Vegan Black Bean Burger

The summer my roommate decided we should go vegan for thirty days, I panicked about burgers. She breezed in with these black bean patties smelling like a smoky barbecue joint, and honestly, I haven't looked back since.

Last Fourth of July, I served these to my meat-loving uncle who spent ten minutes raving about the texture before I casually mentioned they were entirely plant-based. His face was worth every minute of prep.

Ingredients

• Black beans: The foundation that gives these patties their hearty bite and protein backbone
• Red onion: Adds a sweet sharpness that cuts through the rich beans
• Garlic: Two cloves might seem bold but trust me, you want that aromatic punch
• Rolled oats: The secret weapon that keeps everything bound together without getting mushy
• Breadcrumbs: Use gluten-free if needed, they help create that satisfying burger exterior
• Fresh cilantro: Brightens up all the smoky spices with a fresh herbal note
• Tomato paste: Concentrated umami that makes these taste like they have been cooking for hours
• Ground cumin and smoked paprika: This dynamic combo creates that irresistible smoky depth
• Chili powder, salt, and pepper: Essential seasoning to wake up all the flavors
• Olive oil: For getting that gorgeous golden crust on the patties
• Vegan mayonnaise: The creamy base for our spicy chipotle sauce
• Chipotle peppers in adobo: One to two depending on your heat tolerance, these are the soul of the mayo
• Adobo sauce and lime juice: Balancing the rich creaminess with tang and subtle heat
• Burger buns and toppings: Whatever you love to pile high for the perfect burger experience

Instructions

Make the chipotle mayo first:

Whisk the vegan mayo, minced chipotle, adobo sauce, lime juice and salt in a small bowl. Let it hang out in the fridge while you work on the patties because the flavors need to get friendly.

Mash those beans:

Dump your drained beans into a large bowl and get in there with a fork or potato masher. You want most beans smashed but leave some chunky for texture.

Build the burger base:

Toss in the onion, garlic, oats, breadcrumbs, cilantro, tomato paste and all those beautiful spices. Mix it until everything is well combined and sticking together.

Shape your patties:

Divide the mixture into four equal portions and form them into burgers. If the mixture feels too sticky, sprinkle in more breadcrumbs until it cooperates.

Sear to perfection:

Heat the olive oil in a large skillet over medium heat. Cook each patty for four to five minutes per side until you have a gorgeous golden crust that gives way to a tender interior.

Toast and assemble:

Give your buns a quick toast if you are feeling fancy. Spread that chipotle mayo generously, layer on your patty, and top with whatever fresh toppings make you happy.

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These have become our Monday night dinner tradition, something easy we can look forward to after a long weekend. There is something so satisfying about biting into a burger that actually delivers on every front.

Making Them Your Own

I have played around with adding corn kernels or roasted red peppers to the patties, both additions that bring sweetness and texture. Sometimes I throw in a tablespoon of nutritional yeast for an extra savory boost that my family swears by.

Baking Instead of Frying

On particularly hot days, I skip the stove and bake these at 400 degrees for about twenty minutes, flipping halfway through. They come out slightly less crispy but just as satisfying, and your kitchen will not smell like a diner.

Storage and Meal Prep

The uncooked patties freeze beautifully, so I always double the batch and stash half for those nights when cooking feels impossible. The chipotle mayo keeps for a week in the fridge, making it perfect for quick lunches.

• Place parchment paper between patties before freezing to prevent sticking
• Reheat cooked patties in a skillet to restore that crispy exterior
• The mayo works beautifully as a dip for roasted vegetables or fries

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Hope these become a staple in your kitchen like they have in mine. Nothing beats a burger that leaves you feeling good inside and out.

Recipe FAQs

→ How do you keep the black bean patties from falling apart?

Using a combination of breadcrumbs and rolled oats helps bind the patties together, while mashing the beans partially retains texture for stability during cooking.

→ Can these patties be baked instead of fried?

Yes, baking at 400°F (200°C) for about 20 minutes, flipping halfway, creates a crispy exterior while keeping the inside tender.

→ What gives the chipotle mayo its smoky heat?

The minced chipotle peppers in adobo sauce contribute a smoky and mildly spicy flavor balanced by lime juice and creamy vegan mayo.

→ Are there options for gluten-free breading?

Gluten-free breadcrumbs can replace regular ones to suit gluten sensitivities without sacrificing texture.

→ How can I adjust the spice level in the chipotle mayo?

Adding more chipotle peppers or a dash of hot sauce increases heat, while reducing peppers keeps it milder.