I love a good vegan burger. What can I say, I’m girl who loves burgers and fries. Trying to find a delicious, plant-based, oil-free burger is not impossible. This whole food bean and oat burger is my favorite vegan burger of all.
When I went plant-based in 2011, there were limited vegan burger options. Thankfully, we’ve come a long way! Several restaurants near us offer vegan options, and I can get a frozen burger I enjoy at Sprouts. But this one, it’s my favorite!
Bean and Oat Burger
This burger’s main ingredients are kidney beans and rolled oats. They make up the bulk of the burger and give it a great texture. This burger holds it’s shape very well, I’ve never had it come out crumbly. I can pile it high with toppings and it still stays together.
Seasonings and Condiments
This burger recipe uses a mix of spices and condiments to give it a great flavor. I looked back at my first Veggie Burger recipe from 2012 when I first started blogging and tried to improve on that. This recipe uses:
- onion powder
- garlic powder
- Tamari (or Soy sauce)
- Vegan Worcestershire Sauce
- Ketchup
- Mustard
If you aren’t a fan of one of those flavors, leave it out. I don’t feel like I can taste any of them on their own. They just make the burger taste more savory.
Burger Toppings
Of course you can add your favorite toppings to your burger. Some days I go with the classic lettuce, tomato, pickles, onions, ketchup and mustard. Other days I go with avocado, tomatoes, onions and peppers. Other times I use every thing I can find!
Burger and Fries
I cook this burger in a 400 degree oven. The main reason is that I wanted to be able to cook these burgers and my oil-free potato wedges or even homemade fries at the same time. I get the potatoes in first, then make the burgers and they are ready about the same time!
Vegan Burgers
These bean and oat burgers are easy and delicious. Your family will love how versatile they are and how well they reheat.
Ingredients
- 1 can Red Kidney Beans (15 ounce can, drained and rinsed)
- 3/4 cups Rolled Oats
- 1 tsp Onion Powder
- 1 tbsp Soy Sauce (or tamari or liquid aminos)
- 1/2 tsp Garlic Powder
- 1 tbsp Vegan Worcestershire Sauce
- 1 tbsp Ketchup
- 1 tbsp Yellow Mustard
- Burger Buns
- Burger toppings
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Put the rolled oats in the food processor and pulse. The texture should be similar to instant oats.
- Add the drained kidney beans, spices and condiments. Pulse 6 or 7 times or until a coarse crumb forms. Do not over mix.
- Scoop out roughly 1/2 cup of the mixture at a time and form into equal sized patties. Place on the prepared baking sheet.
- Bake for 30 minutes, carefully flipping halfway through.
- Divide between plates and top with your favorite burger toppings.
Store leftover burgers in an air tight container in the fridge for about a week. Reheat in the microwave or oven.
Vegan Burgers
These thick, hearty Vegan Burgers are oil-free and delicious. Enjoy them with your favorite burger toppings.
Ingredients
- 1 can Red Kidney Beans (15 ounce can, drained and rinsed)
- 3/4 cups Rolled Oats
- 1 tsp Onion Powder
- 1 tbsp Soy Sauce (or tamari or liquid aminos)
- 1/2 tsp Garlic Powder
- 1 tbsp Vegan Worcestershire Sauce
- 1 tbsp Ketchup
- 1 tbsp Yellow Mustard
- Burger Buns
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Put the rolled oats in the food processor and pulse. The texture should be similar to instant oats.
- Add the drained kidney beans, spices and condiments. Pulse 6 or 7 times or until a coarse crumb forms. Do not over mix.
- Scoop out roughly 1/2 cup of the mixture at a time and form into equal sized patties. Place on the prepared baking sheet.
- Bake for 30 minutes, carefully flipping halfway through.
- Divide between plates and top with your favorite burger toppings.
Notes
This recipe makes three good sized burgers. If you want more, double the recipes. The leftover reheat well.
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Hi Holly
I really enjoyed watching you make the burger recipe.
I will watch the rest of the video as soon as I can. I cannot eat oats so I always substitute almond flour and get excellent results. I will make these probably today, bunless with sweet potato wedges. I’m out of red ones.
Also if you wad up the parchment paper and then flatten it, it will behave.
I use 1 Tbsp each of onion powder and garlic powder to 2 cups water for my veggie broth.
I so appreciate the care you take in your posts. Thank you so much.
You two make great videos. Take care…
Hi Laura,
Thank you so much for that feedback and the parchment tip.
I’d love to know how you liked the burgers with almond flour.
The burgers are great with sweet potatoes. We’ve been roasting them on the weekends and reheating them to eat all week.
These look worth trying.
With WFPB burgers, I use an ice cream scoop to measure out the burger size. I cook them on a Foreman Grill with which I do the flattening and which eliminates the necessity to turn. I leave them in the grill through two cycles—approximately 10 minutes.
Thanks for that tip Pam! I’m sure it will help people trying to decide if they should make them on their Foreman Grill.
Hi, Holly, I’ve been using this recipe for quite a while and we really enjoy the great flavor. Last night’s batch seemed a little dry (it was likely because they finished a little early and I left them in the grill and pulled the plug to keep warm), but it made me wonder what I could add to the mix to moisten it—a tablespoon or two of the bean’s thick juice? Your thoughts are most welcome. Thank you!!
Can chickpeas be substituted for kidney beans?
I haven’t tested these with any other beans so I’m not sure. You could try it but you may need to add a little moisture. Chickpeas could be a bit drier. I find it varies by brand when I make my Chickpea Nuggets.
I’ve been using this recipe ever since you first posted it and it’s my go-to for burgers. It’s the BEST vegan burger recipe I’ve come across in our 7 years of WFPB eating. I changed up from our standard SAD after my husband had a widow-maker heart attack so we went the Esselstyn way of eating. Thank you for sharing so many delicious options with us!
Hi Holly! Have you tried freezing these? I’m looking for a veggie burger I can make in bulk for homemade convenience meals for my growing teenage son.
Hi Jen,
I haven’t tried freezing these; this recipe only yields 3, so we never have leftovers. I think they may be too fragile once frozen. They hold up great when cooked, but I think freezing and defrosting would cause them to crumble. It’s just a guess so if you try it, please let me know how they turn out.