Vegan Black Bean Burgers
Vegan Black Bean Burgers
I have been making these vegan black bean burgers for many years, and they are my go-to burgers to serve for family events. This is one of the best vegan burger recipes I’ve had, and also is 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.
This is an easy vegan burger recipe with simple ingredients that you more than likely already have in your pantry, and you can also easily substitute anything missing with ingredients you have available. See more of 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.
My 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.
What Is Bragg’s Liquid Aminos?
Liquid aminos, like soy sauce or tamari, is made with soybeans. It adds the “umami” or savory flavor profile that is essential to adding depth for many recipes. I also use it in place of some salt, since it not only adds saltiness but also flavor.
Liquid aminos also has the amino acids that are present in soybeans that are necessary for vegans to eat. I love ingredients that improve my food while also adding nutritional benefit.
Unlike many common soy sauces, Bragg’s liquid aminos is gluten-free. I love using it for this reason, I never need to check the label, however if you do not have access to liquid aminos there are specifically gluten free soy sauces you can use instead.
If you are looking for a non soy based alternative, there is aminos made from coconut. It isn’t made from the actual coconut that you may be thinking of, but actually the sap of the coconut tree. It has that same umami flavor, similar to soy sauce, while also being vegan, soy free, and gluten free.
What Are Nutritional Yeast Flakes?
When one mentions yeast, you will usually think of the tan granules used to make bread and other wheat based bread products. However, nutritional yeast flakes are something completely different.
Although all three common yeasts are made from the same species, unlike brewer’s and baker’s, nutritional yeast is not left alive. It doesn’t have the same function as those, and is manufactured specifically to be for food.
Nutritional yeast adds an umami, savory or cheesy flavor, making it one of my favorite seasonings to add an extra “something” to my dishes.
But just like many of my ingredients, it is secretly a powerhouse. Nutritional yeast flakes contain all nine essential amino acids that you must intake, making it what is known as a complete protein. This can be rare, especially for vegans, making it an easy way to make sure you have no deficiencies.
Moreover, it contains vitamin B12, and other B vitamins in fact. Vitamin B12 is most commonly found in eggs, dairy, or meat, meaning that many vegans have a B12 deficiency if they aren’t careful.
Being deficient in vitamin B12 makes you feel sluggish and mentally foggy, which can be quoted as the reasoning for why some people’s vegan journeys fail. Adding nutritional yeast to your diet is extremely easy, as it can be added to most savory dishes quite easily, possibly eliminating the need for expensive supplements.
Tips For Making Vegan Black Bean Burgers
- Black beans may be substituted with cooked kidney beans, white beans, chickpeas.
- Pecans, almonds, or cashews may be used instead of walnuts.
- This oatmeal burger recipe can be modified to use the herbs that you like. It is such a versatile recipe, so it is difficult to mess it up.
- If you are allergic to oatmeal, then substitute with quinoa flakes.
- You can also substitute the ground flaxseeds with chia seeds.
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!
Gluten-Free Black Bean Burgers
This recipe is originally from the early days of my website before I was on a fully gluten-free diet. However, in 2019, I decided to experiment and update my recipe to make these into gluten-free black bean burgers. As mentioned above, just serve with gluten-free hamburger buns such as Little Northern Bakehouse’s option for a fully gluten-free vegan experience.
Vegan 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
How To Make Black Bean Burgers?
- Preheat oven to 400℉. Bring water to boil in a saucepan.
- Add Bragg’s Liquid Aminos, onion, garlic, yeast flakes, Italian seasoning, and cayenne pepper to the saucepan.
- Stir in oats, cooked rice, walnuts, black beans, and flax seeds.
- Reduce heat, and keep on stirring until liquid is absorbed, usually about 2 minutes.
- Remove the saucepan from heat, and allow the oat mixture to cool until you are able to handle it.
- Using a large canning jar lid, including both the cap and rim, form mixture into patties and place them on a lightly oiled cookie sheet.
- Bake for 30 minutes, turning halfway. You may also cook in a lightly oiled skillet on both sides. Top with your favorite toppings!
Other Delicious Vegan Sandwich Recipes
- BBQ Jackfruit Sandwiches
- Easy Chickpea Salad Sandwiches
- BLT Sandwich
- Vegan Egg Salad
- Vegan Tuna Salad
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Vegan Black Bean Burgers
Equipment
Ingredients
- 4 cups water
- 1/2 cup coconut aminos sauce or Braggs liquid aminos, soy sauce
- 1 tablespoon onion chopped
- 2 cloves garlic minced
- 1/4 cup nutritional yeast flakes
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Cayenne pepper (optional)
- 4 cups quick-cooking oats or rolled oats
- 1 cup cooked rice or quinoa
- 1 cup walnuts chopped
- 1/2 cup black beans cooked
- 1 tablespoon ground flax seeds
Instructions
- Preheat oven to 400℉. Bring water to boil in a saucepan.
- Add Bragg’s Liquid Aminos, onion, garlic, yeast flakes, Italian seasoning, and cayenne pepper to the saucepan.
- Stir in oats, cooked rice, walnuts, black beans, and flax seeds.
- Reduce heat, and keep on stirring until liquid is absorbed, usually about 2 minutes.
