Chipotle Black Bean Burgers
A veggie burger that holds together and holds its own: black beans, oats, and egg with smoky chipotle heat, pan-crisped until the outside crackles. Ten grams of fiber per patty and a build that works on a bun, in a wrap, or over a salad.
Method
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Mash two-thirds of the beans to a rough paste in a large bowl, leaving the rest whole.
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Mix in the oat flour, egg, red onion, chipotle and adobo sauce, cumin, smoked paprika, garlic powder, salt, and cilantro.
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Shape into 4 thick patties and chill 15 minutes if time allows.
💡 Tip: The chill is worth it. Cold patties keep their shape through the flip. -
Heat the oil in a nonstick pan over medium. Cook the patties 4 to 5 minutes a side until deeply crisp.
💡 Tip: Leave them alone between flips. Fiddling breaks the crust that holds them together. -
Serve on buns, in wraps, or over salad with whatever toppings you are tracking.
Notes
Dry the beans properly after rinsing. Wet beans make patties that squish instead of crisp.
Mash two-thirds, leave one-third whole. Full puree turns to paste.
Chill the shaped patties 15 minutes if you have the time. They firm up and flip cleaner.
Nutrition is per patty without the bun, so the build stays flexible.
Nutrition Information
| Calories | 225kcal |
| Total Fat | 6g |
| Total Carbohydrates | 32g |
| Protein | 11g |
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Frequently Asked Questions
Will they fall apart like most veggie burgers?
No — the mash-most-leave-some bean technique plus oat flour and egg is the binding trio, and drying the beans is the step most collapsing recipes skip. Treated right, these flip like a beef patty.
How do the macros compare to a beef burger?
A patty here runs 225 calories with 10g fiber against roughly 280 calories and zero fiber for a 5%-fat beef patty. Protein is lower at 11g, so if the meal needs more, the classic move is a slice of cheese, an egg on top, or a Greek yogurt-based sauce.
Do they freeze?
Perfectly. Freeze the uncooked patties between parchment squares for up to 3 months and cook from frozen, adding 2 minutes a side.
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