These spicy vegan black bean burgers with oats are easy, flavorful, and ready in under 30 minutes! Made with corn and a touch of BBQ sauce for a smoky Southwest flavor, the oats act as the binder to hold these patties together, so no eggs are needed! {Vegan and gluten-free-friendly}
Healthy Black Bean Burger Recipe – So Easy & Delicious!
We’re always on a hunt for new plant-based recipes to incorporate into our weekly menu rotation, and these spicy vegan black bean burgers with oats totally fit the bill.
For once, it’s a meatless burger that doesn’t take forever to make! They’re ready in under 30 minutes, with no chopping and no complicated steps involved.
Oats act as the binder here instead of eggs, so this black bean burger recipe with oats holds together perfectly without falling apart. A touch of BBQ sauce, corn, and Southwest spices gives these burgers a smoky, slightly sweet flavor that makes them a family favorite and regular in our weekly rotation.
For more meatless options, check out this Panera Mediterranean Veggie Sandwich or Vegan Falafel Wrap!
Elysia’s Recipe Recap
Quick: Ready in less than 15 minutes of hands-on prep, with no chopping required.
Flavorful: Smoky, sweet, and extremely flavorful! You can also adjust the spice level to your liking!
Won’t fall apart: Oats bind the patties together so they hold their shape on the grill, in a skillet, or in the oven.
Healthy: Packed with plant-based protein and fiber for a satisfying, nutrient-dense meal.
Before You Get Started:
A few tips for the best black bean burger recipe with oats:
- Don’t over-process the beans. Pulse just until combined. You want some whole beans left for texture, not a smooth paste.
- Match the patty size to your bun. These burgers don’t shrink during cooking, so shape them to the size you want.
- Adjust the spice to taste. Reduce or skip the cayenne if you prefer a milder burger.
- Don’t overcook them. They’re done once the outside is crisp but the inside is still slightly soft to the touch.
Ingredient Notes
- Black beans: For convenience, we use no-salt-added canned black beans. Be sure to rinse and drain them well before combining with the other ingredients.
- Oats: Similar to chickpea burgers with oats, the oats act as a binding agent to hold the burgers together. I typically use quick oats since they’re a bit finer in texture, but rolled or large flake oats would work as well.
- Garlic: Use freshly minced garlic, but in a pinch, you can sub in garlic powder.
- BBQ sauce: Acts as an egg replacement and gives the burgers additional smokey flavor. Try to look for a lower sugar BBQ sauce or whip up a batch of my healthy homemade bbq sauce.
- Soy sauce: Adds depth of flavor and saltiness, so no extra salt is needed. Use a reduced-sodium soy sauce. For a gluten-free option, you can also sub in Tamari or coconut aminos.
- Seasonings: Ground cumin, chili powder, onion powder, smoked paprika, and cayenne fill these burgers with a Southwest flavor.
- Corn: Adds texture and sweetness to the burgers. Use frozen, canned or fresh corn kernels.
- Cilantro: Fresh cilantro adds some color and flavor to the patties. You can also sub in fresh parsley if you’re not a fan of cilantro.
How to Make Vegan Black Bean Burgers with Oats
- Add the oats to a food processor fitted with an S-blade. Pulse a few times until partially chopped (some powder, some whole pieces is ideal).
- Add the black beans, garlic, BBQ sauce, soy sauce, and spices. Pulse until most of the beans are blended, but some texture remains.
- Transfer the mixture to a large bowl and fold in the corn and cilantro.
- Using your hands, shape the mixture into 6 equal-sized patties, sized to match your buns. Cook using your preferred method below.
How to Cook Black Bean Burgers
You can cook these bean burgers in a few different ways. Feel free to choose your desired method.
Oven (recommended for hands-off cooking): Drizzle patties with olive oil and bake them on a parchment-lined sheet at 375°F for 10–14 minutes, flipping halfway through.
Skillet: Cook in a bit of oil in a skillet over medium-low heat for about 5 minutes per side, flipping once the first side is golden and crisp.
Grill: Preheat to 400°F, brush patties with olive oil, and grill for about 8 minutes on the first side and 4 minutes on the second. You can also cook them on a grill-safe pan, like a cast-iron skillet.
Storage and Freezing
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Cook the burgers first, then allow them to cool completely. Flash freeze them in a single layer on a tray until solid, then transfer them to a freezer-safe bag or airtight freezer safe container for up to 3 months.
Reheating: From the fridge, microwave for 60 seconds or pan-fry for 3 minutes per side. From frozen, microwave for 90 seconds or pan-fry for 4–5 minutes per side.
