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Easy 10 Minute Spicy Bean Burgers - Vegan Recipe

An easy one-bowl recipe for the quickest 10 minute spicy bean burgers that taste so good. No fancy ingredients either.

10 minute spicy vegan bean burger.

Easy 10 Minute Spicy Bean Burgers - Vegan Recipe

This quick and easy recipe for spicy bean burgers is a real favourite in my house and with my readers.

It's a store cupboard or pantry recipe that takes 10 minutes to make.

No pre-cooing either, just mash the ingredients together in a bowl, then cook them, there's no need for a food processor or any kitchen gadgets, a potato masher or fork will do.

Simple veggie burgers, which are great for easy family dinners.

I have updated this recipe as I tweak it.

Making homemade burgers

Homemade burgers are so different from supermarket burgers. 

They're a world apart. 

I understand why people reach for burgers from the freezer aisle and I can't deny doing it myself occasionally as they're super handy if you're short of time.

However, homemade burgers have so much more texture and flavour than shop-bought burgers.

You can choose the exact flavours and the exact level of spice you want without the huge list of ingredients and additives needed to make a frozen supermarket burger.

Additives found in shop-bought burgers

You won't find any of these nasties in homemade burgers.

Looking at the label of the pretty standard frozen meat-free burgers I've bought in the past they aren't that bad, but here are a few of the additives.

Here's what to look out for:

  1. Sugar Beet Fibre
    • Burgers are padded out with this to boost the fibre content.
  2. Methyl Cellulose
    • A stabiliser, which is also a thickener.
  3. Maltodextrin
    • A food additive produced from starch and often used in fizzy drinks and sweets.
  4. Dicalcium Phosphate
    • A calcium supplement which is an inert ingredient found in breakfast cereals and used to bind tablets and toothpaste.
None of these ingredients in shop-bought burgers are harmful, but do you really want them in your burgers?

Why are homemade burgers best?

Homemade vegetarian burgers or vegan burgers are generally made from vegetables, pulses and spices.

You know the ingredients are fresh and you know exactly what is in them.

And remember you can make homemade spicy black bean burgers when you have time, then freeze them, so they're ready for quick last-minute meals.

They only take a few minutes to make.

Quick spicy bean burger in a bun with cream cheese and avocado.

Quick Bean Burgers

My extra easy black bean burgers can be easily whipped up in 10 minutes ready to cook.

There's no need to pre-cook any of the ingredients either, just add them straight into a large bowl (mixing bowl) and mash into a burger mixture then shape into burger patties.

This vegan bean burger recipe only contains a mixture of beans, oats, fresh herbs and spices, that's it!

They are the best quick vegan burger when you don't want any fuss.

No added fat! 
No dairy!
Not an additive in sight!

What you need to make this quick bean burger recipe

Here are the simple ingredients you need to make these beanie burgers.

  1. Kidney beans - I used tinned, but you can soak and cook dried beans (tips below).
  2. Black beans - I used tinned beans again.
  3. Red onion - or spring onion (green onions), chopped finely
  4. Garlic powder - or fresh garlic
  5. Cumin
  6. Dried coriander
  7. Chilli powder - more if you want a kick of heat
  8. Porridge oats - also known as rolled oats, instead of bread crumbs (however, oat flour is too fine, you want the texture)
  9. Fresh coriander - if you don't like it, add parsley instead
  10. Salt & pepper - to season
You could also turn this quick bean burger recipe into delicious vegan black bean burgers by using just black beans.


You can easily tweak this fast plant-based burgers recipe.

Sometimes I add either 2 tablespoons barbecue sauce, 2 tablespoons of peanut butter or 2 tablespoons of mango chutney. No more than that.

I also sometimes add some finely chopped red pepper to the mixture.

These all vary the flavour.

It's a good burger base mixture to start from and play about with.

cannellini beans.

Change up the beans

You can also vary up the beans, but the black beans and kidney beans mash well, so make sure you pick soft beans.

Cannellini beans work well too and some of my readers mix a can of baked beans (not too much of the juice though) with the can of kidney beans or black beans and say that works well too.

These really are the best veggie burger.

Mash those beans well!

The mashed beans in this mixture is what holds the burger mixture together, so you have to mash them really.

They are the binder, which means you don't need to add egg (or flax egg).

Mash, mash mash!

Do take time doing this for the best results!

black beans in a colander.

