Black Bean Burger Recipe

Prepare flax binder

In a small bowl, combine ground flaxseed and warm water. Stir and let sit 5 minutes to thicken (this creates a binder similar to an egg).

Mash beans

Place the rinsed black beans in a large mixing bowl. Use a potato masher or fork to mash the beans leaving some whole beans for texture — aim for mostly mashed with about 1/3 whole.

Cook vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and red bell pepper and sauté until softened and lightly golden, about 5–7 minutes. Add minced garlic in the last 30 seconds, cook until fragrant. Remove from heat and let cool slightly.

Combine mixture

To the mashed beans add cooked quinoa, the cooled sautéed vegetables, chopped cilantro, cumin, smoked paprika, salt, and black pepper. Add the prepared flax binder and mix thoroughly. If mixture seems very wet, add up to 2 tablespoons breadcrumbs or extra cooked quinoa; if too dry, add 1–2 tablespoons water.

Form patties

Divide mixture into 4 portions (about 5–6 ounces each). With lightly oiled hands, shape each portion into a 3/4-inch thick patty, compacting so it holds together but not overly dense. Chill patties in the refrigerator 20–30 minutes to firm (optional but helps them hold while cooking).

Cook patties

Heat remaining 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium heat. Cook patties 4–5 minutes per side, pressing gently once with a spatula to ensure even contact. They should develop a browned crust and be heated through. Alternatively, bake at 400°F (200°C) on a parchment-lined sheet for 12–15 minutes, flipping once.

In a small bowl, whisk together mayonnaise, minced chipotle, lime juice, honey or agave (if using), and salt until smooth. Taste and adjust heat or acidity by adding more chipotle or lime as desired. Refrigerate until ready to use.

Lightly brush the cut sides of the whole wheat buns with olive oil or melted butter. Toast in a skillet or under a broiler until golden, 1–2 minutes.

Spread about 1–2 tablespoons chipotle aioli on both the top and bottom bun. Place a lettuce leaf on the bottom bun, add the warm black bean patty, then top with tomato slices and red onion. Finish with the top bun.

Serve immediately with desired sides (fries, salad). Leftover patties keep covered in the refrigerator up to 3 days; reheat gently in a skillet or oven to maintain texture.