Chipotle Black Bean Burgers

Forget everything you thought you knew about veggie burgers. These aren’t those sad, hockey puck patties hiding in the back of your freezer. These Chipotle Black Bean Burgers bring serious flavor to the table with smoky heat, hearty texture, and a satisfying bite that might just convert the most dedicated carnivore at your table.

What makes these burgers special is the perfect balance of textures – some beans remain whole while others are mashed, creating that ideal burger consistency that holds together without being mushy. The chipotle adobo sauce brings a complex smokiness that elevates these far beyond typical veggie burgers, while the mix of sautéed peppers and onions adds sweetness and depth. Trust me, these will disappear faster than you can say “seconds, please!”

Ingredients

For the 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. adobo 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:

• Mashed avocado
• Thinly sliced red onion
• Fresh lettuce
• Sliced tomato
• Tahini Special Sauce
• Avocado Sauce

Steps

1. Preheat oven to 375°F (190°C). Position rack in the center of the oven for even cooking. Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Heat 1 Tbsp. olive oil in a large skillet over medium heat until shimmering but not smoking. Add the finely chopped red onions and bell peppers; cook for 6 to 8 minutes, stirring occasionally, until vegetables are soft and onions are translucent. You want them soft but not browned – this ensures sweetness without any bitter flavors. Set aside to cool slightly (about 5 minutes) – adding hot vegetables to the eggs could start cooking them prematurely.
3. Place the drained and dried black beans in a large mixing bowl. The drier your beans, the better your burgers will hold together. Using a potato masher or the bottom of a measuring cup, mash about two-thirds of the beans while leaving the remaining third whole. This creates the perfect texture – enough mashed beans to bind, enough whole beans for hearty texture.
4. Add the cooled peppers and onions along with all remaining burger ingredients (eggs through black pepper) to the bowl. Stir thoroughly with a wooden spoon or rubber spatula until well combined, about 1-2 minutes. The mixture should hold together when pressed but still have some texture. If it feels too wet to shape, add 2 to 3 Tbsp. more breadcrumbs or almond meal, one tablespoon at a time, until it reaches a moldable consistency.
5. With slightly damp hands (prevents sticking), shape the mixture into 6 equal patties about 3/4-inch thick. Make them slightly thinner in the center and thicker around the edges to prevent doming during cooking. Place patties on your prepared baking sheet, leaving at least 1 inch between each for even air circulation.
6. Bake at 375°F (190°C) for 12-14 minutes, then gently flip each patty using a wide, thin spatula. Continue baking for another 13-14 minutes until the patties are lightly golden and crisp on the outside with a firm texture. The internal temperature should reach about 160°F (71°C) to ensure the eggs are fully cooked. Alternatively, sauté in a skillet with 1 Tbsp. olive oil over medium heat for about 5 to 7 minutes per side, until a golden crust forms and patties are heated through.
7. Place one burger patty on each toasted bun and add toppings and condiments of choice. For the best flavor combination, try a layer of mashed avocado, a slice of juicy tomato, crisp lettuce, and thinly sliced red onion.

Smart Swaps

• Use 1/4 cup rolled oats instead of breadcrumbs for extra fiber and nutrients
• Swap 2 flax eggs (2 Tbsp. ground flaxseed mixed with 6 Tbsp. water) for regular eggs to make these vegan
• Try 1-2 Tbsp. smoked paprika instead of adobo sauce if you want smoky flavor without the heat

Make It Diabetes-Friendly

• Use 100% whole grain buns instead of brioche to reduce the glycemic impact (saves approximately 15g carbs per serving)
• Serve open-faced with just one bun half to cut carbs by about 10-12g per serving
• Replace 1/4 cup of the beans with 1/4 cup chopped walnuts for fewer carbs and healthy fats that help moderate blood sugar response
• Pair with a side salad dressed with olive oil and vinegar instead of starchy sides to keep the overall meal’s glycemic load lower

Pro Tips

• Don’t skip drying the black beans! Excess moisture is the #1 reason veggie burgers fall apart
• Make a double batch and freeze the extras for quick weeknight meals
• Let the shaped patties rest in the refrigerator for 30 minutes before cooking to help them firm up even more
• For the crispiest exterior, brush patties with a little olive oil before baking