These black bean burgers are my go-to when I want something hearty, simple, and crowd-pleasing. They’re sturdy enough to hold up on a bun, flavorful enough to satisfy meat-eaters, and flexible so you can adapt them to what’s in your pantry. The chipotle mayo in the recipe gives a smoky, bright lift that turns a humble bean patty into a real burger moment.

I test recipes with busy weeknights in mind, so this one keeps the steps direct and the cleanup minimal. You’ll mash beans, process some vegetables, mix, press, and cook. The results deliver good texture — a little bite from the beans, a soft interior, and a crisp exterior if you cook them right.

Read through the steps before you start. Little habits — like draining well, pressing out vegetable moisture, and chilling patties briefly — make a big difference. I’ll walk you through those and share options so you can make these exactly how you like them.

Gather These Ingredients

15 ounce can black beans, drained and rinsed — the base of the burger; provides texture and protein.
1/2 green bell pepper — adds moisture and a fresh, mild bite.
1/2 small onion — for savory depth and sweetness when cooked.
2 cloves garlic, peeled — brightens the mix; fresh garlic packs more flavor than powder.
1 large egg*, beaten — binds the mixture so the patties hold together.
2/3 cup whole wheat breadcrumbs — absorbs moisture and helps structure the patties.
1 Tablespoon chili powder — gives warm, rounded spice.
1 teaspoon ground cumin — adds smoky, earthy notes that pair with the chipotle mayo.
salt and freshly ground black pepper, to taste — essential for seasoning every component.
4 hamburger buns — or lettuce wraps if you prefer a lighter option.
desired burger toppings: lettuce, tomato, etc. — pick your favorites for texture and freshness.
1 cup mayonnaise — base for the chipotle mayo; use your preferred mayo.
2 chipotle peppers in adobo sauce — smoky heat for the mayo.
1 Tablespoon adobo sauce (from can of chipotle peppers in adobo sauce) — intensifies the chipotle flavor.
2 teaspoons lime juice — brightens the mayo and balances richness.

Step-by-Step: Black Bean Burgers

Make the chipotle mayo: in a food processor or blender combine 1 cup mayonnaise, 2 chipotle peppers in adobo sauce, 1 Tablespoon adobo sauce (from the can), and 2 teaspoons lime juice. Puree until smooth. Season with salt and freshly ground black pepper to taste and set aside in the refrigerator.
Prepare the black beans: drain and rinse the 15 ounce can black beans. If they are very wet, blot them gently with a paper towel. Place the beans in a large bowl and mash well with a fork until mostly broken down but still slightly textured.
Process the vegetables: place 1/2 green bell pepper, 1/2 small onion, and 2 cloves garlic (peeled) in a food processor and pulse until finely chopped. Transfer the chopped vegetables to a fine-mesh strainer and press out excess moisture using the back of a spoon. Remove as much liquid as possible.
Combine the burger mixture: add the strained vegetables to the bowl with the mashed black beans. Add 1 Tablespoon chili powder, 1 teaspoon ground cumin, and salt and freshly ground black pepper to taste. Stir to combine. Add the beaten 1 large egg and mix thoroughly. Stir in 2/3 cup whole wheat breadcrumbs until the mixture is evenly combined and holds together.
Form the patties: divide the mixture into 4 equal portions and shape each portion into a patty, pressing them flat to an even thickness.
Cook the patties (choose one method):
- Grill: preheat grill to medium and oil the grates. Grill patties 4–5 minutes per side.
- Stovetop: heat a lightly greased grill pan or skillet over medium heat and cook patties 4–5 minutes per side.
- Oven: preheat oven to 375°F. Lightly oil a baking sheet and bake patties 8–10 minutes per side, flipping once.
Assemble and serve: place each cooked patty on a hamburger bun or lettuce wrap (use the 4 hamburger buns). Spread chipotle mayo on the bun or patty and add desired burger toppings (lettuce, tomato, etc.). Serve immediately.

Why Cooks Rave About It

These burgers hit the sweet spot between convenience and real flavor. Canned black beans keep prep quick, but mashing them by hand preserves texture so each bite has body. The spices—chili powder and cumin—are basic but effective. They give the patty warmth without masking the bean flavor.

