Veggie Black Bean Burgers
Hearty homemade black bean burgers with oats and spices—grillable high-protein vegetarian patties for classic USA burger night. Cook until the centers are steaming hot (165°F); leftovers reheat to 165°F.
đź›’Ingredients
- 2 cans (15 ounces each) black beans, drained, rinsed, and patted dry
- 1/2 cup rolled oats (or oat flour)
- 1/2 cup finely diced onion
- 1/2 cup shredded carrot or zucchini (squeezed dry)
- 2 garlic cloves, minced
- 1 large egg (or flax egg: 1 tablespoon ground flax + 3 tablespoons water)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 tablespoon oil for cooking
- 4 burger buns and toppings: lettuce, tomato, pickles, cheese or vegan cheese, sauce
🔧Kitchen Tools Needed
- Mixing bowl
- Skillet
- Spatula
- Instant-read thermometer
đź“ťInstructions
- 1
Mash beans in a bowl, leaving some texture. Mix in oats, onion, carrot, garlic, egg, spices, and salt until the mixture holds when pressed. Chill 15–20 minutes.
- 2
Form 4 patties about 3/4 inch thick.
- 3
Heat oil in a skillet over medium. Cook patties 4–5 minutes per side until deeply browned and centers reach 165°F / steaming hot throughout (bake option: 400°F for 20–25 minutes, flipping once).
- 4
Toast buns; assemble with toppings.
- 5
Refrigerate cooked patties within 2 hours up to 3 days (or freeze raw/cooked); reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 340
🏷️Recipe Tags
âť“Frequently Asked Questions
Patties falling apart?
Pat beans dry, chill the mix, and don’t skip the egg/flax binder.
Grill?
Oil grates well and use a spatula gently; or pan-sear then finish on the grill.
Gluten-free?
Use certified GF oats and GF buns.
Food safety?
Cook until centers are 165°F and steaming; chill leftovers within 2 hours; reheat to 165°F.
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