These healthy, vegan and gluten-free chipotle black bean burgers are so full of flavor they will knock the socks off any meat burger!
Do you guys have those foods that you ALWAYS order if they are on the menu? I sit down at a restaurant, scan the menu for goat cheese and sweet potatoes, and then if it’s a burger type place, I always look for a black bean burger.
I also spend lots of money on those frozen black bean burgers. I eat them as a burger, I crumble them up and put them on a salad. They are versatile, and delicious, but I much prefer to create my own food, and not spend tons of money of frozen goods.
I’ve been wanting to create my own black bean burgers for, well, ever. In fact, I honestly can’t believe I didn’t make them sooner. They were super simple, and the whole process only took about 30 minutes. Not to mention the batch makes several, so I was able to have them in salads and in my scrambled eggs (it was delicious) for almost a week.
The only tricky part is the flipping. Black bean burgers are very delicate, and if you flip too soon, or aren’t careful, you will end up with a big mess on your hands. I also had a lot of black bean mush left over. It took me a few times to get it right. I’m not the most patient person, and I didn’t even think to handle them with extra care. Once I did, they came out perfectly!
The secret ingredient (or not so secret since it’s in the title…) in these babies are the chipotles in adobo sauce. Would you believe I’ve never bought them/eaten them before? I see them in all sorts of recipes, and people are always raving about them, but for some reason, I had never used them. They added so much spice and flavor! I can’t wait to use them in 5 billion more recipes!
I topped mine with roasted red pepper (check out those char marks!! mmmmm) and fresh avocado slices. I love them with goat cheese too, but of course that makes it no longer vegan. The pan frying provides the perfect crispy outside, and soft, but not mushy inside. They are spicy and bold, and will easily become one of your go-to meals!
These healthy, vegan and gluten-free chipotle black bean burgers are so full of flavor they will knock the socks off any meat burger!
Ingredients
- 2 cans black beans, drained and rinsed
- 1/2 medium onion, roughly chopped
- 3 cloves garlic
- 2 tablespoons chipotle peppers in adobo sauce
- 2 teaspoons cumin
- pinch salt
- 1 tablespoon cornstarch
- handful fresh cilantro
- 1 teaspoon sriracha
- 1/2 cup rolled oats (use gluten-free if that's important to you)
- 1-2 tablespoons olive oil
Instructions
- Place half the black beans, onion and garlic in your food processor. Blend for 20-30 seconds until combined. Add chipotle, cumin, salt, cornstarch, cilantro, and sriracha. Blend for an other 10-20 seconds. Transfer to a large mixing bowl. Stir in oats and remaining black beans.
- Heat olive oil on a large skillet over medium heat. Form mixture into patties and carefully transfer to the skillet. Cook for about 5-7 minutes until the bottom is browned and set. Very carefully flip and cook for an additional 4-6 minutes until the opposite side is browned and set as well. Serve immediately, or store refrigerated in an airtight container for up to 1 week.
Yummy! I used to always get chicken fingers (bad I know) when we ate out. Now I do change it up, but there are some restaurants that I eat the same one or two things every time we go there.
Yummmmmeh! Pinned it 🙂
I LOVE the addition of chipotle in these burgers!
Mmmm, I love black bean burgers!
I am not a fan of regular beef burgers, but I think I will be a fan of black bean burgers! Never tried them, but sounds like something right up my alley.
“I sit down at a restaurant, scan the menu for goat cheese and sweet potatoes” – we are the same person.
PS: LOVE BEAN BURGERS. xo
This looks delicious!! I love the combination of beans and avocados. The beans Pattie looks very crispy too. I will try. Thank you!
Any guesstimate on a calorie count? They look really good!
Thank you for this recipe! I just found your website on Pinterest after having the most heavenly black bean burger experience yesterday. I have to make these. Soon.
I made these last night, and they were delicious. This recipe is a keeper for sure!
Hello,
How do you think these would freeze?
Would love to make a big batch to have on hand.
Thanks!!
Oh these were soooo good! And insanely filling. I planned on eting two but couldn’t. I did use extra chipotle in adobo sauce (we like spicy). I served them open faced on toast with a thin laye of mayo and a sprinkle of jack cheese. Thanks or sharing!
Can you bake these instead of frying? I seem to prefer baked falafel and when I fried these they were a tad greasy for me (although insanely delicious).
Made these today and froze a batch! They turned out great! I added 3 shredded carrots I had on hand and 1/2 of a jalapeno in place of adobo. Also, replaced some of the oatmeal with seasoned bread crumbs. Still amazeballs! Very forgiving recipe in terms of what you have.
I will be making these a lot! So, I went ahead and bought a metal 5″ring for packing them in real tight. 🙂
Thanks for sharing this with the interwebs!
Awesome!!! So glad you enjoyed them!!!
These are delicious! This mixture also tastes good on top of rice as a kind of “burrito bowl”. Thanks for the recipe.
So glad you enjoyed it! I also love crumpling them up on a salad!
Very gooey consistency that made it almost impossible to brown each side. A time-consuming recipe with the result of a gooey, inedible mess. Substituted quinoa for rolled oats, but I think the rest of the recipe was at fault for the unfortunate results.
Ingredients looked good, but recipe needs work.
I love this recipe. Last time I made a chipotle mayo to go with it – this time I served it with strawberry salsa (nice compliment to the spicy peppers). It’s always a winner.
I made these tonight for dinner and they were fantastic! I made the patties very thin and flattened them out with a spatula even more once they were flipped to keep them from being mushy inside. After they were cooked, we just doubled up on the patties for each sandwich because they were super thin. Thanks for an amazing recipe!
Just made these…they are delicious. I substituted gluten free breadcrumbs for oats. I also put the mixture in the freezer before I formed into patties. Using hot coconut oil really helped and they did not fall apart…great recipe!
Thanks so much Susanne! Glad you enjoyed them!!