Vegan Black Bean Burger (Printable)

Flavorful black bean patty paired with smoky chipotle mayo for a wholesome plant-based main.

# What You'll Need:

→ Black Bean Burgers

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1/2 cup rolled oats
03 - 1/2 cup gluten-free breadcrumbs
04 - 1 small red onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 tbsp ground flaxseed mixed with 2.5 tbsp water (flax egg)
07 - 2 tbsp tomato paste
08 - 1 tsp smoked paprika
09 - 1/2 tsp ground cumin
10 - 1/2 tsp chili powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1 tbsp olive oil plus additional for cooking

→ Chipotle Mayo

14 - 1/2 cup vegan mayonnaise
15 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
16 - 1 tbsp adobo sauce from chipotle can
17 - 1 tsp lime juice
18 - Pinch of salt

→ For Serving

19 - 4 vegan burger buns
20 - Lettuce leaves
21 - Sliced tomato
22 - Sliced red onion
23 - Pickles (optional)

# How to Make It:

01 - Combine ground flaxseed with water in a small bowl and let it thicken for 5 minutes.
02 - In a large bowl, mash black beans with a fork or potato masher until mostly smooth but still slightly chunky.
03 - Add rolled oats, gluten-free breadcrumbs, chopped red onion, minced garlic, flax egg, tomato paste, smoked paprika, ground cumin, chili powder, salt, and black pepper to the mashed beans. Mix thoroughly until evenly combined.
04 - Shape the mixture into four equal patties, pressing firmly to ensure they hold together.
05 - Heat olive oil in a large skillet over medium heat. Cook each patty for 5 to 6 minutes per side until browned and heated through.
06 - In a small bowl, mix vegan mayonnaise, finely chopped chipotle peppers, adobo sauce, lime juice, and a pinch of salt. Adjust seasoning to preference.
07 - Toast vegan burger buns if desired.
08 - Spread chipotle mayo on each bun, place a black bean patty on the bottom bun, then add lettuce, sliced tomato, red onion, and optional pickles. Serve immediately.

# Expert Advice:

01 -
  • These patties hold together beautifully without falling apart on the grill or in the pan, something I learned only after several crumbly disasters.
  • The chipotle mayo adds a smoky kick that makes every bite feel indulgent, not like youre missing anything.
  • You can prep the mixture ahead and keep it in the fridge, which saved me more than once on busy weeknights.
  • Even my most skeptical meat eating relatives asked for seconds, which felt like a quiet little victory.
02 -
  • Press the patties firmly when shaping them or they will crack apart in the pan, something I learned after watching one crumble into chunks.
  • Dont rush the flax egg. If it hasnt thickened, the mixture wont bind and your patties will be fragile.
  • Use medium heat, not high, or the outside will burn before the inside warms through.
  • Refrigerating the shaped patties for even ten minutes makes them much easier to handle and less likely to fall apart.
03 -
  • If the mixture feels too wet, add more breadcrumbs a tablespoon at a time until it holds together when squeezed.
  • For a smokier flavor, grill the patties over medium coals and brush them lightly with oil to keep them from sticking.
  • Taste the chipotle mayo before serving and adjust the lime or salt, since different mayo brands vary in tanginess and salt levels.

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