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Who’s ready for a smoky, chipotle black bean burger?
Raise your hand if you’re a little bit skeptical of this whole veggie burger thing…how can we even call it a burger if it’s not made out of ground beef?!?!
I am here to tell you that there can be a place for a black bean burger in your life, even if you’re a regular burger loving person…you can also be a black bean burger loving person.
If you’re staring at that can of black beans and wondering what else they do besides make an appropriate side to tacos, or sometimes find their way into a side salad, or some kind of soup. These chipotle black bean burgers might just be your new best friend when you happen to have an abundance of black beans on hand.
Well, that, and some black bean brownies, because they are the richest, fudgiest brownies in all the land. BUT we’re not here to talk about dessert today, we are here to talk about the main meal, the entree.
Here’s the thing, if you normally eat some kind of veggie based burger, you will know that in most cases (I know there are a few commercial ones out there that might actually taste like a legit, real burger) a veggie burger won’t actually taste, or exactly eat like a burger burger. It’s more of tasty and interesting, fun way to make and eat said veggies (or beans). What I am saying is, think of this black bean burger experience as a new one. Don’t go into it expecting it to replace your meat-y beefy burger you’re used to eating. Approach black bean burgers with curiosity, as a new experience that can be tasty in it’s own way.
TBH I kind of wish we would call black bean burgers (or veggie burgers) something else. Not because I am offended by it, but because if you’ve never had a veggie burger and your mind expects it to be more like a real burger, your first experience can be a little disappointing.
When you separate the idea of any kind of veggie burger tasting exactly like a burger made from beef, then a black bean burger can be super delicious, and a healthy meatless or vegan meal. Or, ya know just a new way to use up those black beans in your pantry.
These chipotle black bean burgers are crispy on the outside, tender on the inside, smoky, with just a hint of spice, and has a nice added pop of texture from the quinoa. We like to enjoy them eaten as more of a patty, without a bun, but with a good amount of chipotle mayo for dipping – highly recommended. Of course, you can stack your black bean burger on a bun, if you choose, but we enjoy the texture of the black bean burger more without the bun in the way. Either route you choose, I know you’ll be surprised by just how tasty these little guys are.
The ingredients for black bean burgers are super simple. Most likely you already have a lot of the ingredients in your pantry.
Ingredients for chipotle black bean burgers:
- cooked quinoa – adds a nice poppy texture and a little extra plant based protein.
- 2 cans (4 cups) black beans
- 1 flax egg (ground flax seed + water) – or a regular egg, if not vegan.
- Bread crumbs – to soak up all that moisture from the black beans.
- salt and pepper – to bring out all the flavors.
- Spices: smoked paprika, onion powder, and garlic powder.
- chipotle pepper in adobo sauce puree – that’s what gives these burgers a nice chipotle flavor.
- avocado oil – for cooking
That’s it! That’s all that’s inside the black bean burgers themselves.
Ingredients for the beloved chipotle mayo:
- mayo
- chipotle pepper in adobo sauce puree
That’s it!!! Seriously, don’t skip making that mayo. It takes these burgers to the next level!
Topping options for the chipotle black bean burgers:
- cilantro leaves
- lime wedges – good to squeeze over the top for a little extra brightness
- ripe avocado, cubed – buttery, creamy avocado is always a match for anything with chipotle flavors.
And that’s all you need to make these super unexpected, but totally delicious, black bean burgers.
Even my burger loving husband has requested that I make these black bean burgers again soon. I call that a win!
These black bean burgers are pretty easy to make. No food processor is required.
How to make chipotle black bean burgers:
- cook up your quinoa (15 minutes), let it cool.
- Mash your drained and rinsed black beans in a bowl.
- Add the remaining ingredients.
- Mix.
- Form into patties.
- Fry them up on the stove.
- Meanwhile mix up that to-die-for chipotle mayo.
- And BAM dinner is served in 45 minutes!!!
That’s pretty much it! Of course more detailed directions are in the recipe card below.
These chipotle black bean burgers are vegan, gluten free adaptable, dairy free, and packed with protein and fiber. Serve them with a side of veggies or a side salad and you’ve got one hearty, tasty, satisfying meatless meal that you can feel good about.
Bonus: the leftover black bean burgers are even better the next day. Just fry them up in the pan again and they get even crispier than the first time around.
I know you’ll love these black bean burgers. If all else fails just make extra chipotle mayo and smother the burger in the mayo. Mayo solves everything lol.
I’m kidding. You’ll want to slather the burgers in chipotle mayo because it’s that tasty, but not because you don’t like to the black bean burgers. Let them surprise you.
And if you’re a vegetarian or vegan who’s reading this, then just get your black bean burger party hat on, and get excited!!!
