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Need a last minute lunch or dinner in minutes? Try my 3 ingredient bean burgers! You most likely have the ingredients–canned beans, rolled oats, and barbecue sauce– in your pantry right now. The burgers are high in protein, vegan, gluten-free and oil-free.
The upside of going out to lunch with friends is just that: going out to lunch with friends! The time feels even more precious when you have a babysitter on the clock
The downside: I am too full to think about, let alone make, dinner. Or at least it feels that way up until it is actually dinnertime. Then, I am starving.
But I pulled together a new treasure of a recipe last night (following, yes, a lunch date with friends), one that (even) my carnivorous husband thought was mighty fine:
Bean Burgers. Before you can say release a yawn or “ho-hum,” let me add this: 3-Ingredient Vegan Bean Burgers. I am guessing I have your attention now!
These burgers also happen to be hearty, smoky, versatile, naturally gluten-free & vegan, and all-around awesome. Boom.
I get it, DIY veggie patties can be disappointing. The first time I ever attempted making vegetarian burgers, I ended up with the world’s most time-consuming pilaf instead. What I had wanted was something with more panache, more “oomph” than frozen veggie burgers. What I got was a sink-full of dirty pots and pans and a mountain of grains and lentils that resolutely resisted patty formation (in spite of my frenzied manipulations).
I swallowed my pride–but not the pilaf–and accepted temporary defeat.
It took several more years before I gave it another go-round. I began by foregoing the fuss–if I couldn’t make a meatless burger in minutes, forget it. That made the choice of “base” ingredients easy. No long-cooking grains, no lentils, no arms-length list of vegetables to be chopped and sautéed.
The answer was sitting in my cupboard: beans, oats & barbecue sauce.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Gluten-free
- High in protein (7.8 grams per burger patty)
- High in fiber
- Quick and easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- rolled oats (certified gluten-free, as needed)
- 1 15-ounce (425 g) can low sodium/ low salt beans, rinsed, drained (e.g., black beans, pinto beans, kidney beans, garbanzo beans / chickpeas)
- barbecue sauce (certified gluten-free, as needed)
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 400F (200C). Line a small baking sheet with parchment paper.
- In a large food processor; process the oats until chopped, but not a fine flour.
- Add the drained beans; pulse until blended but beans are still slightly chunky. Do not over-process into a paste. You want to maintain some texture to the beans. Transfer mixture to a medium bowl and stir in the sauce.
- Using moistened hands, shape bean mixture into four 1/2-inch thick patties. Place on prepared sheet.
- Bake in the preheated oven for 7 minutes. Open oven and, using a spatula, turn over patties. Bake for 6 to 8 minutes longer until golden brown / browned and crispy at the edges.
- Serve with any of the suggested accompaniments (see below, or the notes in the recipe card), as desired. Don’t forget some sweet potato fries, french fries, roasted potatoes or salad on the side!
Suggested Toppings for the 3 Ingredient Bean Burgers
- lettuce leaves, spinach or other greens
- sprouts
- vegan cheese slices (e.g., vegan cheddar or vegan Swiss slices)
- sliced pickles
- avocado slices or guacamole
- hummus
- mustard, ketchup, relish, and/or more barbecue sauce
- vegan pesto
- sautéed mushrooms or onions
FAQ
Can I make the 3 ingredient bean burgers ahead of time and store them? Yes! You can meal prep the burgers by preparing the mixture of ingredients and shaping into patties. Separate the patties between layers of plastic wrap or parchment paper and place in an airtight container in the refrigerator for up to 1 dat or the freeze in the freezer for up to 6 months.
What can I use in place of barbecue sauce? You can an equal amount of thick salsa in place of the barbecue sauce. You can amp up the Tex-Mex flavor by adding a teaspoon of ground cumin or chili powder.
I cannot eat oats. Any substitutes? Yes! You can use almond flour, or try my DIY sunflower seed flour or DIY pumpkin seed flour (or grind up any nuts or seed you have on hand, raw or roasted). Begin by adding about 1/2 cup of the nut or seed flour, add more as needed to make a cohesive burger “dough” that can be shaped into patties. You can also use a little bit of flaxseed meal (i.e., about 1 to 2 tablespoons flaxseed meal + 1/3 cup almond flour or seed flour, add more of the latter as needed).
Help! I do not have a food processor or blender. Do you have a low-tech option? Yes! Here you go:
- (1) For the beans: Place the beans in a large bowl (so that you have plenty of room). Grab a fork and start mashing. Mash really well, breaking up the beans, but don’t venture into hummus-texture territory (you want some texture for meatiness)
- (2) For the oats: You could use premade oat flour (75 grams / roughly 2/3 cup). If you have whole rolled oats, spread them on a cutting board and use a large chopping knife to finely chop (use your elbow grease!). You can also forego the oats and use one of the nut flour or seed flour options I mention above.
- (3) Mix it all up: Add the oats (or oats option of choice) to the bowl of beans. Add the barbecue sauce and mix until blended. Proceed as directed in the recipe for shaping and baking the burgers.
Related Recipes
3 Ingredient Bean Burgers (Vegan, GF)
Ingredients
- 3/4 cup (75 g) rolled oats , (certified gluten-free, as needed; see notes for substitutions)
- 1 15- ounce (425 g) can low sodium beans, rinsed, drained , (e.g., pinto beans, black beans, light red kidney beans, chickpeas)
- 1/3 cup (75 mL) barbecue sauce , (certified gluten-free, as needed)
- Suggested accompaniments, see notes below
Instructions
- Preheat oven to 400F (200C). Line a small baking sheet with parchment paper.
