Easy Black Bean Burgers

Points® value
Total Time
25 min
15 min
10 min
A lot of veggie burger recipes require a long list of ingredients, but these patties use just oats, chili powder, salt, beans, and egg—that’s just five ingredients. We make a pureed mixture in the food processor but hold out some whole beans till the end so they provide some textural contrast. The patties keep their shape well and won’t fall apart on you when you try to flip them in the pan. We pile them onto a bun with lettuce, tomato, and mashed avocado, but they’re also great bunless on a salad.


Cooking spray

4 spray(s)

Uncooked old fashioned oats


Canned low sodium black beans

1½ cup(s), (1 [15-oz] can), rinsed, drained, divided

Chili powder

1½ tsp(s)

Kosher salt

¾ tsp(s), divided


1 large


½ medium

Mixed grain hamburger roll

4 item(s)


4 leaf/leaves, large


8 slice(s), thin


  1. In a food processor, pulse the oats until finely chopped, about 6 times. Add 1 cup beans, chili powder, ½ tsp salt, and egg; process until pureed and well combined. Add the remaining beans; pulse just to combine, 2 to 3 times.
  2. Coat a large nonstick skillet with cooking spray. Heat the pan over medium heat. Divide the bean mixture into 4 equal portions, rolling each into a ball. Add balls to the pan, and flatten each into a 3 ½-in (bun-sized) circle. Cook until lightly browned on the bottom, 4 to 5 minutes. Coat tops of patties with cooking spray and flip patties over. Cook until browned on the bottom, 4 to 5 minutes.
  3. Meanwhile, place the avocado in a small bowl; mash with a fork. Stir in remaining ¼ tsp salt. Arrange 1 burger patty on the bottom half of each bun. Top evenly with mashed avocado, lettuce, tomato, and top halves of buns.
  4. Serving size: 1 burger