16 Must-Try Chipotle Black Bean Burger Recipes

Hey there, burger lovers! Looking for a smoky, spicy twist on the classic black bean burger? These 16 chipotle black bean burger recipes are perfect for quick dinners or weekend cookouts. Trust me, each one is packed with flavor and easy to make. Let’s dive in!

Classic Grilled Chipotle Black Bean Burger

As a self-proclaimed burger lover, I've always been on the hunt for a plant-based patty that doesn't sacrifice flavor or texture. This grilled chipotle black bean burger—smoky, spicy, and perfectly charred—has become my go-to for summer cookouts. Trust me, even the grill masters in my family ask for seconds.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced
• 1 tablespoon adobo sauce from the can
• 1/2 cup panko breadcrumbs
• 1 large egg, beaten
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon finely ground black pepper
• 2 tablespoons extra virgin olive oil (for brushing)
• 4 whole wheat burger buns
• 4 leaves lettuce (e.g., romaine or butter lettuce)
• 1 large tomato, sliced into 8 rounds
• 1 ripe avocado, sliced

Instructions

1. In a medium bowl, mash the black beans with a fork until about two-thirds are broken down, leaving some whole chunks for texture.
2. Add the finely chopped red onion, minced garlic, minced chipotle pepper, adobo sauce, panko breadcrumbs, beaten egg, ground cumin, smoked paprika, kosher salt, and black pepper. Stir until evenly combined.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch-thick patty. Tip: For firmer patties that hold together on the grill, refrigerate them for 20 minutes.
4. Preheat a gas or charcoal grill to medium-high heat (about 400°F). Clean and oil the grates well.
5. Brush both sides of each patty lightly with extra virgin olive oil. Tip: This prevents sticking and promotes a beautiful crust.
6. Place patties on the grill and cook for 6 minutes without moving. Flip carefully using a wide spatula, then grill for another 6 minutes. Tip: If using a charcoal grill, bank coals to one side for indirect heat in case patties brown too fast.
7. During the last 2 minutes, split the buns and toast them cut-side down on the grill until lightly golden.
8. Assemble burgers: Place a lettuce leaf on each bottom bun, then a grilled patty, followed by two tomato slices and a few avocado slices. Top with the other bun half. Serve immediately.

Biting into this burger, you get that smoky chipotle heat balanced by creamy avocado and crisp lettuce. It's a satisfying meatless meal that even carnivores will love—perfect with a side of sweet potato fries or a cold beer.

Spicy Chipotle Black Bean Burger with Avocado

Burgers are a staple in my kitchen, but this Spicy Chipotle Black Bean Burger with Avocado has become a fan favorite. I love the way the creamy avocado tames the smoky heat from the chipotle peppers—it's a match made in heaven.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup finely chopped yellow onion
• 1/2 cup finely chopped red bell pepper
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced
• 1 tablespoon adobo sauce
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon extra virgin olive oil
• 4 burger buns, split
• 1 ripe avocado, sliced

Instructions

1. In a large bowl, mash black beans with a fork until mostly smooth but with some chunks remaining.
2. Add finely chopped yellow onion, finely chopped red bell pepper, minced garlic, minced chipotle pepper, adobo sauce, plain breadcrumbs, lightly beaten large egg, ground cumin, smoked paprika, salt, and black pepper. Mix until well combined. (Tip: For best texture, let the mixture rest for 5 minutes so the breadcrumbs absorb moisture.)
3. Divide mixture into 4 equal portions and shape into patties about 3/4-inch thick. (Tip: Use lightly oiled hands to prevent sticking.)
4. In a large nonstick skillet, heat extra virgin olive oil over medium heat. Add patties and cook for 4-5 minutes per side, until golden brown and heated through. (Tip: Avoid pressing down on patties to keep them moist.)
5. During the last minute of cooking, place burger buns cut-side down in the skillet to toast.
6. Assemble burgers: place patties on bun bottoms, top with sliced avocado and any desired toppings. Serve immediately.

Perfectly balanced with a smoky kick and creamy avocado, these burgers hit all the right notes. I love serving them with sweet potato fries for a satisfying weeknight dinner.

