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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. 

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 (112)

(4.28 from 36 votes)
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DWL BROWN2 years ago
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Will bulgur work instead of the oats? I’m thinking texture here.

Maggie2 years ago
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No food processor in my small apartment. Will try this by hand.

They sound great…and easy, too!

Joey2 years ago
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Can these hamburgers be grilled?

Cheryl Jimenez2 years ago
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So the rolled oats gets mixed in dry?

Deborah Garrard2 years 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!

Eva2 years ago
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Very easy to prepare.

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

Wendy2 years ago
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Linda Kommer2 years ago
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Ryan2 years 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 years ago
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Would oat flour be better – add more stability? Are these good if made in an air fryer?

Karen2 years ago
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FINALLY a delish burger!!!!

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

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

Karen2 years ago
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Old fashioned take longer to cook I think

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

Janet Noonan2 years ago
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I’m gonna try lemon juice

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

Magpie2 years 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 years 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 years 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 years 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.

Maria2 years 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 years ago
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Any idea of calorie count.?JoAnn

Marilyn Miller2 years 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 years 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 years ago
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Very bland

kim2 years ago
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Are these bean burgers ok to go on the BBQ?

Debra Ledsham2 years 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 years 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.

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

Bob2 years 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 years ago
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Yes! Cook before freezing.

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about the author

Nancy Macklin, RDN

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. Macklin 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. Find her on LinkedIn.

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