• Alison Elliott

Gluten Free Black Bean Burgers with Sweet Potato Buns


Prep Time: 10 Minutes

Cook Time: 50 Minutes

Total Time: 1 Hour


Black Bean Burger Ingredients:

1 Can black beans (rinsed)

3 tbsp. Ketchup

1 tsp. Salt

½ tsp. Pepper

½ tsp. Garlic powder

½ tsp. Onion powder

¾ c. Walnuts

¾ c. Gluten free flour (I use quinoa flour)

½ c. Cooked zucchini (sauté for 5 minutes with a little bit of olive oil)

¼ c. Sunflower oil for frying

¼ c. Gluten free flour (set aside to use while forming the burgers)


Sweet Potato Bun Ingredients:

2 large Sweet potatoes

2 tbsp. Olive oil

1 tsp. Salt

1/2 tsp. Pepper


Option to make vegan arugula pesto mayonnaise


Black Bean Burger Method:

Put the beans in a food processor and pulse until they are mashed together. Add the rest of the ingredients (except for the sunflower oil). Pulse the food processor for 2 minutes to blend the ingredients. Set aside a little extra flour (1/4 cup). Lightly coat your hands with some of the flour and form the mixture into burgers. Once the burgers are formed, place them in the freezer for 30 minutes. Remove the burgers from the freezer and heat a frying pan. Add the sunflower oil to the pan and fry the burgers on each sider for 5 minutes or until golden brown.


Sweet Potato Bun Method:

Preheat the oven to 400 degrees. After rinsing your sweet potatoes slice off the ends and compost them. Cut the sweet potato in 1 centimeter thick circles. Continue this process until both sweet potatoes are sliced. Drizzle olive oil onto the potatoes. Then add the salt and pepper. Bake the sweet potatoes for 20 minutes and then flip them all. Bake them for another 20 minutes. Once they have cooked use two slices as the bun for your black bean burger. Option to use a tooth pick to hold the bun on the burger.


Serving size: 6-8