Bean and Oats Burgers

The New York Times’ food section last week ran a story on the rising popularity (and quality) of veggie burgers in local restaurants and the half-page picture of a sesame seed bun cradling a patty, tomatoes, and lots of lettuce really got my juices flowing. But the article didn’t offer any recipes, and I really can’t afford to jet to New York to taste one of these magical burgers. So I took the regular person’s way out of a craving: I made my own.

I’ve tried my hand at making vegan burgers before from various recipes and I’ve tried making my own, but I’ve never been completely successful in coming up with one that holds well together AND tastes great. This time I was lucky. This burger is terribly healthy with oats and two kinds of beans — red kidney beans and pinto beans — and carrots, among other goodies.

The burger was absolutely delicious and the best part is that it was really easy to make. It was sturdy enough to go into a bun and hold its own, and it stayed together beautifully on the griddle– the place where many patties usually fall apart. The only thing missing, I thought, was the chewiness that would help satisfy a meat-eater’s texture-cravings, but the next time I might try adding a tiny bit of TVP or even a chewy grain like bulgur to make up for that.

I know my recent posts have been rather short, and that’s because I’ve been juggling too many things. But I like chatting with you more than you perhaps like listening to me, and for my own sake I hope to return to my usual self sometime in the not too distant future.

Meanwhile, enjoy this.

Bean and Oats Burgers
 
Prep time
Cook time
Total time
 
These delicious and hearty Bean and Oats Burgers are perfect for the grill
Author:
Recipe type: Burger
Serves: 8
Ingredients
  • 1 large onion, minced
  • 1 tbsp tomato ketchup
  • 2 tbsp tamari (can use soy sauce instead, but tamari is usually low sodium)
  • 2 tbsp Dijon mustard
  • 1½ cups quick-cooking oats (I had regular rolled oats which I ran in the food processor for a minute)
  • ½ cup dry pinto beans
  • ½ cup dry red or black beans
  • 1 tsp ground cumin
  • 1½ teaspoons chili powder
  • 1 medium carrot, grated
  • 4 cloves garlic, very finely chopped
  • Cooking spray
Instructions
  1. Soak for a few hours and then cook the pinto and red beans until tender.
  2. Heat a skillet and saute the onion and garlic with a tiny bit of salt for a few minutes until translucent but not brown.
  3. Add the carrot, chili powder, and cumin and cook a couple minutes or until carrot is tender. Turn off the heat and set aside.
  4. Mash the beans in a large bowl. Add the carrot mixture, mustard, ketchup, tamari and oats.
  5. Mix well and then shape the mixture into eight patties.
  6. Heat a nonstick or cast-iron skillet and coat with cooking spray.
  7. Cook patties over medium heat for four to five minutes on each side, or until golden brown. I like mine a little charred for extra flavor.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Comments

  1. says

    Those burgers look AWESOME. I have tried making veggie burgers and as you said they end up being crumbly. Yours looks absolutely mouthwatering. I’ll have to try these real soon.

  2. Anonymous says

    Good to see that beans and oats work well together. I must try something resembling your burgers.

    Peter

  3. says

    Divya, thanks!

    Pavani, yes, this was perhaps the first recipe I tried where everything held together really beautifully.

    Usha, Thanks.

    T, I am sure it’d be great with black beans.

    Manasi, you could always come down here…:)

    Curry, Sanjeeta, Debra, Mahes, Thanks.

    Richa, :) I am surprising myself, given all that I’ve had on my plate this month.

    Priya, Lisa, Karla, Harini-Jaya, Anthony, Peter: Thanks!

  4. says

    Vaishali,
    I start by closing my eyes and trying to decide which texture and taste I want for that day and then go to your blog for ideas:) I love being able to make non desi food beyond pasta and sandwhich-thanks for all the hard work.

  5. says

    I’m really gonna try this one, it looks great! I like reading from you, I haven’t seen a recipe come by where I thought ‘that’s not something I would try/like’.

  6. says

    Hi..I have tried so many of your recipes now, but never posted a comment before.
    Made this tonight and just had to stop by and say it was brilliant!

