Spicy Black Bean Veggie Burgers Recipe

I’m sharing my Southwest Black Bean Burger recipe, where sweet corn and smoky chipotle come together in a surprisingly quick 20-minute veggie burger that’s made for melty cheese, creamy avocado and a smear of ketchup.

I treat these Spicy Black Bean Veggie Burgers like a tiny rebellion on the grill. I mash black beans with a minced chipotle pepper and the result is smoky, bold, and a little messy in the best way, it makes you want to take another bite before you wipe your hands.

This is my nod to a Southwest Black Bean Burger but also flirts with Vegan Black Bean Burger ideas, so they fit into weeknight dinners or casual get togethers. People always say they taste way more complicated than they really are, and that’s my favorite kind of trick.

Ingredients

• Black beans: rich in plant protein and fiber, keep patties moist and filling.
• Sweet corn: adds pop of sweetness and starch, gives little crunch.
• Chipotle in adobo: smoky heat, small amount goes long way, adds depth.
• Panko breadcrumbs: light binder, soaks up moisture, keeps burgers from falling apart.
• Egg or flax: binds ingredients, egg adds protein, flax adds omega 3s.
• Avocado: creamy fat, balances heat, gives rich mouthfeel without extra mayo.
• Cilantro and lime: bright herbal citrus pop, cuts richness, feels fresh.
• Cheddar or pepper jack: melty umami, pepper jack adds spicy kick if you want.

Ingredient Quantities

• 1 (15 oz) can black beans, rinsed and drained
• 1/2 cup sweet corn kernels (fresh, frozen or canned)
• 1/4 cup finely chopped red onion (about 1 small)
• 1 clove garlic, minced
• 1 chipotle pepper in adobo, minced plus 1 tsp adobo sauce (or 1 tsp adobo alone)
• 1 jalapeño, seeded and minced (optional if you want extra heat)
• 1/3 cup panko breadcrumbs
• 1 large egg (or 1 tbsp ground flax mixed with 3 tbsp water for a vegan swap)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 1-2 tbsp olive oil
• 4 burger buns
• 4 slices cheddar or pepper jack cheese (optional)
• Ketchup, to taste
• 1 ripe avocado, sliced
• Optional toppings: lettuce leaves, tomato slices, pickles

How to Make this

1. Drain and rinse the black beans well, then place them in a medium bowl and mash with a fork or potato masher until mostly broken up but still a few whole bits remain for texture.

2. Mix in the sweet corn (if frozen thaw and drain), chopped red onion, minced garlic, minced chipotle pepper plus 1 teaspoon adobo sauce (or just 1 teaspoon adobo if you don’t have the pepper), and the seeded minced jalapeño if you want extra heat.

3. Add the panko breadcrumbs, the egg (or the flax egg: 1 tablespoon ground flax mixed with 3 tablespoons water, let sit 5 minutes), ground cumin, chili powder, smoked paprika, kosher salt, black pepper, fresh lime juice and chopped cilantro. Stir until combined but try not to overmix or they’ll turn gluey.

4. If the mixture feels too wet add a tablespoon more panko, if too dry add a splash of water or another tablespoon of beaten egg. Let the mixture sit 3 to 5 minutes so the panko absorbs moisture and it firms up a bit.

5. Form the mixture into four even patties, about the size of your buns, pressing them together firmly so they hold. If you have time pop them in the fridge for 5 minutes to help them set up, but you can cook right away if you’re rushed.

6. Heat 1 to 2 tablespoons olive oil in a nonstick or cast iron skillet over medium heat until shimmering. Carefully add the patties, leaving space between them, and cook undisturbed for about 4 to 5 minutes so a good crust forms.

7. Flip gently and cook the second side another 4 to 5 minutes until browned and heated through. If using cheese, place a slice on each patty in the last minute and cover the pan briefly to melt.

8. Toast the burger buns in the same skillet for 30 to 60 seconds face down until lightly browned, or use a toaster. Slice the avocado while everything finishes cooking.

9. Assemble the burgers: buns, patties with melted cheese if using, sliced avocado, ketchup to taste and any optional toppings like lettuce, tomato or pickles. Serve hot and enjoy.

Equipment Needed

1. Medium mixing bowl (for mashing the beans and mixing the patties)
2. Fork or potato masher, to break up the black beans — a fork works fine if you dont have a masher
3. Cutting board and chef knife, for chopping onion, jalapeño, cilantro and slicing the avocado
4. Measuring cups and measuring spoons, for panko, spices, lime juice and oil
5. Small bowl and a fork or whisk, to make the flax egg or beat the egg
6. Colander or fine mesh strainer, to drain and rinse the beans and corn
7. Nonstick or cast iron skillet, for frying the patties and toasting the buns
8. Spatula or tongs, for flipping the patties and handling the buns

FAQ

Spicy Black Bean Veggie Burgers Recipe Substitutions and Variations

• Black beans: swap with cooked pinto beans, cooked kidney beans, or cooked brown lentils. Pinto and kidney keep a similar texture, lentils give a firmer, meatier bite, just mash a bit so the patties hold together.
• Panko breadcrumbs: use old fashioned oats (pulse briefly in a blender), almond meal for a gluten free option, or crushed tortilla chips for extra crunch and salty flavor.
• Egg: use 1 tbsp ground flax mixed with 3 tbsp water (vegan binder), or 1/4 cup mashed sweet potato or pumpkin for binding and a slight sweetness, or 2 tbsp aquafaba if you want a lighter, eggless option.
• Chipotle in adobo: if you dont have it use 1 tsp smoked paprika plus 1 tsp adobo sauce or 1/2 tsp cayenne for heat, or 1 tsp sriracha for a different smoky hot kick.

Pro Tips

1. Don’t over mash the beans, leave plenty of whole bits for texture. If the mix seems sloppy, add another tablespoon panko and let it sit for a few minutes so it firms up, or chill the patties for 10 minutes before cooking.

2. If you need a vegan bind the flax egg sometimes isnt enough on its own, add a tablespoon of mashed sweet potato or a sprinkle of chickpea flour to help them hold up. Also pressing the patties together firmly but not squeezing all the air out helps them not fall apart.

3. Get the pan properly hot and let the patties cook undisturbed until a brown crust forms, flipping gently only once. If the outsides brown too fast but the center is cold, finish them in a 350 F oven for 5 minutes so they cook through without burning.

4. Amp up the flavor by searing the corn and jalapeño a bit first for char, and toast the buns in the same pan with a little of the cooking oil so they soak up that smoky, savory taste. A squeeze of extra lime and a sprinkle of cilantro right before serving make the flavors pop.