Vegan Black Bean Burger (Printable Version)
A savory vegan black bean burger with spices and chipotle mayo, ideal for easy, tasty meals.
# What You Need:
→ 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)
# How to Make It:
01 - Pulse rolled oats in a food processor until coarsely ground. Add black beans, red onion, garlic, red bell pepper, cilantro, tomato paste, cumin, smoked paprika, chili powder, salt, and black pepper. Pulse until just combined, leaving a chunky texture.
02 - Transfer the mixture to a bowl and shape into four equal patties.
03 - Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Cook patties for 5 to 6 minutes on each side until crisp and heated through.
04 - In a small bowl, whisk together vegan mayonnaise, minced chipotle in adobo, lime juice, and salt until smooth.
05 - Toast the burger buns if desired. Spread chipotle mayo on each bun, then layer with lettuce, tomato, red onion, and a black bean patty. Add pickles if preferred.
06 - Serve immediately while patties are warm.
# Expert Advice:
01 -
- These patties have a crispy exterior and tender center that rivals any meat burger, and they hold together beautifully without being dense.
- The chipotle mayo adds a subtle heat and smokiness that transforms the whole meal into something restaurant-worthy with minimal effort.
- You can make the patties ahead and freeze them, turning a weeknight craving into a 12-minute dinner.
02 -
- The binding works because of both the oats and the starch in the beans—don't skip rinsing the canned beans or your patties will fall apart in the skillet.
- Cook these on medium, not high heat; too much heat browns the outside before the inside heats through, leaving you with a burnt exterior and a cold center.
03 -
- Don't skip the sizzle sound—when your patty hits that hot oil, you know the temperature is right and a crust is forming instead of steaming.
- Lime juice in the chipotle mayo does the heavy lifting; it keeps the sauce bright and prevents that heavy, mayo-only taste that can overwhelm the palate.