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Simple Black Bean Burger

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Simple Black Bean Burger

Let’s face it: When you follow a plant-based whole foods diet, there are some things you miss. I’m not talking about rich desserts and fried snacks. What I sometimes miss is convenience of packaged foods, especially the ease of pulling a veggie burger out of the freezer and cooking it in the microwave in under two minutes. That’s why I decided to create a faster, easier black bean burger.

Maybe I shouldn’t be confessing this on my food blog, but the older I get, the less time I want to spend cooking. Often, it’s just a mental hurdle—once I decide what I want to make and get into the kitchen, I enjoy putting a meal together, especially if my husband is available to help with the chopping.

But for some reason, not having a child around to cook for has made me less eager to spend more than about 30 minutes on meal preparation. Maybe I’m just getting old; maybe I miss daughter E’s critical palate. Who knows? The upside is since she went away to college, I’m creating more Ridiculously Easy recipes for those of you who feel the same way about cooking.

Simple Black Bean Burger

Like this recipe for 8-ingredient black bean burgers (7 if you skip the corn.) I have lots of incredible burgers in my archives, but all of them require some vegetable chopping or cooking some ingredients in advance. My African-Inspired Sweet Potato and Black Bean Burgers, for instance, are amazing, if I do say so, but they require cooking sweet potatoes and chopping 4 different vegetables.

Instead of all that chopping, this easy black bean burger uses prepared salsa and just a few potent seasonings to create a burger that is firm yet moist, simple yet flavorful, in the least amount of time possible. I start by slightly grinding regular oatmeal so that some of it becomes powdery, helping the burgers stick together without added thickeners like flour or cornstarch.

I’ve made these burgers twice now—first on the bake setting and then on the air fryer setting on my Breville Smart Oven Air—and they came out equally well both baked and air-fried. Since all of the ingredients are already cooked (or don’t require cooking, like oats and corn), they only need to be cooked long enough to crisp up the exterior and warm the interior; letting them “meld” in the fridge for at least 15 minutes insures that they will hold together.

The first time I made these chipotle-flavored black bean burgers, I skipped the usual condiments and topped them with Green Tomato Pepper Butter, a tangy sweet-sour sauce that brought out their spiciness. (Check out the recipe plus a photo of our new puppy!)

The second time, I treated them like regular old burgers and topped them with ketchup and mustard. I think you’ll love them with whatever condiments you use.

Simple Black Bean Burger

P.S. I made the oil-free fries in my little Phillips air fryer, making this a two air fryer meal. I simply cut thin fries (I use a food processor) from Yukon gold potatoes, toss them with about a tablespoon of aquafaba (liquid from canned chickpeas) and some seasonings. Then I air fry at 360F for 18 minutes, tossing and stirring every 6 minutes.

Simple Black Bean Burger
4.84 from 125 votes
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Simple Black Bean Burger

The chipotle chile powder gives these burgers smokiness with an edge of spiciness. If you'd rather them not be spicy, substitute mild smoked paprika.

Course Main Course, Sandwich
Cuisine Oil-Free, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 158 kcal
Author Susan Voisin

Ingredients

  • 1 1/3 cups rolled oats (old fashioned oats) (use certified gluten-free oats to assure that the burgers are gluten-free)
  • 16 ounces black beans (1 can, well drained)
  • 3/4 cup salsa
  • 1 tablespoon soy sauce (or 1/2 teaspoon salt, optional)
  • 1 1/4 teaspoons mild chili powder
  • 1/4-1/2 teaspoon chipotle chile powder (more or less, to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 cup corn kernels (fresh or frozen and thawed) optional

Instructions

  1. Place the oats in a food processor fitted with an S-blade and pulse 5 or 6 times until they are partially chopped (some will be powder, some will be whole.) Add all ingredients except the corn and pulse until most of the beans are blended.

  2. Pour bean mixture into a bowl and stir in the corn. Cover and refrigerate for about 15 minutes.

  3. Preheat oven to 375F. Line a baking sheet with parchment paper. Form bean mixture into six patties using a scant 1/2 cup for each. Bake for 20-30 minutes, being careful not to overcook and dry them out. They're done when the outside is beginning to get crispy and they hold together well.

