Black Bean Sundried Tomato Burgers (Gluten Free & Vegan)
Today we are making Gluten Free Vegan Black Bean Sundried Tomato Burgers! A delicious, juicy burger is one of the great things in life. Chowing down on my favorite veggie burgers would always include memories of a soft bun, filled with lots of veggies of varying textures, vegan cheese, the perfect sauce and a chewy, flavor-filled burger to top it off. In my opinion, sundried tomatoes are totally an underrated burger ingredient, either within the burger or within the patty. They add a smoky and subtle umami quality and some natural tanginess, which which balances the sweetness and adds a zesty quality to dishes.
When it comes to making burgers, black beans are the star of many plant-based burgers, because of many reasons. First, they’re a nutritional powerhouse, being a good source of plant-based protein, fiber, vitamins, and minerals. This makes them an excellent choice for creating hearty and satisfying burger patties.
They also have a naturally meaty texture when mashed, and can mimic the mouthfeel of traditional meat burgers, making them appealing to both vegans and non-vegans alike. Their mild, neutral flavor readily absorbs other seasonings and ingredients, which allows for customization by adding various herbs, spices, and condiments. Plus, beans in general are affordable and readily available in canned or dried forms, making them budget-friendly for home cooks.
Now, these gluten-free black bean burgers use wholesome, simple ingredients and are a great recipe you can make ahead to store in a freezer bag and heat up for later use. Let’s get cooking!
Why You’ll Love These Black Bean Sundried Tomato Burgers
Flavor Explosion: These vegan black bean burgers offer a burst of flavor with every bite. The combination of black beans and sundried tomatoes creates a symphony of earthy, smoky, and slightly sweet notes that dance on your taste buds.
Healthier Alternative: Opting for a plant-based burger can be a healthier choice. They’re lower in saturated fats and cholesterol compared to traditional meat burgers, making them a heart-friendly option.
Substitutions
Sundried Tomatoes: Choose sundried tomatoes preserved in oil. They have a more intense flavor and tenderness, which enhances the burger’s taste.
Pinto Beans: While this recipe calls for black beans, you can experiment with other beans like kidney beans or chickpeas for a unique twist. Cook them fresh from the dry beans at home, or use a can of black beans.
Cashews: Make sure to use raw cashews, not roasted or salted ones. You can try to substitute with raw pine nuts or sunflower seeds.
Nutritional Yeast: Commonly known as nooch, this is a deactivated yeast which contains B vitamins and has a cheesy flavor. Do not substitute this with anything else! After the yeast is harvested and deactivated (meaning it’s no longer capable of leavening bread or causing fermentation), it’s typically washed, pasteurized, and dried to create the flaky or powdery form you find in stores.
Bob’s Red Mill is one of my favorite brands for this. This can be found in grocery stores or health food stores.
Gluten-Free All-Purpose Flour: Bob’s Red Mill also makes the best gluten-free all-purpose flour, which I use any time I need this ingredient. It’s a mixture of garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. You can substitute with regular all-purpose flour as well.
Black Chia Seeds: Try using ground flaxseed or whole flax seeds instead of chia seeds. This will make a “flax egg” instead of a “chia egg” to help bind the burgers.
Avocado Oil: Use grapeseed oil instead of avocado oil. Olive oil is not the best for pan-frying, due to its low smoke point. When olive oil reaches its smoke point, it can develop a bitter taste.
Black Bean Sundried Tomato Burgers Recipe Notes
- The key to a great burger is achieving the right texture. Don’t over-mix the dough; leave some bean chunks for a hearty bite!
- You can even bring these burgers to a BBQ to cook them on a grill in the summer momths, versus indoors on the stove.
- For those on a a gluten-free diet, you may be able to find a gluten free bun at the grocery store or a local bakery.
- Serve these homemade veggie burgers with red onion, roasted red pepper, tomatoes, pickles, vegan mayo (see the recipe below!) and other burger toppings. On the side, serve with some roasted sweet potatoes!
More Gluten-Free Recipes You’ll Love
If you make these Black Bean Sundried Tomato Burgers, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Black Bean Sundried Tomato Burgers (Gluten Free & Vegan)
Equipment
- High-speed blender, hand blender or food processor
- Small Stovetop Pan
- Large Skillet
Ingredients
- 1 tbsp black chia seeds
- 3 tbsp warm water
- 2 tsp avocado oil
- 2 cloves garlic minced
- ½ of a ⅓ cup purple onions finely chopped
- ⅓ cup sundried tomatoes removed from oil
- ½ cup gluten-free all-purpose flour
- 1 tbsp nutritional yeast
- 3 tbsp raw cashews
- 1⅓ cups cooked black pinto beans
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp red chili powder
- 1 tsp pink salt
- avocado oil for pan-frying
Instructions
- Mix together the chia seeds and water in a small bowl. Let it sit for 15 minutes to form a chia egg.
- In the meantime, heat up a small stovetop pan over low medium heat. Add the 1 tsp avocado oil. When hot, add in the 2 minced garlic cloves.
- Stir the garlic around with a rubber spatula until lightly browned, about 2 minutes.
- Remove the garlic from the pan and add in the other tsp of oil. Add the chopped onions and stir for about a minute or two, until lightly browned.
- Remove the onions from the heat.
- Add the garlic mixture and oil from the pan into a blender, food processor, or a large bowl if using a hand blender (which is the easiest way to do it). Add in the chia egg once it's ready, along with the rest of the ingredients.
- Blend until a wet dough forms, making sure there are still chunks of beans left for texture.
- Mix in the onions by hand.
- Form the burger mixture into 5-6 balls, flattening them to medium thickness to form a patty.
- Pour 1 tbsp avocado oil per patty in a large stovetop pan, making sure to coat the bottom evenly.
- Add the patties into a large skillet, spacing evenly apart. If the pan is not big enough, separate them into batches.
- Cook burger patties on low heat on one side for about 2 minutes, until they're easily able to be flipped with a wide spatula. Flip and repeat to cook the other side of the patty, adding more oil as needed to the pan.
- Once each patty is done, remove from the pan and place into a flat plate with a wide spatula. Repeat until all the patties are cooked.
- Use these patties in your favorite burger or sandwich. Enjoy!
Notes
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Storage
- Store patties in an airtight container in the freezer, wrapped in plastic wrap, freezer bag or aluminum foil individually, for up to three months. Alternatively, place the cooked (or even the uncooked patties mixture!) in the refrigerator separated by layers of parchment paper for up to one week.
