Extra Easy Black Bean Burgers

These extra easy black bean burgers taste amazing and are ready to eat in about 20 minutes! These bean burgers are dairy, egg, and gluten-free, don’t require any complicated steps, are perfect for making ahead, and will make both the meat-eaters and non-meat eaters in your life happy! Jump to the Extra Easy Black Bean Burgers Recipe

Easy Black Bean Burgers

How to Make Our Favorite Black Bean Burgers

We’ve got many vegetarian recipes on the blog, but these black bean burgers might be my favorite. We have already shared these veggie burgers with black beans, but they require more hands-on time than I’d like for a busy night. So I save those burgers for when I have more time and keep this black bean burger recipe handy for the weekdays. These burgers are vegan and quick to make!

Easy Black Bean Burgers

Black Bean Burgers Recipe Overview

I love that these bean burgers only call for a few simple ingredients. For example, you don’t need eggs to make them, which means all the ingredients you need mostly come from the pantry and not the refrigerator.

These burgers start with walnuts, old-fashioned rolled oats, and black beans — the beans can be canned or cooked from scratch (here’s our recipe for cooking black beans). For gluten-free burgers, make sure that you use gluten-free oats.

We used the idea of adding walnuts from our favorite recipe for veggie burgers. Walnuts add a lovely meatiness and texture to the vegetarian burger patties. Try cashews, sunflower seeds, pine nuts, blanched almonds, or pecans instead if you don’t like or eat walnuts. For burgers without nuts, leave them out.

For more flavor, we add richness and umami with garlic, scallion, spices, tamari (or soy sauce), red wine vinegar, and a tiny bit of maple syrup. A dash of real maple syrup adds a lovely balance to the burgers. I was hesitant when adding maple syrup at first, but after tasting the burgers, I’m convinced.

Vegan and Gluten Free Black Bean Burgers cut open to see the middle

Making the Burgers

You can make these black bean burgers in two ways: a bowl by hand or a food processor.

  • By Hand: The burgers are a little more rustic but still hold together and taste amazing when made by hand. We mince the garlic and green onion, leave the oats whole and mash the beans with a fork. As long as you mash the beans enough, the burgers will hold together pretty well.
  • With a food processor: A food processor makes quick work of these burgers. Compared to when made by hand, the texture of the burgers is more consistent, which helps prevent them from crumbling apart when cooking or eating them.

We use both methods in our kitchen. I prefer the texture of the burgers when made using a food processor (like in our video), but when I don’t feel like getting the machine out, I’ll happily make these black bean burgers by hand.

For the firmest burgers that won’t fall apart, we recommend the food processor method. However, if you are okay with a bean or two falling out from the sides, make them by hand.

Do I need to dry out the beans?

In our recipe for veggie burgers, we tell you that for the best burger, you should dry out the beans in the oven for 15 to 20 minutes before mixing them with the rest of the burger ingredients. While that is true when making that recipe, we don’t feel that this recipe needs that step.

I’ve made these same burgers with beans that were first baked in the oven so that they had the chance to dry out. Unfortunately, after drying them out, mixing and forming them into patties, and then cooking, they turned out too dry. Since this recipe calls for very little liquid (often found in extra ingredients like barbecue sauce, ketchup, and eggs), we don’t need to worry about drying out the beans.

Another meatless recipe to try: We both love these vegan meatballs made with lentils, mushrooms, and onions. We love them!

Cooking Black Bean Burgers

You can cook these black bean burgers in a variety of ways. Here are our tips:

Cook them in a skillet: This is my favorite way since cooking the burgers in a skillet with a bit of oil adds a nice crunchy exterior to the patties. I like to keep the heat at medium-low and let the patties cook slowly, flipping once the first side is golden brown and a bit crunchy.

Bake them in the oven: Baking the burgers is perfect for cooking a larger batch. Drizzle the patties with olive oil, then bake on a baking sheet in a 350° F oven until heated through and a bit crisp on the outside. I like flipping after 10 minutes so that both sides become a little crispy.

Grill them: You can grill these black bean burgers! They should hold up well on clean grates, but to be honest, I prefer to cook them on a grill-safe pan, like a cast iron skillet.

