Vegan Black Bean Burger

I was craving a burger but wanted something that wouldn't weigh me down, so I opened my pantry and spotted a can of black beans. I mashed them up with oats and spices, formed a few patties, and pan-fried them until they were crispy on the outside and tender inside. The smoky chipotle mayo I whipped up on the side made everything come together in a way I didn't expect.

I made these for a backyard cookout last summer, and even my friends who weren't vegan kept going back for seconds. One of them asked if I'd used a secret ingredient, and I just laughed because it was really just black beans and a few pantry spices. That day, I realized you don't need fancy ingredients to make something people remember.

Ingredients

• Black beans: The heart of the burger, mashed until slightly chunky to give you texture and hold the patty together without falling apart.
• Rolled oats: They soak up moisture and act like a binder, so your patties stay firm on the skillet instead of crumbling.
• Breadcrumbs: These add structure and a little crispness when the patties cook, and you can swap in gluten-free crumbs if needed.
• Red onion: Finely chopped so it cooks quickly and adds a mild sweetness that balances the smoky spices.
• Garlic cloves: Minced fresh because it brings a sharp, aromatic punch that you just can't get from powder.
• Ground flaxseed and water: Mixed together to form a flax egg that binds everything like a regular egg would.
• Tomato paste: A concentrated burst of umami that deepens the flavor and adds a touch of richness.
• Smoked paprika: This is what gives the patties that outdoor grill vibe even when you're cooking indoors.
• Ground cumin and chili powder: They bring warmth and a subtle kick that makes the burger taste layered and interesting.
• Salt and black pepper: Essential for bringing out all the other flavors, so don't skip seasoning to taste.
• Olive oil: For cooking the patties until they're golden and crispy on the outside.
• Vegan mayonnaise: The base for the chipotle mayo, creamy and tangy.
• Chipotle peppers in adobo sauce: Finely chopped and mixed with adobo sauce for a smoky, spicy heat that makes the mayo unforgettable.
• Lime juice: A squeeze brightens everything and cuts through the richness.
• Vegan burger buns, lettuce, tomato, red onion, pickles: Classic toppings that make the burger feel complete and fresh.

Instructions

Mix the flax egg:

Stir ground flaxseed and water in a small bowl, then let it sit for 5 minutes until it thickens into a gel. This will help bind the patties so they don't fall apart.

Mash the black beans:

Use a fork or potato masher to break down the beans in a large bowl until they're mostly smooth but still have some chunks for texture.

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.

Form the patties:

Divide the mixture into 4 equal portions and press each one firmly into a patty shape. Make sure they're compact so they stay together when you cook them.

Cook the patties:

Heat olive oil in a large skillet over medium heat, then cook the patties for 5 to 6 minutes per side until they're browned and heated through.

Make the chipotle mayo:

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

Assemble the burgers:

Toast the buns if you want, spread chipotle mayo on each one, add a black bean patty, then pile on lettuce, tomato, red onion, and pickles. Serve right away while the patties are warm and crispy.

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One evening, I served these burgers to my neighbor who swore she didn't like veggie burgers, and she ended up asking for the recipe before she left. We sat on the porch talking about food and memories, and she told me it reminded her of the burgers her dad used to make on the grill. That moment made me realize food is more about connection than perfection.

Customizing Your Burger

You can easily make this burger your own by adding avocado slices, vegan cheese, or even a fried egg if you're not strictly vegan. I've tried it with roasted red peppers and arugula, and it felt like a whole new meal. The beauty of this recipe is that the base is solid, so you can experiment with toppings and sauces without worrying about the patty falling apart.

Storage and Freezing Tips

I like to make a double batch and freeze half the patties between sheets of parchment paper in a freezer bag. When I need a quick dinner, I just pull one out and cook it straight from frozen, adding a couple extra minutes per side. They keep for up to three months, and it's nice knowing I have a homemade burger ready whenever I want one.

Serving Suggestions

These burgers are perfect with a side of sweet potato fries, a simple green salad, or even just some tortilla chips and salsa. I've also served them on their own with a dollop of guacamole and a squeeze of lime, and it felt like a complete meal. The chipotle mayo is so good that you might want to make extra to use as a dip or spread for other dishes.

• Try grilling the patties instead of pan-frying them for a charred, smoky flavor that's even closer to a classic burger.
• If you're gluten-free, swap the breadcrumbs and buns for gluten-free versions and the recipe works just the same.
• Leftover chipotle mayo keeps in the fridge for up to a week and makes a great spread for sandwiches or wraps.

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This burger has become one of my go-to recipes when I want something filling, flavorful, and fast. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQs

→ How do I bind the black bean patties without eggs?

Ground flaxseed mixed with water acts as a flax egg, providing binding and moisture to hold the patties together.

→ Can I grill these burgers instead of pan-frying?

Yes, grilling is a great alternative. Brush the patties with olive oil beforehand to prevent sticking and achieve a smoky flavor.

→ How can I adjust the spiciness of the chipotle mayo?

Modify the number of chipotle peppers in adobo sauce to suit your heat preference, adding more for extra spice or less for milder flavor.

→ Are these burgers suitable for gluten-free diets?

They can be made gluten-free by using gluten-free breadcrumbs and buns without altering the core flavors.

→ What are good toppings to serve with these black bean burgers?

Fresh lettuce, sliced tomato, red onion, and pickles complement the smoky chipotle mayo and hearty patties perfectly, with optional avocado or vegan cheese for added creaminess.