Vegan Black Bean Burger

The first time I made these black bean burgers, I'd just opened a can of chipotle peppers and was standing in my kitchen wondering what to do with them. A friend was coming over for lunch, and I remembered having black beans in the pantry—suddenly it clicked that I could build something substantial around that smoky heat. What emerged was a patty so satisfying, so deeply flavored, that I've made them dozens of times since, each batch reminding me why I fell in love with cooking vegan food in the first place.

I made these for a small cookout last summer, and watching people's faces light up when they bit into one—expecting something dry and earnest, instead finding warmth and smoke and real depth—that's when I knew I'd created something worth sharing. One person even asked if there was meat hidden in there, which, in the vegan cooking world, feels like winning an award.

Ingredients

• Black beans: The foundation of everything; draining and rinsing them removes excess starch so your patties stay firm and don't get gummy when you cook them.
• Red onion and red bell pepper: Together they add sweetness and moisture, but dicing them small keeps them from getting in the way of binding.
• Rolled oats: These give you structure without the density of extra breadcrumbs; they absorb flavors and help everything stay together.
• Ground flaxseed and water: Your flax egg does the binding work and adds a subtle nuttiness that plays really well with the spices.
• Smoked paprika, cumin, and chili powder: This trio is the flavor trinity—use good quality spices because they're doing all the heavy lifting here.
• Vegan mayonnaise: Choose one you actually like eating plain, because that's your starting point for the mayo; it matters more than you'd think.
• Chipotle peppers in adobo: The adobo sauce is just as important as the peppers themselves; don't skip it or you'll lose half the flavor.
• Olive oil: Medium heat and enough oil to coat the pan prevents sticking and gets you that golden exterior.

Instructions

Make your flax egg:

Mix the ground flaxseed with water and let it sit for 5 minutes—you'll see it transform into something almost gelatinous, which is exactly what you want for binding.

Mash the beans:

Don't pulverize them into paste; you want chunks and texture, so use a fork or masher and leave some structure for the patties to feel real.

Combine everything:

Add the onion, pepper, garlic, oats, breadcrumbs, flax egg, and all the spices to your mashed beans and mix until you've got a cohesive mixture that holds together when you squeeze it.

Shape and chill:

Divide into 4 portions and form into patties about 3/4 inch thick; if you have 10 minutes, refrigerate them so they hold their shape better when cooking.

Cook the patties:

Heat your skillet over medium heat with a good glug of olive oil, then cook each patty for 4 to 5 minutes per side until the exterior is golden and crispy—resist the urge to flip early.

Make the chipotle mayo:

Mince your chipotle peppers fine, combine them with the mayo, adobo sauce, and lime juice in a small bowl, taste, and adjust the salt—this is where you control the heat level.

Toast and assemble:

If your buns are soft, give them a quick toast, then spread your mayo generously, layer lettuce and tomato, set your warm patty down, add onion and avocado, and close it up.

Save

What I love most about this burger is that it convinced my meat-eating neighbor to try vegan cooking, just because she couldn't believe something without animal products could actually taste like that. Food has this quiet power to change minds when you're not looking.

Why These Patties Hold Their Shape

The secret to a sturdy vegan burger is understanding that you're creating a matrix of ingredients that cling to each other. The flaxseed acts as your binder, the oats provide structure and absorb moisture, and the beans contribute starch that helps everything cohere. The key is not overdoing the liquid—your mixture should feel moist but not wet, more like couscous than soup. If you add the ingredients in order and don't rush the mixing, you'll naturally end up with the right consistency.

Building the Perfect Chipotle Mayo

This mayo transforms everything it touches, and the balance between the smoky heat of the chipotle and the cooling richness of the mayo is what makes the burger actually memorable. The adobo sauce is thick and concentrated, so a teaspoon goes a long way; the lime juice cuts through the richness and wakes everything up. Some people swear by adding a touch of maple syrup or agave to balance the heat, but I find that unnecessary if you taste as you build and adjust the salt at the end. The mayo is best made just before serving so the flavors are bright, though you can make it a few hours ahead and let it chill.

Serving and Pairing Ideas

These burgers sit happily in your hand for a while without falling apart, which is the mark of a well-constructed vegan burger. Serve them with something cool and crunchy—baked sweet potato fries get everyone's attention, but a simple arugula salad with lemon dressing works beautifully too. If you're feeding people who aren't used to plant-based food, the familiar format of a burger makes them less nervous, and then the flavor does the convincing.

• Toast your buns if they're at all soft—it gives them structure and prevents sogginess from the mayo.
• Slice your vegetables thin so they don't compete with the patty for dominance in each bite.
• Avocado is optional but recommended, as its creaminess pairs perfectly with the smoky heat.

Save

These burgers prove that vegan cooking isn't about deprivation or making do—it's about building something delicious from the ground up. Make them once and you'll have them in your regular rotation forever.

Questions & Answers

→ How do I make the burger patties hold together?

Mix ground flaxseed with water to create a flax egg, which helps bind the black bean mixture, ensuring the patties stay firm when cooking.

→ Can I make the patties gluten-free?

Yes, substitute regular breadcrumbs with gluten-free breadcrumbs to keep the patties gluten-free.

→ What does the chipotle mayo add to the dish?

The chipotle mayo adds a smoky, slightly spicy, and creamy element that complements the black bean patties beautifully.

→ How should I cook the patties for the best texture?

Cook the patties in olive oil over medium heat for 4–5 minutes on each side until golden and heated through to achieve a crispy exterior and tender inside.

→ Can I customize the flavors in the patties?

Feel free to add chopped cilantro or corn for extra flavor, or adjust spices like chili powder for more heat.