This chipotle black bean burger recipe comes together in under 30 minutes! Make it once, and it'll have a permanent place in your regular rotation.
This black bean burger recipe is going to be your new best friend. The hearty patties are charred on the outside, tender in the middle, and packed with bold, smoky flavor. But that’s not all. They’re also easy to make! You won’t need to haul out the food processor or dirty 3 pans to whip them up. Nope – this black bean burger recipe comes together in one bowl in under 30 minutes, cooking time included.
Lately, Jack and I have been cooking the burgers outside on the grill, but they come out just as well in a cast-iron skillet on the stove. Make them for a laid-back summer cookout or for a quick weeknight dinner at any time of year. They’re the newest addition to our regular recipe rotation, and once you try them, they’ll have a permanent spot in yours, too.
Black Bean Burger Recipe Ingredients
Another great thing about this recipe? It uses basic ingredients! You likely have all of them on hand already:
- Black beans, of course! Use canned, or cook your own.
- Onion – I grate the onion on the large holes of a box grater before mashing it with the other ingredients. When you grate it, the onion will release a lot of liquid. That’s normal! Add the moist onion pulp to the black bean mixture, leaving excess liquid behind on your work surface.
- Garlic – Along with the onion, it gives this black bean burger recipe sharp depth of flavor.
- Canned chipotles and adobo sauce – They add smoky flavor and a little heat.
- Balsamic vinegar and tamari – They make the patties tangy and savory.
- Panko bread crumbs – They give the burgers their hearty texture.
- An egg – To bind everything together!
- And salt and pepper – To make all the flavors pop.
Find the complete recipe with measurements below.
Combine the black beans, onion, garlic, chipotles and adobo sauce, cumin, balsamic, tamari, salt, and pepper in a large bowl.
Use a large fork or potato masher to mash the mixture until it starts to hold together but still has visible chunks of black beans. Fold in the egg, followed by the panko bread crumbs.
Form the mixture into 6 patties, about a heaping 1/3 cup each. Then, cook! You can use a cast-iron skillet or an outdoor grill for this step. Either way, the patties should be well-charred, crisp on the outside, and tender in the middle. Enjoy!
Best Black Bean Burger Recipe Tips
- If the black bean mixture is too wet to handle, pop it in the fridge. It firms up nicely after chilling for just 20 minutes!
- Or mash it more. The mashed black beans play an important role in making these patties firm and cohesive. If your mixture won’t hold together, continue to mash the beans until you’re able to form patties.
- Can’t flip them? Keep cooking. If you’re grilling your patties, make sure to cook them for a full 8 minutes on the first side. If they’re sticking to the grill, keep cooking! Chances are, they’ll be easy to flip in a minute or two, once the first side is nice and charred. I also recommend brushing the patties with olive oil before putting them on the grill to prevent sticking.
- Charred burgers are better burgers. This black bean burger recipe comes out best when the patties have a really nice char. If you’re cooking them on the grill, look for distinct grill marks and crisp edges. If you cook them in a skillet, each side should be crisp and blackened. For the best results, make sure your skillet is hot when you add the patties, and cook them for 4-5 minutes on each side.
- Get ahead. This is a great recipe to make in advance! If you want to cook the burgers right before you eat, mash together the beans and seasonings, fold in the egg and panko, and form the burger patties. Then, transfer the patties to a baking sheet, cover, and refrigerate them for up to a day before cooking. Otherwise, cook the patties in advance and reheat them before serving. Store the cooked patties in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Black Bean Burger Serving Suggestions
Once you’ve cooked your patties, it’s time to eat! I love to serve this homemade black bean burger with chipotle sauce, lettuce, tomato, red onion or pickled red onion, and dill pickles for crunch. Use your favorite burger buns, or make homemade hamburger buns to take your black bean burger over the top.
Round out the meal with mixed grilled vegetables or grilled zucchini, corn on the cob, or a summer salad. Any of these 37 Best Summer Salads would be great, but I especially love these salad recipes with this black bean burger:
- Mexican Street Corn Salad
- Best Broccoli Salad
- Creamy Coleslaw
- Italian Chopped Salad
- Cucumber Salad
- Summer Fruit Salad
- Watermelon Salad with Feta
And of course, you can’t go wrong with fries! My air fryer French fries or sweet potato fries would both be delicious with this chipotle black bean burger. Grilled potatoes would be a great choice too.
More Favorite Veggie Burger and Sandwich Recipes
If you love these homemade black bean burgers, try one of these veggie burger or sandwich recipes next:
- Best Veggie Burger
- Quinoa Burger
- Falafel Burgers
- Portobello Mushroom Burger
- BBQ Jackfruit Sandwiches
- Crispy Cauliflower Po’ Boy Sandwich
- Caprese Sandwich
Best Black Bean Burger
- 3 cups cooked black beans, drained and rinsed
- ⅓ cup grated yellow onion*, (about 1/2 medium)
- 2 garlic cloves, minced
- 2 chipotle peppers from a can of chipotles in adobo, diced, plus 2 tablespoons adobo sauce
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 egg**
- 1 cup panko bread crumbs
- Extra virgin olive oil, for brushing
- Cooking spray, if grilling
- Hamburger buns and desired fixings, for serving
- In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fold in the panko.
- Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, chill in the fridge for 20 minutes to firm up or mash your beans a little bit more.
- Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. The exact timing will depend on the heat of your stove and cookware.
- Alternatively, preheat an outdoor grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates, and grill for 8 minutes on the first side and 4 minutes on the second side.
- Serve with hamburger buns and desired fixings.
