Made with smoky chipotle peppers, chopped onion, hearty oats, and seasonings, my black bean veggie burgers hold their shape AND bring the flavor. After a quick spin in the food processor, and chill time in the refrigerator, these hand shaped patties are ready to sear up perfectly—on the stovetop in a hot skillet. This recipe is vegetarian and easily gluten free.
⭐️⭐️⭐️⭐️⭐️ Recipe Review “A seriously good veggie burger! I’m glad that I tried this recipe. Great flavor and easy to make.” ~ Diann
Seriously Good Black Bean Oat Patties
As far as classic veggie burger recipes go, this is my go-to recipe. Made with pantry ingredients, and those you can pronounce, this recipe features cooked black beans, seasonings, onions and rolled oats.
If you’ve made these reader favorite Vegan Black Bean Burgers with Walnuts, this recipe has a similar flavor profile, but they’re firmer and even easier to pull together. Slather your burger with my mouthwatering Quick Jalapeno Aioli for a boost of flavor and spice!
Thanks to the food processor, and just a little bit of hand mixing, this recipe comes together quick. Once the bean burger mixture is ready, simply shape it into patties and rest in the fridge. This step is key—it gives the oats time to absorb moisture and allows the flavors marry. After that, just pan-fry in a cast iron skillet, and dinner’s ready!
This Recipe Is
- firm yet tender
- smoky and optionally spicy
- freezer friendly pre or post pan frying
If you like making homemade veggie burgers, you’ll enjoy these hearty and delicious veggie burger patties.
About the Key Ingredients
- Black Beans – you can make the patties with the convenience of canned black beans, or cook homemade black beans from dry beans. They add bulk, texture and flavor!
- Old Fashioned Rolled Oats – I love these burgers with whole grain oats. I tested this recipe with bread crumbs, and while they work, oats offer more texture and secret whole grains to the burger. Oats also help with moisture control.
- Spices and Seasonings – a mixture of seasonings and spices like chipotle pepper, black pepper, garlic, mustard and vegan/vegetarian Worcestershire give these burgers a classic smoky and savory flavor we crave. Adding a touch of liquid smoke takes their flavor over the top!
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How to Make Homemade Black Bean Burger Patties
step by step
I tested this recipe by baking the cooked beans on a sheet pan in a hot oven to reduce the moisture in the final patties. While this did remove some moisture, the resulting veggie patties turned out too dry, a little crumbly and didn’t hold together as well as those made without baking the beans first.
Use a cast iron skillet to cook the veggie patties. It sears the patties beautifully and gives them a little extra smoky flavor.
Traci’s Tips
- Extra Spicy: if you prefer a little extra spice in your veggie patties, bump up the adobo sauce just a bit. Two teaspoons give these burgers noticable smoky heat, whereas one offers a milder spice.
- Condiments: these veggie patties make the best black bean burgers. Simply pile them up with your favorite toppings. One of my favorite condiments is Mama Lil’s Peppers or Quick Pickled Banana Peppers. Or, try these Saucy Sweet Onions from my vegan black bean walnut burgers recipe.
Black Bean and Oat Veggie Burger Patties
Servings:7 1/2 cup (145 g) patties
Calories:262kcal
Made with smoky chipotle peppers, chopped onion, hearty oats, and seasonings, my black bean veggie burgers hold their shape AND bring the flavor. After a quick spin in the food processor, and chill time in the refrigerator, these hand shaped patties are ready to sear up perfectly—on the stovetop in a hot skillet. This recipe is vegetarian and easily gluten free.Finish these burgers with homemade Sourdough Burger Buns, and Quick Jalapeno Aioli then share with Crispy Oven Fries for a homemade veggie burger feast! Servings Note: make 1/2 cup patties (yields 7) or 1/3 cup patties (yields 10 1/2).
Ingredients
- 1 teaspoon Vegetable Oil like avocado oil + more for cooking
- 1 cup (120 grams) Yellow Onion diced small
- 2 Large Eggs
- 3 1/3 cups (560 grams) Cooked Black Beans or 2, 15 ounce cans drained and rinsed
- 1 1/2 cups (150 grams) Old Fashioned Rolled Oats gluten free if needed
- 3 tablespoons Tomato Paste
- 1 1/2 tablespoons Prepared Yellow Mustard
- 1 Chipotle Chili Pepper in Adobo Sauce
- 1-2 teaspoons Adobo Sauce two for spicy!
