Vegan Black Bean Burger Chipotle (Printer-friendly)
Smoky black bean patties with zesty chipotle mayo, perfect for a satisfying plant-based meal.
# What you'll need:
→ Black Bean Burgers
01 - 1 (15 oz) can black beans, drained and rinsed
02 - 1/2 cup rolled oats
03 - 1/3 cup finely chopped red onion
04 - 1/4 cup finely chopped fresh cilantro
05 - 2 garlic cloves, minced
06 - 2 tbsp tomato paste
07 - 1 tbsp ground flaxseed
08 - 2 tbsp water
09 - 1 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 2 tbsp olive oil (for frying)
→ Chipotle Mayo
14 - 1/2 cup vegan mayonnaise
15 - 1–2 chipotle peppers in adobo sauce, minced
16 - 1 tbsp adobo sauce (from chipotle peppers)
17 - 1 tbsp lime juice
18 - Pinch of salt
→ Assembling
19 - 4 vegan burger buns
20 - 1 cup lettuce leaves
21 - 1 large tomato, sliced
22 - 1 small red onion, sliced
23 - 4 slices vegan cheese (optional)
# Method:
01 - In a small bowl, combine ground flaxseed and water; let rest for 5 minutes to thicken.
02 - Pulse rolled oats in a food processor until a coarse meal forms.
03 - Add black beans, red onion, cilantro, garlic, tomato paste, cumin, smoked paprika, salt, pepper, and flax egg to oats; pulse until combined yet slightly chunky.
04 - Shape the mixture into 4 even patties.
05 - Heat olive oil in a large skillet over medium heat; cook patties 4 to 5 minutes per side until browned and heated through.
06 - In a small bowl, mix vegan mayonnaise, minced chipotle peppers, adobo sauce, lime juice, and salt until smooth.
07 - Toast burger buns if preferred.
08 - Spread chipotle mayo on buns; layer with lettuce, tomato, red onion, black bean patty, and vegan cheese if using; top with remaining bun halves.
09 - Serve burgers immediately while warm.
# Expert Tips:
01 -
- The patties hold together beautifully without any weird binding tricks, and they get crispy edges that rival any meat burger.
- That chipotle mayo is genuinely addictive—spicy, tangy, and smoky all at once, making these feel way more restaurant-quality than a weeknight meal.
- You can have four satisfying burgers on the table in under 40 minutes, making this perfect for when you want something impressive but not fussy.
02 -
- Don't skip the flax egg—I learned this the hard way when my first batch fell apart on the grill. That plant-based binding is what makes these burgers actually hold together.
- The difference between a mediocre burger and a great one is literally the moment you stop pulsing the mixture—slightly chunky is your target, not a smooth spread.
- Use medium heat for cooking, not high, because these patties are delicate and need time to develop a crust without burning the outside while the inside stays cold.
03 -
- Toast your buns even if you think you'll skip this step—it genuinely transforms the eating experience and takes only two minutes.
- The adobo sauce from the chipotle can is liquid gold; don't waste it, as it adds depth and actual heat to the mayo that bottled hot sauce can't match.
- If your patties seem too wet after processing, pop them in the fridge for 30 minutes before cooking; this firms them up and makes them less likely to fall apart.