My Black Bean Burgers are Vegan AND Gluten-Free!
If you are carb-conscious, you’ll be happy to know my BBB are so hearty, nourishing and filling you will enjoy them even sans bun, so as not to pile on too many carbs at one seating.
I make no end of Burgers: Meat, Fish, Poultry and Vegetarian, check them all out. But in this recipe, I am aiming at something else:
Black Bean Burgers are a wonderful way of getting your fill of fiber and protein!
They look and taste so much like their meaty counterparts, it will leave you scratching your head! While the flavor lineup in my black bean burgers is decidedly Latin, feel free to vary the seasonings to suit your taste. Likewise, experiment with cooked red or white beans, lentils, quinoa or kasha. Same with other flours: Chickpea flour, lentil, buckwheat, brown rice etc….
The nutritional yeast flakes will give the black bean burgers a pleasantly cheesy flavor, the vegan way.
The burgers freeze beautifully, and they are delicious at room temperature too.
- Olive oil
- 28-ounce can natural black beans (any beans or lentils will do), partly drained (leave some of the liquid in)
- 2 pouches Levana Nourishments Garden Vegetable
- 1 1/2 cups chick pea flour, or other gluten-free flour, a little more if needed
- 1 teaspoon natural liquid smoke (optional, but fantastic and very easy to find)
- 1/2 cup nutritional yeast, or 1 cup shredded vegan cheese
- 1 tablespoon cumin
- 1-2 tablespoons chili powder
Heat enough olive oil to cover the bottom of a large nonstick skillet.
Mix all ingredients thoroughly with your hands, breaking up the beans as you go. Add a little flour if necessary to obtain a firm texture.
Shape nice and thick burgers, and add them to the skillet. Fry 2-3 minutes on each side.
Serve the burgers with buns (I don't use buns), or as is, and garnish with any toppings you like. I serve them with my homemade vegetable pickles, dark-fried onions, sliced tomatoes, lettuce, etc. Makes about 10 burgers