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!
- 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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