Vegan Oatmeal Black Bean Burgers

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These Vegan Black Bean Burgers are full of flavor, delicious served on burger buns slathered with vegan mayo, topped with lettuce, onions, tomatoes and avocado slices, or serve them with your favorite gravy and mashed potatoes!

Vegan Oatmeal Black Bean Burgers

Vegan Oatmeal Black Bean Burgers

I have been making these burgers for many years, and they are my go-to burgers. These are the best Vegan Oatmeal Black Bean Burgers recipe I’ve had, and also are our readers’ favorite. 

I decided to update the photo since I made some just in time for the 4th of July. This recipe is no-fail, they don’t fall apart and can even be grilled.

Mind-blowing! An easy vegan burger recipe with simple ingredients that you more than likely already have in your pantry, and you can also easily substitute with ingredients you have available. See my tips below!

This vegan burger recipe is also gluten-free. I used Little Northern Bakehouse Millet And Chia Seeds Gluten-Free Hamburger Buns to eat with my burgers.

  The burgers can be made in larger quantities and they freeze well. Also try my homemade Vegan Mayo Recipe as a topping. 

These burgers are delicious served with my flavorful Baked Jicama Fries or Oven Baked Potato Wedges.

vegan black bean burger on gluten-free vegan bun, with mayo, red onion, caramelized onion, avocado, tomatoes

Vegan Oatmeal Black Bean Burgers Ingredients

  • Oatmeal
  • Bragg’s Liquid Aminos
  • Onion
  • Garlic
  • Nutritional Yeast Flakes
  • Italian Seasoning 
  • Cayenne Pepper
  • Cooked Rice
  • Walnuts
  • Black Beans
  • Ground Flaxseeds

The Ultimate Vegan Oatmeal Burger (Makeover)

How To Make Vegan Black Bean Burgers?

  1. Preheat oven 400 degrees. Bring water to boil in a saucepan.
  2. Add Bragg’s Liquid Aminos, onion, garlic, yeast flakes, Italian seasoning, and cayenne pepper.
  3. Stir in oats, cooked rice, walnuts, black beans, and flax seeds.
  4. Reduce heat and keep on stirring until liquid is absorbed about 2 minutes.
  5. Remove from heat and allow to cool enough to handle.
  6. Using a large canning jar lid, including the rim, or shape with the palm of your hands to form patties placing them on a lightly oiled cookie sheet.
  7. Bake for 30 minutes, turning halfway. You may also cook in a lightly oiled skillet on both sides. Top with your favorite toppings!

Bite of vegan black bean burger

Tips For Making Vegan Black Bean Burgers

  1. Black beans may be substituted with cooked kidney beans, white beans, chickpeas.
  2. Pecans, almonds, and cashews may be used instead of walnuts.
  3. This oatmeal burger recipe can be modified to use the herbs that you like. It is such a versatile recipe, that it is difficult to mess it up.
  4. Bragg’s Liquid Aminos is a soy sauce alternative that is gluten-free. You can substitute it with tamari sauce, coconut aminos, or wheat free soy sauce.
  5. If you are allergic to oatmeal, then substitute with quinoa flakes.
  6. You can also substitute the ground flaxseeds with chia seeds.

*I decided to redo the recipe to make it gluten-free as well. My readers kept asking me about substitutions and because it’s such a popular recipe I decided to go ahead and do a makeover.

This version is very delicious. My eight-year-old Daevyd, helped me to make these burgers and he enjoyed eating his burger so much. He kept telling me how good it tasted! He is very picky and he actually wanted another burger!

 

The Ultimate Vegan Burger

Other Delicious Vegan Sandwich Recipes

If you make this recipe, snap a photo and hashtag #healthierstep  — we love to see your recipes on InstagramFacebook & Twitter!

I am so excited to start a new Facebook group, sharing lots of delicious vegan recipes, health tips, etc., from our members. Please join us at Vegan Recipes With Love! If you tried this recipe, please comment below and let us know how you like it. Also, please follow us on Instagram!