Chipotle Black Bean Burger with Mango Salsa

There's something about a burger that just screams summer, and this chipotle black bean burger with mango salsa is my go-to for backyard barbecues. I love how the smoky heat from the chipotle pairs with the sweet, juicy mango—it's like a tropical vacation on a bun.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced (plus 1 tsp adobo sauce)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp finely ground black pepper
• 1 large egg, lightly beaten
• 2 tbsp avocado oil, for cooking
• 1 ripe mango, peeled and diced
• 1/4 cup finely diced red bell pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp freshly squeezed lime juice
• pinch of salt

Instructions

1. In a large bowl, mash the black beans with a fork until mostly broken down but still chunky.
2. Add panko, red onion, garlic, chipotle pepper plus adobo sauce, cumin, smoked paprika, salt, black pepper, and beaten egg. Mix until well combined. (Tip: Don't overmix—keeping some bean texture gives a better bite.)
3. Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick. (Tip: Chill the patties in the fridge for 15 minutes to help them hold together during cooking.)
4. Heat avocado oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place patties in the skillet and cook for 5–6 minutes per side, until golden brown and heated through. (Tip: Avoid pressing down on the patties with a spatula—that squeezes out moisture and makes them dry.)
5. While the patties cook, prepare the mango salsa: In a medium bowl, combine diced mango, red bell pepper, cilantro, lime juice, and a pinch of salt. Stir gently.
6. Serve each patty on a bun (toasted if desired) with a generous spoonful of mango salsa. Add lettuce or avocado if you like.

Now, each bite delivers a satisfying crunch from the seared patty, followed by the bright, spicy-sweet salsa that cuts through the richness. For an extra tropical twist, try adding a slice of grilled pineapple on top!

Oven-Baked Chipotle Black Bean Burger

Oh, I remember the first time I made these black bean burgers—my meat-loving husband actually asked for seconds! This baked version is smoky from chipotle, hearty from black beans, and comes together in under an hour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Patties

• 2 cans (15 oz each) black beans, drained and rinsed
• 1/2 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 chipotle pepper from can, finely chopped
• 1 teaspoon adobo sauce (from the can)
• 1 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 tablespoons extra virgin olive oil, for brushing

For Serving

• 6 whole wheat burger buns
• 1 ripe avocado, sliced
• 6 lettuce leaves
• 1 large tomato, sliced

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the black beans with a fork until mostly smooth but with some chunky bits remaining. (Tip: Overmashing makes the patties mushy, so leave a few bean halves for texture.)
3. Add the chopped red onion, minced garlic, chopped chipotle pepper, adobo sauce, cumin, salt, pepper, panko breadcrumbs, and beaten egg. Mix with a spatula until everything is well combined and holds together.
4. Form the mixture into 6 patties, each about 1/2 inch thick. Place them on the prepared baking sheet, spacing evenly.
5. Brush the tops of each patty with olive oil. (Tip: A silicone pastry brush gives the most even coating and prevents sticking.)
6. Bake for 12 minutes, then carefully flip each patty using a thin spatula. Brush the other side with the remaining olive oil and bake for another 12–15 minutes, until the patties are golden brown and firm to the touch.
7. During the last 2 minutes of baking, place the burger buns cut-side down on a separate baking sheet and toast them in the oven until lightly golden.
8. Assemble the burgers: place a patty on the bottom bun, layer with avocado slices, a lettuce leaf, and tomato slices. Top with the other bun half and serve immediately.

A bite into this burger delivers a smoky, slightly spicy patty with a tender interior and a crisp crust from the panko. I love piling on fresh avocado and tomato for a cool contrast—these freeze beautifully too, so I always double the batch for busy weeknights.

