Vegan Black Bean Veggie Burgers

Irresistibly crisp, savory, 4-ingredient black bean burgers with oats, salsa, & grated carrot! Either pan-fry them on the stove or bake them in the oven. Gluten-free, soy-free, & no egg needed.

Course Dinner, Lunch, Lunch & Dinner, Main Course, Sandwich

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

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Prep Time 10

Cook Time 8

Total Time 18

Servings black bean burger patties

Calories 112

Author Alyssia Sheikh

Equipment

Ingredients

Black Bean Burger Patties

¾ cup rolled oats
15 oz canned black beans drained & rinsed
½ cup salsa (or ketchup, or BBQ sauce)
½ cup grated carrot
½ tsp salt

Burger Accompaniments

6 burger buns
1 head of lettuce
2 Roma tomatoes sliced
1 red onion sliced
sprouts or microgreens
ketchup & mustard to taste

Instructions

In a food processor, pulse rolled oats (~10 times) until chopped, but not into flour.
Add remaining ingredients and pulse together 6-7 times, or blend until integrated. (It doesn’t need to be smooth—you want some chunks.)
Portion mixture into balls and then form into ½-inch thick patties. (I used a heaping ice cream scoop to portion the mixture into 6 patties.)
Stovetop Method: Heat a pan over medium-high heat and spray with cooking spray. Cook patties for 3-4 minutes on each side, until browned & crisp around the edges, but tender in the middle. (You can’t undercook these vegan patties, so just cook until as crisp as you like them.)
Oven-Baked Method: Preheat oven to 400°F (200°C). Line a baking sheet with parchment & spray with cooking spray. Add patties and bake for 7 minutes, flip, and then bake another 7-8 minutes until browned and crispy.
Serve patty on a burger bun with your favorite toppings, over salad greens, or however you like!
Yields 6 veggie burger patties.

Video

Notes

Nutrition Notes:

Nutrition per 1 black bean burger patty, without toppings:

Nutrition for 1 black bean burger with toppings (on a whole grain bun with lettuce, tomato & onion):

Nutrition