Smoked Chipotle Black Bean Burger (Print View)

Smoky black bean burger with spicy aioli and fresh toppings. Hearty, flavorful, and vegetarian-friendly.

# Components:

→ For the Black Bean Patties

01 - 2 (15 ounce) cans black beans, drained and rinsed
02 - 1/2 cup panko breadcrumbs
03 - 1/3 cup finely chopped red onion
04 - 1/4 cup finely chopped fresh cilantro
05 - 2 cloves garlic, minced
06 - 1 chipotle pepper in adobo sauce, minced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 large egg

→ For the Spicy Aioli

12 - 1/3 cup mayonnaise
13 - 1 tablespoon fresh lime juice
14 - 1 clove garlic, minced
15 - 1–2 teaspoons sriracha or hot sauce (to taste)
16 - 1/2 teaspoon smoked paprika
17 - Pinch of salt

→ For Assembly

18 - 4 burger buns, toasted
19 - Lettuce leaves
20 - Sliced tomato
21 - Sliced red onion
22 - Sliced avocado (optional)

# Directions:

01 - In a mixing bowl, mash the rinsed and drained black beans with a fork or potato masher until mostly smooth, preserving some texture. Incorporate the panko breadcrumbs, finely chopped red onion, cilantro, minced garlic, minced chipotle pepper, smoked paprika, cumin, salt, black pepper, and the large egg. Mix thoroughly until all ingredients are well combined. Divide the mixture into four equal portions and shape each into a burger patty. Place the formed patties on a plate, cover, and refrigerate for at least 15 minutes to allow them to firm up.
02 - In a small bowl, whisk together the mayonnaise, fresh lime juice, minced garlic, sriracha (or hot sauce), smoked paprika, and a pinch of salt until smooth and well emulsified. Set aside.
03 - Preheat a nonstick skillet or grill pan over medium heat. Lightly oil the cooking surface. Carefully place the chilled patties in the hot pan. Cook for 4–5 minutes per side, until the patties are crisp and heated through. Handle gently when flipping to maintain patty integrity.
04 - Spread a generous layer of the prepared spicy aioli on the cut sides of each toasted burger bun. Place a fresh lettuce leaf on the bottom half of each bun, followed by a cooked black bean patty. Top with sliced tomato, sliced red onion, and sliced avocado if desired. Cap with the top half of the bun and serve immediately.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Made with pantry staples you likely already have
  • Perfectly balanced smoky spice that doesn't overwhelm
  • Crisp exterior with a satisfying interior texture
  • Customizable heat level to suit your preference
02 -
  • These patties freeze beautifully for quick future meals
  • Each burger provides 15g of plant based protein
  • The patties hold together better than most veggie burgers due to the proper ratio of beans to binder
03 -
  • Always toast your burger buns for the best texture contrast and to prevent sogginess
  • For maximum flavor, allow the shaped patty mixture to rest in the refrigerator overnight
  • When cooking, resist the urge to flip the patties too early let them develop a proper crust first
  • If you have a food processor, pulse half the beans and mix with hand mashed beans for the perfect texture

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