Air Fryer Cooking Instructions

  1. Preheat the air fryer to around 375F. Place the burgers in a single layer and air fry until slightly crispy on the outside, about 15 minutes. (They have a tendency to stick, so consider using perforated parchment paper underneath them.)

    Simple Black Bean Burgers in Breville Air Fryer

Recipe Notes

These are easy to freeze either baked or unbaked. Just shape the burgers and wrap them tightly to store in the freezer for about 3 months. Thaw unbaked burgers well before cooking.

Nutrition Facts
Simple Black Bean Burger
Amount Per Serving (1 burger)
Calories 158 Calories from Fat 12
% Daily Value*
Total Fat 1.3g 2%
Sodium 690mg 29%
Potassium 351mg 10%
Total Carbohydrates 30g 10%
Dietary Fiber 9g 36%
Sugars 2.7g
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

Susan

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Vegan and oil-free, these simple black bean burgers are made with only 8 ingredients and can be on your plate in about 30 minutes. Gluten-free option, too!

Links to Amazon.com are affiliate links to products I bought with my own money. When you buy something through my links, I receive a commission that helps support this site at no extra cost to you. Thank you for your purchase!

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Comments

  1. You are not alone. I, too, find that I want simpler recipes. I think it is just because I prepare all of my own food. I also want recipes that can be doubled so that I can freeze some for later.

    Reply

    • I subscribe to your newsletter!
      I thoroughly enjoy all your recipes, and these two look especially yummy! I’m new to veganism and really appreciate you.

      Thanks for all you do,
      Risak

      Reply

  5. This looks amazing! I’ve followed you on Instagram and Facebook for ages, and I was so excited when you started the newsletter way back when. By having all 3 outlets, I’m sure to never miss a recipe, even in my busiest months!

    Reply

  9. I subscribe to your newsletter and I’m making your black bean burger recipe tomorrow unless work gets in the way…again.

    Reply

  12. Yummy again Susan! You never disappoint! You are my #1 go-to vegan cooking resource! &… I subscribe to your newsletter!:)

    Reply

  13. I marked this to my saved recipes which means I will be trying it this week for dinner. My husband and two sons are a big fan of yours, subscribe to your newletter and make your recipes daily!

    Reply

  17. I, too, have a daughter away at college and am not too eager about cooking! Hubby is not vegan so that doesn’t help. I’ve been looking for a good. Lack bean burger that holds together well. This looks like it will do the trick! Can’t wait to try it!

    I do subscribe to your newsletter and would love a chance to win the cookbook!
    Thanks!

    Reply

  19. LOL I follow you both on Facebook and Instagram an I subscribe to your newsletter. Better yet I make your recipes and love them! Thank you.

    Reply

  20. Hi Susan, well I don’t have FB and I don’t do Instagram. I do however receive your news letter. I will try the black bean burger. I do your thanksgiving meatless loaf. I love it and I actually bake it in muffin cups. I have them for lunch with potatoes and gravy and veg. Or I’ll mush it up and use it as a sandwich filling. Love, love, love it!!!
    Happy puppies!! I also have just adopted 2!!

    Reply

  24. Hello – I follow you on Facebook and Instagram and subscribe to your newsletter. Would love to win a book. 🙂 Happy Holidays!

    Reply

  29. I subscribe to your newsletter.

    These look great! Can’t wait to try.
    The older I get, the more I want simple and basic, too.

    Reply

  32. hi susan
    i’ve been following your blog for several years
    and have thoroughly enjoyed selecting the recipes that appeal
    you’ve utilized so many different cuisines and veganizaed them
    thanks
    unfortunately, Mexican is not one of my favorites
    so, i made your burgers with the beans, corn, oats
    and then slid east
    i included ginger, chopped garlic, and a bit of miso
    it worked!
    thanks for the springboard

    please do enter me in the cookbook contest
    thanks for that too

    Reply

  34. I subscribe to your newsletter! And, I can’t wait to try this recipe! I love corn but it’s nice that it’s an option because my family doesn’t. I can put corn in mine and not theirs 😉

    Thanks for inspiring me in this whole food plant based life I’m living!
    Kathy

    Reply

  35. I subscribe to your newsletter. You have some great recipes especially the black bean burger. Sounds wonderful

    Reply

  42. I subscribe to your newsletter and am looking forward to trying this recipe! I love corn but my family doesn’t so I’m glad that it’s an optional ingredient. It will definitely go in MY burger 😉

    Thanks for being such an inspiration for this way of eating!

