Vegan Black Bean Burger (Printable)
A flavorful vegan black bean burger with smoky chipotle mayo, ideal for a quick, hearty meal.
# What You Need:
→ Burger Patties
01 - 1 (15 oz) can black beans, drained and rinsed
02 - 1/2 small red onion, finely diced
03 - 1/2 red bell pepper, finely diced
04 - 2 cloves garlic, minced
05 - 1/2 cup rolled oats
06 - 1/4 cup breadcrumbs, gluten-free if preferred
07 - 2 tbsp ground flaxseed
08 - 3 tbsp water
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - 1/2 tsp chili powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 2 tbsp olive oil, for frying
→ Chipotle Mayo
15 - 1/2 cup vegan mayonnaise
16 - 1 to 2 chipotle peppers in adobo sauce, minced
17 - 1 tsp adobo sauce from the chipotle can
18 - 1 tsp lime juice
19 - Pinch of salt
→ To Serve
20 - 4 vegan burger buns
21 - Sliced tomato
22 - Sliced red onion
23 - Leafy lettuce
24 - Avocado slices (optional)
# Steps:
01 - Combine ground flaxseed with water in a small bowl and set aside for 5 minutes until thickened.
02 - In a large bowl, mash the black beans using a fork or potato masher, leaving some texture intact.
03 - Add diced onion, bell pepper, garlic, oats, breadcrumbs, flax egg, smoked paprika, cumin, chili powder, salt, and pepper to the mashed beans and mix thoroughly.
04 - Divide the mixture into 4 even portions and shape each into a burger patty.
05 - Heat olive oil in a large nonstick skillet over medium heat. Fry patties for 4 to 5 minutes per side until golden brown and warmed through.
06 - Combine vegan mayonnaise, minced chipotle peppers, adobo sauce, lime juice, and salt in a small bowl; mix until smooth.
07 - Optional: Lightly toast the burger buns to desired crispness.
08 - Spread chipotle mayo on burger buns, layer with lettuce, tomato, red onion, black bean patty, and avocado slices if using. Top with the remaining bun and serve immediately.
# Expert Advice:
01 -
- These patties have actual texture and don't crumble—the oats and flaxseed create a structure that holds up beautifully without needing binders you can't pronounce.
- The chipotle mayo is where the real magic happens, transforming a simple burger into something that tastes like it came from somewhere special.
- You can have these ready in under 40 minutes, which means you can feed people something genuinely impressive on a weeknight.
02 -
- Don't skip the flaxseed and water step or your patties will fall apart in the pan—this is the binder doing all the work, so respect it.
- The texture of your beans matters enormously; if you mash them too fine, you get a dense, heavy burger, but leaving some chunks gives you something that actually feels good to eat.
- Chipotle peppers vary wildly in heat, so start with one and taste as you go—you can always add more, but you can't take it back.
03 -
- If your mixture is too wet, add a few more breadcrumbs; if it's too dry and crumbly, add a splash more water mixed with a touch of cornstarch.
- Freeze uncooked patties for up to a month, then cook them straight from the freezer, adding an extra minute or two to each side.