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These homemade black bean veggie burgers are loaded with oats, spices, green chilis and you guessed it - black beans. These sandwiches are a tasty way to get more vegetables packed into your meals.
Oh hey I'm sharing some veggie burgers again. As you may well know by now, I quite enjoy veggie burgers - from quinoa veggie burgers to carrot burgers. But these homemade black bean burgers might be our favorites yet.
I actually created these veggie burgers about a year ago at this time, but I just never got around to taking some pictures and writing a post about it. But with it going on a year and being the month of healthy eating, I figured it was time to break out these bad boys.
Trust me when I say do not judge this recipe based off me taking a year to post it because it's honestly my go-to veggie burger recipe. Why is that? Because I don't have to cook anything before mixing these patties together. Most of my veggie burgers you have to roast whatever vegetable that goes into the burger, but not with these.
There is just enough spice to give these black bean veggie burgers great flavor. And the oats are super important in binding and making them easy to cook, but also great if you're looking for gluten-free black bean burgers. So I hope you don't take as long to make these as I took to post the best black bean burger recipe out there.
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Ingredient Notes
- Black beans - helps create the texture you expect and adds protein.
- Old-fashioned oats - helps bind the burgers but also has some health benefits.
- Veggies - adds nutrients and some liquid which binds to the oats.
- Spices - the combination of spices adds a slight heat.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- If you don't have black beans, cannellini beans, chickpeas or kidney beans work too.
- If you don't have shallots, white, yellow, red onions or sweet onions will work as well. They all high slightly different flavors.
- If you want a vegan burger, you can replace the egg with a chia egg.
Step-by-Step Photos
Roughly mash the drained black beans in a bowl. In a food processor, grind the oats until roughly shopped. Remove and set aside.
Pulse the pepper, shallot and garlic until finely minced in the same food processor. Transfer to fine mess strainer and press down with a spoon to remove the extra liquid. Add to the black beans along with the cilantro, spices, and green chiles. Mix until combined before adding an egg and ground oats. Mix until it holds together.
Use a ½ cup measuring cup to scoop out 8 veggie burger patties and placing on a baking sheet lined with parchment paper. Bake at 400°F for 20 minutes and then flip and bake for another 20 minutes.
FAQs
The truthful answer is it depends. If you buy a veggie burger from the freezer isle, chances are it is not the best for you, but by making them homemade, you can make them quite healthy.
Like most legumes, black beans have quite a few health benefits, including:
• Maintains healthy bones - high in many vitamins/nutrients that are important to bone structure.
• Helps with digestion - high in fiber which is important for digestion.
• Weight loss - fiber also creates a sense of fullness which can help with weight loss.
• Lowers blood pressure - low in sodium which naturally help lower your blood pressure.
Yes. You can use any egg substitute like flax or chia eggs, or 1 tablespoon of vegan mayo. If using flaxseed or chia seeds, stir 1 tablespoon flaxseed meal or chia seeds in 2 ½ tablespoon water and let sit for 5 minutes before using. This replaces 1 egg.
I personally don’t eat vegan so don’t make a ton of vegan meals but these chickpea burgers will taste just as good with the substitutes. There are also plenty of options for vegan cheese as well these days.
Benefits of Old-Fashioned Oats
Oat are one of the healthiest grains you can eat and come with quite a few benefits including:
- High in vitamins and rich in antioxidants
- High in fiber which helps digestion
- Lowers cholesterol
- Improves blood sugar levels
Pro Tips/Recipe Notes
I’ve made plenty of veggie burgers in the past few years and discovered that there are three keys to keeping the veggie burgers together.
- Oats – by placing old-fashioned oats in the food processor and pulsing a few times, you create a healthy binder that is better than flour.
- Egg – eggs help bind the burger. I originally didn’t use eggs and found that they just didn’t hold together like I wanted but just 1 egg makes all the difference. As mentioned above, you can use a vegan substitute.
- Bake – bake the patties before freezing or cooking the rest of the way. By baking the black bean veggie burgers for 40 minutes (20 minutes per side), you allow the outside of the patties to develop a crust. You can then freeze from here or finish on the stove-top to develop a charred crust.
Other Veggie Burger Recipes
If you’ve tried these black bean veggie burgers or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Black Bean Veggie Burgers
Ingredients
- 2 (15.5 oz cans) black beans, rinsed and drained
- 2 ½ cups old-fashioned oats
- 1 green bell pepper
- 1 medium shallot, peeled
- 5 garlic cloves, peeled
- ½ cup fresh cilantro, chopped
- 2 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (4 oz can) mild green chiles
- 1 lime, juiced
- 1 egg, beaten
- Buns, toasted
- Toppings (cheese, avocado, ketchup, etc...)
Instructions
- Preheat oven to 400°F. Place rinsed and drained black beans in a large bowl. Mash with fork or potato masher.
- Grind the oats in a food processor until broken up but not turned into flour. Set aside in bowl. In same food processor, add bell pepper, shallot and garlic cloves and pulse until finely minced. Transfer vegetable mixture to fine mesh strainer and press down with spoon to remove excess moisture.
- Add vegetable mixture to the bowl of black beans. Also add chopped cilantro, chili powder, cumin, salt, pepper, green chiles and juiced lime and stir to combine. Add beaten egg and grounded oats and mix until everything holds together.
- Use ½ cup measuring cup and scoop out on a baking sheet lined with parchment paper. Press down to desired thickness. It should give you 8 patties.
- Bake in oven for 20 minutes at 400°F before flipping and baking another 20 minutes. This should give you enough consistency to be able to freeze or cook the rest of the way to eat now.
- If eating now, heat a medium skillet over medium heat with enough oil to cover bottom of skillet. Cook 3-4 minutes on each side. If using cheese add after flipping. Add toppings of your desire and enjoy!
Notes
- Oats – by placing old-fashioned oats in the food processor and pulsing a few times, you create a healthy binder that is better than flour.
- Egg – eggs help bind the burger. I originally didn’t use eggs and found that they just didn’t hold together like I wanted but with these, 1 egg makes all the difference. As mentioned above, you can use a vegan substitute.
- Bake – bake the patties before freezing or cooking the rest of the way. By baking the veggie burgers for 40 minutes (20 minutes per side), you allow the outside of the patties to develop a crust. You can then freeze the black bean burgers from here or finish on the stove-top to develop a charred crust.
Chris says
These look pretty tasty!
Dee says
I made them this evening for dinner and my husband the meat eater said he could eat those every week. They had great texture and stayed together (like the store bought but no additives). I did need to substitute lemon for lime and I used colored mini peppers as that is what I had. I had tried a half dozen bean burger recipes and this is the one we loved. Thank you.
Ryan says
Glad you enjoyed them! We always have some in the freezer.