Vegan Black Bean Burgers Grilled (Gluten-Free)
Recipe Key
These Vegan Black Bean Burgers are easy to make and hold up really well on the grill. Incredibly flavorful with a great texture, both meat-eaters and vegans love them. Only 6 ingredients and 3 spices. The zippy house sauce makes them divine. Perfect for your outdoor barbecue.
I’ve been attending a few barbecues this summer and people ask me if I have a vegan burger recipe they can grill.
Many people are looking to eat more vegan food. It’s better for our planet and often healthier. After 10 years of being paleo I’m changing my diet, trying to eat less meat, more beans and grains.
I’m starting slowly to allow my digestive system to adjust. I only ate one of these little burgers but they were so good I could have easily eaten more.
Black bean burgers are super healthy, lower in calories, saturated fat, and cholesterol than beef burgers, and higher in fiber.
Many vegan burgers fall apart when cooked on the grill but not this one. It holds together well and you get the beautiful grill marks that make burgers so appealing.
This burger requires only 6 ingredients and 3 spices. Once your rice is made it comes together in 20 minutes.
How to Make Grilled Black Bean Burgers
These Grilled Black Bean Burgers are easy to make and taste incredible.
Start by making the brown rice. I use this method.
Toast walnuts and process with spices. Leave a little bit of texture to the walnuts (see photo above).
Sauté onion.
Rinse and drain the black beans. Dry in a kitchen towel. Put into a bowl and mash with a fork to get a coarse mixture with pieces of black beans showing (see photo above).
Add the rest of the ingredients to the bowl.
Mix and mash with a spoon until you get a moldable dough.
Next shape them into burgers.
I like my burgers small. In this recipe you get either 8 small burgers/sliders or 4 large burgers.
To help form the patties, line a measuring cup, 1/4 cup (for small), or 1/2 cup (for large) with plastic wrap and pack with enough burger mixture to form a little mound. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a plate for grilling.
Cook immediately or you can store the uncooked burgers in the refrigerator covered for a few hours or overnight.
If grilling, heat the grill and brush the grill surface with oil. Brush the burgers with a little oil. Place burgers on the grill and close lid. Grill 3 minutes on each side.
If you don’t have a grill or it’s winter you can saute the burgers. You do get a bit more “char” and blackening on the grill. If sautéing you get a more evenly browned surface. They are delicious both ways.
The house sauce for these burgers is simple. Mayonnaise (traditional or vegan) is mixed together with ketchup, grated garlic, gluten free tamari, sriracha, lemon and paprika.
They are also good with the Yogurt Tahini Sauce used in this recipe.
Top with sliced onion, tomato and lettuce. Serve on a gluten free bun or a bed of lettuce.
There’s no better time than this summer to serve these Grilled Black Bean Burgers. They’re super satisfying and incredibly healthy. Each serving, 2 small burgers or 1 large burger has almost 10 grams of protein.
Flavorful and hearty enough to please meat-eaters & vegans alike!
Serve with Roasted Sweet Potato Fries, Tomato Peach Avocado Salad or Balancing Summer Caesar Salad.
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PrintVegan Black Bean Burgers Grilled (Vegan, Gluten-Free)
Here is an easy to make vegan black bean burger that will hold up on the grill. Incredibly flavorful with a great texture, both meat-eaters and vegans love them. Only 6 ingredients and 3 spices. Serve with the zippy sauce. YUM!
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grill, Saute
- Cuisine: Vegan, Gluten Free
Ingredients
- 3/4 cup cooked brown rice. I use this method.
- 3/4 cup raw walnuts
- 1 Tablespoon olive oil (plus more for cooking)
- 3/4 cup onion, diced (1/2 medium onion)
- 1–2 teaspoons chili powder (use more for spicy)
- 2 teaspoons cumin powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon Celtic sea salt
- 1/4 teaspoon black pepper
- 2 teaspoons coconut sugar
- 1 1/4 cups cooked black beans (1–15 ounce can), well rinsed, drained and patted dry
- 3 tablespoons panko gluten free breadcrumbs*
- 3–4 Tablespoons barbecue sauce
House Sauce
- 1/2 cup mayonnaise, vegan or traditional with cage free eggs
- 2 tablespoons organic ketchup
- 1 clove garlic grated or minced
- 1 teaspoon gluten free tamari
- 1–2 teaspoon of sriracha
- 1/2 teaspoon paprika
- 2 teaspoons lemon juice
Instructions
- If your brown rice isn’t cooked yet, make it first. I like this method.
- Prepare the House Sauce and set aside.
- Rinse black beans and drain.
- Heat sauté pan over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Put onto a plate and let cool.
- Heat the same sauté pan over medium-low heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
- Once walnuts are cooled, add to a food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and process leaving little bit of texture to the walnuts (see photo above).
- Dry drained black beans in a kitchen towel and place into a large bowl. Mash with a fork to get a coarse mixture with pieces of black beans showing (see photo above).
- Add cooked rice, spice-walnut mixture, sautéed onion, panko breadcrumbs, BBQ sauce to the bowl.
- Mix and mash thoroughly with a spoon for 1-2 minutes, or until a moldable dough forms. If dry, add another tablespoon of BBQ sauce. If too wet, add more panko breadcrumbs. Taste and adjust seasonings as needed.
- To form the patties, line a measuring cup, 1/4 cup (for small) or 1/2 cup (for large) with plastic wrap and pack with enough burger mixture to form a little mound. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch-thick patty. Set on a plate for grilling or sautéing. Burgers can be stored, covered in the refrigerator for a few hours or overnight then cooked.
- If grilling, heat the grill and brush the grill surface with oil. Brush the burgers with a little oil. Place burgers on the grill and close lid.
- If sautéing, heat the same skillet you used earlier to medium heat. Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as many as will comfortably fit in the pan.
- Cook for 3-4 minutes or until you get good grill marks or if sautéing are well browned, then flip gently. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
- Remove burgers from heat, toast your gluten free buns if using. Slice onions and tomatoes if using.
- Serve on a bun or bed of lettuce, topped with house sauce, tomatoes and onions.
- Leftovers keep in the refrigerator for 2-3 days. See notes below for freezing.*
House Sauce
- Mix all ingredients together in a measuring cup or bowl.
- Taste, add salt or more lemon if desired.
- Store in the refrigerator for up to 4 days.
Notes
Gluten free roll oats or old fashioned oats coarsely processed in a food processor can be used in place of the panko.
To freeze, cook burgers as instructed on grill or skillet. Then set on a baking sheet or plate and freeze. Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Reheat in a 375 degree oven on a baking sheet for 20-30 minutes, or until warmed through.