A scrumptious, grill-worthy and nourishing vegan Bean and Oats Burger 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.
Table of Contents
Some of your favorite veggie burgers on this blog, and mine, are vegan bean and oats burgers. 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.
Why you'll love this recipe
- Delicious.
- Made with beans and oats and carrots--all foods that are good for you.
- Sturdy enough for the grill.
- Free of any added fats or nuts, so they're great if you're looking for a waist-friendly option.
- Tried and tested, over and over, by dozens of Holy Cow! readers, so you don't have to take my word for it.
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.
Recipe card
Vegan Bean and Oats Burgers
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 canned or cooked pinto beans (drained)
- 14 oz canned or cooked kidney beans (drained)
- 1 ½ 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
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 Information
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Bean and oats burger FAQs
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.
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.
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.
More veggie burger recipes
mixermaid says
I have made these twice now. Both times I blitzed 1 can Red Kidney Beans and 1 can Black Beans in a processor first along with the liquid ingredients, then added sauted veg and blitzed some more. Then simply folded in separately blitzed rolled oats. The mix made 7 x 4oz burgers. They are wonderful and even my meat eating husband loved them. They will be a regular in my home and I have another batch freezing at the moment. I did try baking them in the oven to avoid fat / oil but they were a little dry. Pan frying is best in a little exra virgin olive oil. Love them.
Steve Gaydos says
I just tried your burger recipe. it was great. I ran out of burger buns but I formed the mixture into the shape of a hotdog. it turned out good. I can't wait to try that on the grill.
Vaishali Honawar says
Steve, good idea to shape it into a hot dog-- I am going to try doing that with some burger recipes, being a huge hot dog fan! 🙂
Anonymous says
Vaishali, My wife tried this and said it was good. I don't know why I didn't think of that sooner. I hope you like it.
Robbin says
Thank you so much for this recipe!! You saved me so much money and so healthy too!!I first made these exactly as directed, but I also thought a chewy texture would be nice, so I substituted oats with 1 cup PRECOOKED, COLD steel cut oats and 1full cup quick oats, or enough to make the mixture stiff enough to make patties. A nice smoky barbeque sauce is yummy with these too. We now have these weekly. ...even my picky son loves them! Blessings to you!!
Denielle says
Thank you for the recipe - these were delicious and very easy to make. I find that it made about 8 good size burgers and I put several of them in the freezer until we are ready to cook them. This is a very economical recipe as well as yummy!
Ge says
I am going on a camping trip soon and I am looking for burgers I could make ahead (maybe the night before or a few days before and freeze?) and that keep their shape when they are cooked on a grill on an open fire. Would this work with this recipe or should these be cooked immediately?
Thank you.
Vaishali Honawar says
Hi Ge, You can make these ahead-- be sure to cook them on the griddle and then freeze them separated by wax paper. When you're ready to cook, slap them on the grill. They will hold their shape.
linda says
Just made these bean and oat burgers....lassie....you are wonderful. X
Halla Einarsdottir says
Wonderful - just made these !
Sarah says
This is my official go to veggie burger recipe 🙂
It ticks all the boxes;
Quick and easy
Cheap to make (all the ingredients are always n my cupboard too)
Great texture
DELICIOUS!!
It's even a winner with my meat eating friends and family.
Thanks for this awe some recipe!!
Jeanne says
I’m cooking this right now. I didn’t have ketchup so I used sriracha. I also used black cumin because I love very spicy food. They smell good. Will write back when I’m done.
Anonymous says
Does it matter if the oatmeal is cooked or not?
Vaishali Honawar says
Don't cook the oats. They should be raw.
Viviana Lahrs says
HI, question: Do you cook the oats or not before adding? thanks!
Vaishali Honawar says
No, the oats are not cooked.
Vaishali Honawar says
Anon, sodium does matter to a lot of people, including me. And yes, it's also great that tamari is gluten-free.
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.
Anonymous says
you use tamari because it's gluten free. sodium doesn't matter.
Jodnia says
These are great! Can they be frozen?
Vaishali Honawar says
Yes. Separate patties with wax paper and freeze. Enjoy!
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?
Vaishali says
Roughly double-- 1 cup cooked.
Jessyca Delepine 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
Vaishali says
Nice suggestions. Thanks, Jessyca.
Anonymous says
If using canned beans..what are the measurements?
Vaishali says
Roughly half of the dry.
Activista 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!
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!
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!!!
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
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?
Vaishali Honawar says
Use red beans (rajma)-- they would work just as well. And use a thin coating of oil if you don't have cooking spray.
Benny 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
SS says
Hi...approximately how many patties can be made with these measurements? Thanks :0)
Vaishali says
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.
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.
Adele says
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
Anonymous says
Can these be frozen?
Pooja 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
Vaishali says
Pooja, black beans are different from pinto beans. If you cannot find pinto just substitute rajma or black beans. Thanks for your kind words!
Anonymous says
so delicious! made them last night. used them in an open-faced rueben-style sandwich. everyone loved them.
thanks again! -melissa
Ty'sMommy says
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!