Five-Ingredient Veggie Burger

Way too wet. I added cooked brown rice, in order to be able to form patties. Also, the onions should be processed first otherwise the beans turn to mush while chopping the onions into small pieces. FOK recipes just don’t work for me, but I thought I’d try this one.

I don't see how these can't be mushy. There isn't much taste. I just followed the recipe, no changes. Reminds me of Dagwood with his mashed potato sandwiches! Still, they weren't inedible. Just nothing to get too excited about.

Looks delicious, but I can’t eat oats. Is there a good substitute that would work in the recipe?

HOW MANY CALORIES 🤷🏼‍♀️

I've made these multiple times. Soo yummy!

How does the black bean mixture bind together?

If you overblend, you can still cook on the stovetop. Refrigerate and then a coop out patty size and flatten in the pan. Don’t use your fingers or hands to shape. They browned beautifully and tasted great!

The link to print the recipe does not work.

Link doesn't work to print this recipe.

How much protein is in the 5-ingredient veggie burger?

I found this recipe very tasty. thanks

Mixture was complete mush and I wasn’t able to get the patties to cook in a pan. Thankfully I read the comments and chilled them for a half hour before baking them in the oven. Was able to salvage them but I wouldn’t make this recipe again. Using cooked vegetables is typically a no no in veg burgers anyway because of the water content. Flavor was just meh as well

Good, easy burger. Basic without being bland. That makes it very versatile. This recipe's a keeper.

These burgers are great, and so easy to make. I make 3-4 batches at a time and they freeze wonderfully. Keep buns on hand and make french fries in your NuWave and warm your burgers and buns below your fries cooking. Lunch or dinner in no time! 5 *****

These burgers were so easy to make and super tasty! So happy I never have to buy another frozen veggie burger. I made another batch to stick in my freezer for a quick dinner.

This was much easier than I imagined. I never liked processed food and comparing the beef, the packaged vegan meat, with this recipe the nutritional values win. I put too much bean liquid into the mixtured but added some ground chia seeds to thicken it back up. Thank you for this recipe! It was delicious!

Followed the comments and used oat flour and added seasoning. They were 'okay'. I also chilled them to help with not falling apart. They fell apart when I flipped them anyway. I'll probably play with the seasoning, but they weren't my favorite.

After reading a bunch of comments, I decided to go with this method: "I refrigerated the mixture for 40 minutes. Finally I made patties and put them on parchment paper using a baking sheet. Baked them 12 minutes then turned them over for another 15 minutes. 375 oven." They turned out great. It wasn't too much work, and it's an easy recipe to change according to your tastes. I ended up not having enough black beans (I used leftover Instant Pot o' beans) and used chickpeas for the other half. I will definitely make them again.

Followed the recipe exactly and these came out mushy and not very flavorful. Ended up throwing most of this out. Am still on the search for a homemade veggie burger that tastes good and holds together.

Was inspired to be creative: 2 cans of Black beans. Pulse together in processor: 2 white onions (or red for less sharpness) 1 BALL of garlic, 1 red pepper. Dry ingredients: 1/4 cups oat flower, 1 cup walnuts (pulsed til grainy), 3/4 cups Edward & Sons Organic Bread Crumbs Italian Herb, paprika, smoked paprika, chili powder, garlic & onion powders, Cumin, 1/4 cup Nutritional Yeast, and salt all to taste... I'm heavy on the spices ;-D Blend together and adjust to YOUR taste. Oh and a dash of lemon juice. I measured level 1/2 cup portions, placed in fridge for 20 mins and cooked in a hot non-stick frying pan about 15 mins each side to get a good outside crisp. You can lower temp to cook inside more if preferred. Makes about 10 burgers. Served with a mixed salad of kale, sweet red onion, mixed greens, romaine, baby spinach, arugula, zucchini, diced cherry tomatoes. Added a dollop of guacamole on burger for fun! YUM YUM WOW!

Yummy - though be warned, when they first go on the hot pan, let them cook at least 8 minutes before turning! Or they will stick and smear and be messy (though the smeared ones can be sort of reformed and cooked longer). I also chilled in the freezer on parchment paper, so they held together getting to the hot pan. I will make these often!!!

One little tip re processing oats if you want an oat flour vs the rolled oats - use an electric coffee grinder. Less messy than an immersion blender, less cleanup than food processor.

Love how easy and delicious this recipe is! Thanks

Best bean burger I have made so far! Yummy.

