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? 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
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).
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.
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.
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.
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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!
*Nutrition facts calculated for burgers only without buns or toppings.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
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 says
Thanks for your feedback, Hayley! Glad you enjoyed them!
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 says
I’m so glad you love these burgers and the book!
Colleen Shannon says
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 says
That sauce sounds delicious! So glad you enjoyed the burgers. Thanks, Colleen!
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 says
This is so wonderful to hear, June! I’m thrilled you love them. Thank you for your feedback.