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    Home » Recipes » Burgers and Patties

    Spicy Bean Burgers

    Published: Apr 19, 2021 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Spicy Bean Burger on a bun with toppings next to chips.
    4 cooked burger patties on a plate.
    Spicy Bean Burger on a bun with toppings next to chips.

    These Spicy Bean Burgers might be the easiest veggie burgers you’ll ever make. They can be on your table in 15 minutes and require only 4 ingredients!

    Spicy Bean Burger on a bun with toppings next to chips.

    I’m kind of obsessed with making veggie burgers. You are likely to find one on our menu each week. And each week, it’s also likely to be a different recipe.

    I have a few favorites that I return to often, but I love experimenting with different flavors and textures. I have found, however, that I generally prefer black bean burgers.

    These Spicy Bean Burgers are so simple, it’s almost embarrassing. You can whip these up in literally just minutes. They hold together well, so stick them on a bun and load it up with your favorite toppings.

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage and freezing
    4 Pro tips and tricks
    5 FAQs
    6 More vegan burger recipes
    7 Spicy Bean Burgers

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    Ingredient notes and substitutions

    Beans ~ I use black beans for this recipe. They are a plant based grocery list staple and are so versatile.

    I you don’t have black beans, kidney beans, pinto beans, or chickpeas can all be used.

    Want more? You’ll love my easy Black Bean Soup, Black Bean Mini Tacos, or any of these other delicious vegan recipes with black beans.

    Oats ~ Use old fashioned, whole rolled oats. Steel cut oats will not work. Quick oats will work, but won’t provide as much texture as rolled oats.

    Note: While oats are gluten free by nature, they are often processed in a facility that also processes wheat. For this reason, if you need gluten free, be sure to look for certified gluten free oats.

    Flour ~ I generally use oat flour or brown rice flour. But all-purpose, whole wheat or a gluten free blend will also work.

    Salsa ~ Go for a spicy salsa! The salsa is where all the flavor of this burger is going to come from, so now is not the time to be timid. Once the salsa is mixed with the other ingredients, the heat level is going to be tamed quite a bit, so make sure you start with a nice hot one.

    If for some reason your salsa isn’t very flavorful, you an add a dash of chili powder, smoked paprika, and/or cumin to punch up the flavors a bit.

    Extras ~ The beauty of this recipe is that it contains only 4 ingredients. If you want to add some extras, however, diced red bell peppers or corn would be great add-ins. Don’t use too much or the burgers will fall apart. I recommend ¼ – ½ cup.

    You can also add in a sprinkle of salt and pepper, if desired.

    How to make the recipe

    4 photo collage of mashing the beans and combining the burger mixture.

    Drain and rinse a can of black beans well and transfer them to a mixing bowl (1). Mash them with a potato masher or fork, but leave a few chunks (2).

    Add the flour, oats, and salsa (3) and stir to combine (4).

    4 photo collage of forming and cooking the patties.

    Separate the mixture until 4 equal parts (about ½ cup each) and form each section into a patty (5).

    Pan fry the burgers in a bit of oil over medium heat until browned and crispy on one side (6), about 5 to 6 minutes. Gently flip them over and continue to cook until they are browned and crispy on the second side (7).

    Storage and freezing

    Fridge: Store these homemade spicy bean burgers in an air-tight container in the fridge for 3 to 4 days.

    Freezer: You can also freeze these Spicy Bean Burgers. Place them on a large plate or baking sheet in one even layer and stick in the freezer for several hours until frozen.

    Once frozen, transfer the burgers to a freezer safe container or plastic bag with a piece of parchment paper between each one. They should keep well for up to 4 months.

    Open face burger topped with mustard and pickles.

    Pro tips and tricks

    ~ Drain and rinse the canned beans, making sure to drain off as much liquid as possible.

    ~ Mash the beans by hand with a potato masher or fork. I do not recommend using a food processor as it will purée the mixture too much.

    ~ Stir in the remaining ingredients by hand. This allows for some texture from the beans, oats, and salsa to remain.

