Veggie Burger
Hearty, satisfying veggie patties packed with black beans, oats, and savory spices, pan-seared until golden and crispy on the outside with a tender, flavorful center. Piled high on toasted buns with fresh lettuce, tomato, and a tangy special sauce, this burger delivers all the comfort of a classic backyard cookout in a meatless package.
For 4 servings
- pressure cook · ~20 min
Cook the black beans.
Drain the soaked black beans and transfer to a pressure cooker. Add fresh water to cover by 1 inch. Cook on medium-high heat until the first whistle, then reduce heat and cook 10 more minutes. Let pressure release naturally. Drain any excess water and let cool.
- saute · ~5 min
Sauté the aromatics.
Warm 2 tablespoons olive oil in a small skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes. Stir in the minced garlic and cook 30 seconds more until fragrant. Remove from heat and let cool slightly.
TIPDon't let the garlic brown — it turns bitter fast. - mix · ~5 min
Make the burger mixture.
Place the cooled black beans in a large mixing bowl and mash with a fork until mostly broken down, leaving some chunky pieces for texture. Add the sautéed onion mixture, rolled oats, egg, cumin powder, smoked paprika, salt, and black pepper. Mix everything with your hands or a sturdy spoon until well combined.
TIPIf the mixture feels too wet to shape, add 1 tablespoon of oats at a time to absorb moisture. - prep · ~10 min
Shape the patties.
Divide the mixture into 4 equal portions. Shape each into a patty about 3/4-inch thick and slightly wider than your buns — the patties will shrink as they cook. Place shaped patties on a plate and refrigerate for 10 minutes to firm up.
TIPWetting your hands lightly with water prevents the mixture from sticking while shaping. - fry · ~10 min
Cook the veggie patties.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Place the patties in the skillet and cook until deeply golden on the bottom, 4 to 5 minutes. Flip carefully and cook the other side until golden and heated through, another 4 to 5 minutes.
TIPDo not press the patties with your spatula — it squeezes out moisture. - mix · ~1 min
Stir together the special sauce.
In a small bowl, whisk together the mayonnaise, ketchup, and chopped dill pickle until smooth.
- bake · ~2 min
Toast the burger buns.
While the patties finish cooking, slice the buns in half and toast them cut-side down in a dry skillet or under a broiler until golden, about 1 to 2 minutes.
TIPToasting the buns keeps them from getting soggy once the sauce hits. - assemble · ~2 min
Stack the burgers.
Spread a generous spoonful of the special sauce on the bottom bun. Place a warm veggie patty on top, followed by a lettuce leaf and a slice of tomato. Spread a little more sauce on the top bun and close the burger. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the shaped patties for at least 10 minutes so they hold together during cooking.
- 2Use a fork to mash the beans — leave some chunks for a satisfying, textured bite.
- 3Wet your hands slightly before patty-shaping to prevent the sticky mixture from clinging.
- 4Resist pressing down on the patties with a spatula; you'll squeeze out the moisture.
- 5Make the special sauce a day ahead to let the pickle flavor meld with the mayo and ketchup.
- 6Toast the buns cut-side down in a dry skillet to create a barrier against sogginess.
Adapt it for your goals.
Vegan
Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes). The patties will be slightly more delicate but still delicious and fully plant-based.
gluten freeGluten-free
Use certified gluten-free rolled oats instead of regular oats, and serve on gluten-free buns. All other ingredients are naturally gluten-free.
spicy chipotleSpicy chipotle
Add one minced chipotle pepper in adobo sauce to the sautéed onion mixture. It brings smoky heat that pairs beautifully with the cumin and paprika.
low oilLow-oil
Cook the patties in a non-stick skillet with just 1 tablespoon of oil, or bake them at 375°F for 15 minutes (flip halfway) for a lighter, oil-free version.
Why this is on our healthy list.
Rich in Plant-Based Fiber
Black beans and rolled oats deliver a hearty dose of soluble fiber, which supports healthy digestion and helps keep you full longer.
High-Quality Protein
Black beans and the egg provide a solid protein base, making these patties a satisfying meatless main dish.
Low in Saturated Fat
Unlike beef burgers, these patties rely on olive oil and whole-food ingredients, keeping saturated fat naturally low.
Source of Antioxidants
Smoked paprika and cumin are both rich in antioxidant compounds that support overall cellular health.
Frequently asked questions
Yes, add extra rolled oats one tablespoon at a time, mixing after each addition, until the mixture holds its shape when pressed.
