Gluten Free Veggie Burger
These gluten free veggie burger patties are made with hearty ingredients like black beans, brown rice, and mushrooms, creating a satisfying plant-based meal.
Equipment
- Mixing bowl
- Potato masher or fork
- Skillet
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup cooked brown rice firmly packed
- 1 can 15 oz black beans, drained and rinsed
- 1 cup finely chopped mushrooms
- ½ cup finely diced onions
- ½ cup gluten-free rolled oats certified GF
- 2 tablespoons gluten-free flour chickpea flour or 1:1 GF blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 tablespoons olive oil plus more for cooking
Instructions
- Mash the drained black beans in a large bowl.
- Sauté onions and mushrooms in 1 tablespoon of olive oil until softened (about 4–5 minutes). Let cool slightly.
- Stir in the cooked rice, oats, flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
- If the mixture is too wet, add another tablespoon of flour. If too dry, add water or vegetable broth.
- Shape into four patties. Chill for 20 minutes if needed.
- Heat remaining olive oil in a skillet over medium-high heat. Cook patties for 4–5 minutes per side or until golden brown.
- Serve on gluten-free buns with your favorite toppings.
Notes
- Make sure to use certified gluten-free ingredients to avoid cross-contamination.
- For added flavor, experiment with different herbs or a dash of hot sauce.
- You can bake the patties at 375°F (190°C) for about 20 minutes, flipping halfway, if you prefer.
- This recipe is vegetarian and can be made vegan by choosing vegan sauces and cheese.
- I’m not a nutritionist; this information is for general guidance.