Vegan black bean burger (Printable)

Smoky black bean patties with zesty chipotle mayo, perfect for an easy plant-based main.

# What You Need:

→ Black Bean Burgers

01 - 1 (15 oz) can black beans, drained and rinsed
02 - 1/2 cup rolled oats
03 - 1/3 cup finely chopped red onion
04 - 1/4 cup finely chopped fresh cilantro
05 - 2 garlic cloves, minced
06 - 2 tablespoons tomato paste
07 - 1 tablespoon ground flaxseed
08 - 2 tablespoons water
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons olive oil (for frying)

→ Chipotle Mayo

14 - 1/2 cup vegan mayonnaise
15 - 1–2 chipotle peppers in adobo sauce, minced
16 - 1 tablespoon adobo sauce (from chipotle peppers can)
17 - 1 tablespoon lime juice
18 - Pinch of salt

→ Assembling

19 - 4 vegan burger buns
20 - 1 cup lettuce leaves
21 - 1 large tomato, sliced
22 - 1 small red onion, sliced
23 - 4 slices vegan cheese (optional)

# How To Cook:

01 - Combine ground flaxseed and water in a small bowl; let stand for 5 minutes to thicken.
02 - Pulse rolled oats in a food processor until a coarse meal forms.
03 - Add black beans, red onion, cilantro, garlic, tomato paste, cumin, smoked paprika, salt, pepper, and flax egg to the food processor; pulse until mixture is combined but still slightly chunky.
04 - Shape the mixture into 4 equal-sized patties.
05 - Heat olive oil in a large skillet over medium heat; cook patties 4 to 5 minutes per side until browned and heated through.
06 - Combine vegan mayonnaise, minced chipotle peppers, adobo sauce, lime juice, and salt in a small bowl; mix until smooth.
07 - Toast burger buns if desired.
08 - Spread chipotle mayo on buns; layer lettuce, tomato, onion, black bean patty, and vegan cheese if using; top with remaining bun half.
09 - Serve immediately.

# Expert Tips:

01 -
  • These patties hold together beautifully without falling apart mid-bite, something I learned after a few messy early attempts.
  • The chipotle mayo brings a smoky heat that makes every layer taste intentional, not just assembled.
  • You can make the mixture ahead and fry the patties whenever hunger strikes.
  • It feels indulgent but leaves you energized, not weighed down.
02 -
  • Don't skip draining and rinsing the black beans, or the patties will be too wet and won't hold together properly.
  • Let the patties cook undisturbed for the full four to five minutes before flipping, or they'll stick and crumble.
  • Taste the chipotle mayo before assembling—chipotles vary in heat, and you might need to adjust the peppers or lime juice.
03 -
  • Chill the formed patties in the fridge for 15 minutes before frying—they hold together much better and develop a crispier crust.
  • Use a wide spatula to flip them confidently in one motion, and resist the urge to press down on them while cooking.
  • Double the chipotle mayo recipe and keep extra in the fridge for dipping fries, spreading on sandwiches, or tossing with roasted vegetables.

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