Thursday, February 9, 2012

Gluten Free Black Bean Burgers


3 1/2 years ago I started this blog because I was diagnosed with Celiac Disease and had NO idea how to be gluten free. Reading blogs helped me through my first few months the way nothing else could, and starting my own made it feel more like an adventure than a misery.

Over the last two years, I’ve enjoyed helping out new gluten free folks, reworking recipes for you guys, and just being a part of this great community that we have here in the blogging world.

Thank God for all of y’all.

The comments and emails that I received after yesterday’s post truly touched me. With every word of encouragement, I felt the fire in me grow. I am such a lucky gal to have so many people around the world cheering me on.



I try to plan a vegetarian meal at least once a week. I LOVE meats, in particular good, organic, local meats, but I can’t always afford to use them in every meal. But organic beans are real good too, and at 89 cents a can, black beans fit in the budget!

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Budget friendly Black Bean Burgers – gluten free

inspired via Pinterest and Budget Bytes

You’ll need:

One can black beans

1/4 small red onion, chopped

2 garlic cloves, minced

1/2 tbsp. Worcestershire sauce (Lea & Perrin’s is gluten free)

1 tbsp. Moore’s Wing Sauce (or hot sauce of your choice)

salt & pepper to taste

1 egg

1/2 to 1 cup gluten free breadcrumbs

Toppings of your choice

Start by combining the beans, onion, garlic, Worcestershire sauce, and hot sauce in the food processor. Process 10 pulses, then scrape the sides. Process another 10 pulses, scrape again. Taste a bit of your mix; add salt and pepper to taste. Then process continuously for 5 seconds. You want the mixture to be a little bit chunky and not totally smooth.

Then in a large bowl, add one egg and whisk. To the whisked egg, add the bean mixture and stir well to combine. Then add in 1/2 cup of your gluten free bread crumbs. Stir well and check your consistency. You want to be able to make patties but not make it completely dry.

Heat a non-stick, greased frying pan over medium heat. Cook each pattied burger for 7-10 minutes on each side. Let the burger cook the full 7-10 minutes before you flip to the next side, this will help it stay together.

Serve with or without a bun, with the toppings of your choice!

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I chose 2%milk cheddar, avocado, and an obscene amount of ketchup and mustard.

Meaty without the meat, and full of flavor.

I used Gillian’s GF Breadcrumbs that I found at Target on clearance for…wait for it…79 cents!!! Score!


Off to the gym, sweating makes me happy.