This smoky Amaranth Black Bean Burger is not just a meal; it’s an experience. Perfectly crafted for ease and exceptional flavor, these vegan and gluten-free patties are designed to impress. Each bite offers a delightful smoky kick, beautifully complemented by a rich and creamy Roasted Red Pepper Sauce. Ideal for a weeknight dinner, a game day feast, or any occasion calling for a wholesome, satisfying, and utterly delicious plant-based burger.

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Experience the Ultimate Vegan & Gluten-Free Amaranth Black Bean Burger

Prepare to elevate your burger game with these incredible Smoky Amaranth Black Bean Burgers. Whether you’re planning a casual gathering, a family dinner, or looking for a healthy and hearty plant-based option, these burgers deliver on all fronts. Crafted from a blend of nutrient-rich black beans and versatile amaranth, infused with a medley of smoky spices and vibrant red bell pepper, each patty is a flavor powerhouse.

Why You’ll Love This Amaranth Black Bean Burger Recipe

This recipe stands out for its unique combination of taste, texture, and health benefits. The patties are meticulously baked to a satisfying crispness, offering a delightful contrast to their tender, flavorful interior. Served on your choice of homemade multigrain burger buns or gluten-free alternatives, topped with crisp slices of juicy tomato, sharp red onions, and a generous dollop of our signature Roasted Red Pepper Sauce, these burgers are a culinary masterpiece. A sprinkle of fresh cilantro adds that perfect finishing touch, brightening every bite.

Naturally Wholesome & Allergen-Friendly

We believe delicious food should be accessible to everyone. That’s why these patties are thoughtfully designed to be gluten-free, soy-free, and corn-free. For those seeking an oil-free option, this recipe is easily adaptable without compromising on flavor or texture. Whether served with a gluten-free bun or simply as a patty atop a fresh salad, it offers a versatile and satisfying meal for all dietary needs.

The Power of Amaranth: A Nutrient-Packed Grain

The secret to the unique texture and incredible nutritional profile of these burgers lies in amaranth. Often overlooked, this tiny, ancient grain is a nutritional superstar, boasting high-quality protein, calcium, iron, B6, and a host of other essential nutrients. When toasted and cooked to perfection, amaranth blends seamlessly with the black beans and spices, adding a pleasant, slightly chewy texture without overpowering the robust flavors of the burger. Its subtle taste makes it an ideal binder and enhancer for savory dishes like these patties.

Paired with protein and folate-rich black beans, the amaranth creates a patty that is not only incredibly satisfying but also exceptionally good for you. The combination of earthy beans, smoky spices, and the nuanced texture of amaranth creates a deeply savory foundation that beautifully complements the lightly sweet and creamy roasted red pepper sauce and the fresh juiciness of tomatoes.

Mastering the Art of Veggie Burger Patties

Crafting the perfect veggie burger requires a balance of ingredients and technique. Our recipe guides you through creating thick, substantial patties that hold their shape and bake to a golden crisp. The secret involves toasting amaranth to bring out its nutty flavor before cooking it with just enough water. This cooked amaranth is then combined with mashed black beans, finely chopped red bell pepper, and a rich blend of taco-inspired spices. We use brown rice flour as a binder to ensure the mixture is easy to handle and forms sturdy patties, preventing crumbling during cooking.

While the original recipe suggests 2-inch patties to create taller burgers, feel free to adjust the size to your preference. Larger patties are equally delicious and satisfying. The goal is a firm, flavorful patty that can stand up to all your favorite toppings.

Beyond the Bun: Versatile Serving Ideas

While these burgers shine brightest nestled in a bun, their versatility knows no bounds. For a gluten-free meal, serve the patties without a bun, perhaps over a bed of mixed greens or alongside a crisp quinoa salad. Get creative with your toppings: consider creamy avocado slices, zesty pickled onions, crunchy lettuce wraps, or even a dollop of vegan sour cream for added richness. These patties also make fantastic additions to power bowls, deconstructed burger salads, or as a protein-packed centerpiece for a wholesome plate.

The roasted red pepper sauce is not just for burgers! It can also be a delicious dip for vegetables, a spread for sandwiches, or a creamy dressing for salads, adding a vibrant and sweet-smoky note to various dishes.

More Plant-Based Burger & Sandwich Inspiration

If you’re a fan of creative and satisfying plant-based meals, explore these other delicious burger and sandwich recipes:

• Lentil Veggie BBQ Burgerwith Mango Slaw: A sweet and savory delight perfect for grilling.
• Sweet Potato Adzuki Bean Sliders with Dill Aioli: Mini burgers bursting with flavor, ideal for appetizers.
• Baked Tempeh Fritter Patty Burger: A unique take on a savory tempeh patty.
• Grilled Sammish withBuffalo Millet and Creamy Ranch: Spicy and creamy, a comforting grilled sandwich.
• Mushroom Frittata Hashbrown Sandwich: A hearty breakfast or brunch sandwich.
• GrilledNacho Cashew Millet CheeseSandwich with Sweet Potato and Pea Pesto: An indulgent and flavorful grilled cheese alternative.

Step-by-Step Visual Guide: Crafting Your Burgers

Let’s walk through the simple steps to create these delightful burgers. Visual cues ensure your success from start to finish.

Preparing the Amaranth

The journey to a perfect patty begins with properly cooked amaranth. This tiny grain, once toasted and simmered, becomes the heart of our burger’s texture and nutrition.

Assembling the Patty Ingredients

Once your amaranth is ready, gather the remaining components – black beans, vibrant red bell pepper, and a blend of aromatic spices – into a bowl. This is where the magic of flavors begins to intertwine.

Mixing and Mashing for Perfect Consistency

Combine all ingredients thoroughly, mashing the black beans just enough to create a cohesive yet textured mixture. Adding brown rice flour helps achieve the ideal consistency, ensuring your patties hold together beautifully.

