chipotle black bean burgers

A deliciously spicy black bean burger perfect for a healthy lunch or light dinner Prep time varies from 20 minutes (canned beans) to ~2 hours for dry beans (or less if using a pressure cooker)
Servings 5
Calories 251 kcal
Author Marie@FeelingFoodish


  • Black beans , 1 cup dried (2.5 cups cooked) (see note)
  • 1 tablespoon oil
  • Red onion , medium, diced
  • Garlic , 2 cloves, minced
  • Egg white , 1
  • Quick cooking oats , 1/2 cup
  • Cumin , 1/2 teaspoon
  • Chipolte chili powder (1 teaspoon for mild, 2 teaspoons for medium-hot)
  • Fine sea salt , 1 teaspoon (see note)
  • Fresh lemon zest , 2 teaspoons
  • Oil for cooking , about 2 tablespoons

For serving

  • Guacamole
  • Red cabbage
  • Sour cream
  • Salsa
  • Burger buns


  1. If using fresh beans, do a quick soak by placing beans in a large pot with 5 cups of water, and boil for 2 to 3 minutes. Drain beans, discard soak water and rinse with fresh, cool water.
  2. After soaking, cook the beans by adding enough water to cover the beans by about 2 inches, then cook over low heat for about 1.5 hours (I used a pressure cooker and the beans cooked in 20 minutes on the 2nd setting (15 ppi).
  3. Rinse and drain the cooked (or canned if using) beans, place in medium size mixing bowl and crush (not thoroughly) with a large fork
  4. In a medium sized skillet, add 1 tablespoon of oil and saute the diced onion until fragrant and translucent, about 2 to 3 minutes over medium high heat, stirring constantly, add garlic and cook on medium heat for 2 or 3 more minutes
  5. Cool onion/garlic mixture slightly and add to the mixing bowl with beans and the remaining ingredients and stir to combine.
  6. Form patties and set on a large dish.
  7. If time allows, cover with plastic wrap and allow the burgers to set in the refrigerator for a few hours.
  8. When ready to cook, heat the remaining oil in a large frying pan, heat pan on high for about a minute, then reduce to medium heat and cook burgers for 3 minutes per side or until a slight crust forms. Use care to flip the burgers as they are fragile
  9. Serve with buns, guacamole, salsa, sour cream, and/or cabbage

Recipe Notes

Prep time is for use of canned beans (~16 ounces) which can be used in place of dry and cooked beans
Use less salt if using canned beans, which contain a high amount of sodium