These were very good; I modified them a bit (mostly due to convenience), so here are my changes: 1/4 dried onion flakes instead of fresh chopped. A sprinkle of hot smoked paprika, instead of hot sauce Onion and garlic powder - liberal sprinklings! 1 TBSP. Balsamic vinegar instead of lime juice A few pieces of jarred roasted red pepper (the rest were reserved for the vegan queso recipe). I baked them at 350 for about 12 minutes per side on parchment paper. Then I cut a burger in half, and put it in an Ezekiel tortilla schmeared with avocado and some tomato slices (I could have added sweet onion and green leaves of some kind. I added a schloop of Vegan Queso Sauce, too. This was a yummy meal - living with a meat-eater, I don't often take the time to make something "special" for myself. This was great!

Has anyone tried with using dried black beans? Cooking the right amount? Instead of canned. Would love feedback if this has worked or if anyone here thinks it can work. Thanks!

Has anyone ever tried making this into a loaf? Or used a different bean than black?

I made these tonight, they were divine! A few things I did: I whizzed the oats first into a fine flour as per a suggestion below and the burgers held together so well that I didn't even need to chill them. They went straight into the air fryer. I used red onion in the mix. I figured the flavour would be more subtle/ pleasant than yellow onion since it was going into the mix raw. I added garlic powder and smoked paprika as seasonings into the mix and I think it gave the burgers a big flavour boost! It was so nice to stuff my face with a burger and feel good knowing it was totally healthy and good for me. Can't believe how quickly they came together. This will become a midweek staple in our household!

I did these . I added a few touches like rice n smoke flavor .. Yummy

Excellent!

How about cooking these on the grill? Would that create any of the carcinogens you get from grilled beef?

I have not made this recipe yet but I make one that is practically identical. The one trickI found is to start with turning the oats into a coarse flour first and then add the rest of the ingredients. Burgers hold together very well.

The veggie burger recipe in the 'Fireman's FOK" book is the best! It's a bit labor intensive. I double the recipe and it makes 8 big burgers that fit on one tray. Bake 15 minutes per side is perfect. My husband loves them. I freeze most of them because they can be microwaved from frozen state or thawed.

I use an immersion blender and then I have better control over the texture. We have these as burgers and balls a few times a month. They freeze well, too.

I read the comments and modified the recipe this way: I used regular rolled oats instead of quick and used a immersion blender to pulverize some of the oats creating some oat flour. I added chopped onions into the burgers which gave them a lot of flavor as they cooked. I also added 2 teaspoons of cumin and pressed garlic cloves. I used a hand potato masher to mix the ingredients because pulsing with the food processor makes the texture too smooth. Plus easier cleanup. The finished burgers had an excellent texture and cohesiveness. I topped with a spicy guacamole. Yum. In summary, try using the recipe as an excellent base and modify to suit your mood.

In making these burgers I included several suggestions below. First I blitzed the onions first in the food processor. I then added the remaining 4 ingredients plus garlic, cumin and paprika. I then refrigerated the mixture for 40 minutes. Finally I made patties and put them on parchment paper using a baking sheet. Baked them 12 minutes then turned them over for another 15 minutes. 375 oven. They turned out great, not mushy in the middle.

I tried these and they were browned on the outside but were mush on the inside. It just squeezed out the side. I guess I did more of a pureed just trying to get it all mixed together. I have changed the recipe to use pinto beans and more oats, but do admit I do more of a pureed. I cook them about 6-7 on each side. I know they are healthier than the store bought ones my husband has been buying, but they don't taste anything like a beef burger. It is a more solid patty.

Can you batch these? If you can, about how long can you freeze them to use later before it starts to affect the texture? OR How long do you recommend freezing?

This was pretty good for a basic recipe. Need a lot more spices, and some liquid smoke to take them to the next level, plus add some fonio flour for for better texture. Like others mentioned it needed something to give it better texture like vital wheat gluten. I did half the batch with the VWG and the other half with Fonio flour and the fonio flour was so much better, plus it's a whole food with more nutrients and fiber. I baked them at 375॰F for 20 minutes, flipping at halfway mark. The patties with the VWG were so mushy it was difficult to flip. The patties with the fonio were firm and easy to flip while holding their shape. P.S. baking them instead of pan frying them first helps dry them out more and creates a firmer, less mushy, patty. Plus, they can be frozen for later and when ready to serve simply pan fry them like you normally would over a medium low heat for about 4 minutes on each side.

