These vegan black bean burgers are a staple in my weeknight dinner rotation. They have a great meaty texture, are made with pantry staples I always have on hand, and keep well in the fridge for up to several days so they’re perfect for meal prep, too.
If you’ve made or eaten homemade vegan burgers before, you know they can be mushy and, well… not very burger-like. These burgers keep their shape quite well thanks to one special ingredient: oats! That’s right, regular ol’ rolled oats. Not only do they give the burgers structure, but they also amp up the fiber and protein content, making them really satisfying, too.
In the flavor department, I use a few Latin cuisine favorites here – garlic, cumin, cilantro, and lime – since they complement black beans perfectly.
My favorite way to serve these vegan black bean burgers is on a toasted brioche bun with creamy guacamole (or chipotle mayo), shredded romaine, and tomatoes. They also work well with middle eastern flavors and are great in a bowl of couscous with tabbouleh and tahini dressing. Or you can just eat them with a simple chopped salad.
If you like these burgers, be sure to check out this black bean dip, which is essentially the all the same ingredients, but in dip format!Print
Ground oats give these vegan black bean burgers structure and amp up the fiber content. Serve them in a bun, or on a salad or grain bowl!
- 3 tablespoons extra virgin olive oil, divided
- 1 small red or yellow onion, finely diced
- ½ teaspoon sea salt, divided
- 2 medium garlic cloves, minced
- ½ cup rolled oats
- ½ cup walnuts
- ¾ teaspoon ground cumin
- ¾ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- One 14-ounce can of black beans, drained and rinsed (or 1 ¾ cups cooked beans)
- 2 handfuls cilantro leaves, roughly chopped
- 1 tablespoon freshly squeezed lime juice (about ½ lime)
- Burger buns, guacamole, lettuce and tomatoes, for serving (optional)
- Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onion and ¼ teaspoon salt. Stir and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Set aside.
- In a food processor, combine the oats, walnuts, cumin, paprika, pepper, and the remaining ¼ teaspoon salt. Blend until the mixture turns into a fine meal. Then add the beans, cilantro, lime juice, and cooked onion (reserve the skillet). Puree on high speed, stopping to scrape down the sides often as the dough will be quite thick, until a chunky paste forms.
- Divide the dough into 5 or 6 pieces and, using your hands, shape into round burger patties.
- Wipe out the skillet where you cooked the onion and heat the remaining 2 tablespoons of oil over medium heat. Cook the burgers until browned and crisp, about 4 minutes, then flip and cook for 4 minutes more.
This recipe has been updated from its original January 2018 version.
- Serving Size: 1 burger patty
- Calories: 187
- Carbohydrates: 12.3 g
- Fiber: 3.7 g
- Protein: 5.6 g