This homemade Chipotle Black Bean Burger recipe is spicy, smoky and packed with an ample amount of plant-based protein with the addition of quinoa.
It’s a quick, vegan and gluten-free veggie burger ready in 30 minutes on an outdoor grill, on the stove or baked in the oven.
Jared and I are big fans of the black bean burgers available in the frozen foods section of Costco and BJs. Morning Star are definitely our faves, but Gardein comes in at a close second.
I used to purchase boxes of these to have them ready and waiting any time the craving hit. Until I learned how insanely quick and convenient it is to make black bean burgers at home!
Guys – I kid you not.
Rather than searching through the frozen foods section, all you need to do is pick up a few cans of black beans, use up that leftover quinoa hanging out in your fridge, gather together a few other pantry ingredients and you are good to go. It’s so easy.
Plus, with a few simple swaps of ingredients, these fabulously spicy and smoky black bean burgers are Vegan and Gluten-Free!
It really make it taste like summertime.
I am not kidding when I say all you need is a handful of pantry ingredients to make these homemade bean burgers. Gather together:
- canned seasoned black beans
- cooked quinoa
- old-fashioned rolled oats
- white or yellow onion
- canned chipotle in adobo (look for it in the Mexican food section!)
- kosher salt
- chili powder
- ground cumin
- garlic powder
- black pepper
Chipotle in Adodo Peppers. Canned chipotle peppers are a unique ingredient you can easily find in the Mexican or global food section of grocery stores. They are smoked jalapeno peppers, so they add a spicy, smoky kick. You will only need one pepper and a touch of the liquid out of the whole can for this recipe.
For the most bang for your buck, puree the remaining chipotle peppers and liquid, transfer to a small plastic storage bag and freeze. Every time you need a hint of chipotle, break off a piece roughly the size of a tablespoon (or the amount your recipe calls for). Keep tightly sealed in the freezer for a few months.
How To Make Black Bean Burgers Recipe
These chipotle bean burgers come together in a few easy steps. Then, cook them in one of three ways – charred on an outdoor grill, pan-seared on the stovetop or baked in the oven.
- Process the burger ingredients. In the bowl of your food processor with the blade attachment, add half the black beans, cooked quinoa, oats, grated onion, adobo pepper and liquid, ketchup, salt, chili powder, cumin, garlic powder, and black pepper. Pulse mixture for 10-20 seconds, or just until it starts to come together.
- Add remaining black beans. Then pulse 5-6 seconds, or until beans are incorporated with a few whole beans intact. This ensures textural appeal.
- Form the burgers. Gather together about 1/2 cup batter and form into a patty. Continue making the patties with the rest of the black bean mix. I got 8 burger patties.
On an Outdoor Grill
- Brush the patties lightly with olive oil.
- Grill on medium heat for 3-4 minutes per side, or until browned and charred.
- Heat 1 tablespoon olive oil over medium heat in a large skillet or grill pan.
- Add 4 patties at a time and cook 4-5 minutes on each side, or until golden brown. Wipe out the skillet, add a bit more oil and repeat with the remaining patties.
Bake in the Oven
- Preheat the oven to 375 degrees F.
- Place patties on a lined baking sheet, brushing both sides with olive oil.
- Bake for 20 minutes, flipping halfway through.
Healthy, Vegan and Gluten-Free
Yes, these vegetarian burgers are totally healthy and completely Vegan and Gluten-Free.
Black beans are full of protein and fiber, and a rich source of potassium, folate, and magnesium. Plus, I always have a few cans of black beans tucked somewhere in my pantry. They are cheap, versatile and so delicious!
The quinoa works as the binding agent, as well as adds textural appeal and a boost in vegan protein.
And since we swapped out the breadcrumbs for old-fashioned rolled oats, these burgers are entirely Gluten-Free!
What Condiments Go With Bean Burgers?
Ketchup (to really enhance that ketchup flavor), Chipotle Mayo, Sour Cream, Mexican Crema, Guacamole, Quick Mexican Slaw – you honestly could put just about any condiment you would put on a regular burger or taco.
I had to guild the lily and serve them on a buttery brioche bun because, well, brioche. But lettuce wraps or even a fork-and-knife would work just as well.
Place the smoky black bean burgers on a bed of greens with some fresh slices of avocado, a squeeze of lime and a fresh Strawberry Marg to wash it all down. Healthy and happy at its best!
How To Store
These burgers make a great addition to meal prep, too. They are not too dry or crumbly and hold their shape well, even after storing and reheating, so feel free to double the recipe. Store the cooked burgers in an airtight container for up to 5 days in the fridge.
For longer storage, take a few tips from Costco and keep them in the freezer. Place a small square of parchment paper between each patty in an airtight container for up to one month in the freezer.
To rewarm, warm in the oven or toaster oven for about 8 minutes, or until warmed through.
Veggie Burger Tips:
- Make sure to purchase Certified Gluten-Free Oats. This means the oats have been processed in a facility that is 100% gluten-free without the risk of cross-contamination.
- Leave some of the black beans whole. This adds visual and textural appeal to an otherwise soft, mushy burger. The quinoa adds another layer of plump texture, too.
- Use a potato masher to smash the beans if you don’t have a food processor. Just make sure to finely grate the onion and mince the chipotle pepper to ensure the right consistency.
More Chipotle Recipes You’ll Love!
- Chipotle BBQ Jackfruit Tacos
- Healthy Chicken Burrito Bowls
- Jacuzzi Chipotle Chicken Nachos with Avocado Crema
- Teriyaki Salmon with Chipotle Goat Cheese Mashed Potatoes
- Butternut Squash Ravioli with Chipotle Sage Masala Sauce
- Grilled Peach Chipotle Tilapia and Jalapeno Cheddar Polenta
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!Print
This Chipotle Black Bean Burger recipe is spicy, smoky and packed with plant-based protein that’s ready in 30 minutes on the grill, stove or oven.
2 (15 oz) cans seasoned black beans, drained
1 cup cooked quinoa
3/4 cup old fashioned rolled oats
¼ white or yellow onion, grated
1 chipotle in adobo pepper, + 1 tablespoon adobo liquid
2 tablespoons ketchup
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon black pepper
1–2 Tablespoons olive oil
- In a food processor, combine half of the black beans, quinoa, rolled oats, grated onion, adobo pepper and liquid, ketchup, salt, chili powder, ground cumin, garlic powder and black pepper. Pulse mixture for 10-20 seconds, or until just starting to come together.
- Add in the remaining beans and pulse for an additional 5-6 seconds, or until beans are incorporated but some are still whole. This will provide more texture in the burger.
- Form black bean patties from batch – about ½ cup per patty.
- Outdoor Grill: Brush the patties lightly with olive oil and grill on medium heat for 3-4 minutes per side, or until browned, making sure to flip gently. They aren’t as firm as regular burgers, but will hold their shape.
- Stovetop: Heat 1 tablespoon olive oil in a large skillet or grill pan over medium heat. Add 4 patties at a time and cook for 4-5 minutes on each side, or until golden brown. Wipe the skillet clean and repeat with the oil and patties.
- Oven: Preheat the oven to 375 degrees F. Place patties on a lined baking sheet, brushing both sides with olive oil. Bake for 20 minutes, flipping halfway through.
- Serve burgers on a good bun or wrapped in lettuce with your favorite burger toppings.
Store the cooked burgers in an airtight container for up to 5 days in the fridge.
For longer storage, place a small square of parchment paper between each patty in an airtight container and keep for up to one month in the freezer.
Keywords: easy, veggie burger, plant-based