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
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Preheat your oven to 400F and gather all of your ingredients together (EASY!).
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Pour entire can of diced tomatoes into a strainer.
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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.
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Now, put quartered mushrooms, parsley, and cilantro leaves in on top of garlic and scallions.
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Next goes the beans, tomatoes, cumin, and kosher salt on top of the mushroom mixture.
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Last, put the oats in on top of the mixture.
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I recommend transferring the veggie burger mixture to a bowl at this point to make scooping easier. (gross looking picture warning)
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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.
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Use a spatula to flatten and shape the mix into burgers.
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Place the trays into the oven and bake for 20 minutes. At 20 minutes, gently flip the burgers
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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.
T.J. says
Has anyone ever used quinoa instead of rolled oats?
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 🙂
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!
EverydayMaven says
The addition of jalapeno sounds great Shay – so glad to hear that everyone loves them! 🙂
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 🙂
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!
EverydayMaven says
That is great Kathleen! Thanks for taking the time to let me know 🙂
Erin 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!
EverydayMaven says
So glad to hear it Erin! The slaw sounds awesome along side 🙂
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! 🙂
EverydayMaven says
Right? That is exactly how I felt when I finally made these. You are so welcome 🙂
EverydayMaven says
You are welcome Dee – thank you for the feedback – I really appreciate it!
Char says
My 25 yr old son hates mushrooms and loved these burgers. He still thinks they are awesome after finding out what the ingredients were.
EverydayMaven says
Wow, Char! That is GREAT to hear 🙂