Vegan black bean burger

I was skeptical the first time someone suggested a bean burger could actually satisfy me. But one rainy Saturday, out of groceries and curiosity, I mashed up some black beans with whatever was in the pantry. The smell of cumin and smoked paprika hitting the hot skillet changed everything. That burger, crispy on the outside and tender inside, didn't try to be meat—it was something better.

I made these for a backyard cookout where half the guests were vegan and half were skeptics. Watching someone reach for a second burger without realizing it wasn't meat felt like a small victory. The chipotle mayo disappeared faster than I expected, and I had to guard the last spoonful for my own burger.

Ingredients

• Black beans: The backbone of the patty. I rinse them well to avoid any metallic taste from the can, and they mash into the perfect creamy-chunky texture.
• Rolled oats: These bind everything without making it gummy. Pulsing them into a coarse meal gives the patty structure and a slight chew.
• Red onion: Adds a sharp bite that mellows as it cooks. I chop it fine so it blends in rather than crunching unexpectedly.
• Fresh cilantro: Brightens the whole mixture with a fresh, herbal note. If you're not a cilantro fan, parsley works too.
• Garlic cloves: Two cloves add just enough warmth without overpowering the beans. I mince them finely so they distribute evenly.
• Tomato paste: A small amount deepens the flavor and adds a hint of umami richness.
• Ground flaxseed and water: This flax egg holds everything together. Letting it sit for five minutes makes it thick and sticky, like glue for the patty.
• Ground cumin: Earthy and warm, it makes the kitchen smell incredible the moment it hits the pan.
• Smoked paprika: This is where the smokiness comes from. It tricks your brain into thinking something was grilled over charcoal.
• Salt and black pepper: Essential for bringing out every other flavor. I taste the mixture before forming patties and adjust if needed.
• Olive oil: For frying. It creates that golden, crispy crust that makes each bite satisfying.
• Vegan mayo: The base of the chipotle sauce. I use a creamy, tangy brand that doesn't taste too sweet.
• Chipotle peppers in adobo sauce: These little peppers pack serious heat and smokiness. Start with one if you're cautious, two if you like things spicy.
• Adobo sauce: The liquid gold from the chipotle can adds depth and a touch of sweetness.
• Lime juice: Cuts through the richness and wakes up the mayo with bright acidity.
• Burger buns: I like soft, slightly sweet buns that toast up golden. Check the label to make sure they're vegan.
• Lettuce leaves: Crisp and cool, they add texture and freshness.
• Tomato: Juicy slices that balance the smoky, spicy flavors.
• Vegan cheese: Optional, but melting a slice on top makes it feel extra indulgent.

Instructions

Prepare the flax egg:

Mix the ground flaxseed and water in a small bowl and let it sit for five minutes. It will thicken into a gel that binds the patties together like magic.

Pulse the oats:

Add the rolled oats to a food processor and pulse until they become a coarse meal. This takes maybe ten seconds, and you want some texture left, not flour.

Combine the patty mixture:

Add the black beans, red onion, cilantro, garlic, tomato paste, cumin, smoked paprika, salt, pepper, and flax egg to the food processor. Pulse until combined but still slightly chunky—over-processing makes the patties dense.

Form the patties:

Divide the mixture into four equal portions and shape them into patties with your hands. I make them slightly wider than the buns because they shrink a bit when cooked.

Fry the patties:

Heat olive oil in a large skillet over medium heat. Cook the patties for four to five minutes per side, until they're browned and crispy. Don't flip them too early or they might fall apart.

Make the chipotle mayo:

In a small bowl, combine vegan mayo, minced chipotle peppers, adobo sauce, lime juice, and a pinch of salt. Stir until smooth and taste it—add more lime or chipotle depending on your mood.

Toast the buns:

If you like a little crunch, toast the buns in the skillet or under the broiler for a minute. It makes a difference.

Assemble the burgers:

Spread chipotle mayo on both sides of each bun. Layer lettuce, tomato, onion, the black bean patty, and vegan cheese if you're using it. Press the top bun down gently and admire your work.

Serve:

Eat these immediately while the patty is still warm and the mayo is creamy. They're best fresh, though leftovers reheat surprisingly well.

Save

The night I made these for my partner after a long week, we sat on the couch with messy hands and didn't say much. Sometimes a good burger is all the comfort you need. The chipotle mayo dripped onto the plate, and we sopped it up with extra bun pieces, laughing at how seriously we were taking it.

How to Store and Reheat

I've kept cooked patties in an airtight container in the fridge for up to three days. Reheat them in a skillet over medium heat for a few minutes on each side to crisp them back up. Microwaving works in a pinch, but they lose that golden crust. The chipotle mayo keeps well in the fridge for a week and actually tastes better the next day when the flavors meld.

Customization Ideas

I've swapped cilantro for parsley when cooking for cilantro haters, and it still tastes great. Adding a handful of corn to the mixture gives it a sweet pop, and diced jalapeños make it spicier if you're into that. Once I topped these with pickled red onions and avocado, and it felt like a restaurant-level upgrade. You can also bake the patties at 375°F for about 25 minutes if you want to avoid frying.

What to Serve Alongside

These burgers pair well with crispy oven-baked sweet potato fries or a simple green salad with lime vinaigrette. I've also served them with coleslaw, which adds crunch and cools down the chipotle heat. A cold beer or sparkling water with lime feels right, especially if you're eating outside.

• Sweet potato fries with smoked paprika and a touch of maple syrup.
• Tangy coleslaw with apple cider vinegar dressing.
• Corn on the cob with vegan butter and chili powder.

Save

These black bean burgers have become my answer to weeknight cravings and last-minute guests alike. They prove that plant-based cooking doesn't have to be complicated or compromise on flavor—it just has to be honest and delicious.

Your Questions Answered

→ How can I make the patties hold together better?

Using ground flaxseed mixed with water creates a flax egg that acts as a binder, helping the patties hold their shape during cooking.

→ What gives the burger its smoky flavor?

Smoked paprika and chipotle peppers in adobo sauce provide the signature smoky and slightly spicy taste.

→ Can I prepare the chipotle mayo in advance?

Yes, the chipotle mayo can be mixed ahead and refrigerated for up to a couple of days to let flavors develop.

→ How do I prevent the patties from sticking to the skillet?

Heat olive oil over medium heat before adding patties and avoid flipping too early to ensure a crispy crust forms.

→ Are there gluten-free options for the buns and oats?

Using certified gluten-free buns and oats makes this dish suitable for gluten-sensitive diets.