Black Bean and Oat Burgers

Name: Black Bean and Oat Burgers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cans (15 oz each) (825 g (drained)) canned black beans, drained and rinsed; ¾ cup (60 g) rolled oats; ½ medium (85 g) yellow onion, finely diced; 2 cloves (10 g) garlic cloves, minced; ¼ cup (60 ml) vegetable broth; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 tsp (2½ g) ground cumin; ½ tsp (1 g) smoked paprika; 2 tbsp (30 ml) vegetable oil; 1 tbsp (15 ml) fresh lime juice (optional)

From the MyKitchenBank Kitchen

Hearty veggie burgers made with mashed black beans, rolled oats, and aromatic vegetables. These patties are pan-fried until golden and crispy on the outside while staying tender inside. They're protein-rich, satisfying, and hold together beautifully without any binders like eggs or flax. Perfect for a quick weeknight dinner or meal prep.

Prep: 15 min
Cook: 15 min
Wait: 20 min
Total: 50 min
Makes: 4 burgers

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Steps

Before you start

Line a small plate with parchment paper for chilling the patties
Drain and rinse the canned black beans thoroughly
Have burger buns or bread ready
Gather your favorite burger toppings

1
Prepare the base
- Pour the drained black beans into a large mixing bowl.
- Using a fork or potato masher, mash the beans until mostly broken down but still with some texture—you want a coarse mixture, not a smooth purée.
- Aim for about 70% mashed and 30% still in small chunks.
- Add the rolled oats and stir well to combine.
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Ready when: Beans are mostly broken down with some texture remaining, mixture holds together when squeezed
Tip: Don't over-mash; lumpy texture helps the burgers hold together without binding agents
2
Mix in aromatics and seasonings
- Add the diced onion, minced garlic, salt, black pepper, cumin, and smoked paprika to the bean mixture.
- If using lime juice for brightness, add it now.
- Stir everything together until well combined and evenly distributed throughout.
- The mixture should smell fragrant and cohesive.
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Ready when: All ingredients evenly distributed, no pockets of unmixed spices
Tip: Smell the mixture after mixing—if it doesn't smell appetizing, adjust seasonings before forming patties
3
Add broth and rest
- Pour the vegetable broth slowly into the mixture while stirring gently.
- You may not need all of it; add just enough so the mixture holds together when you squeeze a handful, similar to wet sand.
- The burgers will firm up considerably as they chill, so they should feel slightly loose at this point.
- Once combined, cover the bowl and refrigerate for at least 20 minutes to allow the oats to absorb moisture and the mixture to firm up.
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Ready when: Mixture holds together when squeezed; oats have absorbed most of the liquid
Tip: If the mixture is too wet after resting, mix in 2–3 tablespoons more oats. Too-wet burgers will fall apart in the pan
4
Form the patties
- Divide the chilled mixture into 4 equal portions.
- Working with damp hands to prevent sticking, gently shape each portion into a patty about ¾ inch (2 cm) thick and 3.5 inches (9 cm) wide.
- Place each patty on the parchment-lined plate as you finish.
- Don't compress them too firmly or they'll be dense; use a light hand.
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Ready when: Four evenly sized patties ready to cook
Tip: Damp hands make this easier and keep the mixture from sticking; if they still stick, dust your hands with a little oat flour
5
Heat the skillet
- Place a medium skillet (10-inch) over medium-high heat and add 2 tablespoons of vegetable oil.
- Let the oil heat for about 2 minutes until it shimmers and just begins to smoke slightly.
- Tilt the pan to coat it evenly.
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Ready when: Oil shimmers and moves easily when you tilt the pan; wisps of smoke just starting to appear
Tip: Hot oil is essential for a golden crust; cold oil will make the burgers absorb it and become soggy
6
Pan-fry the burgers
- Carefully place the patties into the hot oil, spacing them about 1 inch apart.
- Don't move them for the first 4–5 minutes; this allows a golden crust to form on the bottom.
- You'll hear a steady sizzle, which is the sound of a proper sear forming.
- Once the bottom is golden and crispy, flip each patty gently using a thin spatula.
- Fry the second side for another 4–5 minutes until it's also golden and crispy.
- The burgers should be heated through and firm to the touch.
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Ready when: Both sides are golden brown and crispy, patties are firm and hold together when moved with spatula
Tip: If the burgers seem to be browning too fast on the outside before they're warm inside, reduce heat to medium and continue cooking
7
Serve
- Transfer the cooked burgers to a plate lined with a paper towel to drain any excess oil.
- Serve warm on your choice of buns or bread with your favorite toppings such as lettuce, tomato, avocado, pickles, onion, or your preferred sauce.
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Ready when: Burgers are warm and ready to eat
Tip: Paper towels absorb excess oil without making the crust soggy

Good to know

Tips

The key to avoiding crumbly burgers is mashing the beans only partially and letting the mixture chill so the oats absorb liquid and bind everything.
Don't skip the sizzle sound when you add patties to hot oil—it's your signal that a crust is forming. If it's silent, the oil isn't hot enough and your burgers will be greasy.
Leftover uncooked patties work beautifully straight from the freezer; you don't need to thaw them first. Just add a couple minutes to each side.
These burgers are vegan and protein-rich, but feel free to add toppings like vegan mayo, hummus, or tahini sauce for creaminess.

Make ahead

Uncooked patties can be frozen for up to 3 months in an airtight container with parchment between layers. Pan-fry straight from frozen, adding 1–2 extra minutes per side. Cooked burgers can be refrigerated for up to 4 days and reheated in a 350°F oven for 8–10 minutes until warmed through.

Storage & reheating

Room temperature (2 hours in an airtight container); refrigerate for up to 4 days in an airtight container; freeze uncooked patties for up to 3 months or cooked burgers for up to 2 months.

Substitutions

rolled oats → panko breadcrumbs or finely crushed saltines. Use the same amount by volume. These provide a different texture but work well as a binder. You may need slightly less broth since breadcrumbs absorb less liquid than oats.
vegetable broth → water or unsalted chicken broth. Use the same amount. Water will work but lacks flavor; chicken broth adds deeper savory notes if you're not strictly vegetarian.
ground cumin → ground coriander or ground fennel. Use ¾ teaspoon for a different but complementary warm spice. Both pair well with black beans.
smoked paprika → chili powder or cayenne pepper. Use ½ teaspoon chili powder for a slightly spicier burger, or just ¼ teaspoon cayenne for heat without as much flavor.