Vegan Black Bean Burger (Printable)
A flavorful vegan black bean patty topped with smoky chipotle mayo and fresh veggie toppings.
# What You Need:
→ Black Bean Burgers
01 - 1 can (15 oz) 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 more for cooking
→ Chipotle Mayo
14 - 1/2 cup vegan mayonnaise
15 - 1 to 2 teaspoons minced chipotle in adobo sauce
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)
# Directions:
01 - Pulse the 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 just until combined; mixture should remain chunky.
02 - Transfer the mixture to a bowl and shape it into four evenly sized patties.
03 - Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Cook patties for 5 to 6 minutes per side until crisp and heated through.
04 - In a small bowl, whisk together vegan mayonnaise, minced chipotle, lime juice, and a pinch of salt until smooth.
05 - Optionally toast burger buns. Spread chipotle mayo on each bun, then layer with lettuce, tomato slices, red onion, and the black bean patty. Add pickles if desired.
06 - Serve immediately while warm.
# Expert Tips:
01 -
- These patties stay together beautifully and actually get crispy on the outside, which shouldn't surprise you but somehow always does.
- The chipotle mayo is a game-changer that transforms a simple burger into something you'll be craving mid-week.
02 -
- Don't skip rinsing the beans—the starchy liquid is what makes patties fall apart on the grill.
- Resist over-processing; chunky mixture holds together better than a pureed one, and you want people to taste the individual ingredients.
03 -
- Make the patties the night before and refrigerate them—they hold together even better when chilled, and you'll have less prep on burger day.
- If you're cooking for someone who's skeptical about plant-based food, serve these without announcing what's in them and watch their reaction; that surprise moment is worth everything.