These Chipotle Black Bean Burgers are the absolute BEST homemade veggie burger. Filled with peppers, onions, and spices, they're freezer-friendly and sure to be a favorite.
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Why You'll Love these Black Bean Burgers:
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).
Much like my Lentil Burgers, these homemade black bean burgers will trump every variety on the market. They are:
- Super hearty with rich depth of flavor and a smoky backbone.
- Freezer-friendly, and a great option for meal prep.
- Gluten free, plus rich in fiber and plant protein.
They come together in 45 minutes, and many of the components can be made ahead.
Which leaves plenty of time for you to prepare a simple side dish, such as my Parmesan Roasted Cauliflower or Thai Quinoa Salad.
And as far as toppings, I strongly suggest whipping up a batch of Avocado Sauce!
The Ingredients
- Black Beans: Rich in protein and fiber, canned black beans form the bulk of the burger patty.
- Veggies: I love using a mix of red onion and bell pepper for extra flavor and sweetness. Sautéing the veggies first helps amplify their flavor once mixed in the bean patty.
- Tahini or Almond Butter: The sticky consistency is perfect for holding the burger patties together. Plus, either seed or nut butter will slip in extra healthy fats.
- Spices: A bold lineup of chili powder, cumin, and garlic powder makes these black burgers super savory. You can also toss in some smoked paprika and dried oregano, if you wish.
- Breadcrumbs: To help bulk up the bean mixture and hold the patties together. If making gluten free, use almond flour or quick oats.
- Adobo Sauce: This is the sauce that chipotle peppers are canned in. It's super smoky and delightfully spicy.
- Buns: Use any bun variety you like, or serve the burger patties with lettuce for a lower-carb option.
See the recipe card for full information on ingredients and quantities.
Substitutions/Additions
- Use Different Veggies: I love using red bell pepper and red onion because their sweetness perfectly compliments the smoky spice. However, feel free to use an orange or yellow bell pepper, which have similar levels of sweetness.
- Make Less Spicy: These chipotle black bean burgers waver on the medium spice level. If you're sensitive to spice, however, you can omit the adobo sauce, or swap it for 1 tsp. smoked paprika.
- Make Vegan: Substitute the eggs for flax eggs.
Step-by-Step Instructions
Step 1: Cook Veggies.
Sauté the peppers and onion in olive oil until soft.
Step 2: Mash Black Beans
Mash about two-thirds of the black beans. I suggest using either a potato masher or the bottom of a measuring cup. Leaving some of the beans whole will add texture to the patties.
Step 3: Combine Burger Ingredients
Stir in the remainder of the burger ingredients. (This includes your eggs, dry binders, condiments, and spices.) Use your hands to mash and mix 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 and Bake
Form the burger mixture into 6 uniform patties and place on a parchment- or foil-lined baking sheet.
Bake the burgers at 375°F for 25 to 30 minutes, flipping once halfway through. You'll know they're done when each side turns lightly golden and the edges are crisp.
Alternatively, sauté the burgers stovetop over medium heat until crisp.
Recipe FAQs
If you're making these black bean burgers gluten free, there are many suitable alternatives for breadcrumbs. Here are a few 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 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.
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.
Partially blending the veggie burger mixture helps the patties stick together. You also need to add some sort of binder, whether it be eggs or flax eggs.
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.
How to Reheat:
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.
Serving Suggestions:
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.
- Smashed Potatoes with Garlic Aioli: Truly the BEST potato recipe on my site.
- Easy 5 Ingredient Marsala Mushrooms: SO simple and versatile--this side is a weeknight staple.
- 10 Minute Warm Brussels Salad with Mustard Dressing: The ultimate hassle-free salad or side dish, this is one of my all-time favorites.
More Healthy Burger Recipes to Try:
If you make these chipotle black bean burgers, 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
Equipment
- Large baking sheet
Ingredients
- 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
- ½ cup plain breadcrumbs (sub almond meal if making gluten-free)
- 2 Tbsp. tahini or creamy almond butter
- 2 Tbsp. adobo sauce (from a can of chipotle peppers)
- 1 Tbsp. Worcestershire sauce
- 1 ½ tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 6 buns, lightly toasted (I use Brioche)
Optional Toppings
- Mashed avocado, red onion, lettuce, and tomato
- Tahini Special Sauce
- Avocado Sauce
Instructions
- Preheat oven to 375°F.
- Heat oil in a large skillet over medium. Add onions and bell peppers; cook 6 to 8 minutes, until soft. 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. Alternatively, sauté in a skillet with a little olive oil over medium heat for about 5 to 7 minutes per side, until crisp.
- Place one burger patty on each bun, and add toppings/condiments of choice.
Notes
- STORE OR FREEZE: 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.
- REHEAT: Remove one (or all) of the burgers from the freezer and let thaw in the refrigerator overnight. Once completely thawed, you can reheat:
- 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.
Liz L
These are absolutely terrific! I use Weak Knees Gochujang sriracha for the spice and they’re just perfect! So easy and delicious and filling!!! I’m obsessed! I keep them in the freezer as a back up since I don’t eat meat and the rest of my family does.
Jennifer
These look amazing, and I’d love to make them for dinner. Would it be possible to swap the tahini/peanut butter for something else? I’m looking for something with no or very low saturated fats (b/c of a medical diet).