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  • Prep-time: / Ready In:
  • Makes 4 burgers

Cooking these earthy-tasting burgers in a very hot skillet creates delightfully crispy edges. All you need to make the delicious patties are five simple ingredients, plus salt and pepper. Serve with homemade ketchup, fresh-tasting mustard, Cheesy Caesar Dressing, Vegan Cheesy Sauce, or other condiments of your choosing. 

Five-Ingredient Veggie Burgers

Ingredients

PATTIES
  • 2 cups no-salt-added canned black beans, drained and liquid reserved
  • 1 medium onion, quartered
  • ½ cup quick-cooking rolled oats
  • 1 Tbsp. lime juice
  • 2 tsp. chili powder
  • Sea salt and freshly ground black pepper, to taste
TOPPINGS
  • 4 100% whole wheat hamburger buns, split and toasted
  • 4 leaves leaf lettuce
  • 1 tomato, sliced
  • 2 red onion slices, separated
  • Condiments of your choosing (see headnote)

Instructions

  1. In a food processor combine the first five ingredients (through chili powder). Cover; pulse until chunky but not pureed. Add a small amount of reserved bean liquid if mixture seems dry or isn’t sticking together. Mixture should be moist but not wet. Season with salt and pepper.
  2. With wet hands, shape mixture into four 3½-inch patties. Chill at least 20 minutes.
  3. In a large nonstick skillet cook burgers over medium-high heat 8 to 10 minutes or until burgers are lightly browned and cooked through, turning once.
  4. Serve burgers on hamburger buns with lettuce, tomato and onion slices, and desired condiments.
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Comments (65)

(4 from 15 votes)
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Alison A Gordon3 days ago
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In making these burgers I included several suggestions below. First I blitzed the onions first in the food processor. I then added the remaining 4 ingredients plus garlic, cumin and paprika. I then refrigerated the mixture for 40 minutes. Finally I made patties and put them on parchment paper using a baking sheet. Baked them 12 minutes then turned them over for another 15 minutes. 375 oven. They turned out great, not mushy in the middle.

Sherry1 week ago
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I tried these and they were browned on the outside but were mush on the inside. It just squeezed out the side. I guess I did more of a pureed just trying to get it all mixed together. I have changed the recipe to use pinto beans and more oats, but do admit I do more of a pureed. I cook them about 6-7 on each side. I know they are healthier than the store bought ones my husband has been buying, but they don’t taste anything like a beef burger. It is a more solid patty.

Magda1 week ago
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Can you batch these? If you can, about how long can you freeze them to use later before it starts to affect the texture? OR How long do you recommend freezing?

Matt Barlow2 weeks ago
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This was pretty good for a basic recipe. Need a lot more spices, and some liquid smoke to take them to the next level, plus add some fonio flour for for better texture.
Like others mentioned it needed something to give it better texture like vital wheat gluten. I did half the batch with the VWG and the other half with Fonio flour and the fonio flour was so much better, plus it’s a whole food with more nutrients and fiber. I baked them at 375॰F for 20 minutes, flipping at halfway mark. The patties with the VWG were so mushy it was difficult to flip. The patties with the fonio were firm and easy to flip while holding their shape.
P.S. baking them instead of pan frying them first helps dry them out more and creates a firmer, less mushy, patty. Plus, they can be frozen for later and when ready to serve simply pan fry them like you normally would over a medium low heat for about 4 minutes on each side.

SHANNON WILSON6 days ago
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Matt, could you tell me how much fonio you used with this recipe. Did you use it in addition to the recipe ingredients or did you replace the oats. I’m new to this and horrible cook so I have no clue what I’m doing.

Renee Nash2 weeks ago
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I can not wait to make these burgers…..sound so good and easy…..I am not a good cook but I have been vegatarian for over 30 years…..

gracie hacker2 weeks ago
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That is not a veggie burger but a black bean burger. Just saying…

Matt Barlow2 weeks ago
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That’s true. Is your one star for the title or the burger?

Sharon2 weeks ago
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I had to laugh when I saw to use a non stick skillet! Those are not supposed to be good either. Only stainless steel, cast iron or glass.

Kitty2 weeks ago
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This is a great recipe. If you can’t take a basic recipe and make it taste good by making it your own, then uh, sorry but you’re a bad cook. Obviously don’t make this if you’re not a fan of black beans.