I always use tinned beans

Canned beans are such a convenient and good quality ingredients to keep in your pantry for easy meatless meals.

I use cans of beans in so many soups, stews, burgers and savoury tray bakes.

They are full of protein too, so do stock up with a selection of tinned beans.

Of course, you can soak and cook your own beans.

It's cheaper, but I know I will never be one of those cooks. 

I'm just not organised enough and time is always short.

However, if you like to soak and cook dried beans, I bow down to you.

You can use them in this recipe instead of tinned beans.

How to soak and cook dried beans

With budgets getting tighter,  lots of people save money by soaking and cooking dried beans instead of using canned beans.

Here's how to soak and cook beans

  1. Soak the beans in water overnight.
  2. Drain them and rinse them well.
  3. Add the beans to a large pot with at least double the amount of water to beans.
  4. Bring the beans to a boil and then reduce to a simmer.
  5. Cook for 1 hour or until tender.

For best results when cooking bean burgers

For best results fry these vegan burgers in a frying pan with a little oil (olive oil, vegetable oil or rapeseed oil).

Cooking these burgers in the oven or cooking them in an air fryer dries them out.

But don't despair, if your heart is set on cooking them this way, then just add fewer oats so the mixture is slightly wetter.

You are going to love these healthy homemade burgers, they are the perfect burger when you want a quick plant-based dinner.

Cooking in an air fryer

You can also cook these spicy bean burgers in an air fryer.

Air fryer bean burgers will cook quickly!

Reduce the quantity of oats (as I explained above, so they don't dry out) and remember that the air fryer is quicker, so keep an eye on them. 

Place patties right into your basket or shelf, but oil them first or add some parchment paper, so they don't stick.

They will be cooked in as little as 10 - 12 minutes or maybe less depending on the size.

You can spray them with a little oil if you want a crisper finish too.

Low-calorie bean burgers

These super tasty and quick spicy bean burgers are also super low in calories so great if you are on a low caloriediet like the 5:2 diet.


6 burgers = 217 calories each

7 burgers = 186 calories each

8 burgers = 162 calories each

This low-calorie veggie burger recipe is perfect if you are watching your weight and want to add protein to your day, which keeps you fuller and more satisfied for longer.

To keep the calories low you can alternatively serve with an iceberg lettuce wrap with a little vegan mayo (or Russian dressing) and some chopped tomatoes and cucumber.

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spicy bean burger on a bun with tomato relish.

Serving suggestions

I like to serve these spicy bean burgers on burger buns with cream cheese, and avocado then topped with tomato relish, but here are some more burger serving ideas.

  • Lettice wrap - on a lettuce wrap with mayo and sliced tomatoes
  • Cream cheese - on a burger bun, with mustard and topped with a thick layer or cream cheese and sliced spring onions (scallions)
  • Bagel - on a toasted plain or sesame bagel with hummus and sundried tomato paste
  • Bare - served with broccoli and vegan mac and cheese
  • Cheese - for an extra treat top with some vegan cheese on top of your burger and grill (broil) until the cheese melts.
  • Traditional - mustard, salad leaves burger, slices of tomato and burger sauce.
  • BBQ - Add BBQ sauce for that smoky flavour and top with roast peppers
Or serve it in a burger bun with all your favourite toppings.

How long will they keep?

Once you have made these delicious spicy bean burgers, pop leftover burgers in an airtight container in the fridge for up to 4 days.

You can add some non-stick baking paper (wax paper) between the spicy bean burgers to prevent them from sticking.

Then, just cook them from chilled.

They will soon be a favourite on your regular rotation of quick meals.

chilled bean burger patties on a white plate.

Can you freeze these quick bean burgers?

Yes, these mixed bean burgers freeze really well.

Just make the spicy bean burgers, then either flash freeze them on a baking tray (cookie sheet), then move them to a freezer bag or tub.

Alternatively, layer them in a freezer-friendly tub with non-stick baking paper.

They can be cooked from frozen and will keep in the freezer for 1 month.

Homemade toppings for your spicy bean burgers

Here are a few homemade toppings to make your spicy bean burgers taste amazing. They are all suitable for vegetarians and vegans.

pin it for later

10 minute spicy vegan bean burger.

Also, join my Facebook group Living on the Veg. It's a very friendly community with lots of recipes and chat. I'm in there every day chatting to group members.

Remember and say hi. I'm always happy to chat and answer questions.

