Black Bean Veggie Burgers

TOTAL SHARES 860

This is a really good veggie burger.  No, seriously this is a GREAT veggie burger!   There are so many options out there when it comes to homemade veggie burgers.   I have tried (way too many) a lot of recipes and variations and am just never happy with the outcome.  They are usually too bland, too mushy, too hard, have too many calories, or just take too long to make.  I have been working on perfecting a veggie burger for a long time and I am happy to share that we have a winner!

My cousin Jessica gets a shout out. She is responsible for giving my husband a subscription to Yoga Journal last Christmas. Yoga Journal, in turn, published a recipe for a Black Bean Oatmeal Burger that was the inspiration for my Black Bean Veggie Burger.

After months of playing with different ingredients, I am really happy with these.  I have a couple of batches in my freezer and have to say that I have had one for lunch almost every other day for a couple weeks now and am still not sick of them.  Oh, and important to note that these burgers are so delicious that my husband (a beef burger connoisseur) loves them and requests them regularly!

These burgers are awesome but I think I may have mentioned that.

NOTES:

  • Let these cool completely before refrigeration or freezing for best results
  • To reheat, I suggest a dry non-stick pan on medium heat.  Heat the burger for 3 to 4 minutes each side.

Inspired By: Yoga Journal Magazine – Black Bean Oatmeal Burgers

5.0 from 6 reviews
Black Bean Veggie Burgers
 
Prep:
Cook:
Total:
 
2 Points Plus per Burger -- Recipe makes 10 Burgers
By:
Serves: 10
Ingredients
  • 1 15-ounce can black beans (1.5 cups), drained and rinsed
  • 1 14.5 ounce can diced tomatoes, drained
  • ½ cup flat-leaf parsley
  • ½ cup cilantro leaves
  • 1 clove garlic, finely chopped
  • 2 scallions, finely chopped
  • 8 ounces button mushrooms, cleaned, stems removed, finely chopped
  • 1¾ cups rolled oats
  • 1¼ teaspoon cumin
  • 1¼ teaspoon kosher salt
  • parchment paper for baking
Instructions
  1. Preheat your oven to 400F and gather all of your ingredients together (EASY!).
  2. Pour entire can of diced tomatoes into a strainer. Give it a couple of stirs and let it sit until it looks like this. There is not much additional prep work, just a couple things. Drain and rinse your beans and set aside. Pick the leaves of the parsley and cilantro (it's OK to have some stems - don't make yourself crazy about it). Wash the scallions and slice into sections so they fit better into the food processor. Peel garlic. Clean mushrooms and remove stems. A little trick to quickly get the stems off is to place the mushroom in your palm and with your other hand, wiggle the stem from side to side and it kind of pops off. It's OK if a little bit of mushroom stems are left behind - you just don't want too much or your burgers will taste too earthy. Now, quarter the mushrooms so they process quickly.
  3. Pull out your food processor. The order in which you put the ingredients into the food processor makes or breaks the texture of these veggie burgers. First, let's put scallions and garlic in. Pulse a few times until it is finely chopped and looks like this. You may need to use a spatula to scrape down the sides and repulse if it's not the right chop.
  4. Now, put quartered mushrooms, parsley, and cilantro leaves in on top of garlic and scallions. Pulse until mushrooms are chopped like this.
  5. Next goes the beans, tomatoes, cumin, and kosher salt on top of the mushroom mixture. Pulse a couple of times but keep some texture.
  6. Last, put the oats in on top of the mixture. Pulse until combined but still has some texture.
  7. I recommend transferring the veggie burger mixture to a bowl at this point to make scooping easier. (gross looking picture warning)
  8. Get two baking sheets and line them with parchment paper (these burgers will stick to tinfoil and cook beautifully on parchment without adding any spray or additional fat). Use a ⅓ cup measure to scoop the burger mixture onto the trays. I did five burgers per tray because I couldn't fit all ten on one tray and wanted them to cook evenly.
  9. Use a spatula to flatten and shape the mix into burgers.
  10. Place the trays into the oven and bake for 20 minutes. At 20 minutes, gently flip the burgers and place back into the oven. Bake for an additional 15 minutes. When you flip them, one side may have a reddish-brown color, that is from the tomato cooking out and helping to form the crust!
  11. Serve with your favorite burger toppings and enjoy!

 

TOTAL SHARES 860

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Comments

  1. says

    Made these tonight minus the parsley–forgot to pick some up at the market. My 10 year-old daughter helped a lot with the prep. These veggie burgers are a winner in my recipe book! My daughter and I love them! 😀

  2. Lacey says

    I see that you did WW points but I don’t do that. I was wondering if you ever did the nutritional value? Making for dinner tonight and super excited!!! and THESE ARE AMAZING!!!! Thank you for sharing!

  3. Melanie says

    We love these! I have the original recipe from Yoga Journal, but this adaptation is way better. In a pinch, I have used grated Yukon potatoes instead of the mushrooms and they were still delicious and it didn’t change the texture enough for my family to notice.