I have tried a lot of black bean burger recipes and this is my favorite. I did add a few chopped mushrooms (because they were going old in the fridge) and I did the chipotle sauce but not the peppers just to cut down a bit on the spice (serving kids). Worked beautifully!
I’m so glad you loved it!
LOVE this recipe!!! I swapped out sweet potato for the egg and oatmeal for the Panko without compromising taste and texture! Too raw outside for any grilling but it held up extremely well stove top. It is now my go to Black Bean Burger recipe!
Hi Valorie, So glad you loved the burgers!
What a great recipe! I love black bean burgers but the store bought ones never hold up to the grill. My husband grilled these right next to his meat burgers and we were both impressed with how they held up. Yummy, not fake meat tasting but still very filling, these are amazing. And I already have ideas of how to make them different in future rounds. Thank you!
This is AMAZING. On the first try!! Crispy on the outside, inside didn’t fall apart like with every other recipe I’ve tried. Made with 1 can black beans and 1 can cannellini. Put on grill plate in air fryer for 8 min each side
(could have done less time but I prefer extra crispy). Thank you so much for making the perfect bean burger recipe!!
Hi Elizabeth, I’m so glad you loved the recipe!
Looking forward to making these from scratch as store bought ones always have a weird chemical-y aftertaste. One quick question though, are there some suggestion to sub the Chipotle peppers and adobo sauce? My family and I have a spice tolerance of 0! XD
Hi Charlotte, you can use tomato paste instead – about 1/4 cup to replace the chipotles and the adobo sauce.
These were really tasty! I subbed ketchup for chipotle adobo and added chili powder. Also subbed tamari for soy free coco aminos. Mine fell apart though unfortunately. Not sure what I did wrong. Maybe next time I will add oats or flax to five them a little more stickiness. Thanks!
Hi Dmitri, I’m glad you enjoyed the burgers! You might need to mash the mixture a bit more to get them to properly hold together.
These are absolutely amazing. I used a flax egg & used GF oats & added walnuts. I expected them to be really soft & they came out perfect. We had them with chipotle mayo I made & our pickled peppers & jalapenos on lettuce wraps. These are on my list to make more often. I will never buy store bought again. Thank you.
Hi Tammy, I’m so glad you loved them!
Really good recipe! Slight changes I made went well. Subbed in tomato paste, Calabrian chili paste and honey in place of the adobo/chilies and tamari. I also married together the balsamic, subbed ingredients and aromatics in butter and olive oil (some water to allow some extra time to simmer) and simmered for about 20 mins until things were soft and smelling wonderful. Might add cilantro in some way next time, or some sort of avocado sauce like concoction. Also considering another egg to add more structure and bind the patties more or perhaps corn starch or even a hard grated cheese could help in that pursuit. At any rate… This recipe is a winner!
Those sound like amazing additions! So glad you enjoyed the recipe.
So good! I made a batch today to freeze for hurricane prep for the storm coming this week.
Very flavorful and delicious.
I’m so glad you enjoyed them!
I made big fatty burgers, realized afterward that multiple smash type burgers is probably the better option but this was soo good
I’m glad you enjoyed them 🙂
Making these for dinner!!! I will let you know how they turn out…so far, loving the spiciness
I wonder if these can be frozen prior to cooking? They sound great. I have been buying ours pre made in the U.K. but want to make more things from scratch. Thanks for the recipes, keep them coming! 😊
Hi Julie, yep! I freeze mine all the time. I transfer the frozen patties to the fridge to thaw overnight before cooking them.
We’re not vegan or vegetarian, but we eat way less meat than the average American and I cook meatless at least 2-3 nights a week. These were my first attempt at a veggie burger and I think I’ll stop looking. These were fantastic! I only used one chipotle chili and no adobo sauce as my people aren’t into spiciness. Other than that, I made them as written and they were a hit with everyone. Great without buns too. I liked them with avocado and tomatillo salsa. One liked them with sour cream and another with BBQ sauce. Would be great with ranch! Thanks so much!
I’m so glad you loved them so much!
I may never buy another frozen premade black bean burger! Absolutely perfect. I made a double batch, flash freezing and bagging for my meals. Thank you for the amazing recipe!
These burgers are absolutely delicious and so easy to make.
I’m so glad you loved them!
I made these burgers tonight, and they were amazing! Between the tamari, adobo, and balsamic vinegar, there was such wonderful depth of flavor! Looking forward to making more of your recipes!
Hello! I would love to make these, but, alas, I do not own a potato masher! Could I pulse the black bean mixture one or two times in the processor? Thanks for your help!
I made these but I didn’t use tamari instead I used liquid smoke because I like I strong smokey flavor. I also melted some Velveeta cheese slices on they. They were yummy 😋.
Wow! Made these tonight. Just amazing. Absolutely delicious. Even our 3 boys (8, 12, 14) ate them up. Easy to make, I did stick them in the freezer while I prepared the grill so they would be more firm when I put them down. Topped them with sharp cheddar, served on toasted brioche bun…everybody put their own fixing spin on them. So, so good.
Hi Robert, I’m so glad they were such a hit!
unfortunately, there is no such thing as “chipotles in adobo”, how could this be replaced? It seems pretty essential for flavor
Hi Simon, I find cans of chipotles packed in adobo sauce in most grocery stores… if not, they’re definitely at a Mexican grocery store.
In place of them, I would use 1/4 cup tomato paste or ketchup and some dried chili powder (maybe 1 teaspoon).
Hope that helps!
thanks! somehow the important part “there’s no such thing **in my country**” got lost somewhere on the way haha