Reader's Photos

I love when my readers make my recipes and share a photo. 

Here are a few of their photos of my spicy bean burgers.

reader's photo of bean burger served with salad.
readers photo of spicy bean burger serve with no bun and salad.

spicy bean burgers, vegan burgers, low calorie burgers, quick vegan burgers, quick plant based burgers
Main Course
Yield: 6 - 8 burgers
Author: Jacqueline Meldrum
10 Minute Spicy Vegan Bean Burgers

10 Minute Spicy Vegan Bean Burgers

An easy one-bowl recipe for the quickest 10 minute spicy bean burgers that taste so good. No fancy ingredients either.
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min


  • 480g (tinned or cooked at home) kidney beans (2 x 400g or 14oz tins drained and rinsed)
  • 240g (tinned or cooked at home) black beans (1 x 400g or 14oz tin drained and rinsed well)
  • 1 red onion, peeled and finely chopped
  • 3 teaspoons cumin
  • 2 teaspoons dried coriander
  • 2 teaspoons chilli powder (more if you really want a kick)
  • 1 teaspoon garlic powder (or 1 clove garlic crushed)
  • 90g (1 cup) porridge oats (rolled oats)
  • a generous handful of fresh coriander (or parsley), chopped
  • salt and pepper


  1. Once you've rinsed the beans, reserve a quarter (roughly) to add later and pop the rest in a large bowl.
  2. Mash the beans into a rough paste, then add the onion, spices, herbs, oats and whole beans and mix until well combined.
  3. Shape the spicy bean burger mixture into 6-8 burgers, depending on how big you like them.
  4. These are now ready to cook. They are best fried in a little oil, a few minutes on both sides until crisp and browned. Check notes below for oven or air fryer cooking.
  5. Serve and enjoy!


  • If cooking in the oven or air fryer, reduce the quantity of oats so you have a slightly wetter mix as this method of cooking can dry them out.
  • You can use fresh parsley instead of coriander (cilantro).
  • Once you have made the beanie patties, pop them in an airtight container in the fridge for up to 4 days.
  • You can add some non-stick baking paper between the spicy bean burgers to prevent them from sticking. Then, just cook them from chilled.
  • These beanie burgers freeze really well. Either flash freeze them on a tray, then move them to a freezer bag or tub or alternatively, layer them in a freezer-friendly tub with non-stick baking paper.
  • They can be cooked from frozen and will keep in the freezer for 1 month.


6 burgers = 217 calories each

7 burgers = 186 calories each

8 burgers = 162 calories each

Nutrition Facts



Fat (grams)

1.91 g

Sat. Fat (grams)

0.32 g

Carbs (grams)

38.69 g

Fiber (grams)

11.28 g

Net carbs

27.42 g

Sugar (grams)

0.49 g

Protein (grams)

12.76 g

Sodium (milligrams)

48.19 mg

Cholesterol (grams)

0 mg

This information is approximated using a nutrition and calorie calculator.


  1. Brilliant, I'll be making a batch of these for the weekend. A very timely post, thanks :-)

    1. Excellent! Enjoy them Sue and let me know what you think. Remember you can add more spice if you like.

  2. These are perfect! So hearty and delicious! I just love veggie burgers <3

    1. Thanks Rebecca, would it be big headed to agree ;)

  3. I'll pass on the rubbery discs with additives and jump straight to these! I love that they are so quick and easy. Perfect for last minute burger cravings which I have often.....

    1. Definitely and you probably have everything you need in your store cupboard.

  4. I make a very similar recipe all the time. Love that they are so easy and they come out perfect every time! Your recipe sounds so good too! Perfect for a weeknight meal!

  5. I was just going to head out to get frozen bean burgers as I fancied some for tea, but these look delicious and I have most of the ingredients needed in the cupboard, so I think I might try these instead, thanks!

  6. I'm a burger fanatic! I especially love the Mexican and spicy ones. This looks delicious and oh so easy!

    1. Oh yes those are good choice and yes super easy.

  7. I just made spicy bean burgers for dinner a few nights ago. These look and sound wonderful, now I want to make more!

  8. I usually make your chick pea and coriander ones but these look just as easy and a lovely alternative. I shall report back! Thank you lovely xx

    1. Oh they are good, but haven't made them for such a long time. It tickles me pink that you make my recipes Lisa xx

  9. I'm definitely of the thought that homemade for veggie burgers is better, even though I'll buy ready made non-veggie ones quite often. Mainly because there's so much more variation in veggie ones and I really like the ability to combine vegetables and pulses and spices of your choice to create the texture and taste you like best. With non-veggie ones, I buy single-ingredient only ones, so it's not an issue.

