Vegan Black Bean Chipotle Lime

The grill was smoking so much the neighbors probably thought the house was on fire, but honestly, it was just me figuring out how to char these black bean patties perfectly. I used to dread bringing a veggie option to cookouts because they usually ended up as mushy disasters. Then I realized that a good patty needs texture, not just a mash of beans, and a spicy sauce to hide the blandness. This recipe saved my reputation at that potluck.

My brother, a dedicated carnivore, actually took two bites before asking where the meat was, which I consider a massive win. We were eating outside on a rickety old picnic table, and the sound of summer cicadas was the perfect background music for this meal. Seeing him wipe the extra sauce off his plate with a fry proved that flavor transcends dietary labels.

Ingredients

• 1 (15 oz / 425 g) can black beans: Use slightly undercooked beans or rinse very well to avoid mushiness.
• 1/2 cup rolled oats: These act as the binder and add a nutty heartiness that breadcrumbs lack.
• 1/2 small red onion, 2 cloves garlic, 1/2 red bell pepper: Finely dicing these ensures they cook through and distribute flavor evenly in every bite.
• 1 tablespoon ground flaxseed + 2 tablespoons water: This flax egg is the glue that keeps the patties intact while they sizzle.
• 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper: The smoky paprika is essential for giving that grilled feel without a smoker.
• 2 tablespoons chopped fresh cilantro: Brightens up the earthiness of the beans and spices.
• 1/3 cup vegan mayonnaise, 1 chipotle pepper, 1 teaspoon adobo sauce, 1 tablespoon fresh lime juice, 1/4 teaspoon garlic powder, Pinch of salt: The lime juice cuts through the rich mayo, while the adobo adds a deep, complex heat.
• 4 vegan burger buns, Lettuce, Sliced tomato, Sliced red onion, Sliced avocado: A toasted bun with cool, crisp vegetables contrasts beautifully with the hot, spicy patty.

Instructions

Make the flax egg:

Mix ground flaxseed and water in a small bowl and let it sit until it thickens into a gel.

Mash the beans:

Roughly mash the black beans in a large bowl, leaving plenty of whole beans for texture.

Mix the ingredients:

Add the oats, vegetables, spices, cilantro, and flax egg to the bowl and stir until everything is evenly combined.

Form the patties:

Divide the mixture into four equal parts and shape them tightly into patties about half an inch thick.

Cook the burgers:

Heat a skillet over medium heat and cook the patties for about six minutes on each side until a crispy crust forms.

Prepare the sauce:

Whisk together the vegan mayo, chopped chipotle, adobo sauce, lime juice, and garlic powder in a separate small bowl.

Toast and assemble:

Toast the buns lightly, then pile on the fixings, patty, and a generous slather of that spicy mayo.

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There is something incredibly satisfying about stacking a burger you built from scratch with ingredients you actually recognize. It reminds me that cooking does not have to be complicated to be soul satisfying.

Getting the Texture Right

I found out the hard way that using a food processor turns this into a uniform paste, which is fine for falafel but sad for burgers. A fork and a little bit of elbow grease give you those rustic bits of bean that bite back.

Balancing the Heat

Chipotle peppers can be sneaky, so start with a little less sauce if you are sensitive to spice. You can always add more, but you cannot take it back once the mayonnaise is mixed.

Serving Suggestions

A cold beer or a sparkling lime soda really helps cool down the kick from the chipotle mayo.

• Sweet potato fries are the ideal companion for their sweetness against the spice.
• A simple slaw with a vinegar dressing adds a necessary crunch.
• Leftover patties freeze incredibly well for a quick weeknight lunch.

Save

I hope this recipe brings a little zest and a lot of joy to your kitchen table. Grab a napkin and dig in.

Recipe FAQs

→ Can I grill these patties outdoors?

Yes, these patties grill beautifully. Preheat your grill to medium-high, oil the grates lightly, and cook for 4-5 minutes per side. The oats help bind everything together so they won't fall apart.

→ How do I store leftover patties?

Cool cooked patties completely, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat or in a 350°F oven for 10 minutes. Uncooked patties can be frozen between parchment paper for up to 3 months.

→ What can I substitute for the chipotle peppers?

If chipotle peppers in adobo aren't available, use smoked paprika (1 teaspoon) plus a dash of cayenne for heat. Alternatively, substitute with sriracha or your favorite hot sauce, adjusting to taste.

→ Can I make these gluten-free?

Absolutely. Use certified gluten-free rolled oats and serve on gluten-free burger buns. Double-check that your vegan mayonnaise is certified gluten-free as well.

→ Why do I need a flax egg?

Ground flaxseed mixed with water creates a gel-like substance that acts as a binder, holding the patties together during cooking. It's a natural alternative to eggs that adds subtle nutty flavor and extra omega-3s.

→ How can I make the patties firmer?

For extra binding, add 2 tablespoons of breadcrumbs or an extra tablespoon of oats. Chilling the shaped patties in the refrigerator for 30 minutes before cooking also helps them firm up and hold their shape.