These Chipotle Black Bean Burgers are incredibly easy to make, insanely flavorful, packed with nutrient-dense ingredients, and vegan! Full of plant protein and smoky chipotle peppers, then smothered in Homemade Chipotle Mayo, these burgers have all the indulgence you want without any of the guilt! If you love these, you will also love these Mango Jerk Salmon Burgers and Bacon Cheddar Burgers!
By Leidi Rodriguez
I’ve never been a fan of eating lunch. I know, that’s weird. But, on a day to day basis I find having to take a break to eat a full meal kind of a hassle. Leftovers that can be blasted in the microwave are often my go-to, but that’s not always ideal either.
So, I look to simple, high-yield recipes like this one to keep me sustained throughout the week. I’ll happily eat one of these burgers every day.
I’d be lying if I said I hadn’t fudged up a black bean burger or two. Yes, it’s possible. Too much liquid and the patty is a sticky mess. Choose the wrong binder and the patties are dry and crumbling. I’ve done it all. But, today, I’m happy to be debuting the fruit of my patty pushing labor!
These Chipotle Black Bean Burgers are crisp on the outside and soft on the inside, with an incredible amount of flavor running throughout. Smoky, earthy, and nutritious, these burgers are the perfect weekday lunch or dinner! I might just never miss a meal again.
CHIPOTLE BLACK BEAN BURGER INGREDIENTS
SEASONED BLACK BEANS- Regular black beans will absolutely work. Seasoned beans add just a little extra somethin’.
QUINOA- Grain adds structure, fiber, and texture. I find that quinoa is easy on the belly (as opposed to flaxseed or brown rice) and really filling.
OLD FASHIONED OATS- Like the quinoa, oats add fiber and structure. Quick cooking oats can be used in the place of old-fashioned.
RED ONION- Grated onion releases an immense amount of moisture. That onion liquid is like gold! Bright and acidic, it adds an incredible amount of flavor while also moistening the mixture.
GARLIC- Add as much or as little garlic as you’d like. Whole cloves can be thrown straight into the food processor.
CHIPOTLE IN ADOBO- These come in cans (varying in size) that you can find in Mexican aisles at the grocery store. Smoky, saucy and sweet-spicy, these peppers make for an incredible addition to black bean burgers.
TOMATO PASTE- This thick, subtle paste binds together the patties.
CAJUN SEASONING- Cajun or Creole Seasoning is full of warm spice and flavor. Add more or less according to your preference.
CUMIN- Cumin’s warm, earthy, and slightly peppery taste pairs perfectly with the smoky chipotle.
KOSHER SALT + BLACK PEPPER- The raw mixture is completely safe to eat; I’d recommend tasting it before forming patties. Season with salt and pepper to taste.
CHIPOTLE MAYO- Made with mayonnaise, chipotle, and fresh lime juice, this simple sauce is what takes these burgers up about 10 notches. It’s spicy, tart, smoky, and creamy- just what these burgers needed.
TOPPINGS- I chose to dress up my burger with fresh lettuce, tomatoes, avocado, and blue cheese crumbles. Top your burger with whatever you’d like!
HOW TO MAKE BLACK BEAN BURGERS
This recipe is as easy as 1,2,3! Seriously, you could make these patties with your eyes closed. I just wouldn’t recommend that you actually try to.
Here’s you do it:
- Process the Black Bean Mixture- Dump half the black beans, quinoa, oats, grated onion, garlic, adobo pepper and liquid, tomato paste, and all the seasoning. Pulse for 30 seconds, stopping halfway to scrape down the sides of the processor. Add in the rest of the beans and pulse again. Watch very carefully! You want the second half of the beans to be fully incorporated while still retaining most of their shape.
- Form the Patties- Black bean burgers don’t shrink when cooked, so the patty you form will retain its size and shape. Aim to use ¼-⅓ cup of the mixture for each patty. Once they’ve all been formed, move the burgers to the refrigerator for 30 minutes to firm up a bit. While you wait, mix up the chipotle mayo!
- Cook, Dress, and Serve- Choose your desired method of cooking, then go for it! Once the patties are fully cooked, move them over onto a bun and top them. Serve immediately.
BLACK BEAN BURGER COOKING INSTRUCTIONS
I love how versatile veggie burgers can be; the ingredients are easily modified and there are several ways to cook them. It took more than a few tries for me to not only develop a black bean burger I craved, but also to figure out how I liked it cooked.
This recipe makes 8 patties, which means you have 8 opportunities to test out your own preference.
Give these methods a try and find what floats your boat:
Preheat the oven to 350 degrees, then place patties on a parchment paper lined baking sheet. Bake for 20 minutes, flipping each patty halfway through.
Heat temperature is going to differ based on your grill. I’d recommend grilling black bean burgers on a medium-high heat, somewhere between 350-400 degrees. Place the patties on greased aluminum foil and grill for 8 minutes on each side. Heat fluctuates quickly on a grill, so stay close by and watch carefully.
TO PAN/SKILLET FRY
Preheat a nonstick skillet over medium heat and add 1-2 tablespoons of a neutral, high-heat oil: vegetable, canola, or grapeseed. Cook the patties for 5-7 minutes on each side, making sure to be very gentle when flipping. The end result should be browned and crisp.
Cooked or uncooked, black bean patties will keep for up to 3 days in the refrigerator. Store the patties in a single layer in an airtight container. If layered with parchment paper, patties can be stacked on top of one another.
For long term storage, stack between parchment paper in a freezer container or zipped-lock bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions. If desired, you can skip thawing and reheat/cook from frozen for an extra couple minutes.
Chipotle Black Bean Burger
For the Black Bean Patties
- 30 oz drained seasoned black beans cans 2 15 oz cans
- 1 cup cooked quinoa
- 3/4 cup old fashioned oats
- 1/2 small red onion grated
- 2 whole garlic cloves
- 1 chipotle in adobo plus 1 tbsp adobo liquid
- 1 tbsp tomato paste
- 1 tbsp cajun seasoning
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
For the Chipotle Mayo
- 1/2 cup mayonnaise vegan or regular
- 2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 1 tsp lime juice
- salt and pepper to taste
- hamburger buns
- lettuce or mixed greens
- crumbled blue cheese or gorgonzola
For the Black Bean Burgers
- In a food processor, or a large blender, combine half the black beans, quinoa, rolled oats, grated onion, garlic cloves, adobo pepper and liquid, tomato paste, salt, Cajun seasoning, ground cumin, and black pepper. Pulse mixture for 30 seconds, pausing halfway to mix.
- Add in the rest of the beans and pulse for 10 more seconds, or until the beans are incorporated but some are still whole.
- Form 8 patties, each using about a ⅓ cup of black bean mixture. Refrigerate for at least 30 minutes before cooking.
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Brush both sides of each patty with oil: olive, grapeseed, or vegetable. Bake for 20 minutes, flipping halfway through.
For the Chipotle Mayo
- While the patties cook, prepare the chipotle mayonnaise. Blend together the mayo, chipotle peppers and sauce, and lime juice until smooth. Season to taste.
- Serve burgers on a bun, piling on the fresh greens, tomatoes, avocado slices, crumbled cheese, and lots of homemade chipotle mayo.