Vegan Black Bean Burger (Printable)

Hearty vegan black bean patties with a smoky chipotle mayo for a delicious meal.

# What You Need:

→ Burger Patties

01 - 15 oz can black beans, drained and rinsed
02 - 1/2 small red onion, finely diced
03 - 1/2 red bell pepper, finely diced
04 - 2 cloves garlic, minced
05 - 1/2 cup rolled oats
06 - 1/4 cup breadcrumbs (gluten-free if needed)
07 - 2 tbsp ground flaxseed
08 - 3 tbsp water
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - 1/2 tsp chili powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 2 tbsp olive oil (for frying)

→ Chipotle Mayo

15 - 1/2 cup vegan mayonnaise
16 - 1–2 chipotle peppers in adobo sauce, minced
17 - 1 tsp adobo sauce (from chipotle can)
18 - 1 tsp lime juice
19 - Pinch of salt

→ To Serve

20 - 4 vegan burger buns
21 - Sliced tomato
22 - Sliced red onion
23 - Leafy lettuce
24 - Avocado slices (optional)

# How to Make It:

01 - Combine ground flaxseed and water in a small bowl; let thicken for 5 minutes.
02 - In a large bowl, mash black beans with a fork, maintaining some texture.
03 - Add diced onion, bell pepper, garlic, oats, breadcrumbs, flax egg, smoked paprika, cumin, chili powder, salt, and pepper to the beans; mix thoroughly.
04 - Divide mixture into four equal portions and shape each into a burger patty.
05 - Heat olive oil in a large nonstick skillet over medium heat and cook patties 4 to 5 minutes per side, until golden and heated through.
06 - In a small bowl, combine vegan mayonnaise, minced chipotle peppers, adobo sauce, lime juice, and salt; mix well.
07 - Toast the burger buns if desired.
08 - Spread chipotle mayo on buns, then layer lettuce, tomato, red onion, black bean patty, and avocado slices; top with remaining bun and serve immediately.

# Expert Tips:

01 -
  • These patties hold together beautifully and develop a golden crust that makes you forget they're plant-based.
  • The chipotle mayo is dangerously addictive and transforms any simple burger into something restaurant-worthy.
  • The whole meal comes together in 35 minutes, making it perfect for weeknight dinners when you want something that feels indulgent.
02 -
  • The flax egg ratio matters more than you'd think—too little water and your patties won't hold, too much and they'll fall apart; the 2 tablespoons of flaxseed to 3 tablespoons of water is the golden ratio I've tested countless times.
  • Don't skip the resting time after shaping; if you have 15 minutes, refrigerate the patties before cooking and they'll hold together even more beautifully and brown more evenly.
  • The nonstick skillet is non-negotiable here—these patties are delicate and will stick to a regular pan no matter how much oil you use.
03 -
  • If your patties feel too soft before cooking, a brief 15-minute refrigeration firms them up and helps them brown more evenly without falling apart.
  • Make the chipotle mayo ahead of time and let it sit for a few hours in the fridge—the flavors meld and deepen, making it taste even more intentional.
  • Leftover patties freeze beautifully for up to a month, so cook extra and you'll have quick lunches on hand whenever you need them.

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