 minutes on each side. Cook remaining burgers, adding a little oil each time.
- Serve warm and enjoy!