Looking for an amazing vegan black bean burger recipe? This is it! These Chipotle Black Bean Burgers are super easy to make, packed with healthy ingredients, and are gluten-free. Full of protein and flavour, this is the only spicy black bean burger recipe you’ll ever need!
Where do you guys stand on the whole bleeding veggie burger hype? I’m talking Impossible Burger, Beyond Burger, that kind of thing. Weird? Worth it?
Personally, as a vegetarian of well over two decades, it’s been long enough since I ate an actual burger that I suppose I could entertain the idea of a fake meat burger bleeding fake juicy blood as you bite into it. I mean, whatever works.
But to be honest I’d much rather that my veggie burgers – and really all food – were made from whole foods. You know, ingredients you can relate to, like beans and oats and vegetables.
While I know that the perfect vegan veggie burger can be an elusive thing, I’ve been around the block enough times that I feel 100% validated in making this bold AF statement: These are THE BEST vegan black bean burgers you’ll ever eat.
- They’re made with only real food ingredients, and things you’ve probably already got on hand.
- These vegan black bean burgers are gluten free, and they don’t contain any bread crumbs.
- They’re freezer friendly, so are perfect to bulk prep.
- And, you guys, you can actually GRILL these Chipotle Black Bean Burgers, and they won’t fall apart on the grill.
That last one is the holy grail, I know. But stick with me and I’ll show you how.
What’s in these Vegan Black Bean Burgers?
Today we’re going to whip up a batch of my favourite homemade veggie burger recipe, the Chipotle Black Bean Burger. Here’s what you’ll need:
- Black beans! –> That should really come as no surprise.
- Oats –> This is going to replace breadcrumbs for a healthier and gluten-free veggie burger.
- Carrot –> Shredded up like woah.
- Onion –> A big one all diced up.
- Garlic –> Don’t mind if I do.
- Chipotle pepper –> To spice up your life.
- Ground flax seed –> We’re using this to make a flax egg, which will be our binder.
- Sunflower seeds –> For a little crunch and healthy fats.
- Liquid aminos –> I like to use Braggs, but you can use coconut aminos or tamari sauce instead.
- Olive oil –> Just because.
- Cilantro –> But you can use parsley instead if you’re one of those cilantro hating weirdos.
- Spices –> To take the whole thing home.
How do you make these spicy black bean burgers?
It allllllll starts with a flax egg.
Step 1: Mix your ground flax seed together with water. Set this freaky looking brown goop aside while you’re getting everything else ready, and try not to think about it. It’ll thicken and turn into a gel that will help bind your veggie burgers together.
Step 2: Put the oats into the bowl of your food processor and pulse until you’ve got a coarse oat flour (step 3).
Transfer the oat flour into a bowl so your food processor is ready for the next step.
Step 4: Add 2 cups of the black beans to the same food processor bowl (don’t bother rinsing it out or anything) along with the chipotle pepper (or peppers if you like it hot hot hot.
Step 5: Pulse the beans and chipotle together a few times, then run the food processor until you’ve got a fairly smooth looking bean paste.
Step 6: Add the remaining beans to the food processor and pulse just a few times to combine. You want these to add some texture here, so some should be a bit broken up and some should be whole.
Step 7: Scrape the bean mixture into the bowl with the oat flour. Add the carrots, onion, sunflower seeds, garlic, cilantro, liquid aminos, olive oil, spices, and your flax egg.
Step 8: Give the mixture a good stir. You can taste it and adjust the seasoning if needed – that’s the magic of a veggie burger.
Step 9: Form the veggie burger mixture into 12 equal patties. I find that wet hands are best for this job as it prevents the burger mixture from sticking to your hands.
Transfer the patties to a baking sheet lined with parchment paper that’s been brushed with a bit of olive oil. Brush the tops of the black bean burgers with a bit of olive oil as well.
Step 10: Bake your burgers! You’ll be baking ’em for about 30 minutes, until they’re nicely golden brown.
If you’re going to eat your chipotle black bean burgers right away, this is a good time to get your toppings organized. Might I recommend some Spicy Pickled Onions?
How about serving them with some Crispy Potato Wedges?