    Reply

  50. I’m a LONG time subscriber to your blog/newsletter! Love it! You made my transition to plant based easy and delicious!

    Reply

  52. HI, Susan, sorry, I don’t use Facebook but I’ve been following you since I went plant-based about 2007 and yours was about the only site for plant-based recipes (or the only good one!). I LOVE your recipes, have enjoyed your family and animals for ten years now and admire your spunk and determination through that health setback. I teach people WFPL, oil-free cooking and the first site I tell the about is always yours! Good luck to you always and I won’t tell anyone about the Secret giveaway! SHhh!

    Reply

  54. I receive your news letter so please enter my name in your free cookbook giveaway. I don’t use Facebook or any other electronic communication so your help to enter the contest would be so helpful. Thanks so much. I’m so glad the whole food movement has been growing so rapidly. When I first started buying veggie cookbooks there were a handful on a bottom shelf at Barnes and Noble, now we get a whole section and sometimes the end cap as well. Have a very VEGAN holiday! CW

    Reply

  57. Hi Susan – I subscribe to your blog – I am not on Facebook or instagram. I am interested in the holiday cookbook.
    I also relate to wanting things easier and faster in the kitchen but you have been my teacher as I’ve gone vegan and learned to cook without oil – you have pulled me through time again with your recipes. I took the Mexican lasagna to the last family gathering and it was inhaled. The cheesy sauce remains a constant! I can’t thank you enough for your blog.

    Reply

  60. Hi Susan! Longtime reader who recently subscribed to your newsletter. Am excited to try this recipe – but your Vegetable Gumbo will always be my favorite!

    Reply

  61. I have all the ingredients on hand. I’m making my burgers extra spicy!!! I’m so glad I subscribe to your newsleter

    Reply

  62. You’re still my fave blogger (found you through the McDougall group years ago), which is why I subscribe to your newsletter! 😀

    Reply

  65. Hi Susan! I’m another long-time blog and newsletter reader who already likes and follows your social media. I’m also a fellow vegan cancer survivor (so far! lol) diagnosed and treated after decades of eating right. I’d like to enter your book drawing via this comment. Thank you!

    Reply

  71. I suscribe to your newsletter. I’ve been cooking with you since early 2011, I love your recipes! I’ll make this in a couple days.

    Reply

  73. I already subscribe to the newsletter and also need easy few ingredient recipes.
    This looks perfect! Any non perishable subs for the salsa?

    Thanks!

    Reply

  78. I already am a fan of yours and already subscribe to your newsletter! However, it may be under a different email address than the one below.

    This recipe looks delicious! Thank you, Susan!

    Reply

  80. Simple pantry ingredients, what could be better. We will be trying these out on our next RV outing. Thanks Susan…we have been following your blog for many moons!

    Reply

  82. Hi Susan,

    I subscribe to your newsletter.

    I find I’m going for simple recipes whenever possible lately because I’ve gotten so busy! I really appreciate this new burger recipe, which sounds delicious! Some of the other “quick” veggie burger recipes I’ve tried taste like quick recipes – bland or the flavor is just off (too much of one ingredient, etc.). I’ve never had a problem with that with any recipes from your site.

    Reply

  88. Susan, I’ve been followings you for years, prob when I went vegan in 2002, and continued when I found out I was gluten-intolerant in 2005. 🙄 I love that you’ve come up with uber simple faster recipes, esp burgers!

    And, I don’t do Instagram (no time), and rarely FB (no time either!), so I’d LOVE to win one of your 2 give away cook books! I’m in!

    Reply

  93. I love that you mention the method and times for using an air fryer. My husband has been wondering what else it can do. Also agree with the feeling that as I age creating meals gets less exciting if it takes too long or is too fussy. I subscribe to your newsletter.

    Reply

  97. I subscribe to your newsletter. But so happy that you posted such a simple, easy recipe. Ever since my son left for college my interest in food preparation declined-Theres just not the impetus to cook for “just me”. Trying to eat healthy is a challenge and these burgers make it look wonderfully simple!!!

    Reply

  99. I subscribe to your newsletter and follow your FB page. U just love your recipes and can’t wait to try these burgers. Phyllis

    Reply

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