Gluten Free Vegan Zesty Greek Black Bean Burger

Total time1 hr 10 min

Prep time25 min

Cook time15 min

Gluten Free Vegan Zesty Greek Black Bean Burger

These hearty patties start with black beans mashed until just chunky, then loaded up with briny kalamata olives, tangy sun-dried tomatoes, garlic, oregano, cumin, and smoked paprika for serious Mediterranean flavor. A quick chill firms them up before they hit a hot skillet, developing a deep golden crust on both sides while staying tender inside. The creamy tahini sauce, whisked with lemon juice and garlic, drizzles beautifully over the top, and the bright cucumber-tomato relish adds crunch and freshness to every bite. Pile the patty high with that relish, a swipe of tahini sauce, and a handful of peppery arugula for a sandwich that's bold, satisfying, and totally plant-based. It's an easy weeknight burger that also happens to be a smart pick for a gluten free table, since the patty itself is built entirely from beans, oats, and vegetables. Make the sauce and relish ahead of time to streamline dinner — this one comes together fast once the patties are formed.

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Ingredients

4 servings

For the patties

2 cans (15 oz each) black beans, drained and rinsed
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz Bush's Reduced Sodium Black Beans - 15 Oz Field Day Black Beans 15 Oz Goode Foods Black Beans - 15.25 Oz
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½ cup old-fashioned rolled oats
¼ cup sun-dried tomatoes (oil-packed), finely chopped
3 tbsp pitted kalamata olives, finely chopped
3 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 tbsp lemon juice (from about 1 lemon)
2 tbsp olive oil, divided

For the tahini sauce

3 tbsp tahini
2 tbsp lemon juice
1 clove garlic, minced
2–3 tbsp water
¼ tsp salt

For the relish

½ english cucumber, finely diced
1 cup cherry tomatoes, quartered
2 tbsp red onion, finely diced
1 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tbsp lemon juice
salt and pepper, to taste

For serving

4 vegan burger buns
1 cup baby arugula or shredded romaine (optional)

Instructions

1
Make the tahini sauce: whisk together the tahini, 2 tbsp lemon juice, minced garlic, salt, and 2–3 tbsp water in a small bowl until smooth and pourable, adding water 1 tbsp at a time until the sauce is thin enough to drizzle. Set aside.
2
Make the relish: combine the diced cucumber, quartered cherry tomatoes, red onion, parsley, 1 tbsp olive oil, and 1 tbsp lemon juice in a small bowl. Season with salt and pepper to taste, toss to combine, and set aside.

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