Chipotle Black Bean Burger Recipe

This crispy, smoky Chipotle Black Bean Burger Recipe is made with roasted black beans, sweet corn, and spicy chipotle peppers, ready in just 35 minutes. The hero moment happens when you flip the patty and see a deep, golden-brown crust that holds together perfectly without crumbling. I finally stopped buying frozen veggie burgers once I realized how much better these taste.

The Secret To Getting It Right

I used to struggle with homemade veggie burgers turning into mushy bean paste the second they hit the bun. The mistake I was making was using the beans straight from the can, which adds way too much moisture to the mix.

The trick is to dry the beans out before you even start mashing. By roasting the rinsed beans for just 10 minutes or thoroughly patting them dry with paper towels, you concentrate the flavor and get a texture that actually has a bite to it.

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Chipotle Black Bean Burger Recipe Ingredients

• 2 cans (15 oz each) black beans, rinsed and drained well
• 2 chipotle peppers in adobo sauce, finely chopped
• 2 tsp adobo sauce (from the can)
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 1/2 cup frozen corn kernels, thawed
• 3 cloves garlic, minced
• 1 cup panko breadcrumbs
• 1 large egg
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp olive oil, for frying

How To Make Chipotle Black Bean Burger Recipe

1. Dry the Beans: Spread the rinsed black beans onto a baking sheet lined with paper towels or roast them in a 350°F oven for 10-15 minutes until they look cracked and dry. This step ensures your Chipotle Black Bean Burger Recipe doesn’t turn out mushy.
2. Sauté Aromatics: Heat a teaspoon of oil in a skillet over medium heat. Add the onion, red pepper, and garlic. Cook for 5 minutes until soft, then stir in the corn and cook for another minute. Remove from heat.
3. Mash the Mixture: In a large bowl (or food processor), combine the dried beans, chipotle peppers, adobo sauce, tomato paste, cumin, paprika, and the sautéed veggie mixture. Mash with a fork or pulse briefly until combined but still chunky. You want visible pieces of bean and corn.
4. Bind and Form: Stir in the egg and panko breadcrumbs until the mixture holds together when squeezed. Divide into 4-6 equal portions and shape them into patties about 3/4-inch thick.
5. Chill the Patties: Place the patties on a plate and refrigerate for at least 20 minutes. This helps the binders set so they don’t fall apart in the pan.
6. Cook the Burgers: Heat the remaining olive oil in a skillet over medium-high heat. Cook the patties for 4-5 minutes per side until a dark, crispy crust forms. Serve immediately on toasted buns.

Recipe Tips

• Don’t over-process: If you use a food processor, pulse cautiously. You want a chunky texture, not a smooth hummus-like paste, or the burger will feel soft inside.
• Chill time is mandatory: If you skip the 20-minute fridge rest, the patties might crumble when you flip them. The cold helps the breadcrumbs absorb moisture and lock everything together.
• Adjust the heat: Chipotle peppers vary in size and heat. Start with one pepper if you are sensitive to spice, or add an extra teaspoon of adobo sauce if you love a kick.

What To Serve With Chipotle Black Bean Burgers

These burgers need a sturdy bun like brioche or a pretzel roll to hold up to the hearty filling. I love serving them with sweet potato fries and a lime-cilantro slaw to cut through the smoky richness.

How To Store

Store cooked patties in an airtight container in the fridge for up to 4 days. You can also freeze uncooked patties by placing them on a baking sheet until solid, then transferring to a freezer bag for up to 3 months; cook them straight from frozen by adding a few extra minutes to the pan time.

FAQs

• Why is my black bean burger mushy?
  This usually happens because the beans were too wet. Make sure to dry them thoroughly before mashing, and don’t skip the breadcrumbs.
• Can I bake these instead of frying?
  Yes, you can bake them at 375°F for 10 minutes per side. They won’t be quite as crispy as pan-frying, but they will still hold together well.
• Is this recipe vegan?
  To make it vegan, swap the egg for a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp warm water) and check your breadcrumbs to ensure they are dairy-free.

Nutrition

• Calories: 260
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 47mg
• Sodium: 580mg
• Total Carbohydrate: 34g
• Protein: 12g