These oat and black bean veggie burgers with corn salsa make a filling meal option that can be prepped ahead and served with fresh vegetables.
Forget the frozen veggie burgers from the grocery store—try these homemade oat and black bean burgers instead. If you’re skeptical about veggie burgers or think they often taste bland, give this recipe a shot. These patties are flavorful, satisfying, and far from cardboard.
This recipe was shared by my sister, who stopped buying her usual store-bought brand after trying them. I love veggie burgers and was excited to test this version. When you prepare these, your kitchen will fill with fresh, bright aromas thanks to the variety of vegetables used. The mix of textures and flavors makes these burgers stand out.
One of the best things about this recipe is how adaptable it is: swap in your favorite vegetables, beans, or seasonings to suit your taste. I often experiment with different combinations, and the base ingredients—black beans, oats, and breadcrumbs—help the patties hold together nicely.
These burgers pair perfectly with a vibrant corn salsa (don’t forget the tortilla chips). You can also top them with cheese, avocado, sour cream, lettuce, or mustard—whatever you prefer. Once cooked, the burgers freeze well, making them handy for quick lunches or busy weeknights.
Enjoy these Oat and Black Bean Veggie Burgers with Corn Salsa soon—you might not go back to the store-bought variety after tasting them!
Oat and Black Bean Veggie Burgers with Corn Salsa
- Author: Patricia Conte
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Hearty veggie burgers made from black beans, oats, and panko, served with a bright corn salsa. These patties offer a satisfying texture and savory flavor, ideal for a main-course vegetarian meal.
Ingredients
- 1 can (454 g) black beans
- 1 carrot
- 1/2 cup celery
- 1/2 cup red pepper
- 1/2 cup onion
- 2 garlic cloves
- 1 cup (237 ml) salsa
- 1 cup (237 ml) panko breadcrumbs
- 1/4 cup oatmeal
- 1/4 cup flour
- 1 teaspoon Creole seasoning
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- Nonstick cooking spray
Instructions
For the Corn Salsa
Make a simple corn salsa to serve with the burgers: combine corn with diced red onion, chopped cilantro, lime juice, salt, and optional diced jalapeño to taste.
For the Burgers
- Preheat the oven to 425°F (220°C). Spray two baking sheets with nonstick spray.
- Place the carrot in a bowl with a little water, cover, and microwave for 2 minutes. Let cool slightly.
- In a food processor, combine the cooked carrot and black beans. Pulse until mostly smooth but still slightly chunky for texture.
- Transfer the bean mixture to a large bowl. Add celery, red pepper, onion, garlic, salsa, breadcrumbs, oatmeal, flour, Creole seasoning, black pepper, and salt. Stir until well combined.
- Form the mixture into medium-sized patties and place them on the prepared baking sheets.
- Bake for 20 minutes, flipping once halfway through, until the patties are set and golden around the edges.
Notes
- For more depth of flavor, sauté the onion, garlic, red pepper, and celery before adding them to the bean mixture.
- If the mixture feels too wet, add additional breadcrumbs or oats one tablespoon at a time until it holds together.
- These burgers freeze well. Cool completely, wrap individually, and store in a freezer bag for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 350
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 15 g
Frequently Asked Questions
Can I substitute the panko breadcrumbs with regular breadcrumbs in the veggie burger recipe?
Yes. Regular breadcrumbs will work, though the texture will be slightly different because panko is coarser and provides a lighter, crunchier bite.
What vegetables can I use as substitutes in the oat and black bean burgers?
Use grated carrots, zucchini, or different colored bell peppers to vary flavor and texture. Cooked sweet potato or finely chopped mushrooms also work well.
How can I adjust the seasoning in the corn salsa for more flavor?
Add fresh lime juice, chopped cilantro, or diced jalapeño to brighten the salsa. A pinch of smoked paprika or cumin can also deepen the flavor.
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