Vegan Black Bean Burger (Printable)
Smoky black bean burger with zesty chipotle mayo, combining fresh veggies and bold flavors.
# What You’ll Need:
→ Black Bean Burgers
01 - 1 (15 oz) can black beans, drained and rinsed
02 - 1/2 cup rolled oats
03 - 1/3 cup finely chopped red onion
04 - 1/4 cup finely chopped fresh cilantro
05 - 2 garlic cloves, minced
06 - 2 tbsp tomato paste
07 - 1 tbsp ground flaxseed
08 - 2 tbsp water
09 - 1 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 2 tbsp olive oil (for frying)
→ Chipotle Mayo
14 - 1/2 cup vegan mayo
15 - 1–2 chipotle peppers in adobo sauce, minced
16 - 1 tbsp adobo sauce (from chipotle can)
17 - 1 tbsp lime juice
18 - Pinch of salt
→ Assembling
19 - 4 vegan burger buns
20 - 1 cup lettuce leaves
21 - 1 large tomato, sliced
22 - 1 small red onion, sliced
23 - 4 slices vegan cheese (optional)
# How To Make It:
01 - In a small bowl, combine ground flaxseed and water. Set aside for 5 minutes to thicken.
02 - Pulse rolled oats in a food processor until a coarse meal forms.
03 - Add black beans, red onion, cilantro, garlic, tomato paste, cumin, smoked paprika, salt, pepper, and flax egg to the food processor. Pulse until mixture is combined but retains some texture.
04 - Shape the mixture into four equal-sized patties.
05 - Heat olive oil in a large skillet over medium heat. Cook patties for 4 to 5 minutes per side until golden and heated through.
06 - In a small bowl, combine vegan mayo, minced chipotle peppers, adobo sauce, lime juice, and salt. Mix until smooth.
07 - Toast the burger buns if desired.
08 - Spread chipotle mayo on each bun, then add lettuce, tomato slices, red onion slices, black bean patty, and vegan cheese if using. Top with remaining bun halves.
09 - Serve immediately while warm.
# Expert Advice:
01 -
- These burgers are satisfying enough that meat-eaters won't feel like they're missing out.
- The chipotle mayo is so addictive you'll find yourself making extra just to have around.
- They come together in under an hour, making weeknight dinners actually manageable.
- You probably have most of the ingredients already hiding in your kitchen.
02 -
- The flax egg is not optional—it's what keeps these from crumbling apart on the spatula, so don't skip the five-minute rest.
- Don't over-process the mixture; some texture and slight chunkiness is what gives these burgers character and a better bite.
- Cook them on medium heat, not high—rushing them on high heat gives you a burnt outside and a cold inside.
03 -
- Keep a spatula nearby when flipping—these are structurally sound but appreciate a gentle hand and proper support.
- If your mixture seems too wet after pulsing, refrigerate it for twenty minutes and it'll firm right up, making shaping much easier.