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Four ingredients. Fifteen minutes. The best veggie burger you’ll ever make. These Spicy Bean Burgers have been made on repeat in kitchens around the world — and the secret is almost embarrassingly simple. A can of black beans, some rolled oats, a scoop of flour, and your favorite spicy salsa. That’s it. Mash, mix, form, fry, and dinner is done.
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I am obsessed with veggie burgers and make them regularly — trying different flavors, different textures, different combinations. But these four-ingredient black bean burgers are the ones I come back to when I want something fast, satisfying, and completely foolproof. They hold together perfectly, get delightfully crispy in the pan, and taste absolutely incredible loaded up with your favorite toppings.
Reader Lynn called them “the most delicious black bean burger recipe ever” after trying several others. Reader Shell declared “they are now my go-to veggie burger!” Reader June says, “I cannot say enough about how delicious they are. I will be making these at least once a week.” With 4,000+ shares and nearly perfect ratings, these burgers speak for themselves.
Why you’ll love this recipe
- Just 4 ingredients
- Ready in 15 minutes
- Completely vegan and gluten-free (with certified GF oats)
- Crispy outside, hearty inside
- Easily made oil-free — bake instead of pan fry
- Freezer-friendly — make a batch and freeze for later
- Endlessly customizable — use any salsa, add extras, serve in wraps
Ingredients you need
Ingredient notes and substitutions
- Black beans ~ One 15-ounce can of black beans, drained and rinsed very well. Make sure to drain off as much liquid as possible — excess moisture in the beans makes the mixture too wet and harder to form into patties. Kidney beans, pinto beans, or chickpeas all work as substitutes if that’s what you have on hand.
- Oats ~ Old fashioned rolled oats are essential here — they add texture and body to the burgers that helps them hold together. Do not use steel cut oats — they won’t work. Quick oats will technically work but won’t give you the same satisfying texture. If you need these to be gluten-free, use certified gluten-free oats.
- Flour ~ I typically use oat flour or brown rice flour, but all-purpose, whole wheat, or a gluten-free flour blend all work equally well. The flour is what binds everything together and gives the patties structure. If the mixture seems too wet after mixing, add flour 1 tablespoon at a time until it holds its shape.
- Salsa ~ This is where ALL the flavor comes from — so don’t be timid! Use a spicy salsa. The heat mellows significantly once it’s mixed with the beans and oats, so starting bold is important. The quality of your salsa directly determines how flavorful your burgers will be. You can also add chili powder, smoked paprika and/or cumin to punch up the flavor if your salsa is mild.
- Optional add-ins ~ The beauty of this recipe is its simplicity, but if you want to customize: diced red bell peppers, corn, onion powder, garlic powder, or pumpkin seeds for crunch (reader Annmarie’s recommendation — she says pumpkin seeds are her favorite addition!). Don’t add too much or the burgers won’t hold together — keep extras to ¼ to ½ cup total.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Mash the beans. Drain and rinse the canned black beans very well. Transfer to a mixing bowl and mash with a potato masher or fork — leave some chunks for texture.
- Step 2: Mix in the remaining ingredients. Add the flour, rolled oats, and salsa to the mashed beans. Stir to combine by hand
- Step 3: Form the patties. Divide the mixture into 4 equal sections (about ½ cup each). Use your hands to press and form each section into a round patty.
- Step 4: Pan fry until crispy. Heat oil in a non-stick skillet over medium heat. Add the patties and cook for 5-6 minutes until the first side is browned and crispy. Gently flip and cook for another 3-4 minutes on the second side.
- Step 5: Pile onto buns with your favorite toppings and dig in.
Pro tips and tricks
Drain and rinse the beans very well. Excess liquid in the beans will make the mixture too wet and difficult to form into patties. Drain, rinse, and let them sit in the strainer for a minute or two to release as much liquid as possible.
Mash by hand — not in a food processor. A few remaining chunks of bean are important for texture and for helping the patties hold together. A food processor will over-purée the mixture and ruin the texture.
Use a spicy salsa. The heat mellows out once mixed — so start bold. The quality and flavor of your salsa is the biggest indicator of how flavorful these burgers taste.
Watch your heat. Medium heat is the sweet spot — hot enough to get a good crust but not so hot that the outside burns before the inside is cooked through. If you’re using cast iron, start checking at 3 minutes rather than 5 — cast iron retains heat extremely well.
Adjust the consistency as needed. If the mixture is too wet, add flour 1 tablespoon at a time. If it’s too dry, add salsa 1 tablespoon at a time. The mixture should hold together when pressed.