Chipotle Black Bean Burger with Chipotle Mayo

Having a plant-based burger that actually satisfies my smoky, savory cravings is a game-changer, and this Chipotle Black Bean Burger delivers big time. The real hero? That extra smoky chipotle mayo—it's creamy, spicy, and takes the whole thing over the top. I love making a batch of these patties on the weekend for quick weeknight dinners.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Black Bean Burgers

• 2 cans (15 oz each) black beans, drained and rinsed
• 1/2 cup finely diced red onion
• 2 cloves garlic, minced
• 1/2 cup finely chopped fresh cilantro
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons rich extra virgin olive oil

For the Chipotle Mayo

• 1/2 cup mayonnaise
• 1–2 chipotle peppers in adobo sauce, minced
• 1 teaspoon adobo sauce from the can
• 1 teaspoon fresh lime juice

For Serving

• 4 hamburger buns, split and toasted
• Lettuce leaves
• Tomato slices
• Red onion rings

Instructions

1. Make the chipotle mayo: In a small bowl, stir together mayonnaise, minced chipotle peppers, adobo sauce, and lime juice. Cover and refrigerate until ready to use.
2. Prepare the black bean mixture: In a large bowl, mash the black beans with a fork or potato masher until mostly broken down but with some chunky bits remaining. Set aside.
3. Cook the aromatics: In a small skillet over medium heat, warm 1 tablespoon of olive oil. Add diced red onion and minced garlic; cook, stirring often, until softened and fragrant, about 3 minutes. Remove from heat and let cool slightly.
4. Combine patty ingredients: To the mashed beans, add the cooked onion mixture, chopped cilantro, breadcrumbs, beaten egg, cumin, smoked paprika, salt, and pepper. Mix until evenly combined. For easier shaping, refrigerate the mixture for 10 minutes (tip: this helps the patties hold together without falling apart).
5. Form the patties: Divide the mixture into 4 equal portions and shape each into a ¾-inch-thick patty. Use wet hands to prevent sticking—this is a game-changer!
6. Cook the patties: In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium heat. Carefully place the patties in the skillet and cook until golden brown and heated through, about 4–5 minutes per side. Avoid pressing down on them; let them develop a nice crust.
7. Toast the buns: While the patties cook, split the hamburger buns and toast them in a toaster or on a separate skillet until lightly golden.
8. Assemble the burgers: Spread a generous amount of chipotle mayo on the cut sides of each toasted bun. Place a black bean patty on the bottom bun, then top with lettuce, tomato slices, and red onion rings. Close with the top bun and serve immediately.

Don't be surprised if these disappear fast—the patties are crispy on the outside, tender and smoky within, and that chipotle mayo ties everything together with a creamy, spicy kick. I love serving them with a side of sweet potato fries and extra mayo for dipping. Trust me, even meat lovers will be asking for seconds.

Chipotle Black Bean Burger with Guacamole

Ever since I discovered the magic of smoky chipotle peppers, my burger game has never been the same. This Chipotle Black Bean Burger with Guacamole is my go-to for Meatless Mondays—rich, hearty, and packed with flavor that even carnivores crave.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, finely chopped (plus 1 tsp adobo sauce)
• 1/2 cup plain panko breadcrumbs
• 1 large egg, lightly beaten
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp finely ground black pepper
• 2 tbsp extra virgin olive oil for cooking
• 2 ripe avocados, halved and pitted
• 1/4 cup finely diced red onion
• 1 small tomato, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• 1 lime, juiced
• 1/4 tsp salt
• 4 burger buns, toasted
• Optional: lettuce leaves, tomato slices

Instructions

1. In a medium bowl, mash the black beans with a fork until mostly broken down but with some chunky texture.
2. Add the diced yellow onion, minced garlic, chopped chipotle pepper, adobo sauce, panko breadcrumbs, beaten egg, cumin, smoked paprika, salt, and black pepper. Mix until thoroughly combined. (Tip: For firmer patties, refrigerate the mixture for 15 minutes.)
3. Divide the mixture into 4 equal portions and shape into patties about 1/2 inch thick. Press a small indent in the center of each to prevent puffing during cooking.
4. Heat the olive oil in a large nonstick skillet over medium heat until shimmering. Carefully add the patties.
5. Cook for 4-5 minutes on the first side, until golden brown and crispy. Flip gently and cook another 4-5 minutes. (Tip: Don't overcrowd the pan; cook in batches if needed.)
6. While patties cook, make the guacamole: In a bowl, mash the avocados with a fork to your desired consistency (I like it slightly chunky).
7. Stir in the red onion, tomato, cilantro, jalapeño (if using), lime juice, and salt. Mix well and set aside.
8. Toast the burger buns in a toaster or on a separate dry skillet until lightly golden.
9. Assemble: Place a patty on each bun bottom, top with a generous dollop of guacamole, and add optional lettuce and tomato. Close with the bun top. (Tip: Serve immediately for the best texture—the patty stays crispy and the guacamole stays cool.)