Catherine Manson2 weeks ago
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Enjoyed this burger – definitely a real balancing act between oats and moisture. i added more spice – garlic, paprika and black pepper.

Kathleen Osika2 weeks ago
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I am on a plant based diet because of my kidneys, so I have to watch my protein.
I notice that in your comparison of burgers you did not list the protein for any of them.
I believe this would be good to know for those of us who need such information.
Thank you.

Kay2 weeks ago
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This is a great point!!! I was looking for protein count too!!!

eddie freeman2 weeks ago
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easy recipe

Elin Crabtree2 weeks ago
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I have yet to find a homemade veggie burger recipe that HOLDS TOGETHER without adding vital wheat gluten to it, which I did successfully with this recipe. I also find that baking the patties (vs. stovetop) helps them solidify and hold their shape.

I don’t especially LIKE adding wheat gluten, for nutritional/calorie reasons, but to truly get the feel and “bite” of a burger, I have found it makes a huge difference.

How do you at FOK feel about this solution?

Debbie2 weeks ago
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Would nutritional yeast work?

Mikl2 weeks ago
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Are you able to find any organic wheat gluten? If so, where do you get it?

Kimberley Downey2 weeks ago
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I wish that you would include the nutritional info. It’s helpful, and absolved us from inputting the recipe into other apps/websites to try to figure that out before we proceed with the recipe.

Eileen Mallinson2 weeks ago
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Can you bake them instead of frying?

Jeremy2 weeks ago
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Can you grill them???

Wendy4 weeks ago
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This was awful! It is not usual for-me to have rhis happen but i threw the whole batch in the garbage

Karen4 weeks ago
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Any burger recipe will ‘bind’ better if you add a chia/flax ‘egg’ or a Tbs or so of Vital Wheat Gluten

Elfriede4 weeks ago
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I suggest that the onion be added first to blender and whirr up before adding other ingredients. It got caught in the blades and never really chopped up.

William D Leahy Jr2 weeks ago
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That’s not a bad idea. And the onion in the recipe is supposed to be ground up with the beans. There is also more onion (red) called for in the list of things to put on the burgers.

Fiona Baxter3 weeks ago
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The onion was meant to TOP the burger I think….

Sonja Gross4 weeks ago
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I thought these were really tasty and my entire family ate them. I placed them a parchment covered baking sheet and press them down flat…baked at 375 for 25 minutes turning over midway. I also made the vegan cheesy sauce with this…tastes nothing like cheese 🙂 but tasty nevertheless.

Sylvie4 weeks ago
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I’d like to try this recipe but how do you know when the patty is “cooked through”?

Cindy2 weeks ago
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its not meat so it won’t hurt you if it isn’t cooked through.. about 10 minutes on each side

Rich4 weeks ago
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Oats and onion are the only things that are not already cooked. Just go by the timing in the recipe.

RW1 month ago
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I prefer other recipes with walnuts in for texture… the lime/chili flavor was a bit weird to us, maybe I didn’t get salt right… I had to add a lot more oats to make it less wet (still wet despite that!).

But I’ve seen others asking and wanted to add that the air fryer DOES work well. I coated them in cornmeal for handling, and they firmed up well on the outside. Some we just formed by hand. They worked better formed up in a burger silicone mold (also coated with corn meal), and frozen about 30 or 60 mins, then air fried. Those made nice firm burners.

Shari Larson2 weeks ago
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How long, what temperature and do you preheat?

Elaine4 weeks ago
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It’s beans. It doesn’t matter.

DWL BROWN1 month ago
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Will bulgur work instead of the oats? I’m thinking texture here.

Maggie1 month ago
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No food processor in my small apartment. Will try this by hand.

They sound great…and easy, too!

Joey1 month ago
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Can these hamburgers be grilled?

Cheryl Jimenez1 month ago
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So the rolled oats gets mixed in dry?

Deborah Garrard1 month ago
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These burgers are a hit!! The recipe is delicious and easy – a winning combination. I made the “burgers” open-faced on toasted gluten-free bread with red leaf lettuce and topped them with guacamole. Amazing. I was able to make 6 good-sized burgers, and we can’t wait for leftovers. Each burger is satisfying and nutrient-dense, with staying power. Thank you, Nancy, for a great addition to meal planning!

