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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
6
Cals:362.5
Protein:18
Carbs:50
Fat:14
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

Ingredients

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

Instructions

  • 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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Notes

adapted from All Recipes

Nutrition

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

Categories:

*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. I’m always cooking from your books and website.  I recently set a fun goal to try every single recipe in your first cookbook. This has not been a go-to recipe for me, but my cookbook challenge and having leftover chipotle in adobe sauce from your Slow-Cooker Mexican Pork Carnitas & Enchilada soup recipes motivated me to try this gem. Loved them so much I had to get online to compliment how wonderful these are. O really enjoy that I can also freeze and reheat another day. Love all your recipes! 

  2. Love this recipe! It has become my go to burger recipe, even though I am neither a vegan or vegetarian. I just love the flavor and feel better about eating a healthier option. I never get sick of these!

  3. Can you please tell me how many cups of beans it ends in up being after rinsing, because our cans in Canada are different sizes, (smaller or larger than 16 oz) and are shown in mLs rather than ounces. Makes it difficult to measure with the liquid in the cans….thanks!

  4. I made these tonight, and I’m sooooo happy I did. These were delicious! Has a Mexican flavor with the cumin and cilantro, and the chipotle mayo is a nice addition. They had nice chew, and my husband even said they felt like he was eating a real burger. I’m planning to make more to keep in the freezer. I’ll def be eating these on a regular basis!

  5. I made these tonight, and I’m sorry happy I did. These were delicious! Has a Mexican flavor with the cumin and cilantro, and the chipotle mayo is a nice addition. They had nice chew, and my husband even said they felt like he was eating a real burger. I’m planning to make more to keep in the freezer. I’ll def be eating these on a regular basis!

    1. I used my vitamix (blender) – I definitely needed to refrigerate them before forming, but once they were frozen, they cooked up perfectly. They are so yummy!