- In a large food processor; process the oats until chopped, but not a fine flour.
- Add the drained beans; pulse until blended but beans are still slightly chunky. Do not over-process into a paste. You want to maintain some texture to the beans.Transfer mixture to a medium bowl and stir in the sauce. Using moistened hands, shape bean mixture into four 1/2-inch thick patties. Place on prepared sheet.
- Bake in the preheated oven for 7 minutes. Open oven and, using a spatula, turn over patties. Bake for 6 to 8 minutes longer until browned and crispy at the edges.
- Serve with any of the suggested accompaniments, as desired. Eat!
Notes
- burger buns
- lettuce leaves, spinach or other greens
- sprouts
- vegan cheese slices (e.g., vegan cheddar or vegan Swiss slices)
- sliced pickles
- avocado slices or guacamole
- hummus
- mustard, ketchup, relish, and/or more barbecue sauce
- vegan pesto
- sautéed mushrooms or onions
Excellent burgers, moist and quick. Thank you!
Question: I’d like to water sauté chopped onion and mushrooms to add to the bean mix.
If I do this, how should I adjust the amount of oats and or beans?
Thanks so much.
Hi Lee,
So glad you like the recipe! Regarding the addition of onions and mushrooms: you can definitely do that. How much were you planning on adding? You could sauté a smaller amount (chopped relatively fine) until very dry and add without much alteration. With greater quantities you may just have to play around with proportions. Cheers.
Amazing taste and so easy to make. Thank you.
Wonderful, Eugene, so glad you like them!
Hi Camilla,
3 Ingredient Bean Burger
Your way is probably better but,
I used both Pinto and Black bean together with 1/4 Spanish onion sautéed with no gluten barbecue sauce by Fody then,
added crushed Brown Rice Snaps unsalted and no gluten by Edward & Sons then,
added Sweet Honey Mustard by Stonewall Kitchen with no gluten and they have added TURMERIC. I wish they would elaborate on the sweeteners but I suffer no ill effects from this special prepared honey mustard.
It seems to hold its form, looks interesting and I added no topping so I could experience the taste. I paired extra firm tofu with fortified calcium, it seems to compliment the meal or should I say my tastebuds with a glass of home made almond milk. I have read that it is better to leave the table less than 1/2 full in our stomaches. I am dairy, gluten, cinnamon sensitive and more.
Thanks for the main recipe as I probably would not have gone this far with out your recipe and ideas. Your recipe is a keeper ! !
Bev
Oh my goodness, your descriptions have made me VERY hungry, Beverly, what a delicious sounding meal! I am so glad the recipe served as a starting point–apparently it was all that you needed for your creativity to shine!
I love it few ingredients, clean eating, simple 2 make Just how eating should be TU
Hi Geri! I am going to add that info right now. I suggest mashing the beans with a fork. You can use the blender to break down the oats. Then mix everything on a bowl by hand. You will end up with the right kind of texture this way (more control, so you do not end up with bean paste /hummus texture burgers :))
I am allergic to oats. Any substitution that will work?
Hi CJ! I have some suggestions in the notes 🙂 Almond flour works nicely, or a combination of almond flour and flaxseed meal. You can also use homemade sunflower seed flour (I have a link in the notes for making it, it is easy). Start by adding about 1/2 cup, than add more as needed to make a thick burger “dough”. Cheers!
Hi, so excited to try this! I don’t have a good processor would a blender work?
i googled vegan oil free burgers and your recipe came up – i am happy to say i tried it and LOVED it. thank you so so much for such a good, simple, tasty recipe. this will be made many many times at our house! LOVE that you can change it up so much by simply changing the sauce you use! oh happy day!!! thank you!!!!
Tiffany, I am so glad you found, and love, the recipe! Thank YOU so much for taking the time to let me know 🙂
Thank you for an easy and delicious recipe. I like that it only has a few ingredients which I always have on hand, and they were quick to make. Definitely a keeper for me.
Yay, glad you like it, Sue 🙂 These date back to my days in graduate school when I was pulling together recipes that were fast and frugal but still healthy and yummy 🙂
OMG, another winner! 🎊 I made the black bean version w/spice bbq sauce, then topped with fresh spinach, tomato, some leftover vegan cheddar shreds & avocado. It was honestly the best bean burger I’ve ever had – not soggy, not tasteless, not dry. Camilla, I just love how you figure out how to get the most flavor & texture out of the least number of ingredients. Thanks again!
Camilla, I have been making this burger recipe from your site for YEARS. Sometimes I use almond flour in place of the oats. It is so versatile, I can change it in many ways. Thank you!
Hello! Do these freeze well?
Hi Medina,
I have not frozen these particular bean burgers, but have frozen similar ones and they were great. I recommend shaping and freezing them uncooked, then defrost, blot as needed with paper towel, and cook.
This recipe is fabulous. I’d been searching for a good but easy bean burger and this is it. Thanks!!!
Great, Marianne–so glad you like them!
These are so easy, and delicious, Camilla!!! Cannot wait to make them again! I may make some mini versions or “nuggets” and freeze them yummm