- 1 1/4 teaspoon Fine Sea Salt reduce by 1/4 teaspoon if using my homemade black bean recipe.
- 1 teaspoon Garlic Granules or 6 small cloves of fresh garlic, smashed
- 1 1/2 teaspoons Vegan Worcestershire Sauce
- 1/2 teaspoon Ground Black Pepper
- 1/4 teaspoon Liquid Smoke optional but recommended
- Medium Cheddar Cheese Slices optional
Instructions
- Line a sheet pan with parchment paper and set aside. Make room in the refrigerator for the sheet pan where you'll rest the patties.
Make the Patties
- To a cast iron skillet, add 1 teaspoon of oil and heat on medium unit it shimmers. Add the onions and cook stirring occasionally for 4-5 minutes just until softened. Set aside to cool slightly.
- Meanwhile, to a large mixing bowl, whisk the eggs, add half the black beans and sautéed onions.
- To the work bowl of a food processor fitted with the S blade, add the oats, tomato paste, mustard, chipotle pepper, adobo sauce, salt, garlic granules, Worcestershire Sauce, black pepper, and liquid smoke. Process for about 30 seconds or until a rough paste forms (a clump should hold together in your fist). Add the remaining black beans to the mixture and pulse about 10 times, or until the beans are broken down slightly. Transfer mixture to the large mixing bowl with the bean/egg mixture.
- Use your hands to squish all the ingredients together, mixing until the ingredients are evenly distributed. The mixture will be very moist.
Portion and Chill
- Use a 1/2 cup (145g) scoop (for 7 patties) or 1/3 cup (85g) scoop (for 10 patties) to portion the patties. Roll each into a ball and transfer to the parchment lined sheet pan. Using the back of a large metal measuring cup, with a small parchment square to prevent sticking, press each ball into a patty using gentle pressure about 3/4 inch – 1/2 inch (1.9 – 1.27 cm) thick.Place the patties in the refrigerator for at least 40 minutes. To Freeze (optional): slide the pan in the freezer for one hour then stack the patties between pieces of parchment paper and into a freezer bag for longer storage.
Cook the Patties
- Preheat the oven to 200 Fahrenheit (95 Celsius) and line a sheet-pan with parchment paper. Place the pan in the oven. This will keep the patties warm after they’re cooked.
- To a cast iron skillet, add two to three tablespoons of oil on medium heat. Heat until shimmering. Place three patties in the pan. Be sure to give them plenty of room. Cook for about 4-5 minutes on each side until seared and crispy around the edges. If adding cheese, add it about 2 minutes before the patties are done, lidding the pan so the cheese melts evenly. Slide the cooked patties onto the parchment lined sheet pan in the oven. Sprinkle with sea salt. Finish cooking the remaining patties adding more oil to the pan as needed.
To Store and Reheat
- The patties can be made and held in the fridge covered for up to 24 hours. Cooked patties can be stored in the refrigerator in a lidded container for up to three days. To reheat cooked patties, place on a parchment lined sheet pan and bake on 350 Fahrenheit for about 15-20 minutes or until heated through.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1 1/2 cup patty | Calories: 262kcal | Carbohydrates: 38g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 47mg | Sodium: 666mg | Potassium: 518mg | Fiber: 10g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 3mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Love your recipes! These turned out sooo good! :)
Quick question: I froze a few of the uncooked patties for later use. Just to be certain, can I just cook those uncooked frozen patties straight from the freezer into the skillet per your Instructions under “Cook the Patties”? Or should I bake them per your reheat instructions?
Thanks for all your great recipes!
Hi Amy! Thank you for your note and sending a smile! Thaw the frozen patties in the fridge, then pan fry. If you pan fried them before freezing, you can reheat them in the oven, but make sure they’re thawed in the fridge first, for even reheating. SO glad you enjoyed the patties!
Amazing recipe. It was an instant hit with our kids. It definitely will be on my go to list. Thank you for sharing.
Hiii Lana! Love hearing this! Thank you for your note and giving the recipe a go!
Your recipes are “go to’s”! Everyone I’ve made is 5 star!
Hi Mary! Thank you for making my day and sending a smile! SO glad you enjoyed the veggie burgers (and others!).
A seriously good veggie burger!
I’m glad that I tried this recipe. Great flavor and easy to make. Every recipe that I try from your site is so delicious. Thanks!
Hiii Diann! Hooray! Thank you for your note and sending a smile. It truly made my day!