Topping and Serving Ideas
These spicy vegan black bean burgers can be loaded up with all of your favorite toppings!
Load these burgers up with lettuce, tomato, avocado, sliced red onion, cheese (or vegan cheese), pickles, Healthy Big Mac sauce, or a drizzle of chipotle mayo (Roasted garlic aioli is great too!) or guacamole. They pair especially well with a side salad, like healthy dill potato salad, broccoli salad without bacon, or with cinnamon sweet potato fries for a complete meal.
Recipe Variations
- Add veggies: Sauté chopped onion and bell pepper before mixing in for extra flavor and texture.
- For more smokiness: Add chopped chipotle peppers and a bit of adobo sauce.
- From-scratch beans: Use about 2 cups of home-cooked black beans instead of canned.
- Gluten-free: Use tamari or coconut aminos and certified gluten-free oats.
Recipe FAQs
No, they have a distinct black bean flavor with a hearty, meaty texture rather than tasting like beef. Depending on your seasonings, they can lean smoky or spicy.
Yes! This vegan spicy black bean burger recipe is rich in protein, fiber, iron, and magnesium, and is naturally low in saturated fat, making it a heart-healthy plant-based option.
More Tasty Bean Recipes:
- Mixed Bean Salad
- 3-Bean Chili Recipe
- Black Bean Corn Feta Dip
- Black Bean Meal Prep
- Baked Sweet Potato with Black Beans and Avocado
Did you make this recipe? Scroll down to leave a star rating and review!
Spicy Vegan Black Bean Burgers with Oats
Ingredients
- 1 cup quick oats
- 1 19 oz can no salt-added black beans, drained and rinsed
- 1/4 cup BBQ sauce
- 1 tablespoon reduced sodium soy sauce
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4-1/2 teaspoon cayenne pepper (depending on how spicy you like your burgers)
- Small handful of fresh cilantro (about half a cup)
- 2/3 cup corn kernels
Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Place the oats in a food processor fitted with an S-blade and pulse several times until they are partially chopped (some will be powder, some will be whole).
- Add the rest of the ingredients, except for the corn, and pulse until most of the beans are blended.
- Add bean mixture to a large bowl and fold in the corn.
- Using your hands, form the bean mixture into six equal-sized patties. Cook using desired method.
Stove top:
- Heat a bit of oil in a skillet over medium low heat. Cook burgers for about 5 minutes per side flipping when the first side is golden brown and a bit crunchy. The exact timing will depend on the type of stove you have.
Baking in oven:
- Drizzle the patties with a bit of olive oil, and then bake on a parchment paper lined baking sheet in an oven preheated to 375° F for about 10-14 minutes. Flip after 8 minutes so that both sides become a bit crispy.
Grill:
- Preheat an outdoor grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates with a bit of oil, and grill for about 8 minutes on the first side and 4 minutes on the second side. You can also cook them on a grill-safe pan, like a cast iron skillet.
Notes
- Be careful not to process the beans into a complete paste. You still want some chunks of whole beans in the mix to add some texture.
- Form the burger to match the size of the bun. These bean burgers don’t shrink when cooking them, so be sure to make them about the same size as the bun.
- To make less spicy: To tone down the spiciness of these burgers, use a pinch of cayenne pepper or leave it out altogether if you’re not a lover of spicy foods.
- Be careful not to overcook the burgers and dry them out. They’re done when the outside of the patties are starting to get crispy, but they’re still slightly soft to the touch. They should hold together well.
Nutrition
This recipe was originally posted in March 2019 and was updated in June 2022 to include more helpful tips and photos. The text, formatting and some photos were updated again in July 2026.
These were absolutely amazing! My family and I are not vegans, but I love to incorporate meatless meals in our weekly menu. My kids devoured these and kept on asking for more!! Thank you so much for sharing this recipe. I might pair this next time with a spicy blueberry jam.
Love this! So happy you were able to find a family-friendly meatless meal to incorporate into your week! I bet it would be delicious with the blueberry jam too :) I appreciate the kind rating and review!
The best plant based burgers I’ve ever had!
Yay!! So happy they were a winner! We love these burgers too :)
These black bean burgers are so flavourful…you seriously don’t miss the meat. They are so yummy especially with tomatoes and pickles! Thanks for a great recipe!
Aren’t they delicious?! Love these as an alternative to regular burgers! So happy you enjoyed them too!
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients :)
Thanks Roslia! We love these burgers! Hope you enjoy the recipe as well if you give it a try!