Vegan Black Bean Burger

Last summer, I challenged myself to make a veggie burger that wouldn't fall apart on the grill. After three crumbly attempts, I finally nailed it with black beans and oats, and the smoky chipotle mayo became the unexpected star. Now it's my go-to whenever friends ask for something hearty and plant-based.

I remember serving these at a backyard cookout where half the guests didn't even realize they were vegan until I mentioned it. One friend went back for seconds and asked for the recipe on the spot. That's when I knew this burger had earned its place in my regular rotation.

Ingredients

• Black beans: The foundation of the patty, mash them until mostly smooth but leave some texture for a better bite.
• Rolled oats: They soak up moisture and help bind everything together without making the patties dense.
• Breadcrumbs: Add structure and a slight crispness to the outside when you cook them.
• Red onion: Finely chop it so it distributes evenly and adds a subtle sweetness.
• Garlic cloves: Minced fresh garlic brings a punch of flavor that powder just can't match.
• Ground flaxseed and water: This flax egg acts as a binder and keeps the patties from crumbling.
• Tomato paste: Adds depth and a hint of umami that rounds out the savory profile.
• Smoked paprika: The secret to that smoky, almost grilled flavor even if you're cooking indoors.
• Ground cumin and chili powder: These spices give the patties a warm, slightly Southwestern vibe.
• Salt and black pepper: Season generously, beans need a good amount of salt to shine.
• Olive oil: Use it to cook the patties and get that golden, crispy exterior.
• Vegan mayonnaise: The creamy base for the chipotle sauce, choose one you actually like the taste of.
• Chipotle peppers in adobo sauce: These bring heat and smokiness, start with one pepper and add more if you like it spicy.
• Adobo sauce: Don't skip this, it's where most of the smoky flavor lives.
• Lime juice: A squeeze brightens the mayo and balances the richness.
• Burger buns: Toast them lightly so they don't get soggy from the toppings.
• Lettuce, tomato, red onion, pickles: Classic toppings that add crunch and freshness to every bite.

Instructions

Make the flax egg:

Mix ground flaxseed and water in a small bowl and let it sit for 5 minutes until it thickens into a gel. This will help hold your patties together.

Mash the black beans:

Use a fork or potato masher to break down the beans until they're mostly smooth but still have some chunks. You want texture, not baby food.

Combine the mixture:

Add oats, breadcrumbs, red onion, garlic, flax egg, tomato paste, smoked paprika, cumin, chili powder, salt, and black pepper to the mashed beans. Mix everything until it's well combined and holds together when you squeeze it.

Form the patties:

Divide the mixture into 4 equal portions and press each one into a firm patty. Pack them tightly so they don't fall apart in the pan.

Cook the patties:

Heat olive oil in a large skillet over medium heat and cook the patties for 5 to 6 minutes per side until they're browned and crispy. Resist the urge to flip them too early or they might stick.

Prepare the chipotle mayo:

Combine vegan mayonnaise, chopped chipotle peppers, adobo sauce, lime juice, and a pinch of salt in a small bowl. Taste and adjust the heat level to your liking.

Assemble the burgers:

Spread chipotle mayo on the bottom bun, add a black bean patty, then pile on lettuce, tomato, red onion, and pickles. Top with the other half of the bun and dig in.

Save

One rainy evening, I made these burgers for my sister who was trying to eat less meat. She texted me the next day asking if I'd teach her how to make them herself. That simple request reminded me that good food has a way of bringing people together, even when it's just black beans and spices.

Adjusting the Heat

The chipotle mayo can go from mild to fiery depending on how many peppers you add. I learned this the hard way when I dumped in three peppers and watched my friend's face turn red. Start with one, taste, and add more if you're brave.

Make-Ahead Tips

You can shape the patties up to a day ahead and keep them covered in the fridge. They actually firm up nicely overnight, making them even easier to cook without falling apart. I've also frozen them between parchment paper and cooked them straight from frozen, adding a few extra minutes per side.

Serving Suggestions

These burgers pair beautifully with sweet potato fries or a simple side salad. I like to serve them with extra chipotle mayo on the side for dipping. Sometimes I'll add avocado slices or vegan cheese if I'm feeling fancy, but honestly, they're delicious just as they are.

• Try grilling the patties if the weather's nice, just brush them with oil first.
• Swap the burger buns for lettuce wraps if you want to keep things lighter.
• Leftover patties make a great topping for salads the next day.

Save

This burger has become my proof that plant-based meals can be just as satisfying and craveable as anything else. I hope it becomes a favorite in your kitchen too.

Recipe FAQs

→ How do I bind the black bean patties?

Ground flaxseed mixed with water acts as a natural binder, holding the patties together without eggs.

→ Can I make these burgers gluten-free?

Yes, simply use gluten-free breadcrumbs and buns to keep the dish free of gluten.

→ How do I adjust the spice level of the chipotle mayo?

Modify the amount of chopped chipotle peppers in adobo sauce to increase or decrease heat according to taste.

→ What’s the best cooking method for the patties?

Pan-frying in olive oil over medium heat ensures a crispy outside and tender inside, though grilling is also a good option.

→ Are there any common allergens to watch for?

This dish contains wheat from breadcrumbs and buns and sometimes soy from vegan mayonnaise, so check labels carefully.

→ Can I add extra toppings to the burger?

Yes, options like avocado slices or vegan cheese can enhance flavor and texture.