Vegan Black Bean Burger (Printable)
Hearty vegan black bean patties with chipotle mayo, spices, and fresh toppings for a satisfying meal.
# Ingredient List:
→ Black Bean Burgers
01 - 1 (15 oz) can black beans, drained and rinsed
02 - 1/2 cup rolled oats
03 - 1/2 small red onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 red bell pepper, finely diced
06 - 2 tablespoons fresh cilantro, chopped
07 - 1 tablespoon tomato paste
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 1 tablespoon olive oil, plus additional for cooking
→ Chipotle Mayo
14 - 1/2 cup vegan mayonnaise
15 - 1 to 2 teaspoons chipotle in adobo sauce, minced
16 - 1 teaspoon lime juice
17 - Pinch of salt
→ Assembly
18 - 4 vegan burger buns
19 - Lettuce leaves
20 - Tomato slices
21 - Red onion slices
22 - Pickles (optional)
# Steps:
01 - Coarsely grind rolled oats in a food processor until crumbly.
02 - Add black beans, onion, garlic, bell pepper, cilantro, tomato paste, cumin, smoked paprika, chili powder, salt, and pepper to the processor; pulse until ingredients are evenly combined but chunky.
03 - Transfer the mixture into a bowl and shape into four equal-sized patties.
04 - Heat one tablespoon olive oil in a nonstick skillet over medium heat; cook patties for 5 to 6 minutes per side until crisp and heated through.
05 - In a small bowl, whisk together vegan mayonnaise, minced chipotle, lime juice, and a pinch of salt until smooth.
06 - Toast the burger buns if desired. Spread chipotle mayo on the buns, layer with lettuce, tomato, red onion, and the black bean patty; top with pickles if using.
07 - Serve immediately while warm.
# Expert Advice:
01 -
- They're packed with protein and fiber, so you actually feel full and satisfied, not like you're eating something made of air and good intentions.
- The chipotle mayo is genuinely addictive—smoky, a little spicy, and the kind of thing that makes people ask for the recipe before they're even done eating.
- You can have these on the table in under forty minutes, which means weeknight dinners that don't feel rushed or boring.
02 -
- Don't skip the pulsing step or you'll end up with a smooth batter that falls apart in the pan; the chunky texture is what holds these together and gives them that hearty bite.
- Wet hands make shaping so much easier and less frustrating than you'd think—just wet your fingertips before you shape each patty.
- Medium heat is your friend here; too high and the outside burns while the inside stays cold, too low and they never get crispy.
03 -
- Chill the mixture for at least ten minutes before shaping if you have time; it makes the patties so much easier to handle and they hold together better in the pan.
- Don't be shy with the chipotle in the mayo—start conservative and add more if you want heat, because the smokiness is what people remember about these burgers.