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3-Ingredient Vegan Bean Burgers {oil-free, gluten-free}

Need a last minute lunch or dinner in minutes? Try my 3-ingredient vegan bean burgers! You most likely have the ingredients–canned beans, rolled oats, and barbecue sauce– in your pantry right now.

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.

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 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.

Canned beans are fully cooked, inexpensive, readily available, have a mild flavor (perfect for adding a range of seasonings), and are easily formed into patties, especially with the addition of ground oats (to bind) and barbecue sauce (for major flavor in simple step). After just a few tries, I had my concoction down pat (pardon the pun)!

No barbecue sauce? No problem! You could use an equal amount of wing sauce, for example, or chunky salsa, whatever floats your boat. Enjoy!

More Plant-Based Burger Recipes

Yield: 4 patties

3 Ingredient Vegan Bean Burgers {vegan & gluten-free}

3 Ingredient Vegan Bean Burgers {vegan & gluten-free}

The easiest meatless burger patties, ever! Just 3 ingredients (can of beans, oat and bbq sauce), which you probably have in your pantry and dinner is minutes away!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 3/4 cup (75 g) rolled oats (certified gluten-free, as needed)
  • 1 15-ounce (425 g) can low sodium beans, rinsed, drained (e.g., pinto, black, light red)
  • 1/3 cup (75 mL) barbecue sauce (certified gluten-free, as needed)

Suggested accompaniments:

  • 4 hamburger buns, split and toasted
  • greens (e.g., spinach, lettuce, arugula)
  • avocado, tomato, hummus, more bbq sauce, sliced red onions


  1. Preheat oven to 400F. Grease or spray a small sheet pan with cooking spray.
  2. In a large food processor; process the oats until chopped, but not a fine flour.
  3. Add the drained beans; pulse until blended but beans are still slightly chunky. 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.
  4. 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.
  5. Serve with any of the suggested accompaniments, as desired. Eat!


Beans: If possible, use low-sodium or no sodium added beans (since any sauce that you use will have a lot of sodium already).

Nutrition Information

Serving Size

1 patty

Amount Per Serving Calories 186Total Fat 1.5gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 201mgCarbohydrates 36.8gFiber 7.1gSugar 7.4gProtein 7.5g

Did you make this recipe?

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Saturday 26th of February 2022

OMG, another winner! 🎊 I made the black bean version w/salsa, then topped with fresh spinach, tomato, some leftover vegan cheddar shreds & avocado. It was honestly the best black 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!


Thursday 25th of March 2021

Hi Camilla, I wonder if it is possible to substitute the oats with something non grain in this burger? (and also in your quinoa burger btw !)

Medina H

Thursday 11th of June 2020

Hello! Do these freeze well?


Friday 12th of June 2020

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.


Saturday 26th of December 2009

This recipe sounds fabulous. I've been searching for a good black bean burger and this is it. Thanks!!!


Saturday 2nd of February 2008

Great, Marianne--Let me know what you think once you try them!

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