vegan & gluten-free recipe: chipotle cilantro black bean burgers

Angela Liddon is one of my very favorite vegan food bloggers. She is one of the few cooks whose recipes I actually make. And, whenever I’m having trouble with something, I head over to consult her blog, Oh She Glows.

Enter this incredible veggie burger. I’ve made veggie burgers easily a few hundred times in the years I’ve been vegan. And plenty of them have been damn good, but never so good I’d make them again (or bother to craft a recipe). Recently, I wondered if I could make the holy grail veggie burger and stop with all of my experimenting (only to be disappointed when, more than half the time, I get a gooey-centered, lack-luster burger). Enter Angela’s Perfect Veggie Burger. My recipe is based on hers, and is not that different. All of the building blocks are the same. Mine is just flavored to suit my taste. A slightly spicy chipotle-cilantro infused burger that I can top with avocado is perfect in my book. So make hers, make mine, or make yours, and enjoy. I bet you eat all eight of them yourself.




chipotle cilantro black bean burgers
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 T high-heat oil (like grape seed)
  • ½ cup sweet onion, diced (about ½ of a large onion)
  • 1 t veggie stock concentrate (optional)
  • 2 garlic cloves, minced
  • 1 cup GF oats, processed into flour
  • 1 cup GF bread crumbs (I use two pieces of Rudi’s GF whole grain bread, toasted, then processed)
  • 1 cup grated carrots
  • 1 cup cooked black beans, rinsed and mashed
  • Heaping ¼ cup finely chopped cilantro
  • ⅓ cup almonds, chopped (toasted if you wan to, I add them raw)
  • ⅓ cup sunflower seeds, (toasted if you want to, I add them raw)
  • 1 T GF soy sauce
  • 2 flax eggs (3 T ground flax + ⅓ cup warm water, mixed in bowl)
  • 1 t chipotle pepper in adobo (or more, or less, to taste)
  • 1 t roasted cumin (regular will do)
  • 1 t ground coriander
  • 1 t dried oregano
  • ½ t sea salt (or to taste)
  • ¼ t black pepper (or to taste)
  1. Sauté the diced onion in the oil for about 8 minutes until translucent.
  2. Add in minced garlic and veggie concentrate (if using) and cook 2-4 minutes more (stir a lot so you don’t burn the garlic).
  3. While the onion is cooking, process your oats, almonds, toasted bread, and carrots (I just do it all in batches in a Mini Prep food processor, don’t even need to rinse it in between steps – all going the same place!)
  4. Once the onion mixture is ready, put everything on the list into a very large bowl and mash to combine very well with your hands (or a spatula) once the mixture is cool enough to handle.
  5. At this point I like to refrigerate the mixture for a few hours to make patty-making easier (but you don’t have to).
  6. Form “dough” into 8 patties and let rest until you’re ready to cook them (you can refrigerate these – covered – for a few days, or freeze them, wrapped individually, and they’ll keep for a long time.
  7. Cook patties in oil of your choice in a heavy-bottomed skillet (I like to use my cast iron skillet for this) over medium heat for about 8 minutes on each side until brown and crispy.
  8. I serve these on toasted GF bread with sliced avocado, vegan swiss cheese, fresh greens and condiments. So amazingly good!



← Previous post

Next post →


  1. This burger looks super yummy. I too just bought the Oh She Glo’s cookbook too and I love it. I haven’t tried the veggie burger yet but now I will have to try both hers and yours. (I have made the Espresso Chocolate Torte and it is to die for!)

    • admin

      That sounds incredible! I love her recipes and am so glad she has a book now. If you try her burger or mine please let me know how you liked it! I’ve made this burger three or four times just in the last two weeks. They don’t last long at my house!

Leave a Reply

Rate this recipe: