Spicy Vegan Black Bean Oat Burger (without breadcrumbs)

Black bean burger served with potato wedges with another burger and dish of tomato sauce behind.

5 from 2 votes

Spicy Vegan Black Bean Oat Burger (without breadcrumbs)

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!

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Servings: patties

Calories: 179kcal

Author: Meesha

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

US Customary - Metric

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

Oil-free version - Saute onion and garlic in ¼ cup of water or broth instead of oil.

Helpful tips

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!

Storing - 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.

Reheating - 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.

*Nutritional facts is calculated for baked patties.

Nutrition