This is an easy, spicy vegan black bean burger recipe with white beans, black beans, chipotle peppers in adobo sauce, oats and sweet corn. It’s gluten free, nut free and soy free. These satisfying vegan black and white bean burgers work well out on the grill or baked in the oven. This recipe makes between 6 and 8 vegan burger patties–depending on how large and thick you shape them.
Handling chipotle peppers (or really any chili peppers) can irritate some people’s skin. When mixing and shaping these black bean burgers, you may want to wear gloves to protect your hands. You should also avoid touching your eyes, and wash your hands thoroughly when you have finished working with them.
If you aren’t sure how kickin’ you want your spicy black bean burgers to be, start by adding 3 chipotle peppers and then, at the end of incorporating all the components to the burger mixture, taste the mixture. If you feel it could use more chipotle, add more! I consistently add 4, but sometimes, I get a can with monster size chipotle peppers and it only needs 3. You decide!
Hot off the grill or out of the oven, this vegan chipotle black bean burger tastes amazing with a spot of homemade guacamole, and some sliced tomatoes.
For a variation, add some shredded vegan cheese to the black and white bean burger mix before shaping them. Pro tip: If you have leftover spicy black bean burgers, they taste great crumbled as a filling for tacos.
Don’t miss more UVK recipes, like Italian White Bean Burgers, Mushroom Farro Burgers, Vegan Lentil Loaf with Porcini Mushrooms, Walnuts and Cashews, Rosemary Lentil Walnut Burgers or Sun-Dried Tomato Chickpea Burgers.
Spicy Black and White Bean Burgers
1 1/2 cup chopped red onion
2 garlic cloves, finely chopped
2 Tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
3-4 chipotle peppers in adobo sauce + 2 Tbsp adobo sauce
1 cup chopped cherry tomatoes
1/2 cup frozen sweet corn
15 ounce can of black beans, drained and rinsed
15 ounce can of great northern white beans, drained and rinsed
1 cup whole rolled oats, pulsed in a blender until crumbly
1/3 cup flax seed meal
4 scallions, chopped
1/3 cup chopped fresh cilantro
1/2 tsp salt
Easy homemade guacamole, to top – optional
1. Line a large sheet pan with non-stick aluminum foil. If grilling, make sure the pan is grill-proof. Then, lightly grease the pan and set it aside.
2. In a large skillet, add red onion, garlic, olive oil and a pinch of salt. Sauté over medium-high heat for ~5 minutes or until the onions are soft. Add the ground cumin, smoked paprika, garlic powder and 2 Tbsp of adobo sauce from the chipotle peppers in adobo sauce. Stir around for another 30 seconds.
3. Add the tomatoes and frozen sweet corn to the skillet. Stir around over medium heat for ~2 minutes or until the corn isn’t frozen anymore and the tomatoes have released some of their juices.
4. In a large mixing bowl, add the oatmeal, flax seed meal, half of the black beans and half of the great northern white beans. Knead and smash everything together with your hands until it resembles a very thick, somewhat crumbly paste.
5. If your skin is sensitive, you may want to wear gloves or use the back of a wooden spoon for this next process (some people get irritated skin from touching chili peppers). Add the scallions, cilantro and chipotle peppers to the mixing bowl. Continue smashing and kneading everything together until well incorporated.
6. Add the remaining black beans and white beans, the tomato-corn mixture from the skillet, and 1/2 tsp salt. Mix everything together, but try not to smash everything! You just want it well incorporated, but with some identifiable bits in the mix.
7. Taste the spicy black and white bean burger mixture. Make any adjustments, if needed (Another chipotle pepper? Salt?). Let it sit for, at least, 5 minutes to firm up before shaping into patties. If it isn’t firm enough for you after 5 minutes, give it another 5 minutes, or add another Tbsp of flax seed meal and then, wait 5 more minutes.
8. Shape into patties and place on the lined and lightly greased sheet pan. TO GRILL/BAKE: Grill/bake at 400º F for 5-7 minutes (depending on the size/thickness of your black bean burgers and your preferred level of char). Flip. Grill/bake for an additional 3-5 minutes.
9. Remove from the grill/oven. Let them rest for 3 minutes before serving. Enjoy these vegan spicy black and white bean burgers topped with easy homemade guacamole, or your favorite burger toppings!
5 responses to “Spicy Black and White Bean Burgers”
[…] vegan guacamole with chips It makes a delicious burger topping too! Shown here on a Kickin’ Vegan Black & White Bean Burger […]
Wow that looks so delicious and now that it’s grilling season I love to experiment with burgers!
Oh thanks! I hope it becomes a fast favorite. Looking forward to seeing what you cook up next!
Looks delish! Thanks for the recipe. I love making my own veggie burgers instead of buying from the store.
Very kind of you, and you’re so welcome! It’s one of the best parts of summer, right?! 😊