The chipotle mayo is the secret weapon. It adds smoke, creaminess, and acidity from lime juice. That balance turns a simple patty into something you’d happily eat through the week. Finally, the recipe is forgiving: it’s built to tolerate small variations in moisture and technique and still deliver a satisfying sandwich.

What to Use Instead

If you need swaps, here are reliable options when you don’t have something on hand:

Egg binder alternatives — use a plant-based binder like a mashed banana or a commercial egg replacer if you want them vegan (note: texture will shift).
Bread crumbs — plain breadcrumbs, panko, or a gluten-free crumb will all work; they change the density slightly.
Mayo base — plain Greek yogurt can stand in for some of the mayonnaise for a tangier chipotle sauce, but expect a thinner consistency.
Fresh peppers — if you don’t have chipotles, a smoky hot sauce or a pinch of smoked paprika + a touch of hot sauce gives a similar profile.
Buns — serve on sturdy whole-grain bread, a toasted English muffin, or wrapped in lettuce for a low-carb version.

What You’ll Need (Gear)

Food processor or blender — for the chipotle mayo and to finely chop the vegetables.
Large bowl and fork — for mashing the beans and combining the mixture.
Fine-mesh strainer and spoon — to press excess moisture from the chopped vegetables.
Mixing spoon or spatula — for folding everything together.
Grill, grill pan, skillet, or baking sheet — depending on your chosen cooking method.
Measuring cups and spoons — for accurate seasoning and binding.
Spatula or tongs — to flip the patties without breaking them.

Learn from These Mistakes

Not draining the beans well enough — extra liquid makes the mixture sloppy. Blot them if needed before mashing.
Skipping the strainer step — processed peppers and onions can release a lot of water. Press them well or your patties won’t set.
Over-processing the beans — you want some texture. If beans are completely pureed, the patties become mushy and dense.
Cooking at too high a heat — the outside will char before the center firms. Medium heat lets the inside set while creating a nice crust.
Flipping too often — flip once if possible. Constant flipping increases the chance they’ll break apart.

Make It Your Way

Customize freely. Add a handful of corn kernels or finely diced jalapeño to the veggie mix for sweetness or heat. Fold in some shredded cheese to the still-warm patties so it melts. Swap the whole wheat breadcrumbs for oats if that’s what you have on hand.

Top ideas: a slice of ripe tomato and crisp lettuce keep things fresh. Try pickled red onion for acidity. Avocado or smashed guacamole adds creaminess without needing extra mayo.

Pro Tips & Notes

Chill briefly — if the mixture feels loose, refrigerate the formed patties for 15–30 minutes. They’ll hold together better when cooking.
Test one first — make a small test patty and cook it to check seasoning and texture; adjust salt, pepper, or spices as needed.
Oil the grill or pan lightly — prevents sticking and helps form a thin crust.
Press out moisture well — vegetable liquid is the most common reason patties fall apart. Strain and squeeze firmly.
Season in layers — salt the mayo lightly, season the bean mixture, and season the buns or toppings to build flavor.

Freezer-Friendly Notes

These patties freeze well at two stages: raw and cooked. To freeze raw, form patties and place them on a lined tray in the freezer until firm, then transfer to a freezer bag with parchment between layers. For cooked patties, cool completely, freeze on a tray, then bag. Reheat directly from frozen in a skillet over medium-low heat or in a 350°F oven until warmed through. Thawing in the fridge overnight also works.

Reader Questions

Can I make these vegan? Yes. Replace the egg with a plant-based binder such as a commercial egg replacer or a mashed starchy binder. Expect slightly different texture.
Can I use dried beans? You can, but be sure they’re fully cooked and well-drained before mashing; dried beans cooked at home can be more watery and may need extra binding.
Why did my patties fall apart? Most likely too much moisture. Press out liquid from the vegetables and don’t skip the breadcrumbs or the binder.
How can I make them spicier? Add more chipotle in the mayo, mix in diced chipotle, or fold in finely chopped jalapeño to the patty mix.
Can I make the mayo ahead? Absolutely. The chipotle mayo keeps well in the fridge for several days and improves as flavors meld.