- Remove the saucepan from heat, and allow the oat mixture to cool until you are able to handle it.
- Using a large canning jar lid, including both the cap and rim, form the mixture into patties and place them on a lightly oiled cookie sheet.
- Bake for 30 minutes, turning halfway. You may also cook in a lightly oiled skillet on both sides. Top with your favorite toppings!
Just made the Ultimate Vegan Oatmeal Burger, added 1/2 teaspoon of liquid smoke to recipe, topped my burger with avocado and vegan cheese. Awesome!! Definitely a 5star burger!!
I’m happy you enjoyed it, love your addition of liquid smoke, love how you served them. Thank you.
I ran out and had to make another batch…I used quinoa and this time I didn’t have black beans on hand but I did have a can of lentils. Perfect combination! Grilling one up right now! Thanks again for a great recipe.
Do you rinse, drain and mash the beans as in other recipes?
Yes Linda, definitely drain it, rinsing is your personal preference to reduce sodium intake.
Hi Michelle, I found your recipe after searching the internet for a Seventh Day Adventist oatmeal ‘burger’ recipe I had once, prepared by my husband’s Aunt. Thank goodness your recipe came up.
I made these for the first time tonight with just a few minor tweaks based on what I had available. 2 cups vegetable stock and 2 cups water, quinoa, and 1.5 cups cashews and no beans. It yielded 30 patties (measured with a large cookie scoop) that I baked on silpat-lined baking sheets as another commenter did with parchment. I also had about 1 cup remaining mixture that I cooked in a skillet as a ‘ground meat’ alternative.
These are so delicious and the recipe yield is amazing! We’re bringing the patties along to a family reunion and will still have some to freeze and enjoy later. Thank you so much for sharing this delicious recipe. It will be a family staple for sure!
Hello Lindsey, I literally googled,’Seventh Day Adventist oatmeal ‘burger’ recipe’ and I ranked for the term. That is so cool. I’m happy you found me. I have been playing around this recipe for the last 20 years. I love your variation and I’m so happy you have made it your own recipe and you enjoy them. They are so economical and tasty.
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I LOVE these burgers! I found your recipe (or one similar) many years ago when I first became vegetarian, and they were a staple in my diet. I have many memories of pulling a patty out of the freezer, heating it up in a frying pan and then eating it smeared with a little mayo and mustard, wrapped in a leaf of romaine lettuce. Due to a change in lifestyle, I stopped eating as healthy for a while, but I’m back. And I wanted to stock my freezer with oatburgers once again. I was delighted with the updated recipe. I added chopped water chestnuts and mushrooms. I’m excited to have my favorite vegan fast food back on the menu!
Hello Sarah, I’m so happy you are back and that you remembered these burgers. I love how you have made them your own with chestnuts and mushrooms. Thank you so much for your feedback.
These burgers are awesome! I’ve tried a number of meatless burgers and these have a great texture! I sauté a large onion and a carton of finely chopped mushrooms with a few cloves of garlic separately and then mix them in after taking the oatmeal mix off the stove. I also add liquid smoke and a few tablespoons of tomato paste to the mixture. I’ve made them with brown rice before but my new favorite is cooked wheat berries as it gives it a nice meaty/chewy texture. These make great burgers, meatballs and also taco meat if you crumble and sauté the cooled mixture in a pan to crisp up. Large batch and I get 3 meals out of one. I stock my freezer for future meals. Thank you!!
Asha, I love your adjustments and I’m so happy that you love them. Thank you so much for your feedback, that’s so awesome.
This was the best burger I’ve had in years, which says a lot since my wife and I have only been vegan since Feb ‘18.
Thank you so much. I used more black beans and also added some chili powder as well as cayenne. All told, this yielded 8 burger patties (using the jar lid method), and 6 huge meatballs for making meatball sandwiches later in the month.
This post is now archived in my favorite recipes list. Awesome stuff!
Thank you Sean, I appreciate your feedback and I’m elated that it was the best burger you’ve had in years and you have archived my recipe in your favorite recipe list. I love how you added the extra black beans and the extra pepper. Many thanks.
Wow, I was a little doubtful when I was stirring the pot, but the burgers turned out fabulous! I used half the walnuts and the entire can of black beans. I ended up with 15 burgers. Next time I’m going to try meatballs too.
Valeria, so happy that you tried my recipe and you weren’t disappointed. Thank you so much for your feedback.
These are great, and I always find it so useful to read comments to see how people use things. I loved the stuffed cabbage and the oat balls ideas.
So I got a 3 in 1 recipe ?
I used to work in a vegetarian restaurant and we made an amazing oatmeal walnut burger. I never wrote down the recipe but when I found yours I was very excited. I made a batch this winter and froze most of them. I just pulled one out, defrosted it and put it on the grill along with some onions, mushrooms and an english muffin. Phenomenal! I’m going to have to make more soon!
Wow Kim, this is good to know. I’m so happy you enjoyed my recipe. Good to know that they are great for grilling. I will have to add that to my post so the readers can know. Thank you very much for your feedback.
Just made these and they are delish! I got 18 burgers out of the batch. Easy and fast. Thank you!!!!!!
Wow thank you Karen for your feedback so happy you enjoyed the recipe. It freezes well.