Vegan Black Bean Burger

I discovered these black bean burgers on a sweltering July afternoon when my grill broke mid-summer and I was determined not to abandon my weekend cookout plans. A friend suggested I try making patties from scratch, and the first bite—smoky, substantial, and nothing like the sad veggie burgers I'd feared—changed how I thought about plant-based cooking. The chipotle mayo was an afterthought, really, but it became the reason people asked for the recipe. Now they're my go-to when I want something that feels indulgent and deeply satisfying without any fuss.

I'll never forget serving these at a dinner party where I had one skeptical meat-eater who kept reaching for thirds while insisting he was 'just trying another one.' His partner caught my eye and we both smiled—that's when I knew these burgers had crossed over from 'vegan meal' into just 'really good meal.'

Ingredients

• Black beans: Don't skip the rinsing step—it removes the starchy liquid that makes the patties fall apart. Canned is perfect here; no shame in the shortcut.
• Rolled oats: Pulse them into a coarse meal yourself rather than using instant oats, which turn gluey and don't hold the patties together as well.
• Red onion and cilantro: These add brightness and texture; the cilantro especially keeps the burger from tasting one-dimensional and earthy.
• Flaxseed and water: This is your binder, acting like an egg. Let it sit those full 5 minutes or the mixture won't hold together properly when cooking.
• Smoked paprika and cumin: These spices do the heavy lifting for flavor—they make the burger taste savory and complete rather than like beans pretending to be a burger.
• Chipotle peppers in adobo: Use the whole can; the sauce is liquid gold. Start with one pepper and taste as you go if you're heat-sensitive, but the sauce adds depth even if you skip extra peppers.

Instructions

Make your flax egg and prep the oats:

Mix the ground flaxseed with water in a small bowl and let it sit undisturbed for 5 minutes—you'll feel it thicken and become slightly gelatinous, which is exactly what you want. While that happens, pulse your oats in the food processor until they're coarse and sand-like, not powdery.

Build the base mixture:

Add your beans, vegetables, tomato paste, and spices to the processor with the flax egg and pulse everything together. You're looking for a texture that holds together when squeezed but still has some texture—overprocess and you'll end up with bean paste instead of a burger.

Form and chill:

Divide the mixture into 4 equal portions and shape them into patties about 3/4 inch thick. If the mixture feels too wet, refrigerate it for 10 minutes before forming—this makes handling much easier.

Pan-fry until golden:

Heat olive oil in a large skillet over medium heat until it shimmers. Carefully place patties in the pan and resist the urge to move them around—let them cook undisturbed for 4 to 5 minutes so they develop a crispy crust. Flip gently and cook the other side for another 4 to 5 minutes until heated through.

Make the chipotle mayo:

While the patties cook, whisk together your mayo, minced chipotles, the adobo sauce, lime juice, and a pinch of salt. Taste it and adjust the heat level and lime to your preference—this condiment is what makes people remember the burger.

Toast and assemble:

If your buns are soft, a quick toast in a dry skillet gives them structure and warmth. Spread mayo on the bottom bun, layer lettuce, tomato, red onion, the hot patty, and cheese if using, then top with the other bun.

Save

There's something special about the moment you flip a patty and see that golden-brown crust, knowing you've created something from scratch that tastes restaurant-quality. These burgers taught me that vegan cooking isn't about replacement; it's about building flavors and textures that stand entirely on their own.

Why This Works So Well

Black beans have an earthy, slightly sweet flavor that becomes rich and savory when you add cumin and smoked paprika. The oats act as a binder while adding subtle nuttiness, and the raw red onion brings a sharp bite that keeps everything from feeling heavy. The flax egg is the quiet hero—it holds everything together while staying completely plant-based and honestly, you can't taste it at all.

The Chipotle Mayo Game Changer

Most people assume the burger itself is the star, but it's really the mayo. That smoky heat from the chipotles combined with the bright lime juice transforms everything from simple to memorable. The mayo also protects your bun from soaking up moisture, which keeps it from falling apart mid-bite.

Storage and Make-Ahead Magic

These patties are actually better when you make them ahead—the flavors meld and the texture firms up. You can form them, wrap them individually, and refrigerate for up to 3 days, or freeze for up to a month. Just thaw before cooking if frozen.

• Make the patties in the morning for a stress-free dinner where all you do is pan-fry and assemble.
• The chipotle mayo keeps in the fridge for up to a week, so batch-making it means quick burgers whenever you want them.
• Toast your buns right before assembling to keep them from getting soggy from the mayo and fresh vegetables.

Save

These burgers have become my answer to 'what should we make for dinner' because they satisfy everyone at the table. They're proof that some of the best meals come from working with what you have and trusting the process.

Questions & Answers

→ How do I make the flax egg for binding?

Mix ground flaxseed with water and let it sit for 5 minutes until it forms a gel-like consistency used to bind ingredients.

→ Can I adjust the spiciness of the chipotle mayo?

Yes, modify the amount of chipotle peppers to suit your preferred heat level in the mayo.

→ What is the best way to cook the patties evenly?

Cook patties in olive oil over medium heat for 4-5 minutes per side until browned and heated through.

→ Can gluten-free buns and oats be used?

Absolutely, swapping to gluten-free buns and certified oats makes this suitable for gluten-sensitive diets.

→ Are there suggested additions to vary flavors?

Try adding avocado slices or pickles for extra creaminess and tang to enhance the overall experience.