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Grilled Bean Burgers Recipe

Grilled Bean Burgers Recipe

These juicy veggie patties have major flavor with cumin, garlic and a little chili powder. They can hold their own against any veggie burger you‘d buy at the supermarket. —Marguerite Shaeffer, Sewell, New Jersey
TOTAL TIME: Prep: 25 min. Grill: 10 min. YIELD:8 servings


  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 medium carrot, shredded
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 tablespoons Dijon mustard
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon ketchup
  • 1-1/2 cups quick-cooking oats
  • 8 whole wheat hamburger buns, split
  • 8 lettuce leaves
  • 1/2 cup salsa


  • 1. In a large nonstick skillet, heat oil over medium-high heat; saute onion 2 minutes. Add garlic; cook and stir 1 minute. Stir in carrot and spices; cook and stir until carrot is tender, 2-3 minutes. Remove from heat.
  • 2. In a large bowl, mash pinto and black beans using a potato masher. Stir in mustard, soy sauce, ketchup and carrot mixture. Add oats, mixing well. Shape into eight 3-1/2-in. patties.
  • 3. Place burgers on an oiled grill rack over medium heat or on a greased rack of a broiler pan. Grill, covered, or broil 4 in. from heat until lightly browned and heated through, 4-5 minutes per side. Serve on buns with lettuce and salsa. Yield: 8 servings.

Nutritional Facts

1 burger: 305 calories, 5g fat (1g saturated fat), 0 cholesterol, 736mg sodium, 54g carbohydrate (8g sugars, 10g fiber), 12g protein. Diabetic Exchanges: 3-1/2 starch, 1 lean meat.

Reviews for Grilled Bean Burgers

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sgugle User ID: 7152448 264418
Reviewed Apr. 7, 2017

"These were delicious! I think they were even better than regular burgers. They held their shape and were easy to grill without sticking to the grates. I mashed the beans in a baggie. Also, I used Coconut Aminos instead of soy sauce. They taste really good with sandwich Thins and all of the toppings listed in the recipe."

umamibrain User ID: 7460201 136464
Reviewed Oct. 27, 2013

"I've tried a lot of meatless burger recipes and this was one of the best. I had two cups of cooked black beans and no pinto beans, so I cut the recipe in half. I mashed the beans with a potato masher to leave them chunky, which helped add texture. I only had old-fashioned oats so I used those: more texture. I doubled the amount of oil (they're still a lot lower in fat than meat burgers) and used the higher amount of chili powder. I let the mixture rest a little before cooking to blend the flavors. Finally, I made the burgers smaller (eight from a half recipe) to fit the smaller slider buns I had on hand. I'll be saving this recipe for sure."

michelecarlesi User ID: 7234858 62844
Reviewed Apr. 21, 2013

"I followed the recipe but the result wasn't good. The paddies look was ok but they were too soft.

The taste was also strange. It can be a matter of personal taste but i believe the onion and the mortared were too much and the soy sauce wasn't suitable at all.
I'll try to do this in a more "mediterranean" way adding salt instead of soy sauce, tomato instead of ketchup, a little onion, celery and white flour to make them more solid. Thank for the inspiration anyway."

Rockamama User ID: 1263362 154641
Reviewed Sep. 3, 2012

"We found these to be bland and too soft to handle. For those expecting this recipe to replace real burgers, save your money."

sbhkc90 User ID: 1451836 157738
Reviewed Aug. 20, 2012

"Very hard to puree even in my food processor because they beans were so dry. I used a pastry cutter which helped a lot. Little bland in taste but will make again and try to punch them up. Froze the ones I didn't grill between wax paper. Hopefully they will cook up fine."

becky66 User ID: 1915904 136177
Reviewed Jul. 21, 2012

"I had never tried making bean burgers before, but I was very happy with this recipe. I did change just a couple of things: I pureed the beans in a food processor for a smoother texture, and made them into sixteen mini patties, or "sliders," and as another person suggested, I refrigerated them (layered in wax paper) for a couple of hours before cooking. I did grill them on my charcoal grill, but put them on foil that I had coated with vegetable oil. They cooked up in minutes, and I kept them in a warm oven in a baking dish covered with foil until serving time. Delicious!"

RJGoldman User ID: 6327833 82095
Reviewed Jan. 11, 2012

"I followed the recipe exactly. Both my wife and I found it to be very bland with no identifiable taste. It took a big effort and the results were very disappointing. The remaining Burgers are now becoming part of a rice and cheese casserole!"

vegelady User ID: 6021501 87114
Reviewed Nov. 25, 2011

"easy to heat oh Forman grease!"

Sunny1978 User ID: 3946676 62813
Reviewed Jul. 20, 2011

"As far as meatless burgers go, this is by far one of the best I've tried. Further to a similar comment someone else made, I made these burgers ahead of time then chilled them between two pieces of wax paper. They came off the paper nicely and held their shape when I was ready to put them on the BBQ."

karenscreations User ID: 6025270 68084
Reviewed Jun. 11, 2011

"After making these burgers, I don't know if I would ever want another beef or turkey burger! These are fantastic! I noticed that the burgers that I grilled right after combining the mixture had a tendency to fall apart. I put the remaining mixture in the fridge and grilled up the rest a few hours later. These stayed together nicely."

Liz Provencher User ID: 4994915 68073
Reviewed Feb. 2, 2011

"This was the first time we've made veggie burgers and my first time trying veggie burgers. So glad I found this recipe! We pan cooked them with olive oil, and covered them while they cooked. Texture was different then we're used too, but not bad. Loved the taste, will most definitely do again."

Twtlbug User ID: 826414 80319
Reviewed Jan. 4, 2011

"It is so nice to find a less expensive alternative to the "veggie burgers" in the local grocery. My daughter and I love them. They have a great flavor, and no mushrooms. cooked them on my George Foreman grill! Yummy"

the twins User ID: 4173849 207694
Reviewed Jun. 27, 2010

"These hamburgers are very tasty. I also used fresh spices from my garden. I used oregano, parley, cilantro, sage and thyme. Instead of soy sauce I used Bragg's Liquid Aminos. I buy this sauce (that looks like soy sauce and taste like soy sauce but extreamly low salt in it) at the Health Food Store.I did not have chili Powder and did not use it. But they taste fantastic. Cooked them in the grill, broil and also on top of the stove with great results. I will recomend it."

Lin-Dser User ID: 787535 161508
Reviewed Apr. 26, 2010

"I really like these burgers. They are easy to make and have great flavor. I had to make them two at a time on my Foreman grill. The last two fell apart, but the others stayed together well. I'll definitely make these again."

ftg09 User ID: 1808084 87110
Reviewed Jun. 19, 2009

"I love these burgers! I like to chop up a can of water chestnuts and add them to the burgers, and I broil them instead. : )"

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