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!
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.
Ingredients you need
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? Don’t miss 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
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).
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).
Store these homemade spicy bean burgers in an air-tight container for 3 to 4 days.
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.
Pro tips for success
~ 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.
Yes, these Spicy Bean Burgers are healthy! They are low in fat, high in fiber and contain vitamins, minerals, and antioxidants.
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.
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!
More vegan burger recipes
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 Burgers
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)
- 4 burger buns gluten free, if desired
- ketchup, mustard, onion slices, avocado slices, pickles, lettuce, tomato, etc. optional
- 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!
Storage/Freezing Store these homemade spicy bean burgers in an air-tight container for 3 to 4 days. 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.
*Nutrition facts calculated for burgers only without buns or toppings.