Crispy outside, soft inside. Place burgers on buns and add condiments and toppings of choice, e.g. lettuce, pickles, tomato, raw or grilled onion, grilled mushrooms, avocado, jalapenos, bell peppers, ketchup, mustard, barbecue sauce, etc.


Recipe Summary

45 mins
30 mins
1 hr 15 mins
15 burgers


Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Process black beans in a food processor or blender with just enough of the reserved can liquid to get the processor going. Place into a large bowl.

  • Blend oats in the food processor until they become oat flour; add to the large bowl. Blend sunflower seeds until finely ground; add to the bowl. Blend mushrooms, bell peppers, and onion in batches in a food processor and add to oat mixture. Mix in parsley, Worcestershire, salt, pepper, onion powder, garlic powder, and cumin thoroughly using your hands or a rubber spatula, adding more processed oats if needed to hold shape.

  • Roll mixture into 15 tight balls, flatten, and cup the sides to ensure the patties do not have cracks. Place on wax or parchment paper.

  • Heat oil in a large skillet to 350 degrees F (175 degrees C), or over medium heat. Place patties carefully into the hot oil using your hands or a spatula, working in batches. Cook until browned and crispy, 3 to 5 minutes on each side. Remove and place onto a paper towel-lined plate to drain excess oil, about 2 minutes. Repeat with more oil until all burgers are cooked.

Cook's Notes:

You can use cooked dried black beans instead of canned.

Leftover burgers can be pan-fried in about 2 tablespoons oil to reheat.

This is a large batch. If your family is small, then make a half batch, or you can use half of the batch for burgers, and the other for "meatballs."

Nutrition Facts

250 calories; protein 9.5g; carbohydrates 23.6g; fat 14.6g; sodium 1135.1mg. Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I’ve never been able to make a bean burger until now. This recipe held together surprisingly well, cooked decently and the flavor is okay. Ohh and it uses no egg. I halved the entire recipe and it made 7 fairly large burgers. Next time I will need to add more seasonings to make it more flavorful but overall I think this is a great bean burger recipe. Especially since I’m technically still a beginner and actually was able to pull this off without problems. Thank you to the contributor. Read More
Rating: 5 stars
I made this almost exactly as written. I used an ice cream scoop and got 18 good sized patties. I formed them on parchment paper and froze them. I have since cooked them and they are nice and moist on the inside, crunchy delicious on the outside. I did use a beautiful orange bell pepper instead of green. Next time I would only use one tablespoon black pepper. My feeling is people can spice this up to their liking when they eat it. I fed this to my 93 year young client and she loved it!!! I made these and froze them for a quick and easy meal for my daughter to prepare (she is a new mom) and apparently oats are some kind of magical food for new mothers! Next batch I will make for her I will include a qty of brewers yeast (also magical for new mothers). I would personally grind the oats and seeds first, keeping the bowl of the food processor dry, then the wet ingredients. I did add additional ground up oats and the mixture was still very wet - the veggies were very high moisture - but freezing them was great. This was delicious!!! Read More