These are the easiest, tastiest bean burgers I know — and the most forgiving. Whatever cooked beans you have, black, red, or chickpeas, go into the processor with oats, onion, and egg, and twenty minutes later there are golden patties in the pan.
The Easiest, Tastiest Bean Burgers You’ll Ever Make!
Let’s be real: sometimes you just want a hearty, satisfying burger without any fuss. This is that recipe. In just 20 minutes, you can whip up these incredibly simple and flavorful bean burgers that will blow any store-bought version out of the water. Whether you’re using chickpeas for a golden-brown finish, black beans for a deep, earthy flavor, or red beans for something in between, the result is always delicious. These patties have a fantastic texture and are the perfect canvas for all your favorite toppings. Get ready to have your new go-to weeknight meal!
Ingredients
• MAKES: 4 to 6 servingsTIME: 20 minutes
• 2 cups / 425g (15 oz) cooked beans (black, red, or chickpeas work great), drained
• 1 medium onion, quartered
• 1/2 cup / 45g (1.59 oz) rolled oats
• 1 tbsp / 8g (0.28 oz) chili powder or your favorite spice mix
• 1 large egg
• Salt and freshly ground black pepper, to taste
• 1-2 tbsp (30 ml) bean-cooking liquid, stock, or water, if needed
• 2 tbsp (30 ml) extra virgin olive oil or neutral oil, for cooking
Instructions
1. Combine the drained beans, quartered onion, rolled oats, chili powder, salt, pepper, and egg in a food processor. Pulse until the mixture is chunky and holds together but is not completely puréed. If it seems too dry, add a tablespoon of liquid. Let the mixture rest for 5 minutes to allow the oats to absorb moisture.
2. With slightly wet hands, form the mixture into 4 to 6 evenly sized patties. For the firmest burgers, let the shaped patties rest in the refrigerator for 15-30 minutes, but you can cook them immediately if you’re short on time.
3. Heat the oil in a large nonstick or cast-iron skillet over medium heat. Carefully place the patties in the skillet and cook for about 5 minutes per side, until they are nicely browned, crisp on the outside, and firm throughout.
4. Serve immediately on toasted buns with your favorite fixings like lettuce, tomato, onion, and a delicious sauce, or let them cool completely to refrigerate or freeze for later.
Nutritional Information
• (per serving)
• Calories: 250 kcal
• Protein: 12g
• Carbohydrates: 35g
• Fat: 7g
• Fiber: 9g
• Disclaimer: is an estimate and may vary depending on the specific used.
Pro Tips
• for Perfect Bean Burgers
• For the best texture and to ensure your burgers don’t fall apart, refrigerate the mixture for 15 minutes before shaping, and then again for 15 minutes after shaping the patties. This helps them firm up beautifully.
• To make these burgers vegan, simply omit the egg and add a binder like 1/2 cup (480 ml) mashed potatoes, 1/2 cup (480 ml) cooked oatmeal, or 1/4 cup (960 ml) of your favorite vegan mayo.
• Boost the flavor and umami by adding 1 tablespoon (15 ml / 0.5 fl oz) of soy sauce, 2 tablespoons (30 ml / 1 fl oz) of tomato paste, or 1 teaspoon (5 ml / 0.2 fl oz) of minced garlic to the food processor along with the other .
• For a cheesy twist, mix 1/2 cup (480 ml) of grated Parmesan, cheddar, or Jack cheese directly into the patty mixture before shaping. It adds incredible flavor and helps bind the burgers.
FAQ
Q: Can I make these bean burgers vegan
A: Yes, absolutely! To make this recipe vegan, simply omit the egg. To ensure the patties still bind together well, add a vegan binder like 1/2 cup (480 ml) of mashed potatoes, 1/2 cup (480 ml) of cooked oatmeal, or 1/4 cup (960 ml) of your favorite vegan mayo to the mixture.
Q: How do I keep my bean burgers from falling apart
A: The key is to manage moisture and let the binders work. The rolled oats in the recipe absorb excess liquid, creating a firmer texture. For the best results, let the shaped patties rest in the refrigerator for at least 15-30 minutes before cooking. This step is crucial for helping them hold their shape in the pan.
Q: Are these bean burgers a good source of protein
A: Yes, with approximately 12g (0.42 oz) of protein per serving from the beans and oats, these burgers are a great vegetarian protein source. To boost the protein content further, you can mix in 1/2 cup (480 ml) of grated cheese or serve the burger on a whole-wheat bun with a side of quinoa salad.
Q: Can I make these bean burgers ahead of time
A: These burgers are perfect for meal prep. You can store uncooked patties in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the patties by placing them on a baking sheet in a single layer until frozen solid, then transfer them to a freezer-safe bag for up to 3 months. Cook them directly from frozen, adding a few extra minutes per side.
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The Easiest, Tastiest Bean Burgers
Ingredients
Method
- Combine the drained beans, quartered onion, rolled oats, chili powder, salt, pepper, and egg in a food processor. Pulse until the mixture is chunky and holds together but is not completely puréed. If it seems too dry, add a tablespoon of liquid.
- Let the mixture rest for 5 minutes to allow the oats to absorb moisture.
- With slightly wet hands, form the mixture into 4 to 6 evenly sized patties. For the firmest burgers, let the shaped patties rest in the refrigerator for 15-30 minutes, but you can cook them immediately if you're short on time.
- Heat the oil in a large nonstick or cast-iron skillet over medium heat. Carefully place the patties in the skillet and cook for about 5 minutes per side, until they are nicely browned, crisp on the outside, and firm throughout.
- Serve immediately on toasted buns with your favorite fixings like lettuce, tomato, onion, and a delicious sauce, or let them cool completely to refrigerate or freeze for later.
