Vegan Black Bean Burger Chipotle Mayo (Printable)
This plant-based black bean burger is packed with flavor and crowned with zesty chipotle mayo. A satisfying vegan meal.
# What You Need:
→ For the Black Bean Patties
01 - 1 (15-ounce) can black beans, drained and rinsed
02 - 1/2 cup breadcrumbs (use gluten-free if needed)
03 - 1/4 cup finely chopped red onion
04 - 1/4 cup finely chopped bell pepper
05 - 2 cloves garlic, minced
06 - 2 tablespoons tomato paste
07 - 1 tablespoon ground flaxseed
08 - 2 tablespoons water
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon chili powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons olive oil (for cooking)
→ For the Chipotle Mayo
15 - 1/2 cup vegan mayonnaise
16 - 1 to 2 chipotle peppers in adobo sauce, minced
17 - 1 teaspoon adobo sauce (from the chipotle can)
18 - 1 teaspoon lime juice
19 - 1/2 teaspoon garlic powder
20 - Pinch of salt
→ For Assembly
21 - 4 burger buns (use gluten-free if desired)
22 - Lettuce leaves
23 - Sliced tomato
24 - Sliced red onion
25 - Sliced avocado (optional)
# How-To:
01 - In a small bowl, combine ground flaxseed and water. Stir thoroughly and allow to sit for 5 minutes to thicken, forming your flax egg.
02 - In a large mixing bowl, thoroughly mash the drained black beans using a fork or a potato masher until they are mostly smooth, retaining some small chunks for desirable texture.
03 - To the mashed black beans, add the breadcrumbs, finely chopped red onion, bell pepper, minced garlic, tomato paste, the prepared flax egg, smoked paprika, ground cumin, chili powder, salt, and black pepper. Mix all ingredients until they are thoroughly combined.
04 - Divide the black bean mixture into 4 equal portions. Shape each portion into a firm burger patty.
05 - Heat the olive oil in a large skillet over medium heat. Carefully place the formed patties into the hot skillet and cook for 4 to 5 minutes per side, until they are golden brown and heated through.
06 - While the patties are cooking, prepare the chipotle mayonnaise. In a small bowl, combine the vegan mayonnaise, minced chipotle pepper(s), adobo sauce, lime juice, garlic powder, and a pinch of salt. Mix thoroughly until well blended.
07 - If desired, lightly toast the burger buns to your preference.
08 - Assemble the burgers: Spread a generous amount of chipotle mayonnaise on both halves of the toasted buns. Layer with fresh lettuce leaves, a cooked black bean patty, sliced tomato, sliced red onion, and optional sliced avocado. Crown with the other half of the bun and serve immediately.
# Expert Advice:
01 -
- You'll find these burgers are incredibly filling and satisfying, even for the most dedicated meat-eaters among your friends.
- It's surprisingly quick to pull together, making it perfect for those weeknight cravings or last-minute backyard cookouts.
02 -
- Getting the texture right for the patties is key; if your mixture feels too wet, add a little more breadcrumb, or if too dry, a splash of water, until it's easily shapable without crumbling.
- Don't be afraid to really press down when forming the patties; a firm patty is a happy patty that won't fall apart in the pan.
03 -
- Letting the patty mixture rest in the fridge for 15-20 minutes before forming can help prevent crumbling during cooking.
- When mincing the chipotle peppers, wear gloves if you have sensitive skin, as the spice can linger.