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