    This is my go-to burger recipe from now on:)

  7. says

    I cant believe it took me so long to find this site. I have been looking at all the same ol things day after day and really getting bored and missing all my Thai and Indian foods from days ago. THANK YOU so much for this beautiful site, all the pics are gorgeous and I know what Im in for when trying to make the recipe!!! Thanks again!

  8. Anonymous says

    Making these right now and just discovered you have cumin listed twice. Was there another spice that you used in making yours or was this just a repeat of an ingredient?

  9. Denise Corklin says

    I made these this afternoon..and boy were they wonderful! Made quick work of shaping them using a large ice cream scoop and a large mason jar canning ring. Filled the ring and smashed the stuff down hard into the ring and they stayed together beautifully, just as you promised. I wanted thinner patties so then used my spatula to thin them out a bit. So tasty! You are amazing..and my new best source of fun recipes.

  10. Anonymous says

    I made these burger the other night! OHHHH MY GOSH!!! They are fantastic! They don’t fall apart and are soooo yummy!!!
    Thanks for this great recipe!!!

  11. Anonymous says

    so delicious! made them last night. used them in an open-faced rueben-style sandwich. everyone loved them.
    thanks again! -melissa

  12. says

    Hi Vaishali,

    Discovered your blog a few weeks ago, when I tried your Mango Loaf (I am one of those lucky souls who did get fresh alphonso pulp!!) and of course the result was polished off in minutes!!

    I cant decide which I love more, your recipes or your writing style.

    I am going to try out these beans and oats burgers today. Forgive my ignorance, but is black Rajma equivalent to pinto beans?

    Thanks in advance,
    Pooja

  13. Kalifa says

    Im actually going to attempt this recipie tomorrow. I will start soaking the beans tonight. This will be my first time using pinto beans so I’m really excited.

  14. says

    I made these burgers today and they were pretty damn tasty….. Didn’t have mustard so decided to add a little smoked paprika!
    Just found your blog through google, think ill be making a few of your dishes in the future! Benny

  15. hornpleasetataok says

    I am in India and I don’t think pinto beans and cooking spray are readily available in the market here. I would like to know what are the substitutes for these? Also, has anybody tried baking these instead of frying?

  16. Joe says

    Thanks for the recipe – I tried them and they were great. I substituted the pinto beans for chickpeas, and left out the tamari and mustard – just because that’s what I had – but they were still delicious. Held together really well and in fact more robust than a beef burger. They are really filling.

    I lightly fried them in coconut oil – really good.

    Thanks, I will keep up with your blog

  17. Anonymous says

    we tried this when we first went plant-based. Now we make them weekly, take them to every single holiday or other get-together and even the meat eaters enjoy them! I have even made them with just water in place of the tamari because I was out of it and soy sauce both, still good! Thanks for this amazing recipe!!!

  18. Anonymous says

    This is a great recipe for veggie burgers. We substituted canned beans (pinto and red kidney – a can of each) because of limited time. We could also see possibilities for making them spicier with the addition of diced jalapenos. Very good, Vaishali – thanks!

  19. says

    I tried making these and found that they were still too soft and kinda crumbly to use as patties, but I added some extra spice (more garlic, cumin and chili powder, along with pepper, paprika and cayenne pepper) and made this into some AMAZING taco filler. I love it! I’m going to try again and see about mashing things together more, hopefully that will help. Thanks!

  20. says

    Love this recipe but adding 1/4 teaspoon or less of liquid smoke and 1 teaspoon of sriricha hot sauce with a diced jalopeno or thai pepper and 1 teaspoon of red pepper flakes and 1/2teaspoon of black pepper gave these bugers a slight smoky hot upgrade

  21. Anonymous says

    I precook my beans in bulk and store them in the freezer in small quantities. When you have 1/2 cup dried beans in your recipe, how much does this equate to when cooked?

  22. Anonymous says

    also good burgers, i’ve added this to my regular diet.

    although i recommend doubling the size, or making stacking two per bun.

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