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    Home > Veggie Burgers

    Vegan Bean and Oats Burger

    Posted: May 26, 2021 ยท Updated: Sep 6, 2021

    Jump to Recipe Pin Recipe
    Photo of bean and oats burgers with inlay text that reads "vegan bean and oats burger, no oil, grillable"

    A scrumptious, grill-worthy and nourishing vegan Bean and Oats Burger that is packed with all the goodness you can imagine from oats, two kinds of beans, and carrots. There are no added oils in this veggie burger patty and it's hefty and sturdy enough for your Memorial Day grill. Also a gluten-free, soy-free and nut-free recipe.

    Front shot of a vegan bean and oats veggie burger with greens, coleslaw and served in a whole wheat burger bun on a white plate.

    Some of your favorite veggie burgers on this blog, and mine, have long been these vegan bean and oats burgers. It's easy to see why. They are full of flavor and yet they are utterly healthy with carrots, oats and red beans and pinto beans. A veggie burger simply does not get any better than this.

    This is a really easy burger to make and it's full of texture from the beans and oats, which makes it wonderful to bite into. It easily makes it to the griddle and back, and is sturdy enough to throw on a grill.

    What you'll love about these bean and oats burgers

    • They're delicious.
    • They are made with beans and oats and carrots--all foods that are good for you.
    • They're sturdy enough for the grill.
    • They are free of any added fats or nuts, so they're great if you're looking for a waist-friendly option.
    • They are tried and tested, over and over, by dozens of Holy Cow! readers, so you don't have to take my word for it.

    Featured comment:
    I just made your Oat and Bean burgers and I am delighted with them!!! They are so delicious on a sesame bun with spicy brown mustard, ketchup and dill pickles. Thank you!!!
    Karla S.

    Photo of four bean and oats burger patties separated with parchment stacked on a black plate.

    Ingredients

    • Onion
    • Garlic
    • Quick-Cooking Oats (or rolled oats, run through a food processor to break them down a bit, are fine)
    • Pinto beans
    • Red beans
    • Carrots
    • Ground cumin
    • Cayenne
    • Tomato ketchup
    • Dijon mustard of whole-grain mustard
    • Tamari (optional if soy-free)
    • Salt, as needed
    • Cooking spray for coating the pan or grill

    Tips and steps for making these veggie burgers

    • Mash the beans: Place the beans in a bowl and mash them together. You should mash them well so the burgers hold together, but it's okay if a few beans remain whole, as they will add more texture.
    • Cook the veggies: You will need to cook the carrots, onions and garlic first before adding them to the rest of the ingredients. This helps get rid of any moisture that could make your burgers fall apart when you cook them, and it also gives you an opportunity to cook the veggies with the spices, helping them marry together. This is not a long-drawn process--it takes just about five minutes.
    • Prep the oats: Quick-cooking oats, which are usually cut into smaller pieces than rolled oats, are great in this recipe. I don't usually have quick oats on hand so I just use rolled oats and run them through the food processor to break them down further.
    • Mix in the remaining ingredients: Mix in the onion-carrot mixture, oats and seasonings and mix it all together really well.
    • Form the patties: I get eight hefty burger patties from this recipe. You can make them thicker, as I did this time, or shape them thinner as you see in the photo below from the last time I shared this recipe.
    • Cook the burgers: I recommend cooking these burgers on a skillet first, with a bit of cooking spray, before you throw them on the grill. That will also take care of any worries about the burgers sticking to the grill.
    • Serve the burgers: These burgers are great with this whole wheat burger buns. Serve them layered with hummus, like this eggplant hummus, greens, and a vegan coleslaw.
    Photo of two bean and oats burgers in whole wheat buns with sesame seeds on a white plate.

    FAQs

    Do I need to start with dry beans or can I use canned beans?

    You can use either. I have made this burger with both and it doesn't make a difference and you really can't beat canned beans for convenience. For the burgers you see in the photos this time I used canned pinto and red beans. The 14-oz cans yielded just over a cup of beans each after they were drained.
    If starting with dry beans, use half a cup of red beans and a half a cup of pinto beans, soak them overnight, then cook them in enough water until really tender.

    Can I use just one kind of beans? Can I use other beans?

