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
Did you make this recipe? Please give it a star rating below!
Black Bean Veggie Burgers
- 1 15- ounce can black beans 1.5 cups, drained and rinsed
- 1 14.5 ounce can diced tomatoes drained
- 1/2 cup flat-leaf parsley
- 1/2 cup cilantro leaves
- 1 clove garlic finely chopped
- 2 scallions finely chopped
- 8 ounces button mushrooms cleaned, stems removed, finely chopped
- 1 3/4 cups rolled oats
- 1 1/4 teaspoon cumin
- 1 1/4 teaspoon kosher salt
- parchment paper for baking
-
Preheat your oven to 400F and gather all of your ingredients together (EASY!).
-
Pour entire can of diced tomatoes into a strainer.
-
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.
-
Now, put quartered mushrooms, parsley, and cilantro leaves in on top of garlic and scallions.
-
Next goes the beans, tomatoes, cumin, and kosher salt on top of the mushroom mixture.
-
Last, put the oats in on top of the mixture.
-
I recommend transferring the veggie burger mixture to a bowl at this point to make scooping easier. (gross looking picture warning)
-
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 1/3 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.
-
Use a spatula to flatten and shape the mix into burgers.
-
Place the trays into the oven and bake for 20 minutes. At 20 minutes, gently flip the burgers
-
Serve with your favorite burger toppings and enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
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 🙂
Char 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.
Char 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 🙂
Char 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 🙂
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.
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?
EverydayMaven says
Hi Jacq – I suggest something that is water-rich but has some body – maybe zucchini or eggplant?
Kristen 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!
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!