Black Bean Veggie Burger Recipe

Prep vegetables

Heat 1 tablespoon neutral oil in a small skillet over medium heat. Add the diced onion and a pinch of salt and sauté until translucent, about 4–5 minutes. Add the minced garlic and grated carrot and cook another 1–2 minutes until fragrant. Remove from heat and let cool slightly.

Mash beans and combine

Place the drained black beans in a large bowl and mash with a fork or potato masher until mostly broken down but still slightly chunky (leave some texture). Stir in the cooked quinoa or rice if using, the cooled onion/carrot/garlic mixture, roasted chiles, chopped cilantro, cumin, smoked paprika, minced chipotle, salt, and black pepper.

Bind the mix

Add the egg (or flax egg) and panko breadcrumbs to the bean mixture. Mix thoroughly until the mixture holds together when pressed. If it feels too wet, add up to 2 more tablespoons panko; if too dry, add 1–2 teaspoons water or a little oil. Taste and adjust seasoning.

Form patties

Divide the mixture into four equal portions and shape into 3/4-inch–thick patties roughly the diameter of your buns. Place patties on a parchment-lined tray and refrigerate for 20–30 minutes to firm up (this helps them hold together when cooking).

Cook patties

Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. Add the patties (do not overcrowd) and cook until a crisp golden crust forms, about 4–5 minutes per side. Reduce heat if they brown too quickly. In the last minute of cooking, top each patty with a slice of pepper jack cheese and cover the skillet for 30–60 seconds to melt.

In a small bowl, whisk together the mayonnaise, minced chipotle, lime juice, honey or agave (if using), and salt until smooth. Taste and adjust acidity/smoke/heat: add more adobo for heat or more lime for brightness. Refrigerate until ready to assemble.

Toast buns: Heat a small skillet or griddle over medium heat. Spread butter or brush oil on the cut sides of the brioche buns and toast until golden, 1–2 minutes.

Assemble burgers: Spread about 1 tablespoon chipotle mayo on each bottom bun. Place a lettuce leaf, then a cheese-topped black bean patty, then a slice of tomato and a spoonful (about 1–2 tablespoons) of roasted chile slices. Add additional chipotle mayo to the top bun if desired, close the burger, and gently press.

Serve: Serve immediately with your favorite sides (fries, salad, or sweet potato wedges). Leftover patties keep refrigerated up to 3 days and reheat in a skillet or oven to preserve crust.