These Gluten-Free Spicy Black Bean Oat Burgers are made oh-so-easy with oats, canned black beans, garlic, onion, cumin and a little kick of heat. The perfect gluten-free and vegetarian option for your next #meatlessmonday!
Is this dinner, or what?
These Gluten-Free Spicy Black Bean Oat Burgers so, so, sooo easy to make! So, so, sooo gluten-free and sooooo delicious, too.
This is my super simple take on a classic, the black bean burger. Ready in about 30 minutes, which, if we are being real here, is the exact amount of minutes I can stand to wait for dinner to be ready most nights.
And, best of all, they don’t crumble apart all over your lap when you take your first bite!
MORE ABOUT THIS BLACK BEAN OAT BURGERS RECIPE…
A gluten-free black bean and oat patty seasoned with garlic and onion and a little cumin and a tiny kick of heat… but not too much heat because when it comes to spicy, I just can’t. But if you can, add all the heat you’d like. I’m not judging.
And so easy to make. Like, so easy. Like, Crazy Easy Black Mango Quinoa Salad easy. Like, everything goes into the food processor and then it’s pretty much straight into the pan.
I prefer browning these spicy black bean burgers, and all my burgers actually, in a pan with a little oil rather than baking them. The outsides get so crispy and the burgers don’t get all dry and crumbling like I find most veggie burgers do in the oven.
Then top them with whatever you’d like – cheese, avocado, lettuce, ketchup, mayo, mustard or nothing at all.
Good crumbled over some greens or between your favourite gluten-free bread with a side of super crispy salt and peppered oven-baked potato wedges.
You guys. These fries. They are everything! (They are a must-make!! Just like these veggie burgers.)
I always have a stack of these in my freezer so on the nights where I really don’t feel like cooking I have a super easy and healthy Plan B. It’s pretty much the best.
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Gluten Free Spicy Black Bean Oat Burgers
- Total Time: 30 minutes
- Yield: 6 burgers 1x
Ingredients
- 1 1/4 cup gluten free rolled oats
- 1 19oz can low sodium Black Beans, rinsed and drained (about 2 cups of beans)
- 1/4 cup cilantro, roughly chopped (optional)
- 1 tablespoon green onion (from 1 single green onion)
- 1 teaspoon garlic, minced for grated (from 1 large clove of garlic)
- 1 teaspoon hot sauce, or more to taste (I used Frank’s)
- 1/2 teaspoons fine sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1 large egg
- 2 tablespoons oil, for cooking
- Avocado, cheese, salsa, lettuce, tomatoes, onions, ketchup, mustard, mayo, etc for serving
Instructions
- Add the oats to your food processor and pulse the oats 5 or 6 times until a coarse crumb forms.
- Add the black beans, cilantro, if using, garlic, onion, hot sauce, salt, cumin, chili flakes, pepper and egg to the oats in the food processor. Pulse the food processor until everything is well mixed (7 or 8 3-second pulses should do it). It is ok if the mixture looks a little chunky at this point, you want some texture in these burgers.
- Form the mixture into 6 patties by scooping out a heaping 1/3 cup of the mixture, rolling it into a ball in your palms (the ball should be smaller than a tennis ball but bigger than a golf ball) then flattening it into a disk that is about 1/2-inch thick, smoothing any cracks that form around the edges. Place on a piece of parchment paper and set aside. (I scoop my patties right from the food processor bowl to save on dishes but if it’s easy to transfer the burger mixture to a mixing bowl then go for it.)
- In a large skillet over medium, heat 2 tablespoons of oil. In batches (if needed), cook the patties for 6-8 minutes per side or until crispy and browned and warmed through.
- Top with your favourite burger fixings and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did. 
Curious about using any other binder besides egg to make them vegan. I’m not strictly vegan, but find I feel healthier when I limit myself to only plants. Going to try to figure that one out, but these look great, can’t wait to try!
Hi. Have you made them in an airfryer? Temperature? Time? I cannot wait to try these with gluten free oats. Most commercial veggies burgers aren’t gluten free. Thanks
★★★★★
Hate cheese?! I didn’t know that was possible! These burgers look so tasty and perfect for Meatless Monday!
Thanks, Megan!
Haha! I know, right? Hating cheese sounds crazy!
I’m always looking for a super tasty veggie burger that doesn’t fall apart and these definitely look like they fit the bill! I love the look of them and I’m definitely all about that little kick!
Meatless Monday is the best! I’ve never tried making my own meatless burgers but this recipe looks so simple and easy, I can’t wait to try it out!
You have to try a homemade veggie burger!! You will them love.
This is my kind of burger! Looks so delicious!
Thanks, Taylor!!!
I’ve been afraid to make my own convinced they wouldn’t stay together, but I will have to give this a try as I know you made it work!!! They are a perfect good protein option!
I make black bean burgers like this, but with less oats. I’ll have to try this version – I bet it’s amazing in lettuce wraps, too!
I haven’t tried these in lettuce wraps but I bet it would be amazing!!
I seriously almost made veggie burgers tonight….because I couldn’t decide what to cook like 15 minutes before I usually serve dinner! LOL! These look SO yummy! I love that you use oats…and that they freeze well!
LOL! That’s the worst – a starving family and no idea what to make for dinner!! Veggie burgers are always my go-to when I need something quick too.
I love that you say these are so easy to make. I’ve been intimated to make my own veggie burgers I don’t know why haha. I’ll have to try!
★★★★★
You definitely have to give these veggie burgers a try, Maria!!
It’s all about the texture for veggie burgers for me. This one looks so good! I’ll have to share it with some of my veg clients 🙂
Thanks, Paige!! They will love them!
I love a good veggie burger and these look fantastic! Especially piled high with plenty of toppings! 🙂
Me too, Ashley! I am alllllll about those toppings!
Wow, these look incredible! I have a weakness for veggie burgers and these look like such a great texture and consistency (which is totally hard to do— so props to you!). Can’t wait to try them!
Thanks, Liz! I hope you like them!
I’m glad these are spicy but not too spicy because I can only handle a little heat! I love making black bean burgers but mine never seem to stay together. Your version looks nice and sturdy, I have to try! Yum!
I’m glad I am not the only one with low heat tolerance! Don’t you hate when your veggie burger turns into veggie-crumbs!? I hope you like them!