For me, the best part is the contrast between the warm, smoky patty and the cool, creamy guacamole. I love serving these with a side of sweet potato fries or a crisp salad. They're a crowd-pleaser even among meat-eaters!

Chipotle Black Bean Burger with Roasted Poblano

Craving a burger that’s smoky, hearty, and just a little bit spicy? I’ve got you covered with this chipotle black bean burger, where roasted poblano peppers take the flavor to another level. It’s become my go-to for meatless Monday—or any day I want a satisfying patty that doesn’t skimp on taste.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 large poblano pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 2 chipotle peppers in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup plain breadcrumbs (or panko)
• 1 large egg, lightly beaten
• 1 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons avocado oil (or vegetable oil)
• 4 burger buns, split and toasted
• 1 ripe avocado, sliced
• Lime wedges for serving

Instructions

1. Roast the poblano pepper over an open flame or under a broiler until the skin is charred all over, turning occasionally.
2. Place the charred pepper in a bowl, cover with plastic wrap, and let steam for 10 minutes—this makes the skin peel off effortlessly.
3. Peel, seed, and dice the roasted poblano.
4. In a large bowl, use a fork to mash the black beans until mostly broken down but with some chunks remaining for texture.
5. Add the diced poblano, chopped chipotle peppers and adobo sauce, onion, garlic, breadcrumbs, beaten egg, cumin, salt, and pepper. Mix until well combined.
6. Divide the mixture into 4 equal portions and shape into patties about 1/2 inch thick. For firmer patties, chill them in the fridge for 15 minutes before cooking.
7. Heat the avocado oil in a large skillet over medium-high heat until shimmering.
8. Cook the patties for 4-5 minutes per side, until deeply browned and heated through. Resist the urge to press down on them—you want the crust to stay intact.
9. Serve the patties on toasted buns with sliced avocado and a squeeze of lime.

Your first bite will hit you with that smoky chipotle heat, balanced by the sweet earthiness of roasted poblano and the satisfying crunch of a seared crust. I love serving these on toasted brioche buns with creamy avocado and a squeeze of lime—it’s a flavor combination that never gets old.

Chipotle Black Bean Burger with Cilantro Lime Crema

Get ready to fall in love with homemade veggie burgers! These chipotle black bean patties are smoky, hearty, and perfectly complemented by a zesty cilantro lime crema. I've tweaked this recipe over countless cookouts to achieve that ideal balance of spice and creaminess.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons extra virgin olive oil, divided
• 1/2 cup finely diced red onion
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo, minced
• 1/2 cup plain panko breadcrumbs
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt, plus more for crema
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 1/4 cup full-fat sour cream
• 1/4 cup finely chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 4 hearty hamburger buns, split
• 4 leaves crisp lettuce
• 4 slices ripe tomato

Instructions

1. In a medium bowl, mash the black beans with a fork until partially mashed, leaving some chunky bits for texture.
2. In a small skillet over medium heat, heat 1 tablespoon olive oil. Add the diced red onion and cook, stirring occasionally, until softened, about 3 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
3. Transfer the onion mixture to the bowl with beans. Add the minced chipotle, breadcrumbs, cumin, smoked paprika, 1/2 teaspoon salt, black pepper, and egg. Mix until just combined. Tip: If the mixture feels too wet, add an extra tablespoon of breadcrumbs.
4. Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick. Place on a parchment-lined baking sheet and refrigerate for at least 15 minutes. Tip: Chilling firms up the patties so they hold together better during cooking.
5. Meanwhile, make the crema: In a small bowl, whisk together the sour cream, cilantro, lime juice, and a pinch of salt. Set aside.
6. Heat a large non-stick skillet or grill pan over medium-high heat. Add the remaining 1 tablespoon olive oil. Cook the patties until deeply browned and heated through, about 4–5 minutes per side. Tip: Do not press down on the patties—they'll stay moist and intact.
7. Toast the hamburger buns in the skillet for about 1 minute, cut side down, until golden.
8. Assemble burgers: Place a patty on each bun bottom, top with a generous dollop of cilantro lime crema, a lettuce leaf, and a tomato slice. Close with bun top and serve immediately.