Final Thoughts

These Black Bean Burgers are straightforward, adaptable, and rewarding. They come together quickly, pack good flavor, and can be dressed up or down for weeknight dinners or casual entertaining. Follow the basic rules—drain, press, and don’t overwork—and you’ll have sturdy, delicious patties every time. Make the chipotle mayo; it’s the small flourish that makes these memorable.

Try them once as written, then tweak a topping or two the next time. You’ll have a versatile template for a filling that’s both comforting and fresh.

The BEST Black Bean Burgers

Homemade black bean burgers served on buns (or lettuce wraps) with a smoky chipotle mayonnaise.

Print Recipe Save it

Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Servings 4 servings

Equipment

Food Processor
Blender
Large Bowl
Fork
Fine mesh strainer
Spoon
Paper Towel
Grill
Grill Pan
Skillet
Baking Sheet

Ingredients

15 ounce canblack beans drained and rinsed
1/2 green bell pepper
1/2 smallonion
2 clovesgarlic peeled
1 largeegg* beaten
2/3 cupwhole wheat breadcrumbs
1 Tablespoonchili powder
1 teaspoonground cumin
salt and freshly ground black pepper to taste
4 hamburger buns
desired burger toppings: lettuce tomato, etc.
1 cupmayonnaise
2 chipotle peppers in adobo sauce
1 Tablespoonadobo sauce from can of chipotle peppers in adobo sauce
2 teaspoonslime juice
salt and freshly ground black pepper

Instructions

Make the chipotle mayo: in a food processor or blender combine 1 cup mayonnaise, 2 chipotle peppers in adobo sauce, 1 Tablespoon adobo sauce (from the can), and 2 teaspoons lime juice. Puree until smooth. Season with salt and freshly ground black pepper to taste and set aside in the refrigerator.
Prepare the black beans: drain and rinse the 15 ounce can black beans. If they are very wet, blot them gently with a paper towel. Place the beans in a large bowl and mash well with a fork until mostly broken down but still slightly textured.
Process the vegetables: place 1/2 green bell pepper, 1/2 small onion, and 2 cloves garlic (peeled) in a food processor and pulse until finely chopped. Transfer the chopped vegetables to a fine-mesh strainer and press out excess moisture using the back of a spoon. Remove as much liquid as possible.
Combine the burger mixture: add the strained vegetables to the bowl with the mashed black beans. Add 1 Tablespoon chili powder, 1 teaspoon ground cumin, and salt and freshly ground black pepper to taste. Stir to combine. Add the beaten 1 large egg and mix thoroughly. Stir in 2/3 cup whole wheat breadcrumbs until the mixture is evenly combined and holds together.
Form the patties: divide the mixture into 4 equal portions and shape each portion into a patty, pressing them flat to an even thickness.
Cook the patties (choose one method): - Grill: preheat grill to medium and oil the grates. Grill patties 4–5 minutes per side. - Stovetop: heat a lightly greased grill pan or skillet over medium heat and cook patties 4–5 minutes per side. - Oven: preheat oven to 375°F. Lightly oil a baking sheet and bake patties 8–10 minutes per side, flipping once.
Assemble and serve: place each cooked patty on a hamburger bun or lettuce wrap (use the 4 hamburger buns). Spread chipotle mayo on the bun or patty and add desired burger toppings (lettuce, tomato, etc.). Serve immediately.

Notes

Notes
Nutritional information is for burger patty only.
Make Ahead Instructions:
Assemble black bean burger patties and keep covered in the refrigerator until ready to cook.
Freezing Instructions:
Place raw or cooked black bean burger patties flat inside a freezer safe bag or container with parchment paper in between the layers. Freeze for up to 3 months. Thaw completely before cooking, or cook from frozen, over medium heat.
Vegan Black Bean Burger:
Use a flax egg (1 Tbsp flax meal mixed with 3 Tbsp hot water) instead of egg.
Spicy Black Bean Burger:
If you love extra heat, I love adding a little dash of cayenne along with the other spices. Take it to the next level and also whip up some chipotle mayo and top with jalapeños!
Adapted from
All Recipes
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The Best Black Bean Burgers