Chipotle Vegan Black Bean Burgers
These Vegan Chipotle Black Bean Burgers are already delectable with their hearty texture and rich flavors, but it’s the addition of my homemade dairy-free chipotle sauce that elevates them to pure deliciousness, creating a tantalizing smoky heat that leaves you craving for more with every bite. They are completely vegan and gluten-free!
Yes, there are a lot of vegan black bean burger recipes out there, but this is the best one you’ll try because it is not mushy and the flavor is perfect! Whether baked, air-fried, pan-fried, or grilled, these easy veggie burgers will make the whole crowd happy. You don’t even have to serve it on a bun as shown with our chipotle black bean patties recipe.
If you are a vegan burger-lover and want other flavorful options, be sure to check out chickpea burgers and these portobello mushroom burgers. Our list of the top veggie burger recipes demonstrates the best ones around! While you are at it, be sure to browse all of our meatless dinner recipes.
Reasons you will love these burgers
- Nutritious and Healthy: Made with wholesome ingredients like black beans, vegetables, and spices, these burgers provide a good source of protein, fiber, and essential nutrients.
- Allergen-Friendly: Being vegan and free from common allergens like dairy and eggs, these burgers are suitable for a wide range of dietary preferences and restrictions.
- Budget-Friendly: Using affordable, pantry-friendly ingredients, these black bean burgers are a cost-effective meal option that doesn’t compromise on taste or quality.
- They are better than the rest: I’m serious! These patties are firmer and have more flavor than any other that I’ve tried.
Ingredients you will need
Made with only wholesome ingredients that are easy to find in your grocery store, these delicious veggie burgers are sure to please any crowd.
- Beans- Though other beans could be used, black beans are our favorite for this recipe. We have a whole list of vegan black bean recipes that you should check out!
- Oats- The old-fashioned type or even quick-cooking variety can be used. These will act as a binder.
- Veggies- Onions and red peppers give this recipe a popping flavor and even texture.
- Seasonings- I use homemade ketchup along with spices like chili powder, garlic powder, smoked paprika, and dry steak seasoning to add the fullest flavor. Worcestershire (without anchovies) or soy sauce is one of the secret ingredients.
Binder for bean burgers
Because vegan black bean burgers don’t have eggs in them, many fall apart easily or just mush together when eaten in a bun. But, that won’t happen with these. It’s the rolled oats that help them hold together.
I have found that either baking or air frying them creates the firmest patties of all. The leftovers can even be crumbled over salad the next day.
Tips & Suggestions
- Cooking methods- Bake, air fry, grill, or cook in a non-stick frying pan. For the firmest patties, baking or air frying are recommended.
- Black beans- Cook your own beans from scratch in your InstantPot or use canned beans that have been drained and rinsed.
- Special sauce- The amazing sauce I use is my Chipotle Ranch Dressing, and it is HIGHLY recommended to knock these burgers out of the park.
- Double batch-The patties freeze very well, so make a double batch while you’re at it. You’ll be so glad you did!
How to make vegan black bean burgers
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Start by draining and rinsing a can of black beans, or make your own fresh. Just be sure to get rid of all the liquid.
STEP #2: In a large bowl, mash black beans with a potato masher or even a fork. I like to use a potato masher with a long handle because it makes it easier.
STEP #3: Dice the onion and red pepper into small chunks.
STEP #4: Add all ingredients to the bowl with black beans, including oats, veggies, and spices. Mix thoroughly. I use my hands to knead them well.
STEP #5: This recipe makes 4-5 medium-sized bean burgers. To make the patties, simply form a chunk of the batter into a ball, place it on the flat surface of the pan, and then pat it out flat. They should spread out in a circular shape. You’ll want them to be not too thick and not too thin.
STEP #6: Line a baking sheet with parchment paper and bake at 350 degrees for 20 minutes. They also do well in an air fryer. You can even pan-fry in a non-stick skillet. However, for the firmest patties, baking or air frying is recommended.
STEP #7: While the burgers are cooking, make the chipotle sauce by first blending the vegan mayonnaise ingredients in your blender.
This will make approximately 2 cups, and you won’t need all of it to make the chipotle sauce.
STEP #8: Next, leave 1/2 cup of the mayo in your blender and add the chipotle sauce ingredients. Blend until smooth, and it will be ready to use.
Store the rest of the mayonnaise in an airtight container in your refrigerator for up to 10 days. It is terrific on sandwiches and wraps, and you can make my vegan ranch dressing with it too.
