Vegan Bean and Oats Burgers

Bean and Oats Burgers, Vegan and Gluten-Free

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. I improvised very slightly on a recipe I found here: it sounded terribly healthy with oats and two kinds of beans and carrots, among other goodies, and I had all the ingredients I needed on hand, except the black beans. But I had plenty of other kinds of beans, including red, which I ended up using in combination with the pinto beans.

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, Meatless Recipe

Bean and Oats Burgers
Prep time
Cook time
Total time
These delicious and hearty Bean and Oats Burgers are perfect for the grill
Recipe type: Burger
Serves: 8
  • 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
  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.

Bean and Oats Burgers
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

65 thoughts on “Vegan Bean and Oats Burgers

  1. Permalink  ⋅ Reply


    March 29, 2011 at 2:07pm

    Mind-blowing gorgeous pics and healthy burgers…

  2. Permalink  ⋅ Reply


    March 29, 2011 at 2:25pm

    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.

  3. Permalink  ⋅ Reply


    March 29, 2011 at 3:48pm

    I read that article too! These look fantastic, I would love to try them w/ black beans.

  4. Permalink  ⋅ Reply


    March 29, 2011 at 4:01pm

    GORGEOUS! and the pictures are darn good too!
    Makes me want to grab one – two!

  5. Permalink  ⋅ Reply

    Curry Leaf

    March 29, 2011 at 4:17pm

    Excellent Burgers. I think I can use our choice of beans as well and I too will chose pinto and rajma mix. I love them. Very healthy Vaishali

  6. Permalink  ⋅ Reply

    Sanjeeta kk

    March 29, 2011 at 4:27pm

    Wow, Oats in burger….Vaishali you are really very innovative in developing healthy recipes!

  7. Permalink  ⋅ Reply


    March 29, 2011 at 5:22pm

    What a recipe! Healthy and looks so yummy.

  8. Permalink  ⋅ Reply


    March 29, 2011 at 7:04pm

    Wow burger looks absolutely inviting and healthy..

  9. Permalink  ⋅ Reply


    March 30, 2011 at 12:46am

    sure is a keeper and I hope this doesn’t get lost in my ‘to-do’ list..gorgeous pictures too..

  10. Permalink  ⋅ Reply


    March 30, 2011 at 6:11am

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


  11. Permalink  ⋅ Reply


    March 30, 2011 at 5:51pm

    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!

  12. Permalink  ⋅ Reply


    April 6, 2011 at 3:52pm

    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.

  13. Permalink  ⋅ Reply


    April 10, 2011 at 9:35am

    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’.

  14. Permalink  ⋅ Reply


    April 16, 2011 at 11:47pm

    Excuse me while I wipe the drool off my keyboard. :-) Yum! I can’t wait to make these.

  15. Permalink  ⋅ Reply


    November 17, 2011 at 4:19am

    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:)

  16. Permalink  ⋅ Reply


    November 22, 2011 at 4:53pm

    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!

  17. Permalink  ⋅ Reply


    February 5, 2012 at 2:10pm

    tthey are so mother had just made it.(im only 9years old.loved them.arya

  18. Permalink  ⋅ Reply


    April 11, 2012 at 3:12pm

    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?

    • Permalink  ⋅ Reply


      April 11, 2012 at 4:52pm

      Anon, my mistake– it was just a repeat. Thanks for pointing it out.

  19. Permalink  ⋅ Reply

    Denise Corklin

    April 11, 2012 at 10:55pm

    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.

    • Permalink  ⋅ Reply


      April 12, 2012 at 3:42am

      Glad you like them, and thanks for your kind words!

  20. Permalink  ⋅ Reply


    July 5, 2012 at 1:25pm

    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!!!

  21. Permalink  ⋅ Reply


    July 16, 2012 at 6:57pm

    I made these burgers for a vegan challenge a group is doing at my office and they were a HUGE hit! Thanks so much for sharing!

  22. Permalink  ⋅ Reply


    July 27, 2012 at 10:18pm

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

  23. Permalink  ⋅ Reply


    July 31, 2012 at 5:57am

    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,

    • Permalink  ⋅ Reply


      July 31, 2012 at 11:12am

      Pooja, black beans are different from pinto beans. If you cannot find pinto just substitute rajma or black beans. Thanks for your kind words!

  24. Permalink  ⋅ Reply


    August 14, 2012 at 5:49pm

    Can these be frozen?

  25. Permalink  ⋅ Reply


    September 6, 2012 at 3:16am

    Hiya hun,

    Just wanted to let you know that I featured this recipe on my blog this week. I would love it if you could check it out :) I recently made the burgers using 1 cup of oatmeal and adding half a cup of cooked bulgar and they were delish! Thanks for sharing. I wıll be eating these lots!

    - Adele @ Mammy Made

  26. Permalink  ⋅ Reply


    September 17, 2012 at 8:16pm

    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.

  27. Permalink  ⋅ Reply


    September 24, 2012 at 4:56pm

    Hi…approximately how many patties can be made with these measurements? Thanks :0)

    • Permalink  ⋅ Reply


      October 12, 2012 at 8:51pm

      SS, I can’t honestly say I remember because it’s been a while. It may be too late for you, but I’ll post this the next time I do make these.

  28. Permalink  ⋅ Reply


    November 25, 2012 at 10:53pm

    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

  29. Permalink  ⋅ Reply


    December 3, 2012 at 6:00pm

    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?

    • Permalink  ⋅ Reply

      Vaishali Honawar

      May 31, 2013 at 7:17pm

      Use red beans (rajma)– they would work just as well. And use a thin coating of oil if you don’t have cooking spray.

  30. Permalink  ⋅ Reply


    December 15, 2012 at 1:58pm

    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

  31. Permalink  ⋅ Reply


    December 24, 2012 at 8:01pm

    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!!!

  32. Permalink  ⋅ Reply


    February 13, 2013 at 10:21pm

    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!

  33. Permalink  ⋅ Reply


    March 16, 2013 at 9:40pm

    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!

  34. Permalink  ⋅ Reply


    March 27, 2013 at 2:15pm

    If using canned beans..what are the measurements?

  35. Permalink  ⋅ Reply

    Jessyca Delepine

    April 29, 2013 at 1:57am

    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

  36. Permalink  ⋅ Reply


    May 2, 2013 at 2:45pm

    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?

  37. Permalink  ⋅ Reply


    August 14, 2013 at 7:44pm

    you use tamari because it’s gluten free. sodium doesn’t matter.

  38. Permalink  ⋅ Reply


    August 14, 2013 at 7:46pm

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

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

  39. Permalink  ⋅ Reply

    Vaishali Honawar

    August 14, 2013 at 8:12pm

    Anon, sodium does matter to a lot of people, including me. And yes, it’s also great that tamari is gluten-free.

  40. Permalink  ⋅ Reply


    October 28, 2013 at 4:15pm

    Does it matter if the oatmeal is cooked or not?

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