These chipotle black bean burgers are firm yet tender and packed with flavor. Topped with smoky chipotle mayo and crisp lettuce, they make a satisfying, veggie-forward sandwich.
I admit it: I love beans. I add them to breakfasts, snacks, and dinners — and these spicy black bean burgers are exactly the kind of bean-forward dish I can’t get enough of. They balance a little heat, a touch of sweetness from caramelized veggies, and a creamy chipotle mayo for a burger that’s both budget-friendly and full of vegetables.
These patties hold together well without being dense, and they can be prepared ahead of time and reheated easily. Below you’ll find the ingredients, step-by-step instructions, tips for success, and topping ideas to make the best chipotle black bean burgers at home.
Key Ingredients
- Black beans – Two 15-ounce cans, rinsed and drained. Baking the rinsed beans briefly removes excess moisture so the burgers won’t turn mushy.
- Vegetables – Red bell pepper and sweet onion, small diced and sautéed until caramelized for sweetness and texture.
- Chipotle in adobo – One pepper adds smoky heat; add more if you prefer spicier patties and mayo.
- Bread crumbs – Plain bread crumbs help bind the mixture and absorb moisture.
- Shredded cheese – Cheddar adds savory richness; Colby Jack or pepper jack are good alternatives.
- Spices – Cumin, oregano, chili powder, and kosher salt season the mixture.
- Chipotle mayo – A simple four-ingredient sauce (mayo, lime, honey, and chipotle) that complements the patties perfectly.
How to Make Black Bean Burgers
The method is straightforward: dry the beans, caramelize the veggies, pulse half the mixture into a coarse paste, then combine and form patties. You can make them a day ahead and reheat in a toaster oven or oven.
1. Cook the black beans
Canned black beans contain a lot of moisture. Spreading them on a sheet pan and baking briefly helps prevent a mushy texture in the finished patties.
- Rinse and drain two 15-ounce cans of black beans.
- Spread the rinsed beans evenly on a sheet pan.
- Bake at 350°F (175°C) for about 18 minutes to remove excess moisture.
2. Sauté the vegetables
Caramelized peppers and onions contribute sweetness and body to the burgers.
- Heat a tablespoon of olive oil in a large nonstick skillet over medium-high heat.
- Add the diced red bell pepper and diced sweet onion and sauté for about 5 minutes until soft and beginning to caramelize.
- Add minced garlic and the spices (cumin, oregano, chili powder, and salt) and cook for another minute to bloom the flavors. Remove from heat and set aside.
3. Make the black bean patties
- In a large bowl, combine half of the baked, dried black beans with half of the sautéed pepper and onion mixture.
- Place the remaining half of the beans and the remaining pepper mixture into a food processor along with one egg, one chipotle pepper, and the juice of ½ lime. Pulse until a chunky paste forms—you want some texture, not a puree.
- Transfer the bean paste to the bowl with the whole beans. Add 2/3 cup plain bread crumbs and 1/3 cup shredded cheddar cheese. Mix thoroughly with your hands until evenly combined.
- Portion the mixture with a ½-cup scoop and form into six patties about 3½–4 inches wide.
4. Cook and assemble
- Heat a large nonstick skillet over medium-high heat and add a generous drizzle of olive oil.
- Cook the patties in batches (about three at a time) for 5 to 7 minutes per side, until they are caramelized and cooked through.
- Toast buns, spread the bottom bun with chipotle mayo, add a piece of romaine or other crunchy lettuce, then place a black bean patty on top.
- Add pickled red onions and sliced avocado if desired, smear more chipotle mayo on the top bun, and close the sandwich. Serve immediately.
How to Make Chipotle Mayo
This chipotle mayo is simple and versatile. It brightens tacos, bowls, or any burger.
- In a small food processor or with an immersion blender, combine ½ cup mayo, juice of ½ lime, 1 teaspoon honey, and one chipotle pepper in adobo.
- Pulse until mostly smooth. Increase chipotle to taste for more heat.
Expert Tips
- Make ahead: Patties can be formed in advance and refrigerated. Reheat in a toaster oven or regular oven for best texture.
- Prep the mayo early: Chipotle mayo keeps in the refrigerator for up to two weeks and saves time on the day you serve the burgers.
- No food processor? Use a high-speed blender instead, or mash half the beans by hand and finely chop the vegetables.
- Gluten-free option: Substitute gluten-free bread crumbs to make the recipe gluten-free.
Toppings
These black bean burgers shine with crisp, tangy, and creamy toppings. Pickled red onions, romaine or iceberg lettuce, and chipotle mayo are classic choices.
Other tasty options:
- Guacamole or sliced avocado
- Pickled jalapeños
- Pepper jack or cheddar cheese
- Caramelized onions and peppers
- Pico de gallo or corn salsa
- Fried egg for extra richness
Ingredients (Serves 6)
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 red bell pepper, small diced
- ½ large sweet onion, small diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- 1 chipotle pepper in adobo (plus more for mayo, optional)
- Juice of ½ lime
- 1 egg
- ⅔ cup plain bread crumbs (or gluten-free crumbs)
- ⅓ cup shredded cheddar cheese
- Olive oil for sautéing
- For the chipotle mayo: ½ cup mayo, juice of ½ lime, 1 chipotle pepper, 1 tsp honey
Instructions (Quick)
- Rinse and drain the black beans. Spread on a sheet pan and bake at 350°F for 18 minutes.
- While beans bake, sauté diced pepper and onion in 1 tbsp olive oil until softened (about 5 minutes). Add garlic and spices and cook 1 more minute; set aside.
- Combine half the beans with half the vegetable mixture in a bowl. Pulse the remaining beans, vegetables, egg, chipotle, and lime juice in a food processor until chunky. Mix this paste into the bowl with the whole beans, then add bread crumbs and cheese. Stir until combined.
- Form 6 patties using ½ cup of mixture for each. Heat a skillet with oil and cook patties 5–7 minutes per side until caramelized.
- Blend the chipotle mayo ingredients until smooth. Toast buns and assemble burgers with mayo, lettuce, pickled onions, and avocado as desired.
Nutrition (Approximate per burger)
- Calories: 407 kcal
- Carbohydrates: 47 g
- Protein: 10 g
- Fat: 20 g
- Sodium: 750 mg
- Fiber: 3 g
Notes
To make this recipe gluten-free, substitute gluten-free bread crumbs for the plain bread crumbs. Patties reheat well and the chipotle mayo can be made ahead to deepen the flavors.
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