• Alison Elliott

Gluten Free Black Bean Burgers with Sweet Potato Buns

Black Bean Burgers


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)

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 Buns


2 large Sweet potatoes

2 tbsp. Olive oil

1 tsp. Salt

1/2 tsp. Pepper

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.

Option to make arugula pesto mayonnaise

Arugula Pesto


3 c. Arugula

1/2 c. Cashews

1/2 c. Nutritional yeast

1 c. Olive oil

1 tsp. Salt

1/2 tsp. Pepper

Put the arugula in the food processor and blend for 1 minutes. Add the cashews and nutritional yeast and blend for 1 minute. Add the olive oil, salt, and pepper and blend for 1 minute. Store in the fridge for up to one week.

Arugula Pesto Mayonnaise


1/2 c. Farmer foodie arugula pesto (or store bought pesto)

1 c. Vegan mayonnaise (or regular mayonnaise)

Mix together the ingredients. Serve the arugula pesto mayonnaise with zucchini fries, black bean burgers, roasted potatoes and much more. Store in the fridge for up to one week.

Serving size: 6-8

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