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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.
Melody
I have made this recipe a few times before, and the patties are so tasty! I’ve always eaten them fresh or within a day or so of cooking, but I have enough ingredients on hand that I was considering freezing a batch for quick meal prep. Have you tried freezing the patties, or do you think I should modify anything about the recipe before freezing?
Thanks so much!
Jenn S.
Yes, I have! They freeze beautifully. Nothing different needs to be done. I’ve frozen them both before and after cooking them and either way works! So glad you like them. Thanks, Melody!
Ashley
Amazing burger recipe! Love how easy it is and they look delicious. 🙂
Jenn S.
Thanks, Ashley!
SamanthaB
I made these burgers last night. I used a smoky salsa and topped them wth fresh avocado. They were SO delicious and easy! They will definitely be on my regular rotation!
Jenn S.
That’s so awesome to hear, Sam! Happy that you enjoyed them!
Pretty
I love veggie burgers too, this recipe looks amazing! I am always looking for quick and easy recipes, thank you.
Jenn S.
Thanks! I hope you enjoy it!
Kate
I’ve made these twice so far and they are my new favorite! My husband is a big meat fan, and he really liked these as well. Quick, easy and delicious.
Jenn S.
Hi, Kate! Thank you so much! Glad to hear they are winning over omnivores too. And you can’t be how easy they are, right?! Thank you for stopping by to let me know. Have a great weekend!
Melody
New to veganism and so I have a question for you; what buns do you use? Having a hard time finding vegan burger buns.
Jenn S.
Hi, Melody. Arnold brand is vegan and can be found in most grocery stores. I get them at Target. Oroweat is also vegan. If you need gluten free as well, Rudi’s hamburger buns are vegan. Store bought isn’t the healthiest (Rudi’s is probably the healthiest of those 3 I listed), but we don’t use buns all that often so I don’t worry about it too much. You might also want to check the fresh bakery section of your local grocery store….just be sure to read the labels. I have never tried making my own, but I know there are lots of recipes for homemade vegan hamburger buns online, so that’s an option too. Good luck!
Erica
I seriously love this recipe! It’s simple, quick and very good. Being new to veganism I am happy to be able to make yummy burgers which fills the meat burger void nicely. I was really shocked as to how full I get after one burger, plus the potato rounds. Thank you for this recipe, it’s a new staple!
Jenn S.
Thank you, Erica! I’m so happy to hear that you love them! Great feedback. Sometimes simple the best. Enjoy your weekend!!
MegUnprocessed
Looks incredibly good! Perfect for any day of the week!
Jenn S.
Thanks, Meg! Definitely a great meal any day!
Diane
This looks so healthy and delicious!
Jenn S.
Thanks, Diane! This is the recipe that gets made most frequently in my kitchen. So easy and the kids love them!
Dorothy ShockinglyDelicious
Not only do I want that good lookin’ burger, I want the chips you served alongside. Thank goodness you gave us that recipe, too!
Ilona
I’ve never had vegetarian burger but I want to try it. Great recipe and I pinned it:)
Jenn S.
This is a great one to start with, Ilona! You can load it up just like a regular burger. I hope you love it! Thanks!
Howie Fox @ HurryTheFoodUp
No way, 13 minutes!!!?!?! Pinned! What a great recipe!
Jenn S.
I know, right? It’s so easy! Hope you love them!
robinsveganlife
Made these tonight using chickpeas rather than black beans (was out) and was so impressed by how great they turned out! For such a simple recipe, these patties were delicious and didnt fall apart at all. I love how salsa is the liquid ingredient! I added some extra spices, a bit of Dijon mustard and some toasted sliced almonds for crunch.
I wasn’t sure whether the oil in the ingredients list was supposed to be added to the mix or used for the cooking so I added it to the mix.
I tend to inadvertently over complicate my veggie burgers- these’ll be my new go-to.
Jenn S.
Robin, thank you so much for this awesome comment!! I’m so glad you liked them! The oil was just for cooking, but if it worked how you did it, no worries! I love the idea of adding some nuts for crunch…I’ll have to try that next time. But, yeah, burgers that fall apart and smoosh out of the bun are just no fun, right? Thanks again for stopping by. Have a great weekend!
Susan Thrower
I can’t wait to try these but like robinsveganlife, I was under the impression that the oil went into the mix because Step 2 says “Add the remaining ingredients and stir to combine.” I’m glad to have seen her comment and your reply as it’ll cut down on the fat content of the finished product.
Jenn S.
Oh, gosh, I will change that in the instructions right now. Thank you for bringing that to my attention. I can’t believe I didn’t change it before. I hope you love them, Susan. They are my go-to meal when I need something quick and easy that the whole family will love!
Rambling Vegans
We made the burgers last night and loved them! We don’t do oil, so we left that out and baked them in the oven instead. They turned out great! Thanks so much for sharing. We’ll definitely be making these again. 🙂
sebestyen2
So glad you liked them! Good to know they turn out great in the oven too! Thanks!
Kelly @ hidden fruits and veggies
This burger looks great! The simplest recipes always seem to be my favorite ones. Plus, with the million different kinds of salsa I always buy, it could be a different burger every time.
sebestyen2
I am a salsa addict too! My favorite is the smoky peach from Trader Joe’s. Not sure how that would be in a burger, but I might have to try it! Hope you like it!