Extra Easy Black Bean Burgers

  • PREP
  • COOK

We love this black bean burger recipe. The burgers taste amazing and come together in minutes! These are dairy, egg, and gluten-free and will make both the meat-eaters and non-meat eaters in your life happy. You can make these by hand or with a food processor. Both methods work well but use a food processor for the most consistent texture.

Makes 2 large (7 ounce) or 4 small (3.5 ounce) burgers

Watch Us Make the Recipe

You Will Need

1 (15-ounce) can black beans, drained and rinsed or use 1 1/2 cups cooked black beans

2 medium cloves garlic

2 scallions, ends trimmed and roughly chopped

1/4 cup (30 grams) walnuts

1/2 cup (50 grams) old fashioned rolled oats

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

1 tablespoon light soy sauce or tamari

1 tablespoon red wine vinegar

1 teaspoon maple syrup

1 tablespoon oil for cooking


  • Make the Burgers Using a Food Processor
  • Add the garlic to the food processor bowl and pulse until finely minced.

    Add the scallions, and then pulse until chopped small. Scrape down the sides, and then add the oats, walnuts, chili powder, smoked paprika, tamari, red wine vinegar, and maple syrup. Process into a fine texture that looks like breadcrumbs.

    Measure 1/2 cup of the black beans and set it aside. Add the remaining black beans to the food processor. Pulse until mostly smooth — see our video for reference.

    Scrape the mixture into a bowl and fold in the reserved 1/2 cup of beans.

    Set the mixture aside for 5 minutes so that the oats absorb any excess moisture in the mix.

    • Alternate Method: Make the Burgers By Hand
    • Mince the garlic and scallions, and then finely chop the walnuts.

      In the bottom of a wide bowl, mash the black beans with a fork.

      Stir in the oats, chopped walnuts, garlic, scallions, spices, tamari, vinegar, and maple syrup. If the mixture does not hold together, mash the beans more.

      Set the mixture aside for 5 minutes so that the oats absorb any excess moisture in the mix.

      • Cook Burgers
      • When you are ready to make the burgers, divide the mix into two equal portions for 7-ounce patties or four equal portions for 3.5-ounce patties.

        Form each portion into a round patty, firmly molding and pressing the mixture together so that it does not fall apart.

        Heat a skillet over medium-low heat, add oil, and place patties in one layer. (We use about one tablespoon of oil for cooking four burgers).

        Cook until heated through, firm, and browned, 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping the burgers so that they stay together.

        To bake the patties, drizzle or spray with olive oil, and then bake on a baking sheet in a 350 degree Fahrenheit oven for 10 minutes on each side (or until heated through). For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.

Adam and Joanne's Tips

  • Make-ahead: Refrigerate the black bean burger mix for up to 24 hours. Or make patties, cook them and freeze them wrapped in foil for up to 3 months. To reheat frozen cooked burgers, bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).
  • Walnuts add a lovely meatiness and texture to the burgers. They can be substituted for other nuts or sunflower seeds. You can also leave them out.
  • Add more umami with mushroom powder (1-2 tsp) — this can be purchased online or made at home. See this seasoning recipe to see how we do it.
  • The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 small burger patty (3.5 ounce) / Calories 180 / Total Fat 5.1g / Saturated Fat 0.7g / Cholesterol 0mg / Sodium 243.8mg / Carbohydrate 25.3g / Dietary Fiber 8g / Total Sugars 1.8g / Protein 8.3g
AUTHOR: Adam and Joanne Gallagher

More Black Bean Recipes

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Our Favorite Black Bean Soup
Black Bean and Quinoa Salad
Black Bean and Quinoa Salad
How to Cook Black Beans From Scratch
How to Cook Black Beans From Scratch
Creamy Coconut Black Beans
Creamy Coconut Black Beans

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77 comments… Leave a Comment
  • Suzanne February 18, 2021, 12:53 pm

    Wow these are delicious and so easy to make. Looking to spice it up a bit with some jalapeño (per a precious comment) next time I make them. Thanks for this one!

