Vegan Black Bean Burger

I was skeptical the first time I tried making veggie burgers from scratch, convinced they'd fall apart in the pan or taste like cardboard. But after one bite of this smoky, slightly spicy black bean version, I was hooked. The texture was hearty and satisfying, and that chipotle mayo brought just enough heat to make me forget I wasn't eating beef.

I remember making these for a summer cookout when half my guests were vegan and the other half were die-hard meat eaters. I panicked a little, worried the carnivores would turn up their noses. Instead, they went back for seconds, and one friend asked for the recipe before dessert was even served. That's when I knew this burger was a keeper.

Ingredients

• Black beans: The base of the patty, providing protein and a creamy texture when mashed. Make sure to drain and rinse them well to avoid excess moisture.
• Rolled oats: They help bind everything together and add a subtle chewiness. Quick oats work too, but rolled oats give a better texture.
• Breadcrumbs: These soak up any extra moisture and keep the patties from being too soft. Panko works great if you want extra crispiness.
• Red onion and garlic: Finely chopped onion adds sweetness and bite, while garlic brings depth. Don't skip the garlic.
• Flax egg: This simple mix of ground flaxseed and water acts like glue, holding the patties together without any actual eggs.
• Tomato paste: Adds umami and a hint of richness that makes the flavor more complex.
• Smoked paprika, cumin, and chili powder: The spice trio that gives these burgers their warm, smoky, slightly spicy personality.
• Vegan mayonnaise: The creamy base for the chipotle sauce. Pick a brand you like, since it really affects the final flavor.
• Chipotle peppers in adobo: The secret weapon. They bring smokiness and heat in one little can.
• Lime juice: Brightens up the mayo and balances the richness with a tangy punch.

Instructions

Make the flax egg:

Stir together the ground flaxseed and water in a small bowl, then let it sit for about 5 minutes. It'll turn thick and gel-like, perfect for binding.

Mash the beans:

Dump the black beans into a large bowl and mash them with a fork or potato masher until mostly smooth, but leave a few chunky bits for texture. It shouldn't look like hummus.

Mix the patty base:

Add the oats, breadcrumbs, red onion, garlic, flax egg, tomato paste, and all the spices to the mashed beans. Stir everything together until it's well combined and holds together when you squeeze it.

Shape the patties:

Divide the mixture into 4 equal portions and press each one into a firm patty about 3/4 inch thick. Press hard so they don't crumble when you cook them.

Cook the burgers:

Heat a drizzle of olive oil in a large skillet over medium heat. Cook the patties for 5 to 6 minutes on each side until they're golden brown and crispy on the outside.

Whip up the chipotle mayo:

In a small bowl, mix the vegan mayo, chopped chipotle peppers, adobo sauce, lime juice, and a pinch of salt. Taste it and add more chipotle if you like it spicier.

Assemble and serve:

Toast the buns if you want, then spread chipotle mayo on both sides. Add the patty, pile on the lettuce, tomato, red onion, and pickles, and serve right away.

Save

One evening, I made these burgers for myself after a long day and sat down to eat in my quiet kitchen. The smell of smoked paprika and garlic still hung in the air, and I took my time with each bite, savoring the contrast of the crispy edges and creamy center. It wasn't fancy, but it felt like I'd given myself a real meal, not just something quick and forgettable.

How to Store and Reheat Leftovers

Cooked patties keep well in an airtight container in the fridge for up to 4 days. You can also freeze them between sheets of parchment paper in a freezer bag for up to 3 months. To reheat, warm them in a skillet over medium heat until heated through, or bake at 350°F for about 10 minutes. The chipotle mayo will last in the fridge for about a week in a sealed jar.

Ingredient Swaps and Variations

If you don't have black beans, pinto or kidney beans work just as well. You can swap the oats for quinoa or cooked rice if that's what you have on hand. For a gluten-free version, use certified GF oats, breadcrumbs, and buns. If you want to dial down the heat, use just a tiny bit of chipotle and add more lime juice to the mayo for brightness without the burn.

Tips for Grilling These Burgers

Grilling adds a wonderful smoky char, but these patties can be delicate. Brush both sides with olive oil before placing them on a preheated, well-oiled grill grate. Cook over medium heat and resist the urge to flip them too soon. Let them cook undisturbed for at least 5 minutes on each side so they develop a crust that holds everything together.

• Use a wide spatula to flip them carefully and avoid breaking them apart.
• If you're nervous, grill them on a piece of foil with holes poked in it for easier handling.
• Close the grill lid to trap heat and cook them evenly without drying them out.

Save

These burgers have become my go-to whenever I want something satisfying without spending hours in the kitchen. They're proof that plant-based meals can be hearty, flavorful, and exciting, no compromise needed.

Recipe FAQs

→ How do I ensure the burgers hold together when cooking?

Using ground flaxseed mixed with water creates a flax egg that helps bind the ingredients. Additionally, mashing black beans to retain some texture improves patty cohesion without them falling apart.

→ Can I make the chipotle mayo less spicy?

Yes, reduce the number of chipotle peppers in adobo sauce or omit the adobo sauce entirely to mellow the heat while keeping smoky flavor.

→ What’s the best way to cook these patties?

Pan-frying in olive oil over medium heat until both sides are golden brown ensures a crisp exterior and fully cooked interior.

→ Are there gluten-free options for this dish?

Use gluten-free breadcrumbs and buns to make this entirely gluten-free without compromising flavor or texture.

→ Can I prepare patties ahead of time?

Yes, you can form the patties and refrigerate them for a few hours before cooking, which also helps them firm up and hold together better.