A quick and easy recipe for Smoky Chipotle Black Bean Burgers that can be made in under 30 minutes! Vegan and GF adaptable, perfect for weekly meal prep!
The shortest interval between two points is the awareness that they are not two.
Here’s a very handy recipe for Black Bean Burgers to put in your back pocket that can be whipped up in minutes, using what you already have on hand. Serve the burgers on a bun with chipotle aioli, avocado and quick Mexican slaw or try it with Curtido, the lightly fermented Salvadorian slaw from last week.
Or serve the black bean burgers over a bed of greens and grains topped with garden veggies for a lightened up version. Either way, you’ll like the flavor and ease of making these!
Shape into burger patties and pan-sear.
I’ve found that pan-searing the black bean burgers first, then chilling, makes them pretty workable on the grill. So feel free to make ahead, refrigerate, then either heat on the grill or even in a toaster oven for later use.
Quick and easy, they hold their shape without being too dry and crumbly.
Happy week friends.
PS: The quote above ( byofficially blew my mind. Let it soak in. Brilliant. Especially when you consider that two points could be two individuals.
Love and hugs. xoxoxoPrint
Smoky Chipotle Black Bean Burger Recipe
A quick and easy recipe for Smoky Chipotle Black Bean Burgers that can be made in under 30 minutes! Vegan and GF adaptable and perfect for weekly meal prep!
- Prep Time: 20
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: vegan burger, burger, vegetarian burger
- Method: stove top
- Cuisine: Mexican
- 2 cans black beans, rinsed, drained well ( 3 cups cooked)
- 1 teaspoon salt
- 2 teaspoons cumin
- 2 teaspoon smoked paprika
- 1 teaspoon coriander
- ¼ teaspoon chipotle powder, more to taste (or cayenne)
- 2 tablespoon olive oil
- zest from one small lime, 1 tablespoon
- 1 tablespoon lime juice
- 1 egg ( or see notes)
- ¼ cup chopped cilantro ( or scallions)
- ½ cup bread crumbs (or see notes)
Rinse and drain 2 cans black beans and place in a medium bowl.
Sprinkle with salt and all the spices. Add olive oil, lime zest and lime juice. Mash with a potato masher, until mostly mashed, leaving a little texture, then mix until combined. ( You could also pulse in a food processor). Taste, adjust heat level.
At this point you can add ¼-⅓ cup ground flax seed if you want this vegan. Otherwise, add the egg, cilantro and the bread crumbs and mix well until combined well. Let stand 10-15 minutes so the breadcrumbs or/flax have a chance to absorb moisture.
Using clean damp hands, form into 4 large patties (or 5 or 6 smaller ones).
Heat 1 tablespoon oil in a skillet, over medium heat. Sear each side 5-7 minutes, or until golden and heated all the way through (you want the egg to cook). Place in a warm oven ( if you like) until ready to serve – and feel free to add any melty cheese.
Refrigerate or freeze the seared black bean burgers for later use ( let cool, then wrap tightly in plastic wrap).
To reheat, warm in an oven, toaster oven or on the grill. ( Great for making ahead)
VEGAN: Instead of the egg, replace with 3 tablespoons ground flax seed. Do not add the bread crumbs. let stand 15 mins so flax is fully hydrated.
GF: Instead of the bread crumbs- feel free to sub cooked brown rice or cooked quinoa or do the flax version.
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