Vegan Oatmeal Burgers
Here’s to hearty Vegan Oatmeal Burgers! What do you like to do with a can of beans? Pop it open with a can opener and eat it straight out of there? Use it in a bead medley? Southwestern Chipotle casseroles? Dips? Personally, I love all of the above. But a black bean burger? No comparison with that flavor black beans give!
Do you even use the canned option, or soak and boil the dry beans? I didn’t know how to cook beans until Quarantine 2020, and since then I’ve barely ever used cans. The downside is that you do have to soak them the night before, then change the water everyday if you don’t cook them the next day. If you do decide to cook them the next day, you need to boil them or use a pressure cooker, which does take time. By then, I always change my mind on what I’m going to eat anyways.
Today though, we are making delicious vegan black bean burger patties with sticky rice and oats!
Why You’ll Love These Vegan Oatmeal Burgers
Frozen Burger Patties: Making these oat burgers and freezing them to use in a future sandwich or burger recipe is a great way to quickly meal prep!
No Equipment Required: The burger mixture is made by mashing the ingredients together in one bowl with your hands or a potato masher. There’s no need to blitz the ingredients in a food processor and then spend time cleaning it out. I don’t recommend to use one either, because the ingredients shouldn’t be cut up too finely to preserve some texture. To cook these, we use a stovetop skillet or non-stick pan over medium heat rather than a hamburger press, until the patties are golden brown.
Substitutions
Black Beans: The star of the show! Black beans form the base of this burger, and lend their own special taste. You can try using tofu, tempeh, lentils, kidney beans, pinto beans, chickpeas or another protein source for these too. Use canned beans or make them fresh from a bag of dried beans.
Sticky Rice: This helps the patty mixture to stick together. Sticky rice is also known as sushi rice or calrose rice, and is definitely very sticky if you’ve used it before. I can’t vouch for any other grain, because the stickiness here really helps the burgers to form. If you have luck with any other type of grain, drop a comment below. If you use regular rice or a different grain and have trouble sticking it together, try some 100% raw maple syrup or other liquid to help it stick (which would also make it sweeter). A plant-based milk could help it stick together without the added sweetness too.
Oats: I used quick oats, but rolled oats can be another option. The oats provide fiber here, as well as a dry grain that is helps to hold it together. You could try using oat flour, almond flour or another flour/grain. If you have a severe gluten allergy, check for specifically labeled gluten-free oats due to cross-contamination.
Onions, Garlic, Spices: For lots of flavor! Garlic, onions, and spices add all the flavor that this burger needs. Feel free to add some smoked paprika, cayenne pepper, chili powder, italian seasoning mix and more.
Avocado Oil: Substitute another neutral oil, such as refined coconut oil or olive oil.
Vegan Oatmeal Burgers Notes
- Make delicious burgers with this patty! My favorite way to eat these are as burgers with vegan cheese (or make your own vegan queso using nutritional yeast as a spread!), and all your favorite toppings! I like to include avocado, cucumber, red onions, dill pickles, tomato, bell peppers, olives, vegan mayo, sautéed veggies and/or barbecue sauce on whole wheat buns or another sandwich bread or burger buns.
- Another way to eat these is to drizzle a bit of soy sauce or vegan yogurt over these patties and have them with a soup or salad!
More Easy Recipes You’ll Love
Braised Eggplant and Chickpeas
If you make these Vegan Oatmeal Burgers, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Oatmeal Burgers
Equipment
- Stovetop Non-Stick Pan or Skillet
Ingredients
- 2-4 tbsp avocado oil
- ¾ cup cooked black beans
- ¼ tsp garam masala
- ⅛ tsp red chili powder
- 1 white onion, diced
- ½ cup cooked sticky rice You could sub this with brown rice, quinoa or couscous. However, sticky rice specifically helps to hold it together and I can't vouch for the other grains
- 3 cloves garlic, minced
- ¼ cup dry oats quick-cooking
- 1 tsp cumin powder
- Salt to taste
Instructions
- Mash all ingredients together, except the oil, with a potato masher or a fork until a dough forms.
- Once you are able to shape the dough, form 6 medium patties with your hands.
- On a stovetop pan over medium heat, add the oil and all 6 patties if you can fit them. If the pan is not big enough, add half the oil and 3 patties, then leave them to cook for a few minutes.
- Check them every minute, and once cooked, flip them over to cook the other side. Repeat with all the patties. If you need more oil, add a little more so both sides have oil when they cook.
- Serve the patties warm with yogurt as an appetizer, or eat them in a burger as a meal!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days or in the freezer for up to 3 months. To reheat, air fry or oil a skillet and pan-fry instead.