 

Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
329 kcal / 1375 kJ
Fat:
10 g
Protein:
14 g
Carbs:
46 g
Per portion

Cooking Time

Preparation:
5 min
Cooking:
30 min
Ready in:
40 min
For:
10 burgers

Ingredients

Instructions

  1. Preheat oven 400 degrees. Bring water to boil in a saucepan.
  2. Add Bragg’s Liquid Aminos, onion, garlic, yeast flakes, Italian seasoning, and cayenne pepper.
  3. Stir in oats, cooked rice, walnuts, black beans, and flax seeds.
  4. Reduce heat and keep on stirring until liquid is absorbed about 2 minutes.
  5. Remove from heat and allow to cool enough to handle.
  6. Using a large canning jar lid, including the rim, form patties and place them on a lightly oiled cookie sheet.
  7. Bake for 30 minutes, turning halfway. You may also cook in a lightly oiled skillet on both sides. Top with your favorite toppings!

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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98 Comments
  1. Kita
    March 29, 2020

    This burger recipe is the best to date for me. I love it and so do my children. The preparation is straightforward and simple. The burgers are quite tasty. This is definitely a winner. Michelle, once again you’ve knocked it out of the ballpark. I enjoy your recipes. Well done.🙂

  2. Leila
    February 28, 2020

    Bravo! I have been looking for a vegan burger none of which I found to my liking. The comments convinced me to try it and I used it in a vegan cooking class. Everyone including meat eaters LOVED IT! So thankful I finally found a great vegan burger recipe! Burgers are one of my favourite foods that I missed after becoming a vegan. And now I won’t need to miss it anymore!

    • Michelle Blackwood, RN
      February 28, 2020

      Leila, I’m so happy you and your students enjoyed my recipe. Thank you very much for sharing your feedback, I truly appreciate it.

  3. Michelle
    February 1, 2020

    Do you grind up the walnuts or other nuts and the black beans or do you keep that stuff in small pieces when forming burgers?

    • Michelle Blackwood, RN
      February 1, 2020

      Michelle, I love the texture of the walnuts so I like them finely chopped. For the beans, they are so soft when cooked, I just mix them as is. but if you mash them the recipe will turn out just as great so it is up to you.

  4. Nita
    January 21, 2020

    Omgness! I just made these burgers and they are delicious! WoW! I never would have thought they’d be this good. LOL. I’ve other bean recipes in the past and they weren’t all that great but this recipe uses so much oatmeal and rice that you can’t even taste the beans. I did however have to substitute butter beans for black beans this time because I was completely out of black beans. I also added a tablespoon of liquid smoke to my burgers and a bit of salt. I fried them in walnut oil instead of baking them. They were so good, I ate 4 of them by themselves while cooking! LOL. I thought I’d try one, then ended up eating three more. Thank so much for this recipe. I will definitely be following your page! Have a blessed day!

    • Michelle Blackwood, RN
      January 21, 2020

      Hello Nita, I’m so happy you enjoyed them. I love your adjustments. Thank you so much for leaving your feedback with us.

  5. Terry
    January 2, 2020

    Michelle- these are brilliantly awesome! Thanks for the recipe! I used quinoa instead of rice since I had some leftovers from yesterday. They looked and tasted somewhat “meaty” and held together like a hamburger. My hubby and I pan fried one then baked the rest in the oven. The pan fried one had a nice crust on it. This will definitely be our go to recipe for burgers!

  6. Bess
    July 4, 2019

    Hi, looks great! Is the nutritional yeast necessary for the outcome of this recipe?

    • Michelle Blackwood
      July 4, 2019

      Bess, I personally love the flavor, if you can’t add it, I recommend you add at least 1 teaspoon cumin, 1/2 teaspoon smoked paprika and a pinch of cayenne. Taste and adjust accordingly.

