These Gluten Free Spicy Black Bean Oat Burgers are made oh-so easy with oats, canned black beans, garlic, onion, cumin and a little kick of heat. The perfect gluten free and vegetarian option for your next #meatlessmonday!
Is this dinner, or what?
These Gluten Free Spicy Black Bean Oat Burgers so, so, sooo easy to make! So, so, sooo gluten free and sooooo delicious, too.
This is my super simple take on a classic, the black bean burger. Ready in about 30 minutes, which, if we are being real here, is the exact amount of minutes I can stand to wait for dinner to be ready most nights.
And, best of all, they don’t crumble apart all over your lap when you take your first bite!
MORE ABOUT THIS BLACK BEAN OAT BURGERS RECIPE…
A gluten free black bean and oat patty seasoned with a garlic and onion and a little cumin and a tiny kick of heat… but not too much heat because when it comes to spicy, I just can’t. But if you can, add all the heat you’d like. I’m not judging.
And so easy to make. Like, so easy. Like, Crazy Easy Black Mango Quinoa Salad easy. Like, everything goes into the food processor and then it’s pretty much straight into the pan.
I prefer browning these spicy black bean burgers, and all my burgers actually, in a pan with a little oil rather than baking them. The outsides get so crispy and the burgers don’t get all dry and crumbling like I find most veggie burgers do in the oven.
Then top them with whatever you’d like – cheese, avocado, lettuce, ketchup, mayo, mustard or nothing at all.
Good crumbled over some greens or between your favourite gluten free bread with a side of super crispy salt and peppered oven baked potato wedges.
You guys. These fries. They are everything! (They are a must-make!! Just like these veggie burgers.)
I always have a stack of these in my freezer so on the nights where I really don’t feel like cooking I have a super easy and healthy Plan B. It’s pretty much the best.
Serves 6 burgers
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 1/4 cup gluten free rolled oats
- 1 19oz can low sodium Black Beans, rinsed and drained (about 2 cups of beans)
- 1/4 cup cilantro, roughly chopped (optional)
- 1 tablespoon green onion (from 1 single green onion)
- 1 teaspoon garlic, minced for grated (from 1 large clove of garlic)
- 1 teaspoon hot sauce, or more to taste (I used Frank's)
- 1/2 teaspoons fine sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1 large egg
- 2 tablespoons oil, for cooking
- Avocado, cheese, salsa, lettuce, tomatoes, onions, ketchup, mustard, mayo, etc for serving
Instructions
- Add the oats to your food processor and pulse the oats 5 or 6 times until a coarse crumb forms.
- Add the black beans, cilantro, if using, garlic, onion, hot sauce, salt, cumin, chili flakes, pepper and egg to the oats in the food processor. Pulse the food processor until everything is well mixed (7 or 8 3-second pulses should do it). It is ok if the mixture looks a little chunky at this point, you want some texture in these burgers.
- Form the mixture into 6 patties by scooping out a heaping 1/3 cup of the mixture, rolling it into a ball in your palms (the ball should be smaller than a tennis ball but bigger than a golf ball) then flattening it into a disk that is about 1/2-inch thick, smoothing any cracks that form around the edges. Place on a piece of parchment paper and set aside. (I scoop my patties right from the food processor bowl to save on dishes but if it's easy to transfer the burger mixture to a mixing bowl then go for it.)
- In a large skillet over medium, heat 2 tablespoons of oil. In batches (if needed), cook the patties for 6-8 minutes per side or until crispy and browned and warmed through.
- Top with your favourite burger fixings and serve immediately.
I’m Rebecca - Registered Holistic Nutritionist, recipe developer, food photographer, writer, taste-tester and the friendly face behind Always Nourished.
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