Eva1 month ago
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Very easy to prepare.

Lynn2 months ago
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I wish you would include nutritional information including carbs.

Wendy1 month ago
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Linda Kommer1 month ago
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Ryan2 months ago
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These burgers are delicious and easy to make! I love when I can look up a recipe like this one and already have all the ingredients I need at home. I took the liberty of adding minced garlic, garlic powder, turmeric and cayenne to the mix and they turned out so tasty. I decided to add some of the bean water to the mix and I think it made it too wet, so I would not add any next time. As with all bean burgers they were a little difficult to keep in one piece when cooking them.

Jean2 months ago
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Would oat flour be better – add more stability? Are these good if made in an air fryer?

Karen2 months ago
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FINALLY a delish burger!!!!

Kathy2 months ago
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This sounds nice and easy. Could you use old fashioned rolled oats?

Geof2 months ago
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A quick run through my Vitamix, and those old fashioned oats become quick cook in seconds!

Karen2 months ago
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Old fashioned take longer to cook I think

Lisa2 months ago
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What can you use in place of lime juice!

Janet Noonan1 month ago
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I’m gonna try lemon juice

Cousin Jimmy2 months ago
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My vote is to replace black beans with black eyed peas yeah baby!

Magpie2 weeks ago
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I should add: those on potassium pills or thyroid meds cannot eat Kombu without medical supervision. It is a wonderful source of iodine (a nutrient many U.S.-based vegans struggle to get enough of), but what is a benefit for most of is turns into a problem for those on certain meds.

Magpie2 weeks ago
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@Curly, forget canned beans and make your beans from scratch in a pressure cooker or instant pot. Soak dry beans for at least 12 hours, and then pressure cook them with a small (2″ or so) piece of Kombu (a kind of seaweed, found at Whole Foods, or online). The Kombu markedly improves digestibility (and reduce uncomfortable gassiness and stomach cramping for many people; after cooking, chop up what’s left of the Kombu finely and just mix into the beans as it’s very nutritious). I’ve had many friends who thought they couldn’t eat beans who could eat MY beans without any problem — it’s all in the care taken to cook them.

Curly2 months ago
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Do you know if black eyed peas are easier to digest than black beans? I get these weird super uncomfortable esophageal spasms when I eat black beans, kidney beans, and white beans. I can eat adzuki beans and chickpeas though. I’ve never tried black eyed peas.

Mari2 months ago
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Can we use pinto beans? We cooked up a whole pot of pi tos, and my son says he doesn’t line pinto beans…though he loves garbanzo beans. Thank you for your help. We are most appreciative.

Maria1 month ago
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You don’t need to worry so much about counting calories. I just eat my plant meals until I’m full. I make sure to get in all my daily nutrients and I continue to loose weight and get in shape.

JoAnn Gallagher2 months ago
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Any idea of calorie count.?JoAnn

Marilyn Miller2 months ago
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Can you cook, refrigerate, then reheat in a skillet? If yes, for how long will they keep in the fridge? I don’t have a microwave.

Karen Sedor2 months ago
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I make a burger like this and bake at 375 for 20 mins
Freeze well and just mucro for 45secs to warm up and defrost at once

BJ2 months ago
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Very bland

kim3 months ago
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Are these bean burgers ok to go on the BBQ?

Debra Ledsham3 weeks ago
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Perfect burgers for a hot day!! Could not even think about doing my usual burgers in the oven with the temperature above 80. I did add some extra spice and cooked them a lot longer than it says to get them crispy, but other than that, so easy and delicious!

Liz Turner2 months ago
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These burgers do best when cooked in a very hot nonstick skillet–they get nice crispy edges that way. You can cook them on the grill, but we suggest using a grill basket for extra support. This is a good trick for grilling any homemade veggie burger, since they tend to be more delicate than beef or turkey burgers.

Susan3 months ago
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Can you freeze these burgers? Cooked or uncooked?

Bob2 weeks ago
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Susan,
I freeze mine uncooked. I allow them to completely defrost. I always bake on a parchment lined pan for 20 min. turning once after 10 min. My wife and I love these. I also bake my own whole grain burger buns and serve with baked ripple cut “French fries.” It’s a quick meal that is very filling.

Liz Turner2 months ago
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Yes! Cook before freezing.

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Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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