      • Bess
        July 6, 2019

        Thanks so much, Michelle! I actually love using those spices you mentioned. Good to know the yeast isn’t absolutely necessary.

      • Bess
        July 6, 2019

        Michelle, I went to the store today and I purchased some nutritional yeast, because I wanted to make the recipe exactly as you wrote it. I had old fashioned oats here so that is what I used and I used sushi rice. As I was making the recipe, I was beginning to doubt how it would turn out, but there was no reason for that doubt, this is an amazing recipe. I cooked my burger with some smoky burger seasoning and pepper and I served it on a gluten-free English muffin along with some ketchup and Dijon mustard, lettuce and red onion. It was so delicious! Thank you so much for the recipe.

        • Michelle Blackwood
          July 6, 2019

          Wow, I love your adjustments, love the idea of the smoky burger seasoning, sounds so delicious. I’m so happy you enjoyed the recipe. Thank you for sharing your adjustments with us.

  7. Chris
    April 9, 2019

    Looks amazing and can’t wait to try it. But can you clarify how many food calories per serving each burger is? 3 kcal is confusing to me.

    • Michelle Blackwood
      April 9, 2019

      Chris thank you, I hope you try it. Chris please put the ingredients in MyFitnessPal calculator. I’m working on a recipe now so you will have to give me until tomorrow to do it.

  8. Evelyn
    March 24, 2019

    I made these yesterday, and was so pleased that they stayed intact. They were flavorful and easy. I used quinoa instead of brown rice, and loved the texture. I froze a bunch for a later time. I used the canning jar lid, but got more than ten. Great idea!
    I was wondering which bun you used?

    • Michelle Blackwood
      March 24, 2019

      Evelyn that’s wonderful to know. I’m glad it turned out great for you and that quinoa worked great as well. I’m a full-time blogger, private caterer, and food photographer, so don’t mind the bun it’s not one that I would eat personally. I need to change the photo as soon as I can either find the time to make a gluten-free vegan one or find one that I like locally.

  9. Colleen
    February 27, 2019

    Can old fashioned rolled oats be used in place if quick oats?

    • Michelle Blackwood
      February 27, 2019

      Yes, you can Colleen.

  10. Patricia Musick
    February 1, 2019

    First of all, I think you are a genius coming up with the canning jar lid idea! Really easy and they come out perfect! And these burgers are absolutely delicious! I was doubtful when I looked at them and all the ingredients but everything of yours I have tried I have really liked so I put my trust in you and was not disappointed. I highly recommend these! My husband loved them too. We are so excited to try them in other things like some of the other people’s comments recommend. They are so versatile. Really satisfied my burger craving so thank you so much Michelle and keep up the good work!

    • Michelle Blackwood
      February 1, 2019

      Patricia, thank you very much for your feedback, I’m so happy you tried them and wasn’t disappointed. I’m so happy that your husband enjoyed them as well.

  11. Elder Dorothy Jones
    January 27, 2019

    I made the burgers they were a hit with my husband. I will be making them again. I made a few adjustments. Great Burger.

    • Michelle Blackwood
      January 27, 2019

      I’m so happy you and your husband enjoyed them I appreciate your feedback. Thank you.

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  13. Rabbit
    December 16, 2018

    I hope mine will work with rolled not quick oats?

  14. Paul
    October 28, 2018

    These are really tasty. I’m going to freeze some and see how that turns out. Going to try adding some mushrooms and increasing the black beans. They really hold together great.

    • Michelle Blackwood
      October 28, 2018

      Hello Paul, I’m so happy you enjoyed them and I hope you enjoy them with the mushrooms.

  15. Jolanda Thompson
    October 9, 2018

    We’ve enjoyed the burgers so much, I made another batch. This time I used ,sage and I really enjoyed it as well.

    • Michelle Blackwood
      October 9, 2018

      That’s so wonderful, thank you for your feedback Jolande, I’m so happy you enjoyed them and sage sounds wonderful.