Vegan Black Bean Burger

I discovered black bean burgers by accident one Saturday when my pantry was nearly empty and a friend was coming over for lunch. A can of black beans and some oats seemed like an unlikely starting point, but something about the combination felt right. The first batch was dense and fell apart, so I added a flax egg and some tomato paste for structure. By the third attempt, I had something genuinely good—smoky, hearty, and so much more interesting than I expected.

I remember making these for my sister during a camping trip where she'd finally gone vegan. She was nervous about what food would actually taste good, and I was determined to prove her point. When she finished her burger and immediately asked for another, I knew I'd found something worth repeating. Now whenever someone says they're plant-based, these are the first thing I offer to make.

Ingredients

• Black beans: The foundation of everything—use canned for convenience, but drain and rinse them well or they'll make the mixture too wet.
• Rolled oats: They act like a binder and add texture; pulse them into coarse meal rather than leaving them whole.
• Red onion and cilantro: These give brightness that keeps the burgers from tasting heavy or one-dimensional.
• Tomato paste: A two-tablespoon addition that adds umami and helps hold everything together beautifully.
• Ground flaxseed and water: This is your flax egg—the binding agent that replaces eggs and works just as well if you let it sit for five minutes.
• Cumin and smoked paprika: Cumin is earthy and comforting, while the smoked paprika gives that grilled-over-fire flavor.
• Garlic and lime juice: These keep the whole thing from tasting bland or one-note, cutting through richness with brightness.
• Vegan mayo and chipotle peppers: The mayo carries the heat beautifully, and the adobo sauce adds a slight sweetness that balances the smoke.

Instructions

Make your flax egg:

Stir ground flaxseed and water together in a small bowl and set it aside. After five minutes it'll look gelatinous and slightly thick—that's exactly what you want.

Pulse the oats:

Add rolled oats to a food processor and pulse until you have a coarse meal texture with some small pieces still visible. You're not making oat flour; you want variation in texture.

Build the mixture:

Add black beans, red onion, cilantro, minced garlic, tomato paste, cumin, smoked paprika, salt, pepper, and your flax egg to the food processor. Pulse until everything is combined but still has some texture—avoid over-processing or you'll end up with a dense paste.

Form the patties:

Divide the mixture into four roughly equal portions and gently shape them into patties about half an inch thick. If the mixture feels too wet, refrigerate it for fifteen minutes before forming.

Get the pan ready:

Heat olive oil in a large skillet over medium heat until it shimmers slightly. You want it hot enough to create a golden crust but not so hot that it smokes.

Cook the burgers:

Place patties in the hot oil and cook for four to five minutes until the bottom is deep golden brown. Flip carefully and cook the other side for another four to five minutes until heated through and browned.

Whisk the chipotle mayo:

While the burgers cook, combine vegan mayo, minced chipotle peppers, adobo sauce, lime juice, and a tiny pinch of salt in a small bowl. Whisk until smooth and taste it—add more chipotle if you want more heat.

Toast and assemble:

If you like, toast your burger buns lightly to give them some character. Spread chipotle mayo on both sides, then layer lettuce, tomato slices, red onion, the hot burger patty, and vegan cheese if you're using it.

Save

There's something genuinely comforting about biting into a burger that's actually substantial and flavored, not just a virtue-signal on a plate. Watching people's surprised satisfaction is what makes these worth the small effort.

Why the Chipotle Mayo Changes Everything

The magic isn't really in the burgers themselves—it's in that smoky, spicy mayo. The adobo sauce adds a subtle sweetness that sounds wrong but tastes perfectly balanced against the heat of the chipotle. I've made these burgers with regular vegan mayo out of laziness, and they're fine, but with the chipotle version they become something people actually crave. The lime juice is the detail that keeps it from being heavy.

Storage and Make-Ahead Options

You can form the patties and refrigerate them for up to two days before cooking, which makes these perfect for meal prep. The chipotle mayo keeps in the fridge for about five days and works on literally everything—sandwiches, sweet potato fries, roasted vegetables, salads. I've started making double batches just because it's that useful.

Variations and Additions

This is a solid base recipe, but it's also flexible enough to make your own. I've added everything from diced jalapeños to corn to nuts for extra texture, and the burger stays balanced. Sometimes I add a teaspoon of smoked salt if I want more depth, or a dash of hot sauce mixed into the mayo. The cilantro can be swapped for fresh parsley if that's what's in your fridge, and honestly the burger won't suffer.

• Try sliced avocado and pickled red onions for brightness and contrast.
• A crispy lettuce leaf or arugula gives you texture and a peppery bite that works beautifully.
• If you have leftover burger mixture, shape it into smaller balls and bake them for plant-based meatballs.

Save

These burgers have become my go-to when someone says they're vegan, flexitarian, or just looking for something different. They're proof that plant-based doesn't mean compromising on satisfaction or flavor.

Common Questions

→ How do I make the burger patties hold together?

Mix ground flaxseed with water to create a flax egg; this acts as a binder when combined with oats and beans, helping patties hold their shape.

→ Can I make this gluten-free?

Yes, using gluten-free burger buns and certified gluten-free oats makes this dish suitable for gluten-free diets.

→ What gives the smoky flavor to the burgers?

Smoked paprika adds a deep, smoky note enhancing the black bean patties with warm spices.

→ How spicy is the chipotle mayo?

Chipotle peppers provide a moderate smoky heat; adjust the amount to suit your spice preference.

→ Can I add other toppings to the burger?

Yes, avocado slices or pickles are excellent additions for extra flavor and texture.