Gluten-Free Black Bean Burgers (and Plant-Based Eating in the Summer)

Are you thinking about trying a plant-based diet?

  • Maybe you’re interested in a vegan diet. (A vegan diet avoids all animal-derived foods including meat, eggs and dairy.)
  • Maybe you’ve considered trying Meatless Mondays, where you give up animal products one day a week.
  •  Maybe you’re considering switching to one or two plant-based meals a day.

Summer is a great time to give a plant-based menu a try.  Farmers’ markets are overflowing with vibrantly colored produce.  These brilliant fruits and vegetables just beg to be eaten as soon as you get home or prepared with as little effort as possible!  I think even the most dedicated meat-lover appreciates a cool, crisp salad on a hot summer day.

Vegan meals can be as fancy and elaborate as any traditional meal, but since summer dining is usually a little more casual, it’s an ideal time to try out some new simple-to-prepare menu items.

Because these black bean burgers come together in minutes, they’re a terrific jumping-off point for trying to add some more vegan foods to your repertoire.  You can serve them on a favorite bun or biscuit, wrap them in a tortilla, or place one on a bed of greens with a dollop of salsa.

Black Bean Burgers

This recipe comes from my book, Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.

Ingredients:

1 15-ounce can black beans, drained and rinsed

1/4 cup prepared salsa

1/4 cup corn kernels (either fresh or frozen and thawed)

1/4 cup chopped red onion

1/4 cup cornmeal

1 teaspoon oil (olive, canola, etc.)

 

Preparation:

Mash black beans with a potato masher or fork.  Mix in salsa, corn, onion, and cornmeal.  Form into 4 patties.

Heat oil in a skillet.  Cook burgers in hot pan, cooking 2-3 minutes per side.

Makes 4 Servings

Which vegan dishes do you enjoy during the Summer months?

Kim Lutz is the author of Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes and the gluten-free, allergen-free, vegan website, welcomingkitchen.com. Kim is the co-author with Megan Hart, MS, RD, LD, of The Everything Organic Cooking for Baby and Toddler Book and The Everything Guide to Cooking for Children with Autism.

20 Responses to Gluten-Free Black Bean Burgers (and Plant-Based Eating in the Summer)

  • Oh, Kim, these burgers sound heavenly! I’m a big fan of black bean burgers and the addition of salsa, red onion, and cornmeal to these has me certain I will love them. :-) I will be making these for us ASAP!

    Thanks and Belated Happy 4th!
    Shirley

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  • Kathryn says:

    These look amazing. I love making veggie burgers and your version is a lot different from what I make. I love that you use some of what I like to top them with right in the veggie burger – sounds delicious. They are one of our favorite light meals for summer and I find the carnivores in my house love them as much as any meat burger which makes me very happy.

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    Kim Lutz Reply:

    @Kathryn, I love that , too, when I can make one dish that pleases everyone!

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  • Kim Lutz says:

    Thanks, Shirley! I hope you had a great 4th, too!

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  • Salsa is the best mix in ingredient in bean burgers! It brings the mixture together without having to chop a ton of vegetables and make a huge mess! Black bean burgers used to be my favorite, but now I prefer lentil burgers. Since I cook my beans from scratch, lentils make things go a lot faster and the texture is perfect! Your burgers look delicious!

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    Kim Lutz Reply:

    @Sarena (The Non-Dairy Queen), That’s funny, Sarena, because my other go-to burger is a lentil one. I like to make up a huge batch of beans in my slow cooker and freeze them in batches sometimes. Then I use them like a can of beans!

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  • Vicky says:

    I love black bean burgers and your recipe sounds awesome!

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    Kim Lutz Reply:

    @Vicky, Thanks, Vicky!

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  • It must be in the water. We made Veggie Black Bean Burgers for 4th of July. LOVE these and you can grill them or prepare them on the stove. I use peppers & onions instead of corn then add almond flour instead of cornmeal. This is one of our favorites. Then we top with homemade salsa, guacamole and homemade cashew cheese. Ah, my mouth is watering just thinking of them. Thanks for posting and sharing your idea on these!

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    Kim Lutz Reply:

    @Angela @ HomeCookedHealthy, Thanks for your good ideas, Angela! I love how versatile the base of a black bean burger is. You can add what you like to customize them!

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  • I’m still looking for the perfect veggie/bean burger that my husband and toddler will both like. Trying this next! thanks!

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    Kim Lutz Reply:

    @Kathryn @ Mamacado, I hope it goes well!

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  • Kim these sound awesome! And perfect for a backyard summer BBQ with the family. Can’t wait to try them (I may even add some quinoa!!)

    xo Alyssa

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    Kim Lutz Reply:

    @Alyssa @ Queen of Quinoa, I was thinking about you and adding quinoa while I was making them :)

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  • Kim Maes says:

    Kim! I just made these and they turned out AMAZING!! I love your recipe and the entire family totally gobbled them up! Yay!! Just wanted to come back and report!!

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    Kim Lutz Reply:

    @Kim Maes, Hooray! Thanks so much, Kim, you made my day :)

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  • Brandon says:

    LOVE these; and I don’t even feel guilty eating two!

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  • Jill says:

    Can you freeze these??

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    Kim @ Welcoming Kitchen Reply:

    @Jill, You can. I have a friend who makes them into smaller bean cakes (appetizer size) and freezes them. Then, she always has an appetizer that she can easily heat up and serve.

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    Amy Green Reply:

    @Jill, You should be able to.

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