Can I freeze these vegan black bean burgers?
You can and you should.
If you’re going to freeze the burgers, let them cool completely on a wire wrack before you transfer them into a freezer container or reusable freezer bag (I’m getting a set of these reusable silicon freezer bags for things like this).
Sometimes I also cut up the parchment paper I baked them on and separate the burgers with little squares of parchment, but that’s not totally necessary.
Can I grill these veggie burgers?
But here’s the thing, you still have to bake them first. Otherwise they will fall the hell apart on the grill and make a mess and you will be sad.
If you want to grill your chipotle black bean burgers, reduce the baking time by 5 minutes. Allow the burgers to cool slightly, brush with a bit of oil, and finish them on the grill.
You can totally grill previously-frozen burgers too.
Can I make these veggie burgers without a food processor?
You can, it’s just not quite as efficient.
You’d need to buy pre-ground oat flour to start with, and mash your beans really well with a potato masher, but it’s definitely possible.
I do love my food processor, for this job, though. I have this one and it’s a total work horse.
Are these gluten free black bean burgers?
As long as you use gluten-free oats, then yes. However it’s worth noting that some people who have celiac disease can not tolerate even gluten-free oats. In that case you’d want to sub in gluten-free bread crumbs for the oats.
Hey Nutrition Lady, what’s the deal with black beans?
The protein-fiber combination in black beans is one of the things that makes them special. A one cup serving contains 15g of fiber (over half of the daily recommended intake), and 15g of protein.
Much of the fiber is indigestible, which supports digestive health, particularly in the lower part of our digestive tract. The protein-fiber combination is also key in stabilizing blood sugar levels, as both protein and fiber move through our digestive systems at a moderate pace.
Black beans are also rich in soluble fiber, which is helpful for lowering blood cholesterol levels and supporting cardiovascular health.
Other recipes you might enjoy:
Chipotle Black Bean Burgers
- 3 Tbsp ground flaxseed
- 1/3 cup warm water
- 3/4 cup rolled oats use gluten-free oats if you like
- 3 cups black beans soaked and cooked or canned is fine
- 1-2 chipotle peppers in adobo sauce
- 1 cup grated carrot
- 1/3 cup chopped cilantro
- 2 large cloves garlic crushed or finely minced
- 1/2 cup finely chopped yellow onion
- 1/2 cup sunflower seeds
- 1 Tbsp extra virgin olive oil
- 2 Tbsp liquid aminos or tamari or soy sauce
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp sea salt
- freshly ground black pepper
- Preheat your oven to 350°F / 180°C. Line a large baking sheet with parchment paper or a silpat, and brush with olive oil. Set aside.
- Combine the ground flax and 1/3 cup water in a small bowl. Set aside for about 10 min while it firms up into a gel.
- Place the oats in the bowl of a food processor and process into a flour. Remove the oat flour and place into a large bowl.
- Now put 2 cups of the black beans into the food processor, together with the chipotle peppers. Pulse a few times, then run the food processor until they are well combined and the beans have a bit of a paste-like consistency.
- Add the remaining 1 cup of black beans, and pulse a few times to combine. You want the beans to be a bit broken up, but still have some texture to them.
- Scrape the bean / chipotle mixture into the large bowl with the oat flour, and then add all remaining ingredients together with the gelled flax seed mixture.
- Use a wooden spoon or your clean hands to mix everything together until well combined.
- Using your hands, form the mixture into 12 patties - wet hands help make this easier.
- Place the patties onto the prepared baking sheet, and brush the tops with a bit of olive oil.
- Bake for 15 minutes, then remove the tray from the oven and very carefully turn the patties over. Bake for an additional 15 - 20minutes, until they are nicely browned.
- Remove from the oven and enjoy them hot!
- Nutrition values are an estimate only.
- To freeze the veggie burgers cool completely on a wire wrack before transferring to a freezer container or freezer bag.
- To grill the burgers reduce baking time by 5 minutes. Brush cooled patties with a bit of oil before grilling.
This recipe was originally published May 3, 2014 It was retested, rephotographed, and updated on July 9, 2019.
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