Black Bean Burgers


Heat the oil in a skillet over medium heat, add the onion and cook for 2 minutes.
Add the cumin, red pepper flakes and smoked paprika and cook for 5 minutes. Set aside to cool.

Once at room temperature, transfer to a food processor and add the rest of the ingredients. Pulse a few times to combine and break down the beans, but make sure not to process too much; leave some texture. Let the mixture chill in the fridge for about 20 minutes before shaping into patties.

Cook the patties in a lightly oiled pan over medium heat until they develop a golden-brown crust both sides, about 5 minutes per side. Alternatively, bake for 25 minutes in an oven preheated to 350°F (175°C). Serve in a gluten-free bun with your favorite condiments.

Macro (Per serving) Gram Kcal %
Protein 20 80 16.77
Carbohydrate 79 316 66.25
Fat 9 81 16.98
Total 477

Serves 6


  • 2 tbsp coconut oil (or any cooking oil), plus more to cook
  • 120g finely diced onion (about ½ onion)
  • 1 tbsp ground cumin
  • 1 ½ tsp red pepper flakes
  • 1 ½ tsp smoked paprika
  • 139g cooked quinoa
  • 1 (15-oz [425-g]) can black beans, drained and rinsed
  • 70g roasted pumpkin seeds
  • 1 tbsp coconut sugar (or any sugar)
  • 3 tbsp vegan BBQ sauce
  • Salt and freshly ground black pepper
  • 60g gluten-free vegan breadcrumbs

Serving suggestions

  • Gluten-free buns
  • Vegan mayo
  • Sliced Radishes
  • Pickled jalapeno
  • Arugula leaves
  • Avocado slices
  • Chopped red onion Sprouts