Smoky, hearty bean patties that hold together on the grill or skillet
Veggie Black Bean Burgers
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
6
6 patties
Difficulty
Easy
Cost
Budget
$
Veggie Black Bean Burgers
Smoky, hearty bean patties that hold together on the grill or skillet
★4.5(10)
Mashed black beans blended with oats, smoked paprika, cumin, and diced onion, formed into thick patties and cooked until crispy outside and tender within. A satisfying vegetarian burger.
15m
Prep Time
12m
Cook Time
27m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
The biggest complaint about veggie burgers is that they fall apart or taste like cardboard. These black bean burgers solve both problems. A careful balance of mashed and whole beans gives them texture, while oats act as a binder that holds everything together through grilling or pan-frying.
Smoked paprika and cumin give these patties a deeply savory, almost meaty quality that satisfies even dedicated carnivores. Top them with all your favorite fixings — avocado, pickled jalapeños, chipotle mayo, crisp lettuce — and serve on toasted brioche buns for a burger night that everyone can enjoy.
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup old-fashioned oats
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- 1
In a large bowl, mash two-thirds of the black beans with a fork until mostly smooth. Stir in the remaining whole beans.
- 2
Add oats, diced onion, garlic, smoked paprika, cumin, soy sauce, salt, and pepper. Mix until well combined.
- 3
Form mixture into 6 patties about 3/4-inch thick. Place on a parchment-lined tray and refrigerate for at least 15 minutes.
- 4
Heat a skillet with oil over medium heat. Cook patties 5-6 minutes per side until a dark crust forms.
- 5
Toast burger buns and assemble with your favorite toppings — avocado, lettuce, tomato, and pickled onions are excellent choices.
- 6
Serve immediately with sweet potato fries or a side salad.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with classic coleslaw and cornbread on the side
Substitutions
Black beansKidney beans or chickpeas
Both work well; chickpeas give a lighter color and milder flavor.
OatsBreadcrumbs
Breadcrumbs work but oats provide better moisture absorption.
Soy sauceWorcestershire sauce (vegetarian version)
Adds a similar umami depth.
Tips & Storage
Pro Tips
For best results, refrigerate patties for 30 minutes or more before cooking.
These freeze beautifully — separate patties with parchment paper before freezing.
For a gluten-free version, use certified gluten-free oats.
Storage
Store cooked patties in the refrigerator for up to 5 days, or freeze uncooked patties for up to 3 months.
Reheating
Reheat in a skillet over medium heat for 3-4 minutes per side, or in a 375°F oven for 10 minutes.
Nutrition Facts
Per serving (1 patty) · 6 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates38g
Fat4g
Fiber10g
Sugar2g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I grill these burgers?
- Yes, oil the grill grates well and cook over medium heat for 5 minutes per side. Handle gently with a wide spatula.
- Why are my patties falling apart?
- The mixture may be too wet. Add more oats a tablespoon at a time, and make sure to chill patties before cooking.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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