Vegan Black Bean Burger Chipotle (Print Version)
Smoky black bean patties paired with zesty chipotle mayo create a satisfying plant-based meal.
# What You 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 tablespoons tomato paste
07 - 1 tablespoon ground flaxseed
08 - 2 tablespoons water
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons olive oil (for frying)
→ Chipotle Mayo
14 - 1/2 cup vegan mayo
15 - 1–2 chipotle peppers in adobo sauce, minced
16 - 1 tablespoon adobo sauce (from chipotle can)
17 - 1 tablespoon 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)
# How to Make It:
01 - Combine ground flaxseed and water in a small bowl and let sit for 5 minutes to thicken.
02 - Pulse rolled oats in a food processor until they form a coarse meal.
03 - Add black beans, red onion, cilantro, garlic, tomato paste, cumin, smoked paprika, salt, pepper, and prepared flax egg to the food processor. Pulse until just combined, maintaining some texture.
04 - Shape the mixture into four equal-sized patties.
05 - Heat olive oil in a large skillet over medium heat. Cook patties for 4 to 5 minutes on each side until browned and heated through.
06 - In a small bowl, mix vegan mayo, minced chipotle peppers, adobo sauce, lime juice, and salt until smooth.
07 - Toast the burger buns if desired.
08 - Spread chipotle mayo on each bun. Layer with lettuce, tomato, onion, black bean patty, and vegan cheese if using. Top with the remaining bun.
09 - Serve the burgers immediately while warm.
# Expert Hints:
01 -
- These patties stay together beautifully and won't fall apart the moment you bite into them, unlike some veggie burgers I've attempted.
- The smoky paprika and chipotle mayo combination tastes indulgent enough that you won't miss anything, even if you usually eat meat.
- You can make the whole batch in about 35 minutes, perfect for a weeknight dinner that feels like you actually tried.
02 -
- The flax egg needs that five-minute rest time to actually work—skip it and your burgers will fall apart in the pan, a mistake I only make once.
- Medium heat is non-negotiable; too high and your outside burns while the inside stays cold, too low and they steam instead of developing that golden crust.
03 -
- Make the patties up to a day ahead and refrigerate them—they actually hold together better when they've had time to set, and you'll have less stress on cooking day.
- If your mayo is too thick to spread, add lime juice a teaspoon at a time until you get the consistency you want.