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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 minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes 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

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      Vegan Mexican Burger
    • Overhead view of a chickpea veggie burger on a bun with lettuce, tomato, and onion, next to a side of fries.
      Chickpea Veggie Burger
    • Front view of a falafel burger on a pretzel bun with sliced tomatoes and cucumber peanut relish.
      Falafel Burger
    • Autumn Vegan Burger with arugula, mayo, and caramelized leeks on an onion roll. The top half of the roll rests to the side of the burger.
      Autumn Burger
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    Comments

    1. Melody says

      July 19, 2018 at 10:48 pm

      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!5 stars

      Reply
      • Jenn S. says

        July 23, 2018 at 2:25 pm

        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!

        Reply
    2. Ashley says

      March 04, 2018 at 11:40 am

      Amazing burger recipe! Love how easy it is and they look delicious. 🙂

      Reply
      • Jenn S. says

        March 04, 2018 at 4:42 pm

        Thanks, Ashley!

        Reply
    3. SamanthaB says

      July 14, 2017 at 11:59 pm

      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!

      Reply
      • Jenn S. says

        July 15, 2017 at 7:54 am

        That’s so awesome to hear, Sam! Happy that you enjoyed them!

        Reply
    4. Pretty says

      February 15, 2017 at 2:15 pm

      I love veggie burgers too, this recipe looks amazing! I am always looking for quick and easy recipes, thank you.

      Reply
      • Jenn S. says

        February 15, 2017 at 3:07 pm

        Thanks! I hope you enjoy it!

        Reply
    5. Kate says

      October 07, 2016 at 11:00 pm

      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.

      Reply
      • Jenn S. says

        October 08, 2016 at 7:22 am

        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!

        Reply
    6. Melody says

      August 07, 2016 at 8:28 pm

      New to veganism and so I have a question for you; what buns do you use? Having a hard time finding vegan burger buns.

      Reply
      • Jenn S. says

        August 08, 2016 at 8:41 am

        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!

        Reply
    7. Erica says

      June 10, 2016 at 10:20 pm

      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!5 stars

      Reply
      • Jenn S. says

        June 11, 2016 at 11:21 am

        Thank you, Erica! I’m so happy to hear that you love them! Great feedback. Sometimes simple the best. Enjoy your weekend!!

        Reply
    8. MegUnprocessed says

      June 07, 2016 at 9:37 pm

      Looks incredibly good! Perfect for any day of the week!5 stars

      Reply
      • Jenn S. says

        June 08, 2016 at 8:01 am

        Thanks, Meg! Definitely a great meal any day!

        Reply
    9. Diane says

      June 07, 2016 at 4:17 pm

      This looks so healthy and delicious!5 stars

      Reply
      • Jenn S. says

        June 07, 2016 at 5:02 pm

        Thanks, Diane! This is the recipe that gets made most frequently in my kitchen. So easy and the kids love them!

        Reply
    10. Dorothy ShockinglyDelicious says

      June 07, 2016 at 1:18 pm

      Not only do I want that good lookin’ burger, I want the chips you served alongside. Thank goodness you gave us that recipe, too!

      Reply
    11. Ilona says

      April 06, 2016 at 8:41 am

      I’ve never had vegetarian burger but I want to try it. Great recipe and I pinned it:)

      Reply
      • Jenn S. says

        April 06, 2016 at 10:39 am

        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!

        Reply
    12. Howie Fox @ HurryTheFoodUp says

      June 21, 2015 at 12:53 pm

      No way, 13 minutes!!!?!?! Pinned! What a great recipe!

      Reply
      • Jenn S. says

        June 21, 2015 at 7:47 pm

        I know, right? It’s so easy! Hope you love them!

        Reply
    13. robinsveganlife says

      May 22, 2015 at 10:34 pm

      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.

      Reply
      • Jenn S. says

        May 23, 2015 at 9:05 am

        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!

        Reply
        • Susan Thrower says

          May 16, 2016 at 1:57 pm

          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. says

          May 16, 2016 at 3:14 pm

          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!

    14. Rambling Vegans says

      October 15, 2014 at 5:26 pm

      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. 🙂

      Reply
      • sebestyen2 says

        October 15, 2014 at 9:12 pm

        So glad you liked them! Good to know they turn out great in the oven too! Thanks!

        Reply
    15. Kelly @ hidden fruits and veggies says

      September 17, 2014 at 7:23 pm

      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.

      Reply
      • sebestyen2 says

        September 17, 2014 at 10:07 pm

        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!

        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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