Gluten-Free Black Bean Burgers

An adaptation of the Black Bean Quinoa Burgers originally published on One Green Planet.

These spicy vegan sliders are almost impossible to resist, whether you're a meat-eater or not. The combination of black and kidney beans creates a hearty patty, an assortment of spices add a welcome kick of flavor, and a generous dollop of vegan Sriracha aioli takes this recipe to a new level. Serve these between gluten-free sourdough dinner rolls for a great vegan and gluten-free appetizer, game-time snack, or BBQ headliner.

 

How To Make Black Bean Quinoa Burgers 

For these bean burgers we're using two types of beans: black and red kidney. These two beans work nicely because black beans are mushier while red kidney beans hold their structure. Nutritionally, kidney beans have higher fiber but both are packed with protein and health-promoting anthocyanins and flavonoids.

These burgers are completely vegan. We bind them together with a chia egg and almond meal instead of a regular egg. Mix together the beans, chia egg, quinoa, almond meal, and seasonings. 

These burgers are high in plant protein with 6g of protein and 6g of fiber if you make 12 burgers. 

 

The Sriracha Mayo

This sriracha mayo is incredibly easy to make. It's just a vegan mayo mixed with sriracha. It's not overly fiery and you can add a touch of garlic, honey, and salt to make it a bit sweeter.

 

Gluten-Free Slider Buns

The gluten-free sourdough slider buns from Bread SRSLY are the perfect size for sliders. They are soft on the inside and crusty on the outside. Unlike conventional bread, their wild fermented yeast break down sugars and starches while making nutrients like the magnesium from our black beans and the folate and iron from our red kidney beans more bioavailable. These buns are a win-win!

 

Active time: 15 mins; Total time: 45 mins 
Yields: 12 burgers 

 

NUTRITION INFORMATION 

Calories: 210 cal
Fat: 8 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 7 g

 

INGREDIENTS

  • 12 Bread SRSLY Classic Sourdough Dinner Rolls, sliced in half
  • 1 15-oz can organic black beans, drained and rinsed
  • 1 15-oz can organic red kidney beans, drained and rinsed
  • 1 cup quinoa, cooked
  • 2 tbsp chia seeds
  • 5 tbsp water
  • 1/2 cup almond meal
  • 1 tbsp garlic, minced
  • 2 tsp paprika
  • 2 tsp fresh cilantro, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp black pepper, ground
  • Salt, to taste
  • 1/4 cup vegan mayonnaise
  • 2 tbsp Sriracha

 

DIRECTIONS

  1. Preheat oven to 375°F. In a small bowl, mix chia seeds with water and let thicken for 5-10 minutes.
  2. Combine beans in a large bowl and mash thoroughly with a fork. Add cooked quinoa, thickened chia seed mixture, almond meal, garlic, paprika, chili powder, cumin, cilantro, salt, and pepper. Mix well.
  3. Form bean mixture into small patties about 1/2-inch thick and 2-inches wide, then place on a greased baking pan. Bake for 30 minutes.
  4. While sliders are baking, combine mayonnaise, Sriracha, and a pinch of salt together in a small bowl. Remove sliders from oven, place between gluten-free dinner rolls, top with Sriracha aioli, and serve.

 


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