Save This smoky black bean burger recipe transforms humble pantry staples into a restaurant-worthy vegetarian meal that will satisfy even dedicated meat lovers. The combination of chipotle peppers and homemade spicy aioli creates layers of flavor that elevate this from a basic veggie burger to something truly craveable.
I created this recipe when trying to recreate a memorable burger I had at a small roadside diner during a cross-country trip. After several attempts, this version became a weekly staple in our house, requested even by my teenager who typically avoids anything labeled "vegetarian."
Ingredients
- For the Black Bean Patties: Two cans black beans these provide the hearty base and protein source for our patties
- Panko breadcrumbs: these create a lighter texture than regular breadcrumbs for a less dense burger
- Red onion: adds a mild sharpness that balances the earthiness of the beans
- Fresh cilantro: brings brightness to counter the smoky flavors
- Garlic cloves: fresh garlic provides essential aromatic foundation
- Chipotle pepper in adobo: the star ingredient that delivers both smoke and heat
- Smoked paprika: reinforces the smoky flavor profile without adding more heat
- Ground cumin: adds earthy warmth that complements the beans perfectly
- Egg: acts as the crucial binder that holds everything together
- For the Spicy Aioli: Mayonnaise creates the creamy base for our sauce
- Fresh lime juice: adds brightness and acidity to cut through the richness
- Garlic: provides pungent flavor that mellows as it sits
- Sriracha: allows you to customize the heat level exactly to your preference
- Smoked paprika: ties the aioli to the burger with complementary smokiness
Instructions
- Mash the Beans:
- Place drained and rinsed black beans in a large mixing bowl and mash with a fork or potato masher until about 75% smooth. Leave some beans partially intact for texture. This creates the perfect balance between a cohesive patty and one with interesting textural elements.
- Create the Patty Mixture:
- Add panko breadcrumbs, finely chopped red onion, cilantro, minced garlic, chipotle pepper, all spices, and the egg to the mashed beans. Mix thoroughly but gently until everything is well incorporated. The mixture should be moist but hold together when squeezed. If too wet, add a tablespoon more panko.
- Form and Chill Patties:
- Divide the mixture into four equal portions using a kitchen scale if available. Shape each portion into a patty slightly larger than your burger buns as they will shrink slightly during cooking. Press a small indentation in the center of each patty with your thumb to prevent them from doming. Refrigerate for at least 15 minutes to firm up the patties and make them easier to handle.
- Prepare the Aioli:
- While patties chill, whisk together all aioli ingredients in a small bowl until completely smooth. Start with less sriracha and add more after tasting if you prefer more heat. Let the aioli sit while you cook the patties to allow flavors to meld.
- Cook the Patties:
- Heat a nonstick skillet or well seasoned cast iron pan over medium heat. Add a thin layer of oil and heat until shimmering. Carefully place patties in the pan without overcrowding. Cook for 4 to 5 minutes per side until a deep golden crust forms. Handle gently when flipping to prevent breaking.
- Assemble Your Masterpiece:
- Toast burger buns until golden. Spread a generous layer of spicy aioli on both top and bottom buns. Place lettuce on the bottom bun to create a moisture barrier, followed by the black bean patty. Add tomato slices, red onion rings, and avocado if using. Crown with the top bun and serve immediately while hot.
Save The chipotle pepper in adobo is truly the secret ingredient that makes these burgers special. I discovered its transformative power years ago when I accidentally used too much in a chili recipe. Instead of ruining the dish, it created this incredible depth that I now incorporate into many recipes. Just one pepper adds complex smoky heat that permeates the entire patty.
Make-Ahead Options
These black bean burgers are perfect for meal prep. You can prepare the patties up to two days ahead and store them uncooked in the refrigerator with parchment paper between layers. The aioli can be made up to five days ahead and actually improves in flavor after a day in the refrigerator as the garlic mellows and infuses the mayo.
For longer storage, freeze the shaped uncooked patties on a baking sheet until solid, then transfer to a freezer bag with parchment between layers. They'll keep for up to three months. Cook directly from frozen, adding about 2 minutes to the cooking time per side.
Texture Perfection
The texture of veggie burgers can make or break the experience. The key to these patties is balancing moisture and binding. Here are my hard earned lessons:
Never skip the chilling step as it allows the breadcrumbs to absorb moisture and helps the patties hold together
Mash only about 75% of the beans for the ideal texture balance
If your mixture seems too wet, add breadcrumbs one tablespoon at a time
For an even firmer texture, refrigerate the formed patties for up to 4 hours
Serving Suggestions
These burgers pair beautifully with several sides and toppings that complement their smoky flavor profile:
Sweet potato fries with a sprinkle of smoked paprika
Grilled corn on the cob with lime and cotija cheese
Crisp cucumber salad with rice vinegar to cut through the richness
For toppings, consider pickled red onions, sliced jalapeños, or crumbled queso fresco for a Mexican inspired variation. A quick avocado mash with lime juice and salt also makes a wonderful alternative to the aioli for those avoiding eggs.
Save Enjoy these smoky black bean burgers as a satisfying and flavorful vegetarian meal. They are perfect for weeknight dinners or casual gatherings.
Recipe FAQ
- → How can I make the patties vegan?
Replace the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) and use vegan mayonnaise for the aioli.
- → Can I grill the black bean patties?
Yes, you can grill them, but handle gently as they are delicate. Chill well before grilling to help them stay together.
- → Is the spicy aioli very hot?
The aioli has a spicy kick from sriracha and chipotle, but you can adjust the heat by using less sriracha or omitting extra chipotle.
- → How do I serve this burger gluten-free?
Use gluten-free buns and panko breadcrumbs. Always verify ingredient labels to ensure they meet gluten-free standards.
- → Which toppings go well with this burger?
Classic toppings like lettuce, tomato, red onion, and sliced avocado pair perfectly. Try pickled jalapeños for extra heat.
- → What sides complement the dish?
Serve with sweet potato fries, crisp green salad, or coleslaw for a well-rounded meal.