Make yourself some flavorful spicy vegan black bean oat burgers in under 30 minutes! Naturally gluten-free, and is made without breadcrumbs or eggs. Not mushy and holds their shape really well!
Ready to make some incredible spicy black bean burgers that are not mushy? Read ahead then as you are in for a treat!
Just a heads up that the texture of this veggie burger do not really resembles real patties. I do recommend checking out my TVP burgers if you want something that is meatier and chewier.
💚Why you will love this recipe
- Firm and hold together well - These spicy black bean burger patties are firm to bite, and are definitely not crumbly.
- Packed full of flavor with a subtle spiciness - Various seasonings are used in the recipe to make these patties super bold in flavor. It is mildly spicy, but you can of course reduce the amount of chili powder use to reduce the heat.
- Quick and simple to make - You will be surprised by how easy it is to whip up a batch of these black bean oat burgers! Ready in 30 minutes, and only calls for simple accessible ingredients.
- Great for meal prep - You can freeze the patties either before or after cooking, and cooked ones store well in the fridge too!
🍔What you will need
📃Notes / substitutions
- Black beans - You can actually swap black beans with other beans like kidney beans, pinto beans and even chickpeas!
- Chili powder - Feel free to reduce or totally omit it if you can't tolerate spicy foods. I would say these black bean oat burgers are only mildly spicy, but it will differ depending of the brand of chili powder used.
- Gluten-free - Be sure to use certified gluten-free oats.
- Oil-free - I highly recommend baking the patties over pan-frying if you do not consume oil.
- Corn kernels - An optional ingredient. I had stirred in ⅓ cup.
🔪How to make
If you are planning to bake your patties, preheat oven to 200C / 400F.
Heat up some oil on a non-stick pan over medium high heat. Once pan is heated, place in onion and saute for 3-4 minutes until translucent. Next, add in garlic and cook for another 1-2 minutes. Set aside.
In a food processor, place in rolled oats and process until they are finely chopped. Add in the rest of the ingredients, except corn kernels and pulse until the batter is relatively smooth. Stir in corn kernels, if using.
Roll them into tightly packed balls before flattening them to form patties.
- Baking - Bake them in the oven for 20 minutes, turning halfway through.
- Pan frying - Heat up a tablespoon or so of oil in a cast iron or non-stick skillet on medium heat. Cook them for 5 minutes on each sides, or until golden brown.
✔Helpful tips
- Drained beans thoroughly and pat them dry using a napkin or kitchen towel - This is to remove as much moisture as possible to prevent mushy patties.
- Do not over process your patty mixture - You will want to have some texture left, but not too chunky to the point where patties formed will break apart easily.
- If burger mixture is too wet, add in flour a tablespoon at a time - All purpose, whole wheat, oat flour or gluten-free blend all can be used.
- Compact mixture as much as possible while forming patties - This will ensure that your burger stays together while cooking. Also, do try to smooth out cracked edges.
- Avoid flipping patties too much if cooking on pan - Although this particular spicy black bean burger do not break apart as easily as some recipes out there, I would still recommend only flipping once.
🍟How to serve
The best way to serve these spicy black bean burgers is to of course pair them with some fluffy burger buns, cheese and vegetables of choice. Feel free to add in complimentary sauces and condiments like ketchup, mayo or some vegan big mac sauce.
For a lower carb version, serve these black bean oat burgers with lettuce leaves instead of bun. Or, you can simply serve it on top some salad greens.
As for sides, make some homemade baked potato fries or sweet potato fries! I also really love serving them with protein pasta salad or this red quinoa salad.
❔Commonly asked questions
It is important that a binder is used to help bind everything together to prevent patties from falling apart easily. In this spicy black black bean burgers, oats is used as a binder to make sure everything stays together.
Other than that, the texture of burger mixture also plays a huge role. If your mixture is too chunky, they are less likely to hold together well. Aim for a smoother batter with most of its ingredients finely chopped. When forming patties, your mixture should be able to hold its shape well.
For an even firmer patties, you can take the extra step to refrigerate your mixture for 15-20 seconds before shaping.
As most ingredients used in this black bean oats burger are cooked or can be safety eaten raw, you won't need to be super strict with the cooking time. Just make sure to cook it enough for the external layer to be nicely browned and hot on the insides.
These spicy black bean burgers can be stored in the fridge for 4-5 days, and in the freezer for up to 3 months. To freeze, transfer them into a sealed container or zip-top bag layered parchment paper in between patties.
To reheat, let them thaw overnight in the fridge or a few hours on countertop. You can then proceed on to heat it on the stove, in the microwave or bake it for 5-10 minutes at 180C / 350F, or until patties are thoroughly heated.
It is not recommended to place these spicy black bean burgers directly on the grill. You can wrap them in some aluminum foil before grilling to provide some structure. Otherwise, cook them on a grill pan and they will still have that distinctive grill mark without risking your patties from breaking!
🍽More quick vegan dinners
Spicy Vegan Black Bean Oat Burger (without breadcrumbs)
Ingredients
- 1 15 oz can black beans drained and rinsed (or 1 ½ cups cooked)
- ½ medium yellow onion diced
- 3 cloves garlic minced
- ¾ cup rolled oats ( use gluten-free if needed )
- ⅓ cup corn kernels (optional)
- salt and pepper to taste
- 2 tablespoons nutritional yeast
- 1 teaspoon chili powder (reduce or omit if sensitive to heat)
- ½ teaspoon cumin powder
- ½ teaspoon smoked paprika
Instructions
- If you are planning to bake your patties, preheat oven to 200C / 400F.
- Pat dry beans by either using a kitchen napkin or towel.1 15 oz can black beans
- Heat up some oil on a non-stick pan over medium high heat. Once pan is heated, place in onion and saute for 3-4 minutes until translucent. Next, add in garlic and cook for another 1-2 minutes. Set aside.½ medium yellow onion, 3 cloves garlic
- In a food processor, place in rolled oats and process until they are finely chopped.¾ cup rolled oats
- Add in the rest of the ingredients, (including cooked onion and garlic) except corn kernels and pulse until the batter is relatively smooth.1 15 oz can black beans, salt and pepper, 2 tablespoons nutritional yeast, 1 teaspoon chili powder, ½ teaspoon cumin powder, ½ teaspoon smoked paprika
- Stir in corn kernels with a spatula or spoon, if using.⅓ cup corn kernels
- Roll them into tightly packed balls before flattening them to form patties.
- For baking, bake them in the oven for 20 minutes, turning halfway through. For pan-frying, eat up a tablespoon or so of oil in a cast iron or non-stick skillet on medium heat. Cook them for 5 minutes on each sides, or until golden brown.
Notes
- Do not over process your patty mixture - You will want to have some texture left, but not to chunky to the point where patties formed will break apart easily.
- If burger mixture is too wet, add in flour a tablespoon at a time - All purpose, whole wheat, oat flour or gluten-free blend all can be used.
- Compact mixture as much as possible while forming patties - This will ensure that your burger stays together while cooking. Also, do try to smooth out cracked edges.
- Avoid flipping patties too much if cooking on pan - Although this particular spicy black bean burger do not break apart as easily as some recipes out there, I would still recommend only flipping once.
- It is not recommended to directly place these black bean burgers on the grill. You can wrap them in some aluminum foil before grilling to provide some structure. Otherwise, cook them on a grill pan and they will still have that distinctive grill mark without risking your patties from breaking!
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