The Ultimate Vegan Oatmeal Burger (Makeover)

The Ultimate Vegan Oatmeal Burger (Makeover)

The Ultimate Vegan Oatmeal Burger (Makeover) is full of flavor, deliciously served with burger buns and garnishes or with your favorite gravy and mashed potatoes!

The Ultimate Vegan Oatmeal Burger

This The Ultimate Vegan Oatmeal Burger (Makeover) recipe is definitely a winner. They can be made in larger quantities and they freeze well.

Black beans may be substituted with kidney beans. Pecans, almonds, and cashews may be used instead of walnuts. This oatmeal burger recipe can be modified to use the herbs that you like.

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

The Ultimate Vegan Oatmeal Burger (Makeover)

*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

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Courses: ,


329 kcal / 1375 kJ
10 g
14 g
46 g
Per portion

Cooking Time

30 min
30 min
Ready in:
1 h
10 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, 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!


The Ultimate Vegan Oatmeal Burger

Michelle Blackwood

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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Rate this recipe

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

    December 21, 2018

    As I site possessor I believe the content matter here is rattling fantastic , appreciate it
    for your hard work. You should keep it up forever!
    Good Luck.

  7. Rabbit
    December 16, 2018

    I hope mine will work with rolled not quick oats?

  8. 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.

  9. 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.