    1. Yes that is well thought out Kavey, you really do need to consider what you are buying.

  10. Goodness, yes what a difference between shop bought and homemade veggie burgers. Your ones are so quick, it seems crazy to buy processed ones.

    1. I know, although from time to time I'm sure we all do.

  11. Your burgers sound fab Jac and using oats instead of breadcrumbs is an idea I think I'll borrow. I never buy veggie burgers for the reasons you've given, but also don't make my own nearly as often as I should.

    1. I always use oats, never thought of breadcrumbs. Must be a Scottish thing lol!

  12. Love how quick these lush burgers are to make! I have some black beans I keep meaning to boil to make burgers but using canned ones is so much easier:-)

    1. Yes i use canned a lot, they are good quality and very convenient.

  13. Love how simple the ingredients are and how delicious they look! And that BUN! I so need some veggie burgers right about now!

  14. Hmm now you mention it, there's all kinds of crud in there I'd not eat if you asked me. Your home made ones look way better anyway!

  15. THey look so elaborately delicious for a 10 minute burger. Yum!

  16. TOASTING the inside of the buns. Thankyou a million times :)

    1. It's a simple think, but it makes such a difference. I never quite know if I am telling people what they already know, but heck I figure everyone has to start somewhere.

  17. Do I have to wet the oat? It seems to me it will be too crunchy or unpleasant to bite

    1. No the oats soak up the moisture from the other ingredients. Go for a finer oat if you are worried. You really don't notice the oats in the final burger.

  18. I just made these and they were great! I substituted black beans for quinoa and it worked a treat!

  19. I suppose the black beans are cooked as well, is that right?

  20. Your bean burgers do look super-scrummy, and as a huge fan of beany burgers in general, these are going on my to-make list... although I'll have to modify them because we don't get kidney beans here. Or coriander!

    Or, I could just put my coat on, jump on a 'plane, and turn up on your doorstep! Heheh! xx


    BTW, when you say that none of the additives are harmful - maltodextrin can be. As I know only too well. Among other things, it's been linked to bowel problems and digestive issues. As an IBS sufferer, I find it does horrendous things to me. Fortunately, I don't have very many processed foods - even fewer now I live in a rural village where life hasn't changed much since the middle ages!

    You know me, I am not in any way in the woo-peddling, clean-eating, wellness camps, and I abhor food demonising but maltodextrin is a bloody horrible thing, IMO. It's mostly used as a filler to bulk up expensive ingredients, making products cheaper to manufacture, and thus, more profitable for businesses. (It's also used as a sweetener, hence the fizzy drinks use.) So if commercial burgers contain it, it's most likely there at the expense of the real food ingredients.

    And people wonder why as a society, we're getting more and more sick. Harrumph!



    (Google thinks I wanted to type 'extramarital' instead of maltodextrin! **roffle**

  21. I used 1 cup black eyes beans. Some garlic powder, some tumeric, some back pepper, some oats, and about two tablespoons periperi sauce. Made three small patties. Baked 10 mins each side. Was good! This gave me the idea!

  22. I love how easy these are! Usually veggie burgers seem to have an impossibly long list of ingredients - yours is much more straightforward! Thank you!

  23. I love, love, love these burgers. These burgers have even been enjoyed by my guests who all have a mixture of dietary tastes, and they've come back for more. They are so easy I've made them in my lunch hour!

    1. That is wonderful to hear. I am so pleased everyone loved them.

  24. I made these today and I struggled to get them to stay together. When I tried to turn them over in the pan they just crumbled to pieces! I also found them very dry without lots of sauce

    1. Did you use 3 large 400g (14oz) tins of beans? Also you have to mash the beans well as they are what binds the burgers together. A quick mash will not do it. And the oats must be measured with a cup measure. If you used something like a mug it would be too much. Something has gone wrong in the making of them as I know lots of people who make th regularly with no problems. They should not be dry. Only oven baking them dries them out. Not sure what else I can suggest.

  25. I don't like cumin - can I use something else or leave it out.

    1. Yes you can definitely add another spice instead. Burgers do need lots of flavour added.


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x