STEP #9: Remove the black bean burger patties from the oven or air fryer and allow them to cool. Serve on a bun with onion, lettuce, tomato, and drizzle with the chipotle sauce.
Air Fryer Instructions
To make these in the air fryer, set the temperature to 400°F and cook for about 15 minutes. They come out nice and crispy. My Ninja 5.5 capacity air fryer will hold 4-5 of these patties because it has a nice roomy basket.
*Originally published January 2016.
Topping options
Using different toppings on these vegan burgers is a great way to spice them up even more. These are some of my favorite topping options:
- Low-fat Chipotle Ranch Sauce
- Spinach or lettuce and tomato
- Sliced onions
- Dill pickle sandwich slices
- Ketchup or BBQ sauce
- Salsa
- Homemade Vegan Mayo
- Mustard such as yellow, Dijon, or brown spice
- Vegan Cheese Sauce
- Vegan Meatless Chili
What to serve with black bean burgers
Whether you’re eating these burgers at home or taking them to a cookout, there are lots of side dishes that pair well with them like potato sides like these Air Fryer Potato Wedges, Air Fryer French Fries, Oil-Free Potato Chips, and my Air Fryer Baked Potatoes.
If you are looking for something other than potatoes, try pairing these burgers with this Creamy Dairy-Free Coleslaw or my Vegan Baked Beans.
Frequently Asked Questions:
Bake, air fry, grill, or cook in a non-stick frying pan. For the firmest patties, baking or air frying are recommended.
The answer to this recipe is YES! But, for other versions, it depends on the recipe used. I’ve heard about many common mistakes to avoid with other burgers that are too mushy to grill. However, this black bean burger recipe can be grilled because the patties are firm enough to hold up on the grill without falling apart.
To keep black bean burgers from falling apart, make sure to mash the beans well and mix them with the oats well. Chilling the patties before cooking also helps them hold together better, but I have never needed to do that with these patties because they are firm.
Store them in an airtight container in the refrigerator for up to 5-7 days. They can be frozen in an airtight freezer-friendly container for approximately 3-6 months. I always bake them and then freeze them, but you could freeze them raw and then bake them when you’re ready.
For an oil-free bun, try the Ezekiel brand in the freezer section of many grocery stores or make your own with this burger bun recipe from This Healthy Kitchen.
More Favorite Vegan Burgers
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Chipotle Black Bean Burgers
Ingredients
- 1.5 cups black beans this is a 15 oz can, drain and rinse
- 1 cup old fashioned oats
- 1/4 cup red bell pepper diced
- 1/4 cup onions diced
- 3 tablespoons ketchup
- 1 tablespoons vegan Worcestershire sauce or Bragg's Aminos
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon steak seasoning dry spice optional
- 1 pinch cayenne pepper optional
Chipotle Sauce
- 1/2 cup low-fat mayo (homemade recipe below)
- 1/2 or 1 chipotle in adobe sauce or 1/4 tsp chipotle powder
- 2 teaspoons lime juice
- 1 teaspoon sweetener pure cane sugar, date sugar, etc
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
Low-Fat Vegan Mayo
- 1 lb silken soft tofu drained
- 1 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon sweetener pure cane sugar, date sugar, etc
- 1/2 teaspoon salt
Instructions
- Start by draining and rinsing a can of black beans, or make your own fresh. Just be sure to get rid of all the liquid.
- In a large bowl, mash black beans with a potato masher or even a fork. I like to use a potato masher with a long handle because it makes it easier.
- Dice the onion and red pepper into small chunks.
- Add all ingredients to the bowl with black beans, including oats, veggies, and spices. Mix thoroughly. I use my hands to knead them well.
- This recipe makes 4-5 medium-sized bean burgers. To make the patties, simply form a chunk of the batter into a ball, place it on the flat surface of the pan, and then pat it out flat. They should spread out in a circular shape. You'll want them to be not too thick and not too thin.
- Line a baking sheet with and bake at 350°F for 20-25 minutes. They also do well in an air fryer. You can pan-fry; however, for the firmest patties, baking or air frying are recommended.
- While the burgers are cooking, make the chipotle sauce by first blending the vegan mayonnaise ingredients in your blender. This will make approximately 2 cups, and you won't need all of it to make the chipotle sauce.
- Next, leave 1/2 cup of the mayo in your blender and add the chipotle sauce ingredients. Blend until smooth, and it will be ready to use.Store the rest of the mayonnaise in an airtight container in your refrigerator for up to 10 days. It is terrific on sandwiches and wraps, and you can make my vegan ranch dressing with it too.