The first bite gives you that satisfying crispy crust, followed by a tender, smoky interior—then the cool, tangy crema cuts through beautifully. These burgers are just as delicious served over a bed of greens for a low-carb option. Trust me, you'll want to double the batch.

Chipotle Black Bean Burger with Pickled Red Onions

Ever since I discovered how easy it is to make pickled red onions at home, I've been putting them on everything—especially these chipotle black bean burgers. The tangy crunch cuts through the smoky richness of the beans, making each bite perfectly balanced.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup thinly sliced red onion
• 1/2 cup apple cider vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine sea salt
• 1 (15-ounce) can black beans, drained and rinsed
• 1 chipotle pepper in adobo sauce, minced (plus 1 teaspoon adobo sauce)
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped fresh cilantro
• 1 large egg, lightly beaten
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 2 tablespoons olive oil, divided
• 4 hamburger buns, split and toasted
• Optional toppings: lettuce, tomato, avocado

Instructions

1. In a small bowl, combine sliced red onion, apple cider vinegar, sugar, and sea salt. Stir to dissolve, then let sit at least 15 minutes (or up to 2 hours) for quick pickles.
2. In a large bowl, mash black beans with a fork until mostly broken but some chunks remain. Add minced chipotle, adobo sauce, panko, cilantro, egg, cumin, and smoked paprika. Mix until evenly combined.
3. Divide mixture into 4 equal portions and shape into patties about 3/4 inch thick. Press firmly so they hold together.
4. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place patties in skillet—they should sizzle. Cook 4 minutes per side, until deeply golden and crisp.
5. Flip patties using a thin spatula, add remaining 1 tablespoon oil to skillet if dry, and cook second side 4 minutes. Tip: don't move them too soon or they'll stick.
6. Toast buns in a dry pan or toaster until lightly golden. Assemble each burger with a patty, a generous pile of pickled onions, and any desired toppings.

Rarely does a veggie burger satisfy like this one—the smoky heat from chipotle, the creamy black beans, and that bright, vinegary pop from the onions. Serve with extra pickled onions on the side, or pile them right on top of a smashed avocado for extra creaminess.

Chipotle Black Bean Burger with Bacon and Avocado

Veggie burgers often get a bad rap, but this chipotle black bean burger loaded with crispy bacon and creamy avocado is a total game-changer. I still remember the first time I made these for a summer BBQ — even the meat-lovers went back for seconds. The smoky chipotle heat paired with cool avocado and salty bacon creates an irresistible combo.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Patties

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons rich extra virgin olive oil, for cooking

For Assembly

• 4 slices thick-cut bacon
• 1 large ripe avocado, sliced
• 4 hamburger buns, split and toasted
• 4 large lettuce leaves (like romaine)
• 4 slices ripe tomato
• Optional: chipotle mayo (1/4 cup mayo + 1 tsp adobo sauce)

Instructions

1. Cook the bacon: Place 4 slices thick-cut bacon in a cold skillet. Turn heat to medium and cook, flipping occasionally, until crispy, about 8–10 minutes. Transfer to a paper towel–lined plate; reserve 1 tablespoon bacon drippings in the skillet for the patties.
2. Make the patty mixture: In a large bowl, add the drained black beans and mash with a fork until chunky but mostly broken down (leave some whole for texture). Stir in the diced onion, minced garlic, chopped chipotle pepper and adobo sauce, breadcrumbs, beaten egg, cumin, smoked paprika, salt, and pepper. Mix until just combined — do not overmix or patties will be dense.
3. Form the patties: Divide the mixture into 4 equal portions, shape each into a 1/2-inch-thick patty, and place on a parchment-lined plate. Tip: Wet your hands slightly to prevent sticking. Refrigerate for 15 minutes to help them hold together.
4. Cook the patties: Heat the same skillet with the reserved bacon drippings plus 2 tablespoons olive oil over medium-high heat. Carefully place the patties in the skillet and cook until a deep golden crust forms, about 4–5 minutes per side. Use a thin spatula to flip gently. Tip: Don't crowd the pan; cook in batches if needed.
5. Toast the buns: While the patties cook, split the buns and toast them cut-side down in a separate skillet or on a griddle over medium heat until lightly golden, about 2 minutes.
6. Assemble the burgers: Spread chipotle mayo (if using) on the bottom buns. Layer with lettuce, tomato slice, patty, 2 slices of crispy bacon (broken to fit), and a few slices of avocado. Top with bun lid and serve immediately.