    Yes and yes. If you want to make these with only pinto beans or only kidney beans that is fine. You can also use other kinds of beans--black beans would be great here.

    How long can I store these burgers?

    You can store them in the refrigerator, after cooking them, for about a week. For longer storage I'd separate the burgers with parchment and store in the freezer in freezer-safe containers. To reheat, throw on a hot griddle or grill coated with cooking spray.

    Photo of four bean and oats vegan veggie burgers stacked on a white plate.

    More veggie burger recipes:

    • Spicy Vegan Black Bean Burgers
    • Black Bean and Black Rice Burger
    • Quinoa and Bean Burger
    • Beet Burger with Chipotle Cashew Hummus
    • Sprouted Mung Bean Burger with Mint Cilantro Chutney
    Closeup of a vegan bean and oats veggie burger with greens and coleslaw on a whole wheat bun on a white plate.
    Front photo of a vegan bean and oats veggie burger on a whole wheat burger bun with cole slaw and greens

    Vegan Bean and Oats Burgers

    A scrumptious, grill-worthy and nourishing vegan Bean and Oats Burger that is packed with all the goodness you can imagine from oats, two kinds of beans, and carrots. It is free of any added fats and it's hefty and sturdy enough for your Memorial Day grill. Also a gluten-free, soy-free and nut-free recipe.
    5 from 57 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Burger
    Cuisine: American, Grilling, nut-free, Soy-free
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan Bean Oats Burger, Veggie Burger
    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Servings: 8 burgers
    Calories: 212kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 large onion (finely minced)
    • 4 cloves garlic (finely minced)
    • 1 medium carrot (grated)
    • 1 teaspoon ground cumin
    • 1 teaspoon cayenne (use more or less based on your preference)
    • 14 oz pinto beans
    • 14 oz red kidney beans
    • 1 ยฝ cups quick-cooking oats (I ran regular rolled oats in the food processor for a minute)
    • 2 tablespoon Dijon mustard (or whole grain mustard)
    • 1 tablespoon tomato ketchup
    • 2 tablespoon tamari (or soy sauce. Leave out if soy-free and use more salt)
    • Salt to taste
    • Cooking spray

    For serving

    • Whole wheat burger buns
    • Baby spinach or other greens
    • coleslaw
    Prevent your screen from going dark

    Instructions

    • Heat a skillet and saute the onion and garlic with a tiny bit of salt (no oil) for a few minutes until translucent but not brown.
    • Add the carrots, cayenne, and cumin and cook a couple minutes or until carrot is tender. Turn off the heat and set aside.
    • Mash the beans in a large bowl. Add the carrot mixture, mustard, ketchup, tamari and oats.
    • Mix well, then shape the mixture into eight patties. You can make more, smaller patties, or fewer, larger ones. For the grill shape the patties thicker.
    • Heat a nonstick or cast-iron skillet and coat with cooking spray. 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 or you can char them on the grill.

    Nutrition

    Serving: 1burger patty | Calories: 212kcal | Carbohydrates: 39g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 320mg | Potassium: 558mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1394IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 4mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Andrew

      May 05, 2022 at 12:24 pm

      Can I air fry the patties?

      Reply
      • Vaishali

        May 05, 2022 at 2:14 pm

        Hi, you certainly can. I haven't done it myself so don't have exact times but I would estimate about 8 minutes on either side at about 375 degrees F/190 degrees C.

        Reply
    2. Meri Schroeder

      March 19, 2022 at 6:20 pm

      5 stars
      Made these as the recipe reads, and they were delicious! Super easy to make. I love that there's no real added oil except the cooking spray.
      Thank you for the healthy and tasty recipe!!

      Reply
      • Vaishali

        March 19, 2022 at 9:06 pm

        So happy you made it Meri!

        Reply
    3. Sonya

      February 10, 2022 at 3:23 pm

      5 stars
      Thank you for sharing this recipe, I'm going to try these tonight and already know they will be delicious ๐Ÿ˜‹ think I'll switch up the spices a bit for a little smokey flavor, I absolutely love healthy vegan foods.

      Reply
    4. Tera

      January 22, 2022 at 8:35 pm

      5 stars
      Thank you so much for this recipe! So much flavour and a little kick too. My first successful vegan burger recipe yet! Others were always so dry.
      My young daughter loved eating the mix right out of the bowl. Canโ€™t wait to check out more of your recipes!

