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…
Easy delicious. It’s difficult to find recipes with pantry staple. This one is so easy to make. I didn’t have red pepper so I used some green pepper instead, but will try it the other way very soon. Love the spices and the way the mix keeps it’s shape on the pan. Good on seedy bread with ketchup and pickle. Yes
I have made these multiple times now, following the recipe exactly. They are so flavorful and super easy to make. I have made many other veggie burger recipes but this is my favorite and my ‘go to.’ I double the recipe, cook them all, then freeze the extras. Perfection! Thanks for the recipe, Terri!
Hi Dorthy- I’m so glad that this is your go-to veggie burger. I also love to make a double-batch and freeze the extras. It just makes things so much easier.
I tried this recipe and froze them uncooked. We threw them on the grill frozen (with a Mat) and they held up well. I changed up the seasonings to our tastes and really enjoyed them!
I’ve tried many black bean burger recipe and this one is by FAR the best! I make double recipes and freeze the extra patties in wax paper so I can have them whenever I want. I put them in pitas, wraps, sandwiches, burgers, whatever I feel like! Thanks so much!
Hi Candace- That’s awesome! I’m glad you like this burger so much. I make double bataches and freeze them too. Last night, this is what I had for dinner. Yum! Thanks for the great feedback. 😀
These are so good! I’ve made several bean burger recipes and so far this is my favorite – and that includes recipes from cookbooks. The only change I made was to use 1 Tbsp tamari instead of Bragg’s and left out the steak seasoning since I didn’t have any. Definitely gonna make a double batch next time!
My sister first made these and liked them, so I thought I would try them. I’m sorry I didn’t try this recipe sooner. We really liked how these turned out. I doubled the onion, since I didn’t have the red bell pepper. These are firm and very tasty! Thanks!
Hi Susan- I am so glad you decided to give them a try, and thanks so much for the great feedback!
Hi, do you think that steal cut oats would work? I am dying to make these but it’s such a hassle going to groceries stores this days. TIA
Hi Maira- It would change the texture for sure but might be worth a try. I would love to hear how they turn out with steel cut if you give it a try.
I love black beans in anything! Unfortunately I ran out, and there are none available in stores or online in this age of stay-at-home orders. I’m going to try this using pinto beans I cooked from dry. Pintos are a bit larger than black. Hopefully the burgers will hold together.
Hi Patt- I think pintos should work just fine subbing for the black beans. That’s a great idea during these crazy times!
These are great! Thank you very much for the recipe!
These are absolutely delicious and even my carnivore husband loves them! They truly are the only bean burgers that come out form and hearty without being too dry or bland. I didn’t have bell peppers the first time around so I substituted the same amount of finely chopped carrots. I pulsed everything but about 1/2 cup of oats together in a food processor, then added the rest of the oats and some ground smoked Chipotle pepper instead of the regular, before I made these into patties. So good!! I’m sharing this with everybody!!
Krysten, I can’t tell you how much I love reading your comment! Thanks so much for the great feedback, and I’m so glad you liked the recipe.
That was fantastic! Even my children have it a thumbs up. Question…have you ever used this recipie for a meatloaf?
How wonderful! I am so glad your family loved these like we do. I’ve never used this black bean burger recipe for meatloaf, but I do have a meatloaf recipe here. Hope you enjoy it as well. https://eatplant-based.com/my-hero-dr-colin-campbell/
Hi I made my own edited version of these last night (minus the worchrstire sauce) and they feel apart and were dry. What did I do wrong? The overall flavor was good!!! Any suggestions? Thanks
Something definitely went wrong then. Did you add the ketchup? I would also suggest adding at least 1 Tbsp of aminos or water or veggie broth to replace the Worcestershire sauce. The batter should be very thick (like meatloaf as pictured in the recipe) but not dry at all. The problem had to be with lack of ketchup and Worcestershire I would think.
Is there any way the oats can be substituted?
I think breadcrumbs would make a great substitute for the oats in this recipe. If you give it a try, please let me know how it turns out.
Wouldn’t bulgur (wheat) give a less processed, more meat-like texture to the patties?
Bulgur could be a good addition. I would suggest making these burgers following the recipe to see what you think first. They are pretty amazing and the ratings and comments reveal. If you feel they need a little more meaty texture, then maybe add some bulgur. Let me know if you give it a try.
These are fantastic! I can’t tell you how many black bean recipes I’ve tried. It’s very hard to find a vegan one that stays together AND tastes good. This one is a keeper.
Thanks for sharing!
How wonderful to hear such a great report, and I am so glad that you liked the black bean burgers. Thank you for letting me know. 😀
WOWZA, these are YUMMY and so Easy! I’ve already sent it out to my friends for them to see your site!
We went plant-based 1 month ago and my husbands’ health made a radical change for the GREATER GOOD and have we trimmed down.
Lovin it! Thanks for your recipes!
This is FABULOUS! I am so happy that your husband’s health has greatly improved and that you love these black bean burgers. Comments like these make my day. Thank you SO much for the great feedback and for sharing my site with your friends.