Add seasoning if needed. If your salsa is mild or not very flavorful, a pinch of salt, pepper, garlic powder, onion powder, smoked paprika, and/or cumin can punch up the flavor significantly.
Storage and freezing
Fridge: Store cooked patties in an airtight container for 3-4 days. Reheat in a skillet over medium heat for a few minutes per side to restore the crispy exterior — avoid the microwave which will make them soft.
Freezer: Freeze cooked or uncooked patties! Arrange in a single layer on a plate or baking sheet and freeze until solid. Transfer to a freezer-safe bag with a piece of parchment paper between each patty. Freeze for up to 4 months.
To reheat from frozen: Thaw overnight in the fridge and reheat in a skillet. Or bake directly from frozen at 375°F for about 15-20 minutes, flipping halfway.
FAQs
The key is the right ratio of wet to dry ingredients and proper mixing technique. Make sure your beans are very well drained, mash them by hand (not in a food processor), and add flour if the mixture feels too wet. Refrigerating the formed patties for 30 minutes before cooking can also help. Finally, be patient when flipping — wait until the first side is fully browned and crispy before attempting to flip, which usually takes a full 5-6 minutes.
Yes! For an oil-free version, place the patties on a parchment-lined baking sheet and bake at 375°F for 20-25 minutes, flipping halfway. They won’t get quite as crispy on the outside as pan-fried, but they hold together well and taste great.
Absolutely — kidney beans, pinto beans, and chickpeas all work with this same method. The flavor profile will change slightly depending on the bean, but the technique is identical.
Add more flour 1 tablespoon at a time, mixing after each addition, until the mixture holds together when pressed. Different salsas have very different liquid levels — some are quite thick while others are very thin, so this adjustment is completely normal.
More vegan burger recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Spicy Bean Burgers
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
*Nutrition facts calculated for burgers only without buns or toppings.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Michelle
Easy to make and very tasty I added some chilli powder as I only had a mild salsa so that gave it a bit more kick
Jenn Sebestyen
Wonderful! I’m so glad you enjoyed them. Thank you so much for your comment and feedback.
Lynn
This is the most delicious black bean burger recipe ever! We’ve tried several, and this is by far the best and simplest. So versatile and quick! Thank you !
Jenn Sebestyen
I’m so glad you love it!
Shell
I made these tonight and they are now my go-to veggie burger! I have been looking for a store-bought burger but wasn’t having any luck finding one I like and a friend suggested this recipe. So glad she did! These are so easy to make and so delicious!
Jenn Sebestyen
Wonderful! I’m so glad you love them! Thank you so much for your comment and feedback.
Annmarie M
hi! i just wanted to update everybody! I made these again today because they didn’t last long yesterday because they were so yummy!! 🤯 This time, I took some advice from the other comments here, and I added Vidalia onions, pumpkin seeds, yellow pepper, parsley, mushrooms, green onions, onion powder, garlic powder, Dijon mustard, and I left out the flour because I didn’t have any gluten-free on hand and I’m trying to be gluten-free. I also baked them, too & I served them on a bed of arugula and spinach. I have to say I really enjoyed them again, but I prefer the simpler method of the original recipe with the addition of pumpkin seeds for crunch and I also prefer frying them because it definitely made them taste even better because they had that nice crispy texture.
Jenn Sebestyen
They are really so versatile, aren’t they?! Thanks for sharing your modifications!
Annmarie M
Hi! I made these tonight! They were so delicious! Thank you so much! They were so easy to make! They browned super fast, so next time I’m only going to brown them for three minutes and then check on them, instead of checking on them in five minutes. It could be my pan. I used Le Creuset’s enameled cast iron pan.
Jenn Sebestyen
Yes, cast iron gets super hot and maintains heat really well, which is why they are such great pans. I’m sure that was the difference. Glad you loved the burgers!
BCarp
Very good! I had to add a few extra tablespoons of flour to thicken the mixture. Also added some salt, pepper, onion powder, and garlic powder which took it to a whole new level!
My wife who is not vegan loved them.
Jenn Sebestyen
I’m so glad you both enjoyed them! Thank you for your comment.
Hayley
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 stars
Jenn Sebestyen
Thanks for your feedback, Hayley! Glad you enjoyed them!
june
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.
Jenn Sebestyen
I’m so glad you love these burgers and the book!
Colleen Shannon
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.
Jenn Sebestyen
That sauce sounds delicious! So glad you enjoyed the burgers. Thanks, Colleen!
june
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.
Jenn Sebestyen
This is so wonderful to hear, June! I’m thrilled you love them. Thank you for your feedback.