These vegan chipotle black bean burgers are smoky, spicy, and loaded with bold Mexican-inspired flavor - ready in 30 minutes and freezer-friendly too.
Key Ingredients & Substitutions
- Black beans. The base of the burger - hearty, high in protein, and they mash beautifully. Use canned beans (drained and rinsed) for convenience. Pinto beans or kidney beans can be swapped in if needed.
- Chipotle peppers in adobo. This is the flavor powerhouse of the recipe. Minced chipotle peppers add deep, smoky heat. Start with 2 tablespoons and adjust to your heat tolerance. Chipotle powder alone works as a milder substitute.
- Panko breadcrumbs. Help bind the patties and add a bit of structure. Regular breadcrumbs work fine. For gluten-free, use gluten-free panko or finely ground rolled oats.
- Flax egg. Two tablespoons of ground flaxseed mixed with 3 tablespoons of water creates a binding "egg" that holds the patties together. A chia egg works exactly the same way.
- Vegetables (onion, carrot, celery, garlic). Sautéed aromatics add moisture, sweetness, and body. Feel free to swap in zucchini, bell pepper, or corn.
- Smoked paprika. Layers in more smokiness alongside the chipotle. Regular sweet paprika is a milder option if you're sensitive to heat.
Helpful Tips
Let the flax egg rest. Mix the flaxseed and water before you do anything else - it needs about 5 minutes to gel into an egg-like consistency. Don't skip this step; it's what keeps the patties from falling apart.
Don't over-mash the beans. You want about half the beans mashed to a paste and half left somewhat intact. This gives the patties a great texture - creamy enough to hold, chunky enough to have character. A fork or potato masher works better than a food processor here.
Make evenly sized patties. Divide the mixture into equal portions so all the burgers bake evenly. A ½-cup measure or kitchen scale is helpful. Unevenly shaped patties can end up dry on the edges while underdone in the center.
Chill before baking if possible. If you have 15-20 minutes, refrigerate the shaped patties before baking. This helps them hold their shape better in the oven.
Finish in a skillet for crispier results. After baking, sear each patty in a hot dry skillet for 1-2 minutes per side. It gives them a crispier exterior that holds up beautifully under all your toppings.
Also worth trying: our Italian-style vegan sausage and peppers.
Also worth trying: our vegan sloppy joes.
Also worth trying: our gently curried tofu burgers.
Variations
- Extra smoky. Add a teaspoon of liquid smoke to the mixture along with the chipotle. Intense, campfire-worthy flavor.
- Milder version. Use just one teaspoon of chipotle powder instead of the minced peppers in adobo, and skip the chili powder. Still flavorful, much gentler heat.
- Roasted veggie version. Instead of sautéing, roast the onion, carrot, and garlic at 400°F until caramelized before adding to the mix. Deeper, more complex flavor.
- Loaded with corn and peppers. Stir in ¼ cup of frozen corn and a finely diced roasted red pepper for a Southwestern twist with more color and sweetness.
- Slider size. Use a ¼-cup measure to form smaller patties and reduce baking time to about 15 minutes total. Great for parties.
- Pan-fried. Skip the oven entirely and cook in a thin layer of olive oil over medium heat, about 4 minutes per side, until deeply golden.
Serving Ideas
Pile these on toasted buns with Copycat Vegan Big Mac Sauce, sliced avocado, pickled jalapeños, and shredded lettuce for a full loaded burger experience. A dollop of vegan sour cream or guacamole on top takes it even further. The smoky chipotle flavor pairs especially well with Easy Vegan Coleslaw served on the side or right on top of the patty.
These also work brilliantly in lettuce wraps for a lower-carb option, crumbled over a taco salad, or sliced and tucked into a pita with salsa and greens. Don't overlook serving them plain alongside roasted sweet potato wedges and a simple salad - they're substantial enough to shine without any bun at all.
Storing & Freezing
Store cooked patties in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 2-3 minutes per side, in the oven at 350°F for about 10 minutes, or in the microwave. They stay moist and flavorful reheated any way.
These freeze exceptionally well. Cool completely, then wrap each patty individually in plastic wrap and place in a freezer bag, squeezing out excess air. They'll keep for up to 3 months. Thaw overnight in the fridge, or bake from frozen at 375°F for 12-15 minutes.
More Vegan Burger Recipes
If you loved this recipe, check out our full collection of the best vegan burger recipes, including our quinoa and wild rice burgers and our vegan beet burgers - or here are a few more individual favorites:
- Vegan Quinoa Mushroom Burger
- Baked Chickpea Burgers
- Easy Vegan Portobella Burgers
- Vegan Chickpea Patties
- Best Vegan Burger Recipes
Recipe
Vegan Chipotle Black Bean Burgers
Equipment
- Potato masher optional
- Baking tray
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 1 carrot finely diced
- 1 stalk celery minced
- 2 cloves garlic minced
- 19 oz black beans canned, rinsed and drained
- 1 cup panko breadcrumbs
- 2 tablespoons ground flaxseed + 3 tablespoons water
- 2 tablespoons chipotle pepper in adobo minced
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
For serving (optional)
- vegan mayonnaise
- burger buns
- lettuce
Instructions
- Preheat oven to 375 F, line a baking sheet with parchment and set aside
- Mix together the flax seed and 3 tablespoon water in a small bowl. Set aside. (This is your "flax egg".)
- In a larger pan over medium heat, heat the olive oil, then add the onion, carrot, celery and garlic.
- Cook, stirring frequently, until the vegetables are softened.
- Mash the black beans in a large bowl
- Then mix in the cooked veggies along with panko, flax egg, chipotles, chili powder and paprika.
- Mix until fully combined.
- Form into four large patties and place onto prepared baking sheet.
- Bake in preheated oven for 20 minutes, flipping once halfway through.
- Serve warm on buns with vegan mayo, lettuce, and any other toppings desired
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