      Reply
      • Vaishali

        January 23, 2022 at 9:40 am

        Hi Tera, so happy to hear you and your daughter enjoyed the burger recipe! This is our favorite veggie burger too, and my son Jay loves it.

        Reply
    5. Kathy

      August 29, 2021 at 10:47 am

      Health reason have suggested vegan is necessary...I hope these are as tasty as everyone says!

      Reply
    6. Cheryl

      July 31, 2021 at 1:48 pm

      5 stars
      I made them exactly as written and they were fantastic.

      Reply
      • Vaishali

        July 31, 2021 at 6:48 pm

        So awesome to hear--thanks for letting me know!

        Reply
    7. Anonymous

      May 26, 2021 at 12:21 pm

      5 stars
      Please provide the option of NO pictures. Many of us do not want to print or save the beautiful photos, just the instructions.

      Thanks!

      Reply
      • Vaishali

        May 26, 2021 at 2:27 pm

        Hi, when you click on print recipe you should see two checkboxes at the top--"Recipe image" and "instruction images". Uncheck both of those and it'll print without any photos!

        Reply
    8. M

      April 22, 2021 at 8:40 pm

      5 stars
      Wish I could post a pic! I made these and I adore them! I actually used black beans because thatโ€™s what I had, and I loved the depth of flavor I achieved! Awesome recipe!

      Reply
      • Vaishali

        April 23, 2021 at 10:50 am

        So happy you loved them, M! These are my favorite burger patties.

        Reply
    9. Debi

      April 18, 2021 at 7:18 pm

      5 stars
      What a pleasant surprise. I used only mashed pintos, soy sauce and omitted carrot. Each used their own choice of condiments. No complaints whatsoever! Will make again!

      Reply
      • Vaishali

        May 22, 2021 at 8:06 pm

        So great to hear!

        Reply
    10. Ami

      February 17, 2021 at 11:42 am

      5 stars
      Hi. I tried making it today. Oven baked. Came out yummy with salad sandwiches.

      Reply
      • Vaishali

        March 24, 2021 at 2:44 pm

        So great to hear, Ami!

        Reply
    11. Dani

      August 22, 2020 at 11:06 am

      All I have in my kitchen currently are precooked lentils in my freezer. Can I use lentils instead of both the beans???

      Reply
      • Vaishali

        May 22, 2021 at 8:05 pm

        Yes!

        Reply
    12. Dara

      August 11, 2020 at 5:54 pm

      Can you sub steel cut oats for the quick cooking oats? Thank you.

      Reply
      • David

        January 24, 2021 at 9:50 am

        Do I need to soak and cook canned beans first? Or can I just miss this step?

        Reply
        • Vaishali

          January 24, 2021 at 10:13 am

          No need to soak cooked or canned beans. Drain them before using!

          Reply
      • Vaishali

        May 22, 2021 at 8:05 pm

        That won't work as steel cut oats have a much longer cook time.

        Reply
    13. Karen

      July 04, 2020 at 1:15 pm

      I am wondering if you can sub canned beans, thoroughly rinsed? Looking forward to trying these! Thanks.

      Reply
      • Sara

        August 24, 2020 at 6:25 pm

        5 stars
        Yes I did ? it can actually make things go quicker and be done faster with canned beans rinsed ?

        Reply
        • Lisa

          September 09, 2020 at 6:31 pm

          Whats the ratio with canned beans - is it still half a cup.

          Reply
          • Lilly

            September 20, 2020 at 12:25 pm

            I think 1/2 cup dry beans makes about 1.5 cups beans once cooked so I would say 1 - 1.5 cups of each bean but I haven't tried it yet; about to tonight

            Reply
    14. Robin

      June 16, 2020 at 10:58 am

      5 stars
      I'm eating this burger now. It's really good. Thank you.

      Reply
      • Vaishali

        March 24, 2021 at 2:43 pm

        So happy to hear!

        Reply
    15. Zissel Black

      May 12, 2020 at 10:27 am

      5 stars
      They came out amazing!!!
      We all loved them. Great surprise.

      Reply
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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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