    Very yummy veggie burgers! It is our favorite of all the ones I’ve tried, and I’ve tried many. I always make a double batch.

    • EverydayMaven says

      Thanks Melanie!! The Yukon’s sound like a good substitute – I’ll keep that in mind. So glad you and your family love these – thanks for letting me know :)

  4. Shay says

    Yum yum! I have made these several times now and they are always a huge hit for my boyfriend (who is skeptical of non-meat burgers) and friends. I really like spice so I always had a chili pepper or jalapeno and it gives it that extra kick!
    They are perfect for freezing and using for a quick to-go work lunch. Recently, I brought them on a camping trip and they satisfied the hungriest after a long day of hiking. So so good. Thanks!

  5. Julie MIckschl says

    DELICIOUS! My husband and I made these today and we both LOVED them! We didn’t have any rolled oats on hand, so we used our minute oats and they still tasted delicious! The outside was crisp and the middle was softer, but we both thought they were great. Thank you so much for posting the recipe and for providing the WW points! I know that we’ll be making these again very soon!

    • EverydayMaven says

      So glad to hear they worked out for you with the substitution and that you loved them – thanks for taking the time to let me know :)

  6. Kathleen Snyder says

    Followed the recipe to the “T” and these are amazing! They are pretty easy to make as well! I don’t cook often enough so that was great & will work nicely to freeze ahead. Thank you!

  7. says

    My boyfriend and I made these tonight! They were very good and very easy to make. I love that they are only 2 weight watcher’s points, that’s crazy.
    We topped ours with an Asian sesame slaw, siracha, and whole wheat buns – delicious!

  8. Tonyne (@unlikelytonyne) says

    Thank you. Thank you so very much. I have been looking for the perfect black bean burger recipe for years. Everything has disappointed tremendously. This far exceeded my expectations. It was a wonderful black bean burger. I used canned mushroom stems and pieces and regular onion instead of scallions (what I had on hand) and it still worked perfectly. The consistency doesn’t fall apart! It’s amazing. THANK YOU! :)

  9. Rachel says

    I really want to try this, but the whole family hates mushrooms. My husband suggested using chick peas in place of mushrooms, but I was unsure whether that would work. What is the purpose of the mushrooms? Is it for texture, moisture, etc? Please let me know – I’ve been trying to find a vegan burger that is worth making more than once, but no luck yet :/

    • EverydayMaven says

      Hi Rachel,

      Unfortunately, there isn’t really a great substitute for mushrooms. You could try diced firm tofu, zucchini is mentioned somewhere else in the comments, or pre-cooked and diced eggplant? I think the chickpeas will be too hard and crunchy. I hope one of those solutions works for you! And, for whatever it is worth – you DO NOT taste the mushrooms so maybe make a half batch with them and do a taste test to see if they even notice?

      Good Luck :)

  10. says

    Yes; we had a great weekend. Great food; great company and balmy weather for us up here in the Keweenaw Peninsula of Michigan’s Upper Peninsula.

  11. says

    My husband thought they were awesome! He’s having leftovers as we speak. One of my son’s friends was here for the weekend and loved the black bean burger as well. Mmmmmm.

    • EverydayMaven says

      Awesome! My husband also loves those and he is an extremely tough one when it comes to non-beef burgers! Hope you are having a great weekend :)

  12. says

    Just got thru taking these burgers out of the oven. It’s what’s for supper tonight when I get home from work. They smell amazing. Can’t wait to hear what hubby things of these.:) I just love your recipes; you inspire me!

    • EverydayMaven says

      Thank you Char! I love those burgers and always try to have some stocked in my freezer for a quick meal! I hope your hubby like them :)

  13. Laura says

    These look really deliciuos, I’ll give them a try tomorrow! Is it necessary to use the tomatoes? Could I possibly substitute them?
    Thank you!

    • EverydayMaven says

      Hi Laura! You need some type of water-rich vegetable that will mostly cook off. You could try shredded zucchini but I think the texture will be different. I love the results with the tomatoes so I haven’t experimented with them much beyond that.

  14. Jacq says

    This sounds delicious and I love that it doesn’t use bread crumbs like a lot of veggie burgers (I’m gluten intolerant). Unfortunately I’m allergic to mushrooms; is there anything you’d recommend I substitute for them?

  15. says

    Great recipe! I used half rolled oats and half minute oats (it’s what I had enough of to make up the 1 3/4 cups) and it worked just fine! We cooked two in a frying pan from raw to eat right away and they turned out just fine as well! The rest I’m keeping in the fridge for lunches this week! Thanks for providing the WW points! A big help and great meal at only 2 pts per patty! Saves me from buying boca burgers!!!

    • EverydayMaven says

      Good to know they came out good in a pan cooked from raw – I have been meaning to try that. Thanks Kristen!

  16. monica says

    Hi iId like to know can minute oats be substituted
    for the rolled oats in the black bean veggie burger or will this adversely affect the texture?

    • EverydayMaven says

      Hi Monica, The minute oats should be OK but the burgers may be a bit softer with them. Definitely worth trying – if you remember, let me know how they come out!

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