    ~ Use a spicy salsa! It will mellow out when it combines with the other ingredients, so start bold.

    ~ Sprinkle in some salt and pepper if for some reason your salsa doesn’t have a ton of flavor.

    ~ If the burger mixture seems too dry, add additional salsa 1 tablespoon at a time. On other hand, if the mixture seems too wet, add more flour 1 tablespoon at a time until the desired consistency is reached. The mixture should hold together well when pressed and a little bit may stick to your hands, but it should be easy to form the patties.

    ~ Pan fry the burgers over medium heat until browned and crispy.

    ~ Use old fashioned rolled oats. Do not use steel cut oats – they won’t work. Instant oats will technically work, but won’t offer the texture that rolled oats do.

    ~ Use certified gluten free oats and gluten free buns to make these burgers gluten free.

    ~ To make this recipe oil-free, you can bake them in the oven instead. Bake at 375°F for about 20 to 25 minutes, flipping them half way through.

    ~ Top these burgers with your favorite burger toppings, like ketchup, mustard, BBQ sauce, avocado, lettuce, tomato, pickles and/or quick pickled red onions.

    Overhead view of a burger topped with salsa with the top bun offset.

    FAQs

    Are spicy bean burgers healthy?

    Yes, these Spicy Bean Burgers are healthy! They are low in fat, high in fiber and contain vitamins, minerals, and antioxidants.

    How do you make bean burgers stick together?

    They key to a good veggie burger that doesn’t fall apart is the right ratio of dry ingredients to wet and the use of some kind of binder. In these Spicy Bean Burgers, I use both flour and oats to bind the mixture together. The also also provide texture.

    Do black bean burgers taste like meat?

    While these Spicy Bean Burgers are hearty, filling, and “meaty,” they do not taste like beef hamburgers. They are full of flavor and taste delicious, so enjoy them for what they are and don’t worry about what they’re not!

    Spicy bean burger on a bun with lettuce, tomato, pickle, ketchup and mustard.

    More vegan burger recipes

    • Vegan Mexican Burger
    • BBQ Bean Burger
    • Chickpea Veggie Burger
    • Falafel Burger
    • Lentil Burgers

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Spicy Bean Burger on a bun with toppings next to chips.

    Spicy Bean Burgers

    The easiest veggie burger you’ll ever make! All you need is just 4 ingredients and 15 minutes! This will become your new go-to weeknight recipe!
    4.91 from 11 votes
    Print Pin Rate
    Course: Burgers and Patties, Entrées
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 263kcal
    Author: Jenn Sebestyen

    Ingredients

    For the Burgers:

    • 1 can (15 oz) organic black beans rinsed and drained (or 2 cups cooked dry beans)
    • ½ cup old fashioned oats gluten free if necessary
    • ½ cup oat flour or all-purpose, whole wheat, or a gluten free flour blend
    • ¼ cup + 2 tablespoons spicy salsa use your favorite
    • 1 tablespoon oil for pan frying (olive oil, grape seed oil, or coconut oil)

    For Serving:

    • 4 burger buns gluten free, if desired
    • ketchup, mustard, onion slices, avocado slices, pickles, lettuce, tomato, etc. optional

    Instructions

    • Mash black beans in a bowl with a fork or potato masher.
    • Add the remaining ingredients, except the oil, and stir to combine.
    • Depending on how liquidy your salsa is, you may need to add more flour. Add it 1 tablespoon at a time if needed, mixing after each addition. Likewise, if your mixture seems dry, add 1 tablespoon more of salsa at a time, mixing after each addition.
    • Divide mixture into 4 sections. Form each section into a patty and place on a large plate.
    • Heat oil in pan over medium heat.
    • Pan fry the burger patties for 5 to 6 minutes until the first side is lightly browned and crispy on the outside. Carefully flip the patties over and pan fry another 3 to 4 minutes until browned on the 2nd side.
    • Assemble burgers on buns with your favorite toppings and enjoy!

