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Chipotle Black Bean Burgers

These juicy plant-based burgers are smoky, satisfying, and freezer friendly. Made with a mix of ground vegan meat, black beans, warm spices, chipotle in adobo, and a handful of pantry staples, they deliver big-time flavour with a perfect balance of heat, savouriness, and texture. Whether you're hosting a summer BBQ or meal prepping for the week, these burgers are a total win.

They bake beautifully in the oven, then get a golden crisp from a quick pan-sear. You can dress them up however you like, think toasted buns, creamy slaw, avocado, or even a tangy vegan mayo. The best part? They're crowd-pleasers that don’t skimp on protein or flavour.

Nutritional Benefits

These burgers pack a nutritional punch while still feeling indulgent:

  • High in protein thanks to vegan grounds, black beans, and ground cashews, great for muscle repair and keeping you full longer.
  • Rich in fibre from black beans, supporting digestive health and blood sugar balance.
  • Nutritional yeast brings B-vitamins to the table, which are important for energy metabolism.
  • Spices like smoked paprika, chipotle, and cumin add not only bold flavour but also antioxidant properties.
  • Low in saturated fat (especially when baked), making them a heart-healthier option for burger night.
Courses ,
Difficulty Beginner
Time
Prep Time: 25 mins Cook Time: 25 mins Total Time: 50 mins
Servings 10
Description

These smoky chipotle black bean burgers are hearty, protein-packed, and full of bold Southwest-inspired flavour, perfect for meal prep, grilling season, or any day you’re craving a satisfying plant-based bite.

Ingredients
    For the burgers:
  • 340 g Vegan beef ground alternative
  • 2 cans black beans, rinsed and drained (540mL each can)
  • 1 cup finely chopped red bell pepper
  • 2 tsp cumin powder
  • 1/2 chipotle pepper (from canned chipotles in adobo)
  • 1 tbsp adobo sauce
  • 1/2 tsp asafoetida (hing)
  • 1 tsp smoked paprika
  • 1 tsp chipotle powder
  • 1/2 tsp dried oregano
  • 3 sprigs fresh thyme, leaves only, finely chopped
  • 1/4 cup fresh coriander or parsley, chopped
  • 1 cup breadcrumbs
  • 1/2 cup nutritional yeast
  • 1/4 cup ground cashews
  • 2 tbsp ketchup
  • Salt and pepper to taste
  • Olive oil (for sautéing and brushing)
    • Toppings serving for 4
    Chipotle Tartar sauce
  • 5 tbsp vegan chipotle mayo
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp fresh dill, finely chopped
  • 1 tsp capers, finely chopped
  • 2 dill pickle slices, finely chopped
  • 2 slices pickled jalapeño, finely chopped (optional)
  • 1 tsp maple syrup
  • Salt and freshly cracked black pepper, to taste
    • Pickled red cabbage
  • 1/4 head red cabbage, thinly sliced
  • 1/3 cup rice vinegar
  • 1/3 cup water
  • 2 tbsp cane sugar
  • 1 tsp salt
  • 1 tsp mustard seeds
  • 1 Bay leaf
  • Pinch of red chili flakes
Instructions
    Burger:

  1. Prep the beans: In a large bowl, mash the black beans until most are broken down but some texture remains. You can use a potato masher or your hands like I do.

  2. Sauté the peppers: Heat a bit of olive oil in a pan over medium heat. Add chopped red bell pepper and sauté for 4–5 minutes until softened and slightly charred. Set aside.

  3. Mix the base: Add the sautéed peppers to the mashed beans along with vegan beef ground, spices (cumin, chipotle powder, smoked paprika, oregano, hing), chipotle pepper, adobo sauce, thyme, chopped herbs, breadcrumbs, nutritional yeast, ground cashews, ketchup, salt, and pepper to taste. Mix well to combine. Use your hands for best results!

  4. Form patties: Measure out ¾ to 1 cup of the mixture per patty. Use a 5-inch cookie cutter for uniform shape if you like, pressing the mixture firmly inside, then gently pulling the cutter up while pressing down slightly in the centre. You can make the burgers bigger or smaller depending on your preference.

  5. Bake: Preheat your oven to 375°F. Place patties on a parchment-lined baking sheet and brush the tops with olive oil. Bake for 10–12 minutes on one side, flip, brush again, and bake another 10–12 minutes.

  6. If freezing, then once cooled from the oven, place in a air-tight freezer safe container- it can stay for up to 4 months in the freezer. If you immediately, optional pan-sear: For a crispier finish, heat a bit of olive oil in a skillet over medium heat and sear the patties on both sides until golden brown. I highly recommend pan-searing finish! 

  7. Assembling: On your favourite burger bun, add a burger, vegan cheddar cheese, tomato slice, pickles, pickled red cabbage and topped with chipotle tartar sauce.
    8. Chipotle tartar sauce:

  8. In a small bowl, combine the chipotle mayo, lemon juice, dill, capers, pickles, jalapeño (if using), and maple syrup. Mix well until smooth and creamy. Add salt and pepper to taste.

  9. Refrigerate for 15–20 minutes before serving to let the flavours meld.
    10. Pickled red cabbage:
  10. Thinly slice the red cabbage and set aside.

  11. In a small pot, combine rice vinegar, water, cane sugar, salt, mustard seeds, bay leaf and chili flakes. Bring to a gentle boil over medium heat, stirring until sugar and salt dissolve.

  12. Remove from heat and add the cabbage to the pot. Stir to ensure it’s fully submerged.

  13. Let the cabbage sit in the hot liquid for at least 30 minutes. For deeper flavour, refrigerate for 1–2 hours or overnight. It can be placed in a clean jar once cooled and refrigerated for up to 2 weeks. 

  14. Drain before using as a topping on your burgers.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 276kcal
% Daily Value *
Total Fat 9g14%
Saturated Fat 2g10%
Total Carbohydrate 33g11%
Dietary Fiber 10g40%
Sugars 3g
Protein 19.5g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://makeitbrunch.com/recipe/chipotle-black-bean-burgers/