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Simple Black Bean Burger

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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!

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 the 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. Like this recipe for 8-ingredient black bean burgers (7 if you skip the corn.)

Simple Black Bean Burger

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.

Simple Black Bean Burger

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.

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
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Simple Black Bean Burger

Gluten Free
Nut Free
Soy Free
Sugar Free
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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
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 tamari or 1/2 teaspoon salt, for gluten free)
  • 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

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

  • 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

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.
Each burger is 2 Weight Watchers Smart points.
Nutrition Facts
Simple Black Bean Burger
Amount Per Serving (1 burger)
Calories 158 Calories from Fat 12
% Daily Value*
Fat 1.3g2%
Sodium 690mg30%
Potassium 351mg10%
Carbohydrates 30g10%
Fiber 9g38%
Sugar 2.7g3%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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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!

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Reader Interactions

Comments

  4. Florence

    Love the idea of quick, delicious vegan food. It’s just two of us so less time spent in the kitchen, the better. Can’t wait to try them! Thanks you!

    Reply

  6. Carlyn Kline

    As an 85 year old widow, I’m always on the lookout for simple, tasty recipes; this one really fit the bill. I do still love to cook for my grandchildren, many of whom are vegetarians, whenever I get the chance, so I would put the cookbook to good use. I do subscribe to your newsletter,

    Reply

  7. Serene Vannoy

    I subscribe to the newsletter, and it always makes me happy to see you doing big, exciting things, because you were one of the first vegans I met online, wayyyyy back in 1998. Go, you! I can’t wait to try the burger. I’m always looking for good and simple ones.

    Reply

  9. Lauren

    I subscribe to your newsletter and would love a chance to win that wonderful looking holiday cookbook!

    Thanks Susan!

    I have (shockingly) never made my own burger patties, so I’ll have to give these a whirl. They look great!

    Reply

  14. Sarah Pogue

    Hi Susan! How timely!! I just passed your blackeyed pea burger recipe to a friend today who was searching for a good homemade burger recipe!! I will forward this new post as well! I am a person who has subscribed to your newsletter for 3-4 years and have thouroghly enjoyed your wonderful recipes!! We are fellow Mississipians who recently moved from Columbus to Meridian. Thanks so much for your wonderful work…you have taught my family lots along our vegan journey!

    Reply

  16. Ruth

    Can’t wait to try! I subscribe to your newsletter and have for years, back to when you first posted the lasagna your little girl loved. Hope she still does.

    Reply

  18. Tricia Schierman

    I subscribe to your newsletter! And follow you on Facebook…and recommend your blog and recipes to anyone I know!! Looking forward to trying more.

    Reply

  20. Chellie

    I subscribe to your newsletter and can’t wait to try this. Looks wonderfully simple and delicious! Always a good combination.

    Reply

  26. Lillian

    This looks awesome. I can’t wait to try it. It hits all the right spice notes and I know the black beans and corn play well together. I’m not no to sign up for newletters, but I didn’t want to miss out on any of your recipes.

    Reply

  33. Janice Tarantino

    Susan, I subscribe to your newsletter and very much enjoy your recipes. My children have left the nest, and my doctor has recommended a vegan diet. Yours was one of the first blog (website) I found! But I dislike spending too much time in the kitchen myself. Thank you for all your wonderful recipes. I can’t wait to taste your new black bean burger.

    Reply

  35. Robin

    I subscribe to your newsletter! Have for years. Thank you for the new recipes that are quick and can be frozen! Can completely relate, we too now have an empty nest and have a decreased desire to chop, cook and create. My current favorite meal is a leftover:). Thank you for sharing!

    Reply

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