If you’re looking for a veggie burger that doesn’t fall apart, you’ll want to make these vegan black bean burgers with oats. They’re hearty, filling, and easy to make!
Thanks to the addition of old-fashioned oats, these plant-based burgers will stay together as you cook them. The oats essentially act as a binder while providing a generous dose of fiber.
This vegan black burger recipe is also wonderfully versatile. They work well with a range of homemade condiments, like our roasted beet hummus or vegan nacho cheese sauce.
- Black beans. As a source of plant-based proteins, black beans make up the bulk of these burgers. You can also use other beans, like red or white beans, for this recipe.
- Oats. Oats will help the burgers stay together, much like breadcrumbs would. They also add a generous dose of fiber.
- Celery and carrots. These staple ingredients add flavor and texture to the burgers. Check out our guide on how to mince celery and carrots.
How to Make Vegan Black Bean Burgers with Oats
Ready in about 25 minutes, this vegan black bean burger recipe is perfect for meal prep and easy dinners.
This beginner-friendly recipe is easy to make and customize. For the full ingredients list and steps, check out the recipe card at the end of this post.
1. In a large skillet, heat 1 tablespoon oil. Cook the onions, celery, and carrots for 5 to 7 minutes, or until the onions are translucent. Add the minced garlic and cook for another 30 seconds. Let cool.
2. While the vegetables are cooling, add the old-fashioned oats to a food processor. Pulse until mostly pulverized, about 1 minute. You can leave a few bigger pieces for texture.
3. In a large bowl, mash the black beans with a potato masher or large fork. Again, you can leave a few bigger pieces for texture.
4. Form the mixture into 6 to 8 equal-sized patties. Add more oil to the skillet, and fry the patties until crispy, about 5 minutes on each side.
5. Serve on buns with leafy greens, tomato, red onion, or your favorite burger toppings. Enjoy!
How Do You Keep Black Bean Burgers From Falling Apart?
Follow these tips to help your black bean burgers stay together:
- Mash the beans well. Using a potato masher or large fork, mash the black beans until they develop a somewhat creamy but chunky consistency. You can leave a few big pieces for texture, but most of the beans should be mashed, but not mushy.
- Add a starch. A starchy ingredient, like oats or breadcrumbs, is essential for keeping black bean burgers together.
- Limit moisture when cooking veggies. Avoid using too much oil when cooking the onions, carrots, and celery. Otherwise, if there’s too much moisture, the burgers will be more likely to fall apart.
Recipe Tips, Variations, and Substitutions
- Use different beans. Of course, you don’t need to stick to black beans! Feel free to replace half or all of the black beans with other varieties, like red or white beans.
- Mix in quick oats. If you don’t have old-fashioned oats, quick-cooking oats work just as well. In this case, you won’t need to use a food processor; just use them as is.
- Try ketchup. Instead of mayonnaise, use ketchup or BBQ sauce for a different flavor profile.
How to Store Leftovers
Store leftovers in an air-tight container in the refrigerator. Enjoy within 3 days. If you’d like to freeze the burgers, store them in a freezer-safe, air-tight container for up to 3 months.
- Crispy Baked French Fries — A classic side dish for veggie burgers.
- Crispy Baked Asparagus Fries — For a tasty alternative to potato fries, try this asparagus version.
- Easy Broccoli Salad — Enjoy this salad as a side dish or on top of your black bean burgers.
- Tofu Bacon — Tofu bacon makes for a wonderfully smoky burger topping
Vegan Black Bean Burgers with Oats
- 2 15-ounce can black beans
- 1 ½ cups old-fashioned oats or quick-cooking oats
- 3 garlic cloves minced
- 1 yellow onion diced
- ¼ cup celery minced
- ¼ cup carrots minced
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground paprika
- 2 tablespoons vegan mayonnaise or ketchup or BBQ sauce
- 1 tablespoon hemp seeds optional
- 3 tablespoons fresh parsley chopped
- In a large skillet, heat 1 tablespoon oil. Cook the onions, celery, and carrots for 5 to 7 minutes, or until the onions are translucent. Add the minced garlic and cook for another 30 seconds. Let cool.
- While the vegetables are cooling, add the old-fashioned oats to a food processor. Pulse until mostly pulverized, about 1 minute. You can leave a few bigger pieces for texture.
- In a large bowl, mash the black beans with a potato masher or large fork. Again, you can leave a few bigger pieces for texture.
- Form the mixture into 6 to 8 equal-sized patties. Add more oil to the skillet, and fry the patties until crispy, about 5 minutes on each side.
- Serve on buns with leafy greens, tomato, red onion, or your favorite burger toppings. Enjoy!
- Feel free to replace half or all of the black beans with another variety of beans.
- If using quick-cooking oats, you don’t need to pulse them in a food processor.
- The hemp seeds add texture and extra nutrients, but you can omit them or use a different type of seed, like sunflower seeds.
- Store leftovers in the refrigerator in an air-tight container. Eat within 3 days.
- You can also freeze the patties for up to 3 months.
About the Author
Kirsten Nunez is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.