These No Crumble BBQ Black Bean Burgers are also gluten free! Topped with avocado, they’re the perfect, crave-able vegan burger that won’t fall apart! Leftover patties can be frozen for a quick lunch or easy dinner!
I’ve had my fair share of crumbling black bean burgers. I’ve tried everything from flax seed to insane amounts of oat flour trying to keep my burger patties together. Yet, every time resulted in me picking bits of crumbled black bean patty off the pan. I would then attempted to piece it back together on the bun.
The ‘messy burger’ was still tasty, but that doesn’t outweigh the annoying factor of a crumbling vegan burger!
I have finally cracked the ‘no crumble’ code
This is essentially the same vegan burger recipe I have been using for years, only they don’t crumble now. These No Crumble BBQ Black Bean Burgers are exactly what I have been dreaming about. I was ecstatic to flip these burgers over without a crumble of black bean patty falling to the pan.
The secret to these no crumble BBQ black bean burgers? → no excess moisture!
My original recipe used ketchup so I swapped it out for tomato paste -it has less moisture-. Then I began drying a few of the ingredients.
When shredded, a carrot releases a ton of moisture that you don’t want in the patties so they must be dried. And those beans that need to be rinsed, well they also need to be dried.
Together, the carrots and beans only take a minute to dry and it’s absolutely necessary (if you don’t want those fall apart, nuisance burgers).
Remove the excess moisture from the carrots
Place the shredded carrot on a paper towel and press out all the moisture. The carrot shreds should be dry to the touch after pressing.
Dry the beans
These are a little harder to completely dry, but that’s ok. I grab about 2-3 paper towels and gently squeeze the beans. Do this until most of the water’s absorbed and the beans are at least 80% dry.
Note: If you’re into juicing and have leftover juice pulp, now is a perfect time to use it! Sub the carrot for 1/2 cup juice pulp.
Shape the perfect patties
After you have dried the carrot and black beans, set aside 1/4 cup of beans. Mash the rest of the beans in a large mixing bowl. Once the beans are mashed add the remaining ingredients to your bowl and mix:
Remaining whole black beans ✨ Grated carrot ✨ Oat flour ✨ Tomato paste ✨Cooked quinoa ✨ Onion powder ✨ Paprika ✨ Smoked paprika ✨ Chili powder ✨ Salt ✨ Garlic powder ✨ Cumin ✨ Liquid smoke ✨ Vegan Worcestershire sauce ✨ Handful of fresh cilantro
Finish mixing the ingredients with your hands until it comes together. Once well combined, divide the mixture into 8 even portions. Roll each one into a ball.
Now flatten each ball into a patty. To keep a round shape, cup your hands around the sides of the patty and gently press back into a circle. Flatten the patty, again, to an even thickness. Flip it over and shape the sides again, if needed. Repeat with each patty.
One great thing about this recipe, there is no rest time or chill time needed. Place these patties straight onto a greased pan. Cook for about 10-13 minutes on each side or until brown.
I love my grill/griddle combo. I can cook all 8 patties at once so there is no waiting! It has a grill on the other side, which I will be trying out next time I make these delish patties.
It’s time to assemble
Toast your bun. Place your patty on the bun and generously top with your favorite BBQ sauce and a slice of red onion. Add mashed avocado to the top bun, sprinkle with all-seasons salt and place on top of your patty. Now devour that BBQ burger you’ve been craving! I am guilty of eating 2 at a time!
Freeze leftover burger patties
Any leftovers can easily be ❄frozen❄! Place each leftover patty between parchment paper and store in an airtight container, or zipper bag in the freezer. Reheat in the oven at 400º. Or cook in a pan, over medium heat. Heat for 15-20 min, flipping halfway.
Try these patties in my Copycat In-N-Out Vegan Burger with Mayo-free Spread and thank me later!
15 minPrep Time
20 minCook Time
35 minTotal Time
Yields 8 patties
4.8 based on 5 review(s)
2 -15oz. cans of low sodium black beans - drained, rinsed & dried
1/2 cup gluten-free oat flour
1 carrot, about 1/2 cup - grated & dried (or 1/2 cup juice pulp)
4 Tablespoons tomato paste
1/2 cup quinoa, cooked
1 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon liquid smoke
1 Tablespoon vegan worcestershire sauce
Handful of fresh cilantro
Fresh, mashed avocado
- Rinse the black beans, then lay flat on a towel to dry while you prep the other ingredients. (For a quicker way to dry the beans; use a tea towel or paper towels and gently squeeze the beans) They should be at least 80% drier than they were after rinsing.
- Next grate and dry the carrot. Dry the grated carrot pieces by pressing between a paper towel. They should be dry to the touch after pressing.
- Add the the beans to a large bowl (reserving a 1/4 cup). Mash the beans with a potato masher or fork. The beans should be crumbly/pasty.
- Add the remaining ingredients to the bowl, including the reserved beans. Using a spoon mix all the ingredients together. Finish mixing with your hands to completely combine everything. At this point you can taste the mix and adjust seasonings if needed.
- Divide the bean mix into 8 even balls. Flatten each bean ball using your hands. To shape, cup your hands around the sides of the patty and gently press back into a circle with the side of your hand and pinky. Flatten the patty, again, to an even thickness . Flip it over and shape the sides again, if needed. Repeat with each patty until they are all formed.
- Lightly oil to your pan or grill and heat over medium-high. Once heated, carefully place the patties down one at a time. Cook for 10 min on each side, or until browned. (For an oil free option, these can be baked at 400º in the oven. Place on a baking sheet lined with parchment paper. Bake for 15 minutes on each side.).
- Top each burger with a generous amount of BBQ sauce, red onion and mashed avocado sprinkled with all-seasons salt.
Freezing Note: Any leftovers can easily be frozen. Place each patty between parchment paper and store in an airtight container in the freezer. To reheat, cook in a pan over medium heat or in the oven at 400º. Heat for 15-20 min, flipping half-way.
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