Unbelievably satisfying, this burger delivers smoky, savory, and fresh flavors in every bite. The creamy avocado balances the heat from the chipotle, while the bacon adds a salty crunch that elevates the whole experience. Serve with sweet potato fries or a crisp side salad for a meal that feels both indulgent and wholesome.

Chipotle Black Bean Burger with Pineapple Salsa

When summer grilling season hits, I crave a burger that's anything but boring. This chipotle black bean burger with its sweet grilled pineapple salsa is my go-to for a vibrant, smoky-sweet meal that satisfies every time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Burger Patties

• 1 can (15 oz) black beans, drained and rinsed
• 1–2 finely chopped chipotle peppers in adobo sauce (seeded for less heat)
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1/2 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon rich extra virgin olive oil (for grilling)

For the Pineapple Salsa

• 1/2 fresh pineapple, peeled, cored, and cut into 1/2-inch rings
• 1/4 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 jalapeño pepper, seeded and minced

For Serving

• 4 whole wheat burger buns, split and toasted
• 4 butter lettuce leaves

Instructions

1. In a large bowl, mash the black beans with a fork until nearly smooth but still chunky. Stir in the chipotle peppers, breadcrumbs, beaten egg, diced onion, minced garlic, cumin, salt, and black pepper. Mix until combined. Tip: For firmer patties, gently shape the mixture into 4 equal patties and refrigerate for 20 minutes—this helps them hold together on the grill.
2. Preheat a grill or grill pan to medium-high heat (about 400°F). Brush the grates with olive oil to prevent sticking.
3. Brush the pineapple rings with a little olive oil. Place on the grill and cook for 3–4 minutes per side, until deep golden with distinct grill marks. Remove and let cool slightly, then chop into small dice.
4. While the pineapple cools, grill the black bean patties. Place patties on the oiled grates and cook for 5 minutes per side, flipping once. The patties should be browned and heated through. Resist the urge to flip too early—wait until they release easily.
5. In a small bowl, combine the chopped grilled pineapple, red onion, cilantro, lime juice, and minced jalapeño. Stir gently to mix. Set aside.
6. To assemble, place a lettuce leaf on the bottom half of each toasted bun. Add a chipotle patty, then spoon pineapple salsa on top. Close with the top bun and serve immediately.

Perfectly charred and smoky, these chipotle black bean burgers are a far cry from dry veggie patties. The pineapple salsa adds a bright, juicy pop that cuts through the richness, making each bite a little celebration.

Chipotle Black Bean Burger with Sriracha Slaw

Ever since I discovered the magic of homemade black bean burgers, I've been on a mission to perfect that smoky chipotle kick. This version pairs a hearty, spicy patty with a crunchy, tangy sriracha slaw that cuts through the richness beautifully.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 2 cans (15 oz each) firm black beans, drained and rinsed
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 tablespoon finely chopped chipotle peppers in adobo sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon salt
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 2 tablespoons rich extra virgin olive oil, for cooking
• 3 cups thinly sliced green cabbage
• 1 cup thinly sliced red cabbage
• 1 large carrot, grated
• 1/4 cup mayonnaise
• 2 tablespoons fresh lime juice
• 1 tablespoon sriracha sauce
• 1 teaspoon honey
• 4 sesame seed burger buns, split and toasted
• Optional: fresh cilantro leaves for garnish

