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Spicy Black Bean Burgers with Chipotle Mayonnaise

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One bite of this Spicy Black Bean Burgers with Chipotle Mayonnaise served with creamy avocado and you won’t miss the meat!

One bite of this spicy black bean burger with spicy chipotle mayo and creamy avocado and you won't miss the meat! Yes, these were good enough to please even the adult carnivore's in my home (a bit too spicy for my kids).

Yes, these were good enough to please even the adult carnivore’s in my home (a bit too spicy for my kids).

Make no mistake, I love meat, but I also think it’s good to give it up at least once a week, so why give Meatless Mondays a shot? Pretty inexpensive to make and really not hard to make. The hardest part is forming them into patties, and even that isn’t so bad.

How To Make Black Bean Burgers

These cook best if frozen so plan to make them ahead and cook as needed. You can even double the batch to keep them on hand whenever you need them.

How To Freeze

To store them in your freezer, freeze them on wax paper until they set, about 2 hours, then transfer them into containers. Labeling them with a name and date keeps them organized.


Spicy Black Bean Burgers with Chipotle Mayonnaise

4.80 from 34 votes
One bite of this spicy black bean burger with spicy chipotle mayo and creamy avocado and you won't miss the meat! Yes, these were good enough to please even the adult carnivore's in my home (a bit too spicy for my kids).
Course: Lunch
Cuisine: American
One bite of this spicy black bean burger with spicy chipotle mayo and creamy avocado and you won't miss the meat! Yes, these were good enough to please even the adult carnivore's in my home (a bit too spicy for my kids).
Cook: 20 mins
Total: 2 hrs 40 mins
Yield: 4 servings
Serving Size: 1 burger w/ mayo, bun + avocado


For the Spicy Chipotle Mayo:

  • 3 1/2 tbsp light mayonnaise, Hellman's
  • 1 tbsp canned chipotle in adobo sauce

For the Black Bean Burgers:

  • 16 oz can black beans, rinsed and drained
  • 1/2 red bell pepper, cut into 2 inch pieces
  • 1/2 cup chopped scallions
  • 3 tbsp chopped cilantro
  • 3 cloves garlic, peeled
  • 1 jumbo egg
  • 1 tbsp cumin
  • 1/4 to 1/2 tsp kosher salt
  • 1 tsp hot sauce
  • 1/2 cup quick oats, use gf oats for gluten free
  • 4 whole wheat 100 calorie buns, Martin's*
  • 1 small hass avocado, sliced thin


  • Combine mayonnaise and chipotle, set aside.
  • Dry the beans well after washing, extra moisture will keep the burgers from sticking.
  • In a medium bowl, mash beans with a fork until thick and pasty.
  • In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices.
  • Then stir into mashed beans.
  • Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats)
  • Freeze at least 2 hours before cooking or keep frozen until ready to cook.
  • Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.
  • If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.

Last Step:

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adapted from All Recipes


Serving: 1 burger w/ mayo, bun + avocado, Calories: 362.5 kcal, Carbohydrates: 50 g, Protein: 18 g, Fat: 14 g, Sodium: 786.5 mg, Fiber: 15 g, Sugar: 7 g


*Nutritional value will vary slightly depending on buns. Look for low calorie whole wheat buns. For gluten free buns look for Udi’s or Three Baker’s brand. Points will increase.

As part of the Foodbuzz Tastemaker Program, I received Glad FreezerWare Containers to review. All opinions are my own.

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405 comments on “Spicy Black Bean Burgers with Chipotle Mayonnaise”

  1. These have sooo much flavor! And they don’t fall apart like other black bean burgers I have made, and they don’t dry out. They will definitely become a go-to meal for me when we want to go meatless for the week. I made them in the pan but I’m hoping to try them in the air fryer at some point.

  2. These were AWESOME! The flavors were amazing and just the right amount of spice! These will definitely be on our regular rotation!

  3. These are amazing . I make a double batch and freeze so that I always have them on hand for a quick meal. Don’t skip the chipotle Mayo and avocado. I add lettuce tomato and onion sometimes as well.
    I have found that they stay together and cook beautifully when prepared from frozen on a George Foreman type grill, or a panini press .  As with all bean burgers , the  less they’re handled , the better they stay together . A two sided grill cooks them quickly with a nice crispy exterior and no need to flip. When they stop sizzling , they’re done ! 

  4. Hi Gina! Looks delicious. I love your recipes. I make your taco boats all the time. What would the nutritional info and WW points be for just each the burger and the sauce (separately) without the bun? Thanks!

  5. Can you put the nutritional information and WW points for just the burger or for each the burger and the spread (separately) but without the bun? I’m planning on having mine on top of greens. Thanks so much love your recipes.

  6. Avatar photo
    Kathleen Kramer

    My fault for not reading recipe through and got to step 8 of freeze… Guess this is next day’s meal, not tonight’s dinner. Next day took out of freezer and were all stuck to wax paper, pieces of wax paper stuck in burgers.. then it was like trying to grill soup. What a mess.

  7. Fantastic! I think the last time I made them, they were mushy on the inside. I rinsed the beans first and laid them out on paper towels while prepping the rest. Using a potato masher worked great to mash them. I think the big difference was cooking them slow on the grill. I would say I cooked them for at least 30min at about 300-350 deg. They were solid all the way through and delicious. My husband said, “There’s really no meat in these?” And, he doesn’t like beans! We topped with the chipotle sauce and tomato. Thank you, Gina!

  8. These were awesome. Loaded with flavor. Next time I think I will put the beans in the food processor just to cut them down a bit. My mashing skills left many whole and it fell apart while eating. Will definitely make again.

  9. My very picky 9 year old son ate the whole burger!!!! Of course, I put cheese on his, but I was so happy. Thank you!!

  10. These were really good.  Spice mixture was on point.  We used old fashioned oats because that’s what we had in the pantry.  I let the mixture rest for a few minutes before making the patties to ensure the oats could soak up some moisture.  No issues with being too wet for me.  My meat-loving, Texan husband said he would like to try more vegetarian meals after eating these.  I felt like they could use more texture differentiation., so we topped with avocado and crispy butter crunch lettuce.  Will definitely make again,

  11. I just prepared these and my mix was wet. Put in fridge it firmed just a bit so I added a tablespoon of oats as directed. Has anyone else had this issue? Hoping the mixture firms up a bit more in a few hours.

  12. Avatar photo
    Christine Mullaney

    Please include the amount of beans along with the can size — cuz who buys canned beans when we have an instant pot!

  13. Do you think these black bean burgers could be cooked in the air fryer? I just bought one and am trying to use it as much as possible. Thanks!!

  14. I love all skinnytaste recipes. I have been making similar black bean recipe for years as small sliders. I make about 48 at a time, put in freezer. When ready to use, I defrost, saute in a little bit of olive oil and serve them over a salad with avacado/tomato/cucumbers and red onion. I don’t use the mayonnaise and instead put the adobe sauce into the black bean mixture to give the burgers the chipotle flavor. These are always a hit.

  15. I find that if you bake the beans spread out on a cookie sheet on 350 for 15 minutes helps with the falling apart issue. Try it sometime! 

  16. Love these! My produce delivery had no peppers, so I am thinking about subbing yellow squash. Do you think that would work?