Smoky and Spicy Black Bean Burger [Vegan, Gluten-Free]

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Smoky and Spicy Black Bean Burger [Vegan & Gluten-Free]Ingredients for Irresistible Smoky and Spicy Black Bean Burgers How to Prepare Flavorful Smoky Black Bean Patties

As summer arrives, the grill beckons, and elevating your backyard barbecue is all about unforgettable recipes. While store-bought patties offer convenience, crafting a delicious burger from scratch brings unparalleled freshness. This smoky black bean-based hero delivers authentic flavor without animal products, perfectly complemented by tangy BBQ sauce and vibrant green toppings.

Smoky and Spicy Black Bean Burger [Vegan & Gluten-Free]

Ready to craft a truly unique plant-based burger? This Smoky and Spicy Black Bean Burger recipe offers robust flavor, creamy texture, and impressive health benefits. It’s naturally vegan and free from gluten, making it suitable for various dietary preferences.

Ingredients for Irresistible Smoky and Spicy Black Bean Burgers

1 large onion, finely chopped (for sweetness in the base)
2 garlic cloves, minced (adds aromatic depth)
1 red chili, deseeded and finely chopped (for a gentle heat boost, seed optional for milder flavor)
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon fennel seeds
1 cup black beans, thoroughly drained and rinsed (for protein and creaminess)
A pinch of salt
6 tablespoons cooked quinoa
1-1 ½ heaped tablespoon gluten-free flour
Gluten-free hamburger buns (optional)

This combination of ingredients creates a flavorful, protein-packed patty with satisfying substance. The black beans act as the binder and core ingredient, while the spices infuse it with distinctive smoky character.

How to Prepare Flavorful Smoky Black Bean Patties

Follow these straightforward steps to achieve perfectly spiced, textured patties that hold their shape beautifully on the grill or stovetop.

Sauté Aromatics: Heat a little oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent (about 5 minutes). Stir in the minced garlic and deseeded red chili, cooking for another minute until fragrant.
Add Spices & Blend Base: Incorporate the smoked paprika, ground coriander, and fennel seeds. Cook briefly for their aromatic oils to release (around 30 seconds). Remove from heat along with the black beans (that have been drained and rinsed) into a blender.
Create the Patty Mixture: Blend the bean/spice mixture until smooth – pulse several times rather than blending continuously. Transfer this blended paste to a mixing bowl, adding the cooked quinoa and 1 tablespoon of the gluten-free flour initially (adjust if needed). Mix thoroughly with your hands or a spatula.
Chill for Better Texture: Cover the mixture and refrigerate for at least one hour (or up to overnight) to allow it to firm up, making it easier to shape patties without them falling apart.
Form Perfect Patties: Once chilled, scoop out portions from the mixture. Gently press each portion into a patty using your hands or an ice cream scoop with flat sides (or slightly flatten between two sheets of parchment paper). Aim for uniform size and thickness (about 1/3 inch) so they cook evenly.
Grill or Pan Fry: Lightly oil the cooking surface. For grilling, preheat to medium-high; pan-frying works well in a non-stick skillet. Cook patties carefully for about 4-5 minutes per side, turning gently once (or twice if browning too quickly). Alternatively, you can cook them on a grill pan or BBQ.
Golden & Serve: The ideal cooking result is a perfectly seared bottom with slightly crispy edges – look for some darkening and char around the perimeter. Cook until heated through and offer immediately.

Tip: Before flipping, press down firmly to shape each patty evenly on one side. This helps them hold their form better during cooking.

Enjoy these smoky gems as a standalone burger or tucked into your favorite gluten-free buns alongside crisp lettuce, tomato slices, and a drizzle of your preferred BBQ sauce for an extra layer of flavor!