These Chipotle Black Bean Burgers are the absolute BEST homemade veggie burger. Filled with peppers, onions, adobo sauce, and spices, they’re a healthy vegetarian option the whole family will love.
Why You’ll Love these Black Bean Burgers:
Here’s the thing: I have tried a LOT of veggie burgers over the years. Homemade, store-bought, fresh, frozen, you name it. Some of them blow me away with their meaty texture, savory flavor, and stellar nutrition profile. Others leave a lot to be desired (and moreover, leave me hungry).
However these homemade black bean burgers trump every one I have tried in the past. They’re incredibly hearty with rich depth of flavor and a smoky backbone. Both vegetarians and omnivores will go nuts for them, and they may even entice the more picky eaters.
And perhaps the best part of all is that they are freezer-friendly! So feel free to double up the batch and reheat them any time the burger craving strikes. (Which, for this gal, is about once a week.) Because truly, what is more satisfying that a towering, fully-stacked burger with all the fixings?
How to Make Chipotle Black Bean Burgers
These homemade black bean burgers come together in right around 45 minutes. The prep work is simple with no food processor or heavy artillery needed. Here’s how it’s done:
Step 1: Sauté the Peppers and Onions
To start, cook the peppers and onion in olive oil until soft. I love using red bell pepper and red onion because their sweetness perfectly compliments the smoky spice. However, if you prefer, feel free to use an orange or yellow bell pepper, which have similar levels of sweetness.
Step 2: Mash the Black Beans
The next step is to mash about two-thirds of the black beans. I suggest using either a potato masher or the bottom of a measuring cup. You want to leave at least one-third of the beans whole, which will add texture of the patties.
Step 3: Combine Remaining Burger Ingredients
Once the black beans are sufficiently mashed, stir in the remainder of the burger ingredients. (This includes your eggs, dry binders, condiments, and spices.) I find it’s easier to get in with my hands and REALLY mash the components together. If the mixture feels too “wet” to shape into patties, stir in an extra 2 to 3 Tbsp. breadcrumbs or almond meal.
Step 4: Form into Patties
Next, form the burger mixture into 6 uniform patties and place on a parchment- or foil-lined baking sheet. (If you plan on cooking them later, just stick the whole baking sheet in the refrigerator until ready to bake.)
Step 5: Bake Burgers
Bake the burgers at 375°F for 25 to 30 minutes, gently flipping once halfway through. You’ll know they’re done when each side turns lightly golden and the edges are crisp. You can also sauté the burgers stovetop over medium heat, if you prefer.
FAQs and Expert Tips:
Substitute for Breadcrumbs in Black Bean Burgers
If you’re making these black bean burgers gluten free, fear not! There are many suitable alternatives for breadcrumbs in homemade veggie burgers. Here are a couple of my go-to’s:
- Almond meal: A bit more coarse than almond flour, almond meal adds great binding ability. If you only have almond flour on hand, that’s perfectly fine too.
- Rolled oats: Old fashioned oats can add bulk and binding power to homemade veggie patties. Alternatively, can also use quick-oats, which are pressed slightly thinner than rolled oats.
- Wheat germ: NOT gluten free, but lots of health benefits (B-vitamins, magnesium, fiber, and vitamin E) if you’re able to tolerate it.
Are Black Bean Burgers Good for You?
Firstly, can we agree that canned beans are unsung heroes? I always keep a few cans on hand in the pantry because they’re extremely versatile and adaptable. Plus, beans are rich in fiber, cheap, and best of all, so dang tasty.
These burgers rely on canned beans as the staple ingredient, which make them full of fiber and protein. Black beans are also a rich source potassium, folate, and magnesium–nutrients that many Americans don’t consume nearly enough of.
How to Store, Freeze, and Reheat:
These black bean burgers freeze and reheat incredibly well. Here’s how to do it for best results:
- Let the cooked burgers cool completely.
- Individually wrap each burger in foil and place them in an air-tight container.
- Freeze for up to 3 months.
Remove one (or all) of the burgers from the freezer and let thaw in the refrigerator overnight. Once completely thawed, you have three options for reheating:
- In a skillet: Place in a greased skillet and cook over medium heat for 3 to 5 minutes per side, until warm and crisp.
- In a toaster oven: Cook at medium-high heat (or ~375°F) for about 5 to 7 minutes, flipping once halfway through.
- Microwave oven: Place on a microwave-safe plate and microwave for about 50-60 seconds. Increase cooking time about 50-60 seconds for each additional patty. Let stand 1 minute before eating. (Note: microwave ovens vary, so you may need to adjust cooking time to suit your specific one.)
What to Serve with Veggie Burgers:
You can serve these black bean burgers alongside just about any side. For example, raw or roasted veggies, sweet potato fries, potato wedges, potato salad, etc.
Here are a few of my personal favorites:
- Broccoli Salad with Everything Bagel Spice: I make this for any and all outdoor occasions, and it’s ALWAYS a crowd-pleaser.
- 10 Minute Thai Broccoli and Chickpea Salad: Believe or not, this salad requires ZERO slicing and dicing. Plus, you really can’t beat the 10 minute time stamp.
- Easy 5 Ingredient Marsala Mushrooms: SO simple and versatile–this side is a weeknight staple.
- Salt and Vinegar Smashed Potatoes: Every burger loves a potato companion, and this side is miles ahead of fries (in my totally unbiased opinion).
- 10 Minute Warm Brussels Salad with Mustard Dressing: The ultimate hassle-free salad or side dish, this is one of my all-time favorites.
Give these homemade veggie burgers a try this week for a sure-fire crowd pleaser. And be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Chipotle Black Bean Burgers
- 1 Tbsp. extra-virgin olive oil
- 1 cup finely chopped red onion
- 1 cup finely chopped red bell pepper
- 2 (15-oz.) cans black beans, rinsed, drained, and patted dry
- 2 eggs
- 1/2 cup plain breadcrumbs (sub almond meal if making gluten-free)
- 2 Tbsp. tahini or creamy almond butter
- 2 Tbsp. adobe sauce (from a can of chipotle peppers)
- 1 Tbsp. Worcestershire sauce
- 1 1/2 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 6 buns, lightly toasted (I use Brioche)
- Optional toppings: guacamole, caramelized onions, hummus, lettuce, tomato, etc.
- Preheat oven to 375°F.
- Heat oil in a large skillet over medium. Add onions and bell peppers; cook 6 to 8 minutes, until softened. Set aside to slightly cool.
- Place black beans in a large bowl. Using a potato masher or the bottom of a measuring cup, mash about two-thirds of beans; leave the remaining whole. Add the peppers, onions and remaining burger ingredients (eggs through black pepper) to the bowl; stir to combine. If mixture feels too wet to shape, add 2 to 3 Tbsp. more breadcrumbs or almond meal. Shape into 6 burger patties, and place on a parchment or foil-lined baking sheet.
- Bake at 375°F for 25 to 28 minutes, gently flipping once halfway through, until lightly golden and crisp.
- Place one burger patty on each bun, and add toppings/condiments of choice.