These black bean burgers are so hearty and flavorful, you won’t miss the meat! I love that they’re high-fiber, made with pantry staples like canned black beans, oats, and spices, which means they’re budget-friendly too.
Spicy Black Bean Burger Recipe
Of all the vegetarian meals I’ve posted on the blog, I think these black bean burgers are one of the first. I loved them so much, I even published them in my first cookbook! Because this recipe is one I make often at home, I figured it was time to revisit it! If you’ve been disappointed by veggie burgers in the past, these black bean burgers will change your mind. While bean burgers have a tendency to be mushy, these have a great texture, with a nice crust on the outside and they’re firm enough that they hold together well. And the flavor is amazing! Serve them with chipotle sweet potato fries for the perfect Meatless Monday dinner.
My Family’s Favorite Veggie Burgers
Make no mistake, I love meat. But these black bean burgers are good enough to please all the carnivores in my home. I think the secret is that they’re not pretending to be beef burgers. Instead, you get spicy bean and oat patties topped with chipotle mayo and creamy avocado.
We try to do Meatless Mondays each week and these black bean burgers have become one of our staple vegetarian meals. They’re inexpensive, full of big flavor, and great for prepping in advance. I have a feeling you’re going to love them too!
Ingredients You’ll Need
Below are the ingredients for these black bean burgers. See the recipe card for exact measurements.
For the Spicy Chipotle Mayo:
- Light mayonnaise: I like using Hellman’s light.
- Chipotle peppers in adobo adds smoky heat to complement the spicy burger patties.
For the Black Bean Burgers:
- Black beans: Drain off the liquid and then rinse them well. I like to let them sit in a colander for a bit to let all the water drain off so they’re completely dry.
- Red bell pepper: Yellow or orange bell pepper will also work here.
- Scallions, cilantro, and garlic: These add savory and fresh flavors to the burger patties.
- Egg helps bind the mixture.
- Cumin and hot sauce: You can use as much hot sauce as you like, or skip it altogether for mild black bean burgers. The cumin adds earthy, warm flavor.
- Kosher salt: Adjust the amount to taste.
- Quick oats: If you use gluten-free oats, these patties are gluten-free.
- Buns: I like 100-calorie buns to keep things lighter.
- Avocado for creaminess and to balance the heat.
How to Make Black Bean Burgers
These black bean burgers are easy to prep and cook. Here’s what you’ll need to do to make them.
- Make the chipotle mayo: In a small bowl, combine the mayonnaise and chipotle in adobo.
- Mash the beans: Use a fork to mash the beans in a medium bowl.
- Chop the vegetables: In a food processor, pulse the bell pepper, scallions, cilantro, and garlic until chopped. Add the oats, then the egg and spices, and pulse to combine.
- Combine everything: Stir the vegetable mixture into the mashed beans until well combined.
- Form the patties: Using lightly oiled hands, divide the mixture into four patties. Place them on a flat surface lined with wax paper. If the mixture feels wet, you can chill for 30 minutes or add extra oats.
- Freeze the patties: Freeze the patties for at least 2 hours, or until firm.
- Cook the burgers: Heat a skillet coated with cooking spray over medium heat and cook the patties for about 7 minutes per side.
- Alternative cooking methods: You can also grill them on foil over medium heat for 7 to 8 minutes per side, or bake at 375°F on a lightly oiled baking sheet until heated through and crisp.
Tips from Gina’s Test Kitchen
- Dry the beans: Extra moisture is the main reason veggie burgers fall apart or have a mushy texture.
- Shape them perfectly: I use my buns as a guide for how large to make the patties. You don’t want the patties hanging off of the buns! You also want to make sure they’re not too thick (because then the centers will still be cold when the outsides are done) or too thin (which makes them prone to falling apart). Use your hands to press the patties together a bit; this also helps them hold together.
- Factor in the freezing for your prep time: These black bean burgers cook best if frozen, so plan for the 2 hours of freezing time. Usually I make these burgers as a meal prep dinner, keeping a stash in the freezer for our Meatless Mondays.
Yield: servings
Serving Size: 1 burger w/ mayo, bun + avocado
For the Spicy Chipotle Mayo:
For the Black Bean Burgers:
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Combine mayonnaise and chipotle, set aside.
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Dry the beans well after washing, extra moisture will keep the burgers from sticking.
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In a medium bowl, mash beans with a fork until thick and pasty.
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In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices.
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Then stir into mashed beans.
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Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it’s too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats)
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Freeze at least 2 hours before cooking or keep frozen until ready to cook.
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Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.
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If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.
Last Step:
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Serving: 1 burger w/ mayo, bun + avocado, Calories: 362.5 kcal, Carbohydrates: 50 g, Protein: 18 g, Fat: 14 g, Sodium: 786.5 mg, Fiber: 15 g, Sugar: 7 g
4
15 mins
1
20 mins
6
15 mins
3
15 mins
Storage and Reheating
- Refrigerator: Store cooked black bean burgers in an airtight container for up to 4 days.
- Freezer: Freeze uncooked patties for up to 3 months. Cook directly from frozen.
- To reheat: Warm the patties in a skillet or microwave until heated through, then assemble the burgers as desired.
