V is for Vegan-ish: Gluten-Free Black Bean Burgers #AtoZChallenge

This year my husband decided to become more vegetarian. First, he asked me to be vegan, which I just couldn’t bring myself to do. I love cheese too much. Then he wanted to be vegetarian, but he really likes fish, and I like a burger now and then. So we landed on being what he calls “vegan-ish”. Basically we mostly eat vegetarian, but some days we eat vegan and some days we eat meat. Overall, I think we ended up healthier than before, so that’s a good thing.

My favorite cookbook for vegan recipes is Veganomicon: The Ultimate Vegan Cookbook.

Because I rarely can leave a recipe alone, here is my take on making their black bean burgers gluten free.

Gluten Free Black Bean Burgers

  • 1 (15 ounce) can of black beans, drained and rinsed.
  • 1/2 cup potato starch
  • 1 tsp. xanthan gum
  • 1/4 cup rice flour or 1/3 cup gluten-free bread crumbs
  • 1/4 teaspoon chile powder
  • 1/2 teaspoon cumin
  • 1/4 cup water
  • 1 tablespoon ketchup or tomato paste
  • 1/4 cup chopped cilantro
  • 2 teaspoons garlic powder
  • 1/4 small onion, diced
  • About 2 tablespoons of olive oil

Mash beans with a fork in a mixing bowl just until there are no whole beans left. Add potato starch, xanthan gum, flour, chile powder, cumin, water, ketchup, cilantro, garlic, and onion. Mix with fork, then knead until firm and uniformly mixed (about a minute or so).

Preheat a griddle or heavy-bottomed skillet over medium heat. Add a thin layer of olive oil.

Divide burger mixture into six equal parts. Roll each part into a ball and flatten until 1.5 inches thick. Cook patties for 5 minutes on each side, pressing down firmly with a spatula. Spray olive oil on patties before turning.

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