More recipes with black beans:
- chicken fajita salad with cilantro vinaigrette
- chipotle black bean hummus
- turkey pumpkin chili
- Mexican salads in a jar with healthy ranch dressing
- the best chicken taco salad
Did you make this recipe? It would make my day if you left a comment down below, along with a star rating. This helps my blog to be seen by more people, and I LOVE hearing from you guys. Thanks, friends.
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Chipotle Black Bean Burgers
- Prep Time: 10 mins
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 5 burger patties 1x
- Category: entree, dinner, easy
- Method: pan fry
- Cuisine: gluten free, vegan, vegetarian, dairy free
- Diet: Vegan
Description
Chipotle black bean burgers are crispy on the outside and tender with a hint of smoky flavor on the inside. These burgers are easy to make and uses simple ingredients. They are the perfect vegan or meatless meal.
Ingredients
Black bean burgers
- 1 cup quinoa
- 2 15 ounce cans (4 cups) black beans, drained and rinsed
- 3 tablespoons ground flax seed + 6 tablespoons water (or use 1 egg)
- 1/4 cup + 2 tablespoons bread crumbs
- 1 teaspoon salt and pepper, each
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon chipotle pepper in adobo sauce puree (see notes)
- 1 to 2 tablespoons avocado oil (for cooking)
Chipotle mayo
- 1/3 cup mayonnaise
- 2 to 4 tablespoons chipotle pepper in adobe sauce puree
Options for garnish
- cilantro leaves
- lime wedges, for squeezing
- ripe avocado, cubed
Instructions
- cook the quinoa: Takes 15 minutes. If you can make the quinoa in advance (or use leftover quinoa from previous recipe) it makes this recipe even quicker. Add the 1 cup quinoa, and 2 cups filtered water to a small sauce pot. Cover and bring to a boil, reduce to a simmer. Simmer covered for 15 minutes, or until the quinoa is tender. Fluff with a fork. Transfer to a large plate or baking sheet, spread it out to cool the quinoa faster.
- Make a flax egg (if using): Add the ground flax seed to small bowl. Add the water, mix, and allow it to sit until it gets thick.
- Make the burger patties: Add half of the drained and rinsed black beans to a large mixing bowl. Use a potato masher to mash, some chunks of beans can remain, but you don’t want any large chunks. Add the remaining black beans and mash until all the beans are well mashed. Add 1/2 cup of the cooked and cooled quinoa, the flax egg, bread crumbs, salt, pepper, smoked paprika, onion powder, and garlic powder, chipotle pepper puree – mix until everything is well combined (I find it easiest to use clean hands). The burger “batter” should be slightly sticky, but hold it’s shape. If it’s too wet add another tablespoon or two of bread crumbs.
- Form into patties: Measure out 1/2 cup of the black bean mixture and use your hands to form into a patty shape, about 1 inch thick. You should have 5 patties.
- Cook the burgers: Heat a large nonstick skillet (a well seasoned cast iron skillet is best) over medium high heat. Add the avocado oil. Add 2 to 3 patties at one time, careful not to overcrowd the pan. Cook on one side for about 5 to 6 minutes, or until the bottom side looks crispy. Carefully flip and cook another 5 to 6 minutes, or until crispy. Remove from the pan and repeat until all of the burgers are cooked.
- Serve: Eat the burgers immediately with generous amounts of chipotle mayo on the side (trust me, so good). Also add any of the other suggested toppings (cilantro leaves, lime wedges, and cubed avocado), if desired.
- To re-heat leftovers: Simply heat up a skillet and fry them up again. They actually get extra crispy the second time around. Highly recommend.
Notes
Chipotle pepper in adobo sauce puree: When I buy a can of chipotle peppers in adobo sauce I like to dump the entire can into my food processor, or a blender, and puree until nice and smooth. Store in a small mason jar in the fridge. These last forever and are great to have on hand for any time you need a little smoky heat. I like to puree the peppers because it turns into a nice smooth sauce that’s easy to anything without having to chop the peppers.
Burger buns: You could eat these burgers with burger buns and the works, if you would like. However, we prefer to eat them on a plate, with a fork and generous amounts of the chipotle mayo. You could also add a slice of cheese on top if you’re not vegan and want something a little bit extra – not necessary though.
Gluten free: To keep this recipe gluten free make sure to use gluten free bread crumbs. If you can’t find any chex rice cereal ground up in your food processor works great.
Vegan: to keep this recipe vegan be sure to use vegan mayo for the sauce and a flax egg.
Cook time: cook time includes the 15 minutes it takes to make the quinoa. If using leftover quinoa reduce your total time to 30 mins.
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