  • Howard February 18, 2021, 6:01 am

    I made these burgers last night and were the best that I’ve tried. I didn’t change a thing. I liked the choice of oatmeal rather than rice. They held together perfectly and looked like real burgers. The only thing missing was the “chew” that you get from real burgers. I’ll be making these again in batches and freezing them. Thanks for the recipe!

  • Dialma Waite February 7, 2021, 3:08 pm

    I have seen your recipes on the internet and look amazing. I like the simplicity of your recipes and very nutritious . I would like to receive your recipes.

  • Jim February 6, 2021, 1:45 pm

    I thought these black bean burgers were great and very easy to make. Since I love onion I used 3 very large scallions and added a tbsp of ground New Mexico chile powder for good measure. The walnuts added great taste and texture. And the vinegar gave them an extra kick and brightness. Split the recipe into 3 patties which was the perfect size for me. I’m going to make a double batch and freeze the extras which I hope will work out well. I’d love to have these in freezer at all times for a quick and easy meal.

  • Mickey January 27, 2021, 5:02 pm

    This is a great burger recipe. I put a little jalapeño in the mix. Good stuff.

  • Gitta December 21, 2020, 2:18 pm

    These are so easy and full of flavor. I have made them a few times, just following the recipe. And I will make them again and again.

  • Erika Kuschel December 16, 2020, 2:24 am

    These burgers are so easy to make and absolutely delicious.

  • Rachel December 15, 2020, 2:13 pm

    Can you substitute the old fashioned rolled oats for steel cut? I’ve got everything to make these, but a different style of oats. Curious about the water absorption.

    • Adam February 18, 2021, 2:21 pm

      Hi Rachel, we have never tried steel cut oats in this recipe and would be concerned that they would not process the same when added to the food processor. Let us know if you experiment with steel cut oats.

  • Rebecca December 2, 2020, 9:33 am

    So delicious! I honestly wasn’t expecting much, most bean burgers I’ve had are just mushy and not very tasty, but this was amazing. The flavour!!! I can’t pinpoint exactly what it was that was coming through so much but wow so good! Going to be my go-to burger!

  • Priya Visavadia November 18, 2020, 4:30 am

    Wow!! I have been looking for a black bean burger recipe for ages that didn’t require too much time in the kitchen and I came across this one. The recipe is so easy to follow, the texture and taste you get from all the ingredients work really well together. I was pleasantly surprised by just how delicious they were! Boyfriend and I will certainly be adding this to our list of weekly dishes. Thank you!

  • Doris November 17, 2020, 11:39 pm

    Looking forward to making these burgers soon!

  • Fiona November 12, 2020, 2:48 am

    These were very easy to make by hand and we heartily enjoyed eating them. Variations: half a red onion instead of spring onion, honey instead of maple syrup because those are what we had available; chilled for half an hour before frying; six patties, because I have small hands; 1tbsp oil was nowhere near enough for these but I didn’t feel the amount of oil I ended up using was at all excessive. We will definitely have these again, thank you! For anyone else puzzling over a bag of dried black beans and not wanting to make the 5-cup batch this recipe refers to, half a cup of dried beans simmered for two hours in plenty of water did the job quite nicely.

  • Briget September 23, 2020, 2:52 pm

    I honestly had never eaten or made a bean burger. I was looking for ways to lower my cholesterol and get fiber. I am so hooked on this recipe! I use organic rolled oats and cook dried black beans (and some lentils as well). Now I make a double batch and freeze for my anytime snack or meal! I also make various sauce/dressings to change it up. Avocado/cilantro compliments this burger superbly. Thank you!

  • Cindy September 18, 2020, 10:21 pm

    I just made these black bean burgers for dinner tonight and they are great! This is the best recipe I have tried. I will definitely make more and maybe even freeze a few for emergencies ? looking forward to trying more recipes from your website. Thx Cindy

  • Molly September 8, 2020, 7:27 pm

    I just made these for dinner tonight. I am plant-based but my family (parents) are not. I thought they were good, but my parents thought they were amazing!! I will definitely be saving and making this again. What a success and healthy, too! Xoxo thank you!


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