I can not wait to make these burgers.....sound so good and easy.....I am not a good cook but I have been vegatarian for over 30 years.....

That is not a veggie burger but a black bean burger. Just saying...

I had to laugh when I saw to use a non stick skillet! Those are not supposed to be good either. Only stainless steel, cast iron or glass.

This is a great recipe. If you can't take a basic recipe and make it taste good by making it your own, then uh, sorry but you're a bad cook. Obviously don't make this if you're not a fan of black beans.

Enjoyed this burger - definitely a real balancing act between oats and moisture. i added more spice - garlic, paprika and black pepper.

I am on a plant based diet because of my kidneys, so I have to watch my protein. I notice that in your comparison of burgers you did not list the protein for any of them. I believe this would be good to know for those of us who need such information. Thank you.

easy recipe

I have yet to find a homemade veggie burger recipe that HOLDS TOGETHER without adding vital wheat gluten to it, which I did successfully with this recipe. I also find that baking the patties (vs. stovetop) helps them solidify and hold their shape. I don't especially LIKE adding wheat gluten, for nutritional/calorie reasons, but to truly get the feel and "bite" of a burger, I have found it makes a huge difference. How do you at FOK feel about this solution?

I wish that you would include the nutritional info. It's helpful, and absolved us from inputting the recipe into other apps/websites to try to figure that out before we proceed with the recipe.

Can you bake them instead of frying?

This was awful! It is not usual for-me to have rhis happen but i threw the whole batch in the garbage

Any burger recipe will 'bind' better if you add a chia/flax 'egg' or a Tbs or so of Vital Wheat Gluten

I suggest that the onion be added first to blender and whirr up before adding other ingredients. It got caught in the blades and never really chopped up.

I thought these were really tasty and my entire family ate them. I placed them a parchment covered baking sheet and press them down flat...baked at 375 for 25 minutes turning over midway. I also made the vegan cheesy sauce with this...tastes nothing like cheese :) but tasty nevertheless.

I'd like to try this recipe but how do you know when the patty is "cooked through"?

I prefer other recipes with walnuts in for texture... the lime/chili flavor was a bit weird to us, maybe I didn't get salt right... I had to add a lot more oats to make it less wet (still wet despite that!). But I've seen others asking and wanted to add that the air fryer DOES work well. I coated them in cornmeal for handling, and they firmed up well on the outside. Some we just formed by hand. They worked better formed up in a burger silicone mold (also coated with corn meal), and frozen about 30 or 60 mins, then air fried. Those made nice firm burners.

Will bulgur work instead of the oats? I'm thinking texture here.

No food processor in my small apartment. Will try this by hand. They sound great...and easy, too!

Can these hamburgers be grilled?

So the rolled oats gets mixed in dry?

These burgers are a hit!! The recipe is delicious and easy - a winning combination. I made the "burgers" open-faced on toasted gluten-free bread with red leaf lettuce and topped them with guacamole. Amazing. I was able to make 6 good-sized burgers, and we can't wait for leftovers. Each burger is satisfying and nutrient-dense, with staying power. Thank you, Nancy, for a great addition to meal planning!

Very easy to prepare.

I wish you would include nutritional information including carbs.

These burgers are delicious and easy to make! I love when I can look up a recipe like this one and already have all the ingredients I need at home. I took the liberty of adding minced garlic, garlic powder, turmeric and cayenne to the mix and they turned out so tasty. I decided to add some of the bean water to the mix and I think it made it too wet, so I would not add any next time. As with all bean burgers they were a little difficult to keep in one piece when cooking them.

FINALLY a delish burger!!!!

This sounds nice and easy. Could you use old fashioned rolled oats?

What can you use in place of lime juice!

My vote is to replace black beans with black eyed peas yeah baby!

Can we use pinto beans? We cooked up a whole pot of pi tos, and my son says he doesn't line pinto beans...though he loves garbanzo beans. Thank you for your help. We are most appreciative.

Can you cook, refrigerate, then reheat in a skillet? If yes, for how long will they keep in the fridge? I don’t have a microwave.

I make a burger like this and bake at 375 for 20 mins Freeze well and just mucro for 45secs to warm up and defrost at once

Are these bean burgers ok to go on the BBQ?

Can you freeze these burgers? Cooked or uncooked?