BBQ Black Bean Burger (vegan & gluten-free)

reading time: 2 min

I can't believe how July has flown by! It's already almost the end of the month and the BBQ dinners are in full force. I always love those relaxed barbecue nights, especially when they involve jacket potatoes, grilled corn, guacamole, hummus, potato salad and loads of tofu sausages... yumm!  

To complete your barbecue, here's a recipe for an easy BBQ Black Bean Burger to pair with your delicious grilled goodness :)

*Speaking of fun summer nights, I'll be at a music festival for the next 5 days, starting tomorrow, and I'm pretty pumped up :)


Preparation time: 30 mins
Main ingredients: black beans, oats, carrots
difficulty level: easy
makes: 12 patties
suitable for: vegan, lactose-free, gluten-free, nut-free, soy-free, low-fat, low-sodium



1 can (265g drained) black beans
1 cup oats (gluten-free if gluten is an issue!)
1 medium large carrot, finely grated
1 small red onion, chopped
1 spring onion
1 garlic clove
2 flaxeggs
1 tsp smoked paprika powder
1 tsp curry powder
1 tsp chili flakes (or to taste)
salt and pepper, to taste 


Now this is another no-bake recipe, as these babies are best to be cooked in a skillet. Combine all ingredients in a large mixing bowl, use a potato masher or a fork to mash the beans, and mix thoroughly until the mixture holds together. Shape into patties.

Heat a large skillet. Once it's hot, add the shaped patties and brown for 4 minutes on each side on medium heat, or until they are golden brown. Be careful when you turn them over (a spatula works well for this). 

Serve on whole grain (optionally gluten-free) buns or as a side dish.

Cook once, eat twice

Since my boyfriend and I try to be as efficient as possible in the kitchen, we always cook enough food to cover dinner and lunch the next day. This recipe makes plenty of patties that taste just as amazing on the following day. Just make sure to freshly prepare the rest of your burger to prevent sogginess!

I used mine in a burger with romaine lettuce, red onion, fried onions, sun-dried tomatoes, fresh tomatoes, and avocado, as well as some mashed avocado (basically guacamole) as a base.

If you bake them in the oven instead (10 minutes on each side on 180°C), they turn out a little more crisp, as you can see in the picture below. I paired mine with some homemade potato mash, lettuce, peas, potato croquettes and an awesome (vegan!) mustard beer onion sauce.

Eeek, I've been featured again by the lovely Marissa over at Rae Gun Ramblings!