These Chipotle Black Bean Burgers are incredibly easy to make, 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!
Course Main Course
Keyword beans, beans recipe, black beans, hamburger
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.
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.