Homemade Vegan Mayo
- Drain the water from the soft silken tofu. Place all of the mayo ingredients in a blender and blend until smooth. This will be a lot more mayo than is needed for the chipotle sauce. Keep in an airtight container in the refrigerator for up to 10 days and use on sandwiches, burgers, wraps, and sauces.
Chipotle Sauce
- Place all of the sauce ingredients in a blender and process until smooth. This sauce is great on sandwiches, wraps baked fries, baked blooming onions, and so much more. I even thin it out and use it as a salad dressing.
Video
Notes
- Cooking methods- Bake, air fry, grill, or cook in a non-stick frying pan. For the firmest patties, baking or air frying are recommended.
- Air Frying- To make these in the air fryer, set the temperature to 400°F and cook for about 15 minutes. They come out nice and crispy.
- Black beans- Cook your own beans from scratch in your InstantPot or use canned beans that have been drained and rinsed.
- Special sauce- The amazing sauce I use is my Chipotle Ranch Dressing, and it is HIGHLY recommended to knock these burgers out of the park.
- Double batch-The patties freeze very well, so make a double batch while you’re at it. You’ll be so glad you did!
- Freeze- The bean burger patties freeze well if you want to make a big batch and have them on hand for a fast-food meal. I always bake them and then freeze them, but you could freeze them raw and then bake them when you’re ready.
- Bun options– For an oil-free bun, try the Ezekiel brand in the freezer section of many grocery stores or make your own with this recipe from This Healthy Kitchen.
- Chipotles are spicy- Chipotle in adobo sauce can be found in the Latino section of most grocery stores. There are 8-10 chilies in each can, and it takes me a while to go through that many because they are quite hot. Once I open a can, I place the other chilies and sauce into a plastic bag and store them in my refrigerator to be used in other recipes like oil-free hummus and my blender salsa. They have a small amount of oil in them, so some may want to use chipotle powder instead.
Nutrition
Disclaimer
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About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
I made this recipe for the first time yesterday, trying out my new patty press, and got 8 perfect patties. (I doubled the recipe to stock the freezer.) Since I’m in weight loss mode, I skipped making the sauce. Oh my! These taste great! If I need a quick protein, I can grab one, heat it up, and eat it as is. The flavor doesn’t cry out for a sauce. I’ve tried a few black bean patty recipes over the past few years from other WFPB sites, and I generally like them. (Not so much the ones that result in mushy middles.) But now, I feel like the hunt for the perfect black bean patty is over. High-five, Terri!
YAY! I LOVE reading your feedback and that your hunt for the perfect black bean patty is over. You made me smile this morning. My favorite part of these patties is that they aren’t mushy at all, and the leftovers firm up even more. Oh, they freeze well too. Sometimes, I crumble these patties over steamed brown rice and top the bowl with shredded lettuce and onions. Thank you for the 5 star rating!
Loved these burgers. I can’t tell you how many veggie burgers (both from the store and homemade ) I’ve thrown away just because they weren’t good. But … these are dynamite! Next time I’ll eat one with the chipotle sauce. Will also make a double batch. I do have a question though. I baked all of them in the oven per your suggestion and will freeze them. How do I reheat a single burger from the freezer? Thanks so much -– I appreciate what you do.
I am so glad that you loved them and finally found a veggie burger that works for you! That’s awesome! You can defrost and heat a single pattie in your microwave. They heat up nicely.
Haven’t made the bean burgers yet, but will soon.
What I really want to know is this: have you published your recipes in book form? Frankly, I get really annoyed at having to scroll through all the adverts! AND, printing the recipes is difficult and time-consuming. I actually DON’T use some recipes I’d like to because of the annoyance!
Hi Viki- I am actually working on my first cookbook now, so stay tuned!
This is truly the best vegan burger I have ever tried. Very tasty and freezes well.
Tania– I LOVE hearing that you like this recipe so much! Thank you.
Very easy to make and they taste delicious 😋
Another fantastic recipe added to the, make over and over, list!
Yummy!
I absolutely loved these burgers! I made a double batch to munch on before I head on out to the gym! Grab and go! The chipotle sauce was delicious! Thank you for such a wonderful recipe!
Norma– You are amazing! I love that you make a double batch; that’s what I do too. Thank you for the positive feedback!
I love this recipe! I have made these burgers following the recipe and everyone loved them. I also use the recipe as a guide for any kind of veggie burger, using different kinds of beans with different spices. It’s a great recipe for quick and easy plant based burgers, and they always come out great!