    Notes

    ~ Drain and rinse the canned beans, making sure to drain off as much liquid as possible.
    ~ Mash the beans by hand with a potato masher or fork. I do not recommend using a food processor as it will purée the mixture too much.
    ~ Stir in the remaining ingredients by hand. This allows for some texture from the beans, oats, and salsa to remain.
    ~ Use a spicy salsa! It will mellow out when it combines with the other ingredients, so start bold.
    ~ Sprinkle in some salt and pepper if for some reason your salsa doesn’t have a ton of flavor.
    ~ If the burger mixture seems too dry, add additional salsa 1 tablespoon at a time. On other hand, if the mixture seems too wet, add more flour 1 tablespoon at a time until the desired consistency is reached. The mixture should hold together well when pressed and a little bit may stick to your hands, but it should be easy to form the patties.
    ~ Pan fry the burgers over medium heat until browned and crispy.
    ~ Use old fashioned rolled oats. Do not use steel cut oats – they won’t work. Instant oats will technically work, but won’t offer the texture that rolled oats do.
    ~ Use certified gluten free oats and gluten free buns to make these burgers gluten free.
    ~ To make this recipe oil-free, you can bake them in the oven instead. Bake at 375°F for about 20 to 25 minutes, flipping them half way through.
    ~ Top these burgers with your favorite burger toppings.

    *Nutrition facts calculated for burgers only without buns or toppings.

    Nutrition

    Calories: 263kcal | Carbohydrates: 44g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 272mg | Potassium: 57mg | Fiber: 8g | Sugar: 3g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Burgers and Patties

    • Vegan Mexican Burger
    • Chickpea Veggie Burger
    • Falafel Burger
    • Autumn Burger
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    Comments

    1. Hayley says

      February 28, 2023 at 4:33 pm

      Great recipe! I had to add more flour to make them work but overall a good recipe. I’d also recommend seasoning them. 4 out of 5 stars4 stars

      Reply
      • Jenn Sebestyen says

        February 28, 2023 at 9:11 pm

        Thanks for your feedback, Hayley! Glad you enjoyed them!

        Reply
    2. june says

      January 28, 2022 at 11:26 am

      I made these last night and it was not the first time that’s how much I love these “burgers”. Easy to make and delicious to eat. I am so glad I decided to be a Vegan! Meatless Monday was the first cookbook I bought and really convinced me that eating Vegan was one of the best decisions I have made.5 stars

      Reply
      • Jenn Sebestyen says

        January 29, 2022 at 7:06 pm

        I’m so glad you love these burgers and the book!

        Reply
    3. Colleen Shannon says

      November 17, 2021 at 3:36 pm

      Wow these were really good! I used ground tortillas instead of the oat flour. To make sure they would hold together well I add 2 tablespoons of ground flaxseeds and left the patties in the fridge for a 1/2 hour before pan frying. I think using a good salsa is important so I use the fresh salsa you buy in the cooler section in produce produce department (Jacks Special in my favorite). I usually only have medium salsa on hand so I add 2 tablespoons of chopped pickled jalapenos. I just have them as patties (no bun) and I top them off with……

      Tangy Cumin Sauce

      1/2 cup vegan mayo
      1 Tbsp lemon juice
      1/2 tsp garlic, grated
      1/4 tsp cumin

      Add sauce ingredients to a bowl and mix well.

      Next time I’m going chopped the patties up and put them in a wrap with chopped cilantro, red or green onions, lettuce and of course tangy cumin sauce.5 stars

      Reply
      • Jenn Sebestyen says

        November 17, 2021 at 6:34 pm

        That sauce sounds delicious! So glad you enjoyed the burgers. Thanks, Colleen!

        Reply
    4. june says

      May 30, 2021 at 4:08 pm

      I made these “hamburgers” today and I cannot say enough about how delicious they are. I will be making these at least once a week. I had made the veggie slaw yesterday and made a salad to complete my meal.

      I wish I had known years ago how much better it is to eat Plant based.5 stars

      Reply
      • Jenn Sebestyen says

        June 01, 2021 at 8:12 am

        This is so wonderful to hear, June! I’m thrilled you love them. Thank you for your feedback.

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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