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Home Glutenvrije bonenburgers met avocado en zoete-aardappelfriet

Gluten-free Vegetarian Main course Plant-based Healthy Weeknight dinner

Eating gluten-free doesn't have to be boring, and these bean burgers prove it. You make them from black beans, chickpeas and a handful of cornmeal as a binder so they're sturdy enough to fry and stay nicely creamy inside. The oven-baked sweet potato fries complete the picture. A dish you can proudly put on the table, whether you eat gluten-free or just fancy something new.

x_ckl_recipe_markerGluten-free bean burgers with avocado and sweet potato fries Juicy burgers made from black beans and chickpeas, grilled until crispy on the outside and soft inside. Serve with crunchy oven-baked sweet potato fries and a creamy avocado sauce for a meal that makes everyone happy. How to make gluten-free bean burgers with avocado and sweet potato fries? Main course International 4 servings 20 min 35 min 10 min 65 min

Preheat the oven to 200°C (fan 180°C). Peel the sweet potatoes and cut them into even fries about 1 cm thick.
Pat the fries dry with kitchen paper, toss them with 2 tablespoons olive oil, salt, pepper and a pinch of smoked paprika. Spread them in a single layer on a baking sheet lined with parchment paper and roast for 30–35 minutes until golden brown and crispy. Turn them halfway through.
Place the drained black beans and chickpeas in a bowl and roughly mash them with a fork or potato masher. You want a coarse texture, not a smooth puree—chunks give bite.
Add the finely chopped red onion, garlic, cumin, smoked paprika, cornmeal, egg and a generous pinch of salt and pepper. Mix everything well. Let the mixture rest in the refrigerator for 10 minutes so it firms up a bit.
Divide the mixture into 4 equal portions and form firm patties. Press them lightly flat, about 2 cm thick.
Heat a frying pan over medium heat with a splash of olive oil. Fry the burgers 4–5 minutes per side until they have a nice brown crust. Work in batches if your pan isn't large enough.
Make the avocado cream: mash the ripe avocado with lime juice, a pinch of salt and, if you like, a small clove of garlic. Stir in a tablespoon of fresh cilantro or parsley if desired.
Serve the burgers on a plate with a generous spoonful of avocado cream on top and the crispy sweet potato fries on the side. Garnish with a few lime wedges and some fresh green herbs.

Gluten-free Vegetarian Main course Plant-based Healthy Weeknight dinner 2 sweet potatoes (approx. 600 g) 2 tablespoons olive oil (for the fries) 1 tsp smoked paprika (for the fries) Salt and pepper to taste 400 g black beans (canned, drained and rinsed) 200 g chickpeas (canned, drained and rinsed) 1 small red onion, finely chopped 2 garlic cloves, finely chopped 1 tsp cumin 1 tsp smoked paprika 3 tablespoons cornmeal (or buckwheat flour) 1 egg Olive oil for frying 2 ripe avocados Juice of 1 lime Handful of fresh cilantro or parsley (optional) Extra lime wedges for serving Oven Baking sheet Parchment paper Large bowl Potato masher or fork Frying pan Spatula Knife and cutting board Potato Masher potato-masher Baking trays baking-sheets Spatula spatula Frying Pan frying-pan WMF Potato Masher Profi Plus - Round - 29 cm WMF Aardappelstamper MasterClass Baking Tray Crusty Bake - 32 cm MasterClass ["Baking tray"] Cookinglife ProLine Spatula Stainless Steel 37.8 cm - Kitchen Tool Cookinglife Spatel Smash Burgers with Truffle Aioli foodies-smash-burgers-met-truffel-aioli Delicious Greek burgers foodies-heerlijke-griekse-hamburgers Bold salmon burgers on Turkish bread foodies-stoere-zalmburgers-op-turks-brood Cheeseburger casserole from Guilty Pleasures foodies-cheeseburger-ovenschotel-uit-guilty-pleasures

Recipe

Gluten-free bean burgers with avocado and sweet potato fries

Juicy burgers made from black beans and chickpeas, grilled until crispy on the outside and soft inside. Serve with crunchy oven-baked sweet potato fries and a creamy avocado sauce for a meal that makes everyone happy.

Course	Main course
Kitchen	International
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	35 min
Cooling time	10 min
Total	65 min

Equipment

Oven
Baking sheet
Parchment paper
Large bowl
Potato masher or fork
Frying pan
Spatula
Knife and cutting board

Ingredients

2 sweet potatoes (approx. 600 g)
2 tablespoons olive oil (for the fries)
1 tsp smoked paprika (for the fries)
Salt and pepper to taste
400 g black beans (canned, drained and rinsed)
200 g chickpeas (canned, drained and rinsed)
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp cumin
1 tsp smoked paprika
3 tablespoons cornmeal (or buckwheat flour)
1 egg
Olive oil for frying
2 ripe avocados
Juice of 1 lime
Handful of fresh cilantro or parsley (optional)
Extra lime wedges for serving

How to make gluten-free bean burgers with avocado and sweet potato fries?

Preheat the oven to 200°C (fan 180°C). Peel the sweet potatoes and cut them into even fries about 1 cm thick.
Pat the fries dry with kitchen paper, toss them with 2 tablespoons olive oil, salt, pepper and a pinch of smoked paprika. Spread them in a single layer on a baking sheet lined with parchment paper and roast for 30–35 minutes until golden brown and crispy. Turn them halfway through.
Place the drained black beans and chickpeas in a bowl and roughly mash them with a fork or potato masher. You want a coarse texture, not a smooth puree—chunks give bite.
Add the finely chopped red onion, garlic, cumin, smoked paprika, cornmeal, egg and a generous pinch of salt and pepper. Mix everything well. Let the mixture rest in the refrigerator for 10 minutes so it firms up a bit.
Divide the mixture into 4 equal portions and form firm patties. Press them lightly flat, about 2 cm thick.
Heat a frying pan over medium heat with a splash of olive oil. Fry the burgers 4–5 minutes per side until they have a nice brown crust. Work in batches if your pan isn't large enough.
Make the avocado cream: mash the ripe avocado with lime juice, a pinch of salt and, if you like, a small clove of garlic. Stir in a tablespoon of fresh cilantro or parsley if desired.
Serve the burgers on a plate with a generous spoonful of avocado cream on top and the crispy sweet potato fries on the side. Garnish with a few lime wedges and some fresh green herbs.

Cooking mode Prevents your screen from going to sleep

A good heavy-bottomed frying pan is truly your best friend here. It ensures even heat distribution so your burgers get a nice crust without staying raw inside. You notice the quality immediately in the result on your plate.

Make a double batch of burgers and freeze the extras raw between sheets of parchment paper. On a busy weeknight you can have a tasty gluten-free meal on the table in about fifteen minutes. Smart cooking is another way of enjoying quality.

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