Vegan Black Bean Burger Recipe with Chipotle & Cacao

• Black Beans – Use organic black beans for best results, or soak your own overnight on the stove and cook until tender in a pot of water with some salt, pepper and garlic.
• Olive Oil – I use olive oil, but any vegetable oil will work. I like to brush with olive oil before baking them so have a little extra on hand in a small bowl with a basting brush.
• JUST Egg – One of my secret ingredients! I love using JUST Egg as a vegan egg replacement in many of my recipes; however, it’s a little pricy. You can get the a similar binding effect using 2 flax eggs (mix 2 tablespoons ground flaxseed with 6 tbsp of water), then place in the fridge to chill until thickened. You can also use the egg substitute of your choice, but remember it should go with the recipe. For example, you wouldn’t use a flax egg in a Lemon Meringue Martini! 
• Rolled Oats – oats act as an additional binder in this recipe, along with improving the texture and helping the burgers retain moisture. Any rolled oats will do; I’ve even used quick oats and it’s given me the same effect. You can also use an equal amount of oat flour. 
• Red Onion – if you love the pop of color that red onions provide in recipes, then finely chop about a half cup that will go straight into the burgers. Just remember, you can use any onion you have on hand and it won’t affect the flavor much at all.
• Cacao Powder – my little known second secret to adding depth to my vegan black bean burger recipe is Cacao powder with 100% cacao. To complete the bold flavor profile of the recipe, this shouldn’t be omitted.
• Garlic – use a couple of cloved minced or go crazy and add more. You can substitute with a teaspoon of garlic powder.
• Bread Crumbs – Panko bread crumbs are my choice as they are vegan-friendly. Before buying bread crumbs, be sure to check the ingredients as some have milk and eggs in them.
• Smoked Paprika – although smoked paprika is recommended, you can use regular paprika as well, if you’re out.
• Cumin Seed – I love cumin seed compared to ground, but ground cumin will work just fine if you don’t have the seeded version.
• Chili Powder – adds more bold flavor to the vegan burger. There are different versions of chili powder, so use the one you like best.
• Chipotle Peppers – chipotle peppers in adobo sauce have a flavor profile that’s characterized by smoky, earthy notes with a subtle sweetness. Perfect in this recipe, but it does add some heat. I usually use 2 in the recipe, along with a teaspoon of sauce, but have even used 3 and it still wasn’t too hot.
• Tomato Paste – enhances flavor and adds Unami; it can also act as a binding agent and helps keep the burgers moist.
• Soy Sauce or Tamari – either or works well in the recipe. If gluten-intolerant, Tamari is the better choice.

Complete ingredient measurements can be found in the recipe card below!

Helpful Tips from Your Burger Chef

• Make it simple: As pictured above, this burger can be made super simple, but with all your favorite toppings instead of mine. Once you have the burger patty down, you can go wild with toppings. Leave a comment to give us some of your suggestions!
  
• Save time and fry on the stove: Although I didn’t fry these on the stove, you certainly can if you want to save time. Simply use a non-stick pan or a lightly oiled cast iron skillet A sticky pan is the enemy of burger-flipping grace. A good non-stick surface or a well-seasoned cast iron skillet will give you that flawless crust without a side of burger body parts sticking to the pan.
  
• Press, don’t pack: Forming the patties doesn’t mean turning into a meatball champion. Lightly press the mixture together instead of squashing it too hard, or risk a dense, sad burger instead of a tender, chewy delight.
  
• Customize your spice blend: Although the flavor profile I created for this vegan black bean burger recipe works together really well, feel free to unleash your inner spice rack foraging hobbyist. Adding a pinch of cayenne, smoked salt, or even a dash of oregano can make these burgers uniquely yours and avoid the “tastes like every other black bean burger on the planet” syndrome.
  
• Add slices of your favorite vegan cheese : for best results, choose a vegan cheese that’s meltable, such as vegan mozzarella from Violife or a Daiya brand.
  
• Toast your buns: Toasting the bun is like makeup for your burger—it instantly upgrades the whole experience with a little crisp and a lot of style. Plus, it prevents those juicy toppings from turning your bun into a soggy mess!

I shared how to cook these vegan black bean burgers in the oven. Check out more ways to cook with whatever method is most convenient for you:

How to Cook in the Air Fryer

Brush the air fryer basket with olive oil. Place as many burgers as you can fit without crowding them into the basket. Spray or brush each patty with a little more olive oil. Air fry at 400F/C for 10 minutes, flipping half way through cooking. 

Remove from air fryer basket and serve with your favorite toppings, sides and beverages. 

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How to Cook on your stove! 

Use a well-seasoned, cast-iron skillet or non-stick skillet over medium-low heat to heat these easy black bean burgers. The trick is to heat them through, without charring them. 

How to Cook on the Grill

To cook these homemade veggie burgers on the grill, simply prepare your barbecue or indoor grill (I use this one) and when hot enough, place your patties on the grill. Depending upon how hot your grill is, you’re going to cook for 10-20 minutes, turning half way through. Remove from heat and serve on your favorite bun with your favorite toppings.  

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Freezing and Storing Leftovers

Freezing: Form and freeze the patties on a parchment-lined tray until solid (about 1-2 hours), then transfer them to a freezer-safe bag. Freeze for up to 2 months. To cook, thaw overnight in the fridge and cook as usual. While it’s best to use fresh toppings on these burgers, if you have leftover toppings store them separately in air tight containers for 2-3 days, max.

Storing: Store cooked burgers in an airtight container in the refrigerator for up to 4 days. Reheat gently to avoid drying out.

How to Reheat

1. Oven Method Best for: Keeping the exterior crispy while warming the interior evenly. Preheat oven to 350°F (175°C). Place the burgers on a baking sheet and cover loosely with foil. Heat for 10-15 minutes or until warmed through.
2. Microwave Method Best for: Quick reheats when time is scarce but expect softer texture. Place the burger on a microwave-safe plate and cover with a damp paper towel. Heat on medium for 1-2 minutes until warm.
3. Stovetop Method Best for: Restoring some crispness while reheating. Warm a non-stick skillet over medium heat with a tiny drizzle of oil. Cook burgers for 3-4 minutes per side until heated through and slightly crispy.
4. Air Fryer Method Best for: A speedy way to revive crispness and flavor. Preheat air fryer to 350°F (175°C). Heat burgers in the basket for 5-7 minutes, checking halfway through.