Black Bean Burgers

These veggie burgers from “The Gluten-Free Almond Flour Cookbook” are healthy and flavorful, especially smothered in Low-FODMAP Barbecue Sauce and served with a side of avocado and oven-baked fries. They’d be great chopped up and served with fried eggs and corn tortillas for breakfast, too!

Black Bean Burgers

Bean burgers are a great veggie alternative to animal-based burgers. You can make these burgers vegan by substituting flax eggs in the recipe. Wrap the burgers in butter or bibb lettuce leaves, a slice of tomato and some avocado to make a delicious wheat-free sandwich wrap!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American, Vegetarian
Keyword: black beans, burgers, dairy-free, gluten-free, sugar-free, wheat-free, Whole Life Challenge
Servings: 6
Calories: 326kcal


  • 3 tbsp extra-virgin olive oil
  • 4-5 green onions chopped
  • 1 medium red bell pepper diced
  • 2 cups black beans cooked
  • 2 tsp Kosher salt
  • 1 tbsp ground cumin
  • 1 tsp ground chipotle
  • 3 large eggs
  • 1/2 cup almond flour


  • Add 1 tablespoon of olive oil to a skillet and heat over medium-high. Add the green onion and bell pepper, and saute until softened, about 8-10 minutes.
  • Combine the onion mixture, beans, salt, cumin, chipotle, eggs, and almond flour in a large bowl. Form the mixture into 6 equal patties.
  • Heat the remaining 2 tablespoons of oil in the same skillet on medium-high heat. Cook the burgers 4-6 minutes on each side, until browned around the edges. Move the cooked burgers to a paper-towel lined sheet before serving.


Thanks to “The Gluten-Free Almond Flour Cookbook” for the original recipe!
We used canned black beans; if you’re going to use dry, you’ll need to soak and cook them according to the package directions.

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