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Black Bean Burgers-1
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5 from 1 vote

Black Bean and Oat Burgers + Big Announcement!

These Black Bean and Oat Burgers make for a delightful meal with a bit of a kick and a lovely texture!
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Course: Lunch/Dinner
Cuisine: American
Keyword: black beans, oats, veggie burger
Servings: 10
Calories: 141kcal
Author: Kaylee Pauley


  • 1/2 small onion
  • 1/2 red bell pepper
  • 2 garlic cloves
  • 2 tbsp ground flaxseed
  • 1 smoked chipotle pepper in adobe sauce
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 1/2 cup whole oats
  • 2 eggs
  • 1/2 cup shredded cheese {I used a Mexican blend}
  • 2 cans black beans drained and rinsed
  • 1/2 cup cashew meal


  • Preheat oven to 350 degrees.
  • Add onion, bell pepper, garlic cloves, ground flax, chipotle pepper, cayenne, black pepper, and sea salt to the bowl of a food processor, pulse 2-3 times then run 5-10 seconds until well chopped but not quite pureed.
  • Add in oats, eggs, and cheese, then pulse 2-3 times, before running 5-10 seconds or until oats are well chopped and blended.
  • Add rinsed and drained black beans and pulse 5-7 short pulses, leaving a few of the beans a little in tact for texture.
  • Stir in cashew meal until well combined.
  • Line baking sheet with parchment paper, spray with coconut oil cooking spray (or other form of nonstick cooking spray), then divide black bean mixture into 7-10 balls (depending on your preference of size per patty), and flatten on parchment paper, repeat until you’ve done this with each patty.
  • Refrigerate for one hour, then bake at 350 for 25 minutes.
  • Serve with caramelized onions, tomatoes, lettuce, avocado, and ketchup on your favorite bun, Eat!


Nutrition info is for veggie patty only, making 10 patties with one recipe.


Serving: 1g | Calories: 141kcal | Carbohydrates: 18.8g | Protein: 9.3g | Fat: 3.8g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.9g | Cholesterol: 46mg | Sodium: 242mg | Fiber: 3.9g | Sugar: 0.8g