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Parve
Easy
8 Servings
Allergens 
No Allergens specified
2 Hours
Diets
Most veggie burgers in supermarkets contain gluten. I wanted a burger recipe in my repertoire that was both delicious and gluten free, and this is the result. These black bean burgers are packed with multiple sources of protein, fiber, fresh vegetables, spices, and herbs. They’re so delicious that you can enjoy them with or without a bun! I like them with homemade guacamole, salsa, and chips.
Serves 8 (about 15 burgers)
1/2 cup Pereg Quinoa
1 cup plus 1 and 1/4 cups water or vegetable stock, divided
1 teaspoon kosher salt, plus more to taste
2 tablespoons oil (from the sun-dried tomatoes in oil) or olive oil
1 medium red or yellow onion, finely chopped
12 oil-packed sun-dried tomatoes, such as Tuscanini, finely chopped
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1 and 1/2 cups cooked black beans or 1 (15-ounce) can black beans, rinsed
1 and 1/2 cups Gefen Organic Chickpeas or 1 (15-ounce) can chickpeas, rinsed
2 teaspoons cumin
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/2 teaspoon black pepper
3/4 cup fresh cilantro, chopped
nonstick cooking spray
gluten-free buns
guacamole
salsa
chips
In a small saucepan, stir together quinoa, one cup water, and salt to taste. Bring to a boil. Cover, reduce heat to medium-low, and simmer 14 minutes, or until all liquid is absorbed. Set aside to cool.
In a large skillet, heat sun-dried tomato oil over medium heat. Add onions and cook until softened, about four minutes. Add garlic and sun-dried tomatoes and cook another four minutes.
Stir in black beans, chickpeas, and cooked quinoa. Cook one minute.
Add cumin, chili powder, paprika, one teaspoon salt, black pepper, and cilantro. Add one and one-fourth cups water and simmer 12–15 minutes, or until most of the liquid has evaporated.
Remove one cup of the cooked burger mixture and set aside. With an immersion blender, puree the remaining mixture until mostly smooth.
Gently mix the one cup reserved burger mixture back into the pureed burger mixture. Transfer to a bowl and refrigerate at least 30 minutes and up to overnight.
Preheat oven to 350 degrees Fahrenheit. Spray a baking sheet with cooking spray.
Shape burger mixture into 15 patties, about three inches in diameter and two inches thick. Place on the prepared baking sheet.
Bake 35 minutes, until crisp on top. Flip with a spatula and bake 10 minutes more, until both sides are crisp and browned.
Serve on gluten-free buns with guacamole, salsa, and chips on the side.
Photography by Sara Goldstein
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