Instructions

1. In a large bowl, combine the green cabbage, red cabbage, and grated carrot for the slaw.
2. In a small bowl, whisk together the mayonnaise, fresh lime juice, sriracha sauce, and honey until smooth.
3. Pour the dressing over the cabbage mixture and toss to coat evenly. Refrigerate while preparing the burgers.
4. In another large bowl, add the drained black beans and mash them with a fork until mostly broken down but still chunky. Tip: Leave some whole beans for texture.
5. Stir in the finely chopped onion, minced garlic, chipotle peppers, ground cumin, smoked paprika, black pepper, salt, breadcrumbs, and beaten egg until combined.
6. Divide the bean mixture into 4 equal portions and shape each into a patty about 3/4-inch thick. Place patties on a parchment-lined baking sheet and chill for 10 minutes. Tip: Chilling helps them hold together during cooking.
7. Heat 1 tablespoon of the extra virgin olive oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place 2 patties in the pan; cook for 4 minutes per side, until golden brown and heated through. Repeat with remaining oil and patties.
8. While the patties cook, toast the split burger buns in a toaster or under the broiler until lightly golden, about 1 minute per side.
9. Assemble each burger: place a chipotle black bean patty on the bottom bun, top with a generous pile of sriracha slaw, and garnish with fresh cilantro if desired. Cap with the top bun.

Finish each burger with a generous heap of slaw and dig in—the contrast of smoky, spicy, cool, and crunchy is pure magic. Trust me, this will become your go-to summer cookout star.

Chipotle Black Bean Burger with Fried Egg

Sometimes you need a burger that’s hearty, smoky, and topped with a perfect runny egg. This chipotle black bean burger delivers on all fronts—the patty is packed with earthy black beans, spicy chipotle, and warm spices, while the fried egg adds a luxurious richness that ties it all together.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 2 chipotle peppers in adobo sauce, minced (plus 1 teaspoon adobo sauce)
• 1/2 small red onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon finely ground black pepper
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 tablespoons extra-virgin olive oil, divided
• 4 large farm-fresh eggs
• 4 hamburger buns, split and toasted
• Optional: crisp lettuce leaves, ripe tomato slices, creamy avocado slices

Instructions

1. In a large bowl, use a fork to mash the black beans until mostly pasty but with some chunky bits for texture.
2. Add the minced chipotle peppers, adobo sauce, red onion, garlic, cumin, smoked paprika, salt, black pepper, panko breadcrumbs, and beaten egg. Stir until evenly combined.
3. Divide the mixture into 4 equal portions and shape into patties about 1/2-inch thick. Tip: Wet your hands slightly to prevent sticking.
4. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat until shimmering. Add the patties (in batches if needed) and cook until golden brown and heated through, about 4–5 minutes per side. Tip: Don't press down on the patties; let them brown naturally.
5. Transfer the cooked patties to a plate and tent with foil to keep warm.
6. Add the remaining 1 tablespoon olive oil to the same skillet over medium heat. Crack the 4 eggs into the skillet, spacing them apart. Season with a pinch of salt and pepper. Cook until the whites are set but the yolks are still runny, about 3–4 minutes. Tip: Cover the skillet with a lid for the last minute to help the whites set without overcooking the yolks.
7. Place each patty on a toasted bun bottom. Top with a fried egg, then add any optional toppings like lettuce, tomato, and avocado. Close with the bun top and serve immediately.

The first bite reveals a crispy, smoky patty that gives way to a creamy interior, then the yolk bursts and coats everything in silky richness. I love serving these with a side of sweet potato fries or a simple arugula salad—the peppery greens balance the heat beautifully.

Chipotle Black Bean Burger with Queso Fresco

Known for its smoky heat, chipotle peppers add a kick to these black bean burgers, but it's the crumbled queso fresco that steals the show with its salty creaminess. I love how the cheese melts slightly when hit with the hot patty, creating a perfect flavor balance.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 2 chipotle peppers in adobo sauce, minced
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp vegetable oil, for frying
• 1/2 cup crumbled queso fresco
• 4 hamburger buns, split and toasted
• Optional toppings: lettuce, tomato, red onion slices

Instructions

1. In a large bowl, mash the black beans with a fork until mostly broken down but with some chunks remaining for texture.
2. Add the minced chipotle peppers, breadcrumbs, beaten egg, cumin, salt, and pepper. Mix until just combined—don't overwork.
3. Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick. Tip: lightly wet your hands to prevent sticking.
4. Place patties on a plate and refrigerate for at least 15 minutes (this helps them hold together during cooking).
5. In a large non-stick skillet, heat the vegetable oil over medium heat until shimmering.
6. Carefully add the patties and cook for 4–5 minutes per side, until golden brown and crispy on the outside. Flip gently.
7. Remove from heat and top each patty with crumbled queso fresco while still hot so it starts to soften.
8. Serve on toasted buns with desired toppings like lettuce, tomato, and red onion.