Shaping Your Burgers

Using a cookie cutter or simply your hands, press the mixture into uniform patties. This step is key for creating evenly sized burgers that cook consistently and look professionally made.

Baking to Crispy Perfection

Bake your patties until they’re golden brown and wonderfully crisp on the outside, signaling they are ready for assembly. This baking method ensures a healthier burger with a delightful texture.

The Grand Assembly

Layer fresh greens, a juicy tomato slice, your hot, crispy patty, a generous amount of the creamy Roasted Red Pepper Sauce, thinly sliced red onion rings, and a sprinkle of cilantro onto your bun. A perfectly assembled burger awaits!

Full Recipe: Smoky Amaranth Black Bean Burgers with Roasted Red Pepper Sauce

Smoky Amaranth Black Bean Burgers

By:
Vegan Richa

Prep:

20 mins

Cook:

30 mins

Servings:
3

Course:
Main Course

Cuisine:
American

This smoky Amaranth Black Bean Burger is easy to put together and goes beautifully with the Roasted Red Pepper Sauce. Vegan Recipe, Gluten-free patties.

Ingredients

Patties

• 1/4 cup dry amaranth
• 3/4 cup water, scant
• a generous pinch of salt, thyme, smoked paprika
• 15 oz can black beans, about 1.5 cups cooked
• 1/2 red bell pepper, finely chopped
• 1 green chili pepper, finely chopped (use less or more or omit per spice preference. I liked the added heat from the fresh Serrano peppers)
• 1/2 tsp each of garlic powder, salt, smoked paprika, cumin powder, chipotle pepper powder, onion flakes, dried parsley
• 1/2 cup + 1 or 2 Tbsp brown rice flour , or bread crumbs or regular flour
• 2 tsps extra virgin olive oil, optional

Roasted Red Pepper Cream Sauce

• 1/2 cup full fat coconut milk , or thin cashew cream
• 1/4 cup roasted red peppers, packed in water or oil
• 1/4 tsp each of salt, garlic powder
• 2-3 slices of pickled Jalapeno, optional
• a dash of Tabasco chipotle sauce or hot sauce, optional

Toppings

• Juicy tomato slices
• Red onion slices/rings
• Cilantro leaves
• Lettuce or greens

Instructions

Method

• Cook the Amaranth: Wash and drain 1/4 cup amaranth (optional, you can cook directly). Heat a deep pan over medium heat, add the washed amaranth, and toast for about half a minute until fragrant. Add 3/4 cup water, a pinch of salt, thyme, and paprika. Mix well. Bring to a boil, then reduce heat to medium-low. Cook for 12-15 minutes, or until the grains are tender and the water is absorbed. Stir once or twice towards the end to prevent sticking. Let it cool slightly.
• Prepare the Red Pepper Sauce: While the amaranth cooks, combine all sauce ingredients (coconut milk/cashew cream, roasted red peppers, salt, garlic powder, optional jalapeno, optional hot sauce) in a blender. Blend until completely smooth and creamy. Taste and adjust seasonings as needed. Set aside.
• Assemble the Patties: Finely chop the red bell pepper and green chili (if using). In a large bowl, add the black beans, chopped peppers, salt, and all specified spices (garlic powder, smoked paprika, cumin, chipotle powder, onion flakes, dried parsley). Add the cooked amaranth and optional olive oil. Mix everything thoroughly. Use a fork or potato masher to lightly mash the black beans – aim for a chunky but cohesive mixture, not a completely smooth paste. Taste for spice and salt, adjusting if necessary. Now, gradually add the brown rice flour, mixing until the mixture is firm enough to handle without being overly sticky. You may need slightly less or more flour depending on the moisture content of your beans and amaranth.
• Shape and Bake: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Take a handful of the mixture and press it firmly into a 2-inch cookie cutter (or desired size) to form thick patties. Carefully push the patty out of the cutter onto the prepared baking sheet. Even them out and, if desired, brush a little olive oil on top for extra crispness. This recipe yields approximately 6 patties with a 2-inch cookie cutter. Bake for 25 minutes, or until the patties are crisp and golden brown on the outside.
• Prepare Toppings: While the burgers bake, slice your tomato, red onion, and gather your cilantro and lettuce/greens. Arrange them on plates or a serving platter along with your buns for easy assembly.
• Assemble the Burgers: Once the patties are baked and hot, it’s time to build your masterpiece. Layer your buns with fresh lettuce or greens, a thick, juicy tomato slice, a hot amaranth black bean patty, a generous dollop of the creamy roasted red pepper sauce, red onion rings, and fresh cilantro leaves. Serve immediately and enjoy!

Notes

Grain Substitutions: Feel free to experiment with other cooked grains like quinoa, couscous, or millet in place of amaranth for a different texture profile.

Bun Options: These burgers pair wonderfully with multigrain burger buns, or any of your favorite plain white, rye, or almond-based buns.

Versatile Patties: For a quick variation, use the patties to make sandwiches or wraps. They also crumble beautifully into a vegan taco or salad bowl.

Make Ahead & Storage: Cooked patties can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or on a stovetop until warmed through and crisp. Uncooked patties can be frozen, individually wrapped, for up to 1 month. Thaw before baking.

Nutritional values based on one serving, does not include buns.

Nutrition

Calories: 329kcal

,

Carbohydrates: 51g

,

Protein: 13g

,

Fat: 7g

,

Saturated Fat: 3g

,

Sodium: 533mg

,

Potassium: 612mg

,

Fiber: 12g

,

Sugar: 2g

,

Vitamin A: 680IU

,

Vitamin C: 37mg

,

Calcium: 113mg

,

Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Share your experience below!