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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


  • 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
  • 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)


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

Susan2 weeks ago
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Can you freeze these burgers? Cooked or uncooked?

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about the author

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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