Really, the queso fresco brings a delightful contrast to the spicy chipotle, with its creamy, salty notes lifting every bite. I love piling on extra toppings and serving these with a side of crispy sweet potato fries for a complete meal.

Chipotle Black Bean Burger with Chipotle Ketchup

Cravings for a smoky, satisfying burger led me to create this chipotle black bean burger. The secret star? A homemade chipotle ketchup that adds a sweet heat you can't get from a bottle.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Burgers

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup finely chopped yellow onion
• 1/2 cup plain breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for cooking

For the Chipotle Ketchup

• 1/2 cup ketchup
• 2 tablespoons adobo sauce from canned chipotles
• 1 teaspoon honey
• 1 teaspoon apple cider vinegar

Instructions

1. In a large bowl, mash the black beans with a fork until mostly pasty but with some whole beans.
2. Add onion, breadcrumbs, egg, garlic, cumin, smoked paprika, salt, and pepper. Mix until combined. (Tip: For firmer burgers, refrigerate the mixture for 15 minutes.)
3. Form the mixture into 4 patties, about 1/2 inch thick.
4. Heat olive oil in a large skillet over medium heat. Cook patties for 4-5 minutes per side, until golden brown and heated through. (Tip: Don't overcrowd the pan; cook in batches if needed.)
5. Meanwhile, in a small bowl, whisk together ketchup, adobo sauce, honey, and vinegar. (Tip: Adjust chipotle heat to your liking.)
6. Serve burgers on buns with chipotle ketchup and desired toppings.

Gooey, smoky, and just the right amount of sweet heat, these black bean burgers will win over any burger lover. Try them with avocado slices for a creamy finish.

Chipotle Black Bean Burger Lettuce Wrap

Getting that burger fix without the carbs is my new favorite thing—chipotle black bean patties wrapped in crisp lettuce instead of a bun. This recipe came together after a smoky craving hit one weeknight, and I've been making it ever since.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Black Bean Patties

• 1 can (15 oz) black beans, rinsed and drained
• 2 chipotle peppers in adobo, finely chopped
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil, for cooking

For the Lettuce Wraps

• 8 large butter lettuce leaves (or romaine)
• 1 ripe avocado, sliced
• Fresh cilantro leaves
• Lime wedges (optional)

Instructions

1. In a large bowl, mash black beans with a fork or potato masher until mostly smooth but with some chunks.
2. Add chopped chipotle peppers, onion, garlic, breadcrumbs, egg, cumin, paprika, salt, and pepper. Stir until just combined — avoid overmixing. Tip: If mixture feels too wet, add a tablespoon more breadcrumbs.
3. Divide into 4 equal portions and shape into patties about 3/4-inch thick. Place on a plate and refrigerate for 15 minutes to firm up. Tip: Chilling helps the patties hold together during cooking.
4. Heat olive oil in a large non-stick skillet over medium heat. Cook patties for 4-5 minutes per side, until golden brown and heated through. Tip: Don't overcrowd the pan; cook in batches if needed.
5. To assemble, place two lettuce leaves overlapping on a plate. Top with a patty, avocado slices, and cilantro. Squeeze lime over if desired. Wrap and enjoy.

A smoky, satisfying bite that's light yet filling—these lettuce wraps are perfect for a quick lunch or Meatless Monday dinner. I love how the cool crunch of lettuce contrasts with the warm, spicy patty; feel free to add salsa or a dollop of sour cream for extra flavor.

Conclusion

Now you have 16 amazing chipotle black bean burger recipes to try! Whether you’re a seasoned veggie burger fan or new to plant-based cooking, these are sure to satisfy. Drop a comment with your favorite, and don’t forget to pin this roundup on Pinterest for later. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.