Chipotle Black Bean Burgers

  • Yield: 6 servings


4 tablespoons canola oil
½ cup diced white or yellow onion
½ cup diced green bell pepper
2 garlic cloves, minced
3 cups cooked black beans
1 to 2 chipotle peppers in adobo sauce, chopped
1 teaspoon adobo sauce (from the can of chipotle peppers)
¾ cup cooked brown rice
½ teaspoon fine sea salt
1 teaspoon ground cumin
1 cup unseasoned bread crumbs
6 whole-grain or spelt hamburger buns
6 slices tomato
6 slices red onion
3 romaine lettuce leaves, cut in half


  1. Warm 2 tablespoons of the oil in a small skillet over medium heat. Add the onion and bell pepper and sauté until tender, about 3 minutes. Add the garlic and sauté for an additional minute.
  2. Put the onion mixture, black beans, chipotle peppers, adobo sauce, brown rice, salt, and cumin into a food processor and process until the black beans are mashed but some small pieces of black beans are still visible.
  3. Transfer the mixture to a large bowl and fold in the bread crumbs.
  4. Divide the mixture into 6 balls of similar size (about ½ cup each) and flatten into patties. Refrigerate for 15 minutes.
  5. Warm the remaining 2 tablespoons of canola oil in a large frying pan or cast-iron skillet over medium heat. Cook the patties for 2 to 3 minutes on each side or until each side begins to darken, adding oil as needed.
  6. Place each burger on a bun and dress with the tomatoes, onion, lettuce, and ketchup.

Cook’s Tip: If using canned beans, 3 cups is approximately two 15-ounce cans. Make sure to rinse the beans well before using.

Recipe from Quick and Easy Vegan Celebrations: 150 Great-Tasting Recipes Plus Festive Menus for Vegantastic Holidays and Get-Togethers All Through the Year, copyright © Alicia C. Simpson, 2010. Reprinted by permission of the publisher, The Experiment, LLC.