Ingredients:

  • 2 (15-oz) cans black beans, drained & rinsed (about 2 cups / 540 g drained)
  • 1/2 medium yellow onion, finely diced (about 3/4 cup / 120 g)
  • 2 cloves garlic, minced
  • 1 small jalapeño, seeded and minced (optional for extra heat)
  • 1/2 cup fresh cilantro, chopped (loosely packed) (about 15 g)
  • 1 large egg, beaten (or 1 tbsp ground flaxseed + 3 tbsp water for vegan)
  • 1/2 cup panko breadcrumbs (or 1/2 cup fine breadcrumbs) (60 g)
  • 1/2 cup cooked quinoa or cooked rice (optional, for texture) (about 90 g)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3/4 tsp chili powder
  • 1/4–1/2 tsp cayenne pepper (adjust to taste)
  • 1 tsp kosher salt (or 3/4 tsp fine table salt)
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp lime juice (about 1/2 lime)
  • 1–2 tbsp neutral oil (canola, vegetable, or avocado) for pan-frying
  • For the Chipotle Lime Mayonnaise: 1/2 cup mayonnaise (full-fat recommended) (120 g) — use vegan mayo to keep vegan
  • 1–2 canned chipotle peppers in adobo, minced + 1 tsp adobo sauce (taste to adjust)
  • 1 tsp lime juice (for mayo)
  • 1/2 tsp honey or agave (optional, balances heat)
  • Pinch of salt (for mayo)
  • For Assembly / Serving: 4 burger buns (brioche or whole-wheat), toasted
  • Sliced tomato, lettuce or arugula, red onion slices, sliced avocado (quantities to taste)
  • Lime wedges for serving

Instructions:

  1. Prepare aromatics and beans: finely dice the onion and jalapeño, mince garlic, chop cilantro, and drain and rinse the black beans.
  2. Pulse or mash beans: Pulse half the beans in a food processor to a coarse paste and leave the rest whole for texture; or mash half with a fork or potato masher until chunky.
  3. Combine burger mixture: In a large bowl, mix mashed and whole beans with diced onion, garlic, jalapeño, cilantro, cooked quinoa (if using), cumin, smoked paprika, chili powder, cayenne, lime juice, salt, and pepper.
  4. Add binder and breadcrumbs: Stir in beaten egg or flax “egg” and panko breadcrumbs. Mix until the mixture holds when pressed. If too wet, add breadcrumbs tablespoon by tablespoon; if too dry, add a splash of water or oil.
  5. Form and chill patties: Divide the mixture into 4 equal portions (about 5–6 oz / 140–170 g each) and form 3/4-inch–1-inch thick patties. Place on a parchment-lined sheet and refrigerate for 20–30 minutes to firm up.
  6. Make chipotle lime mayo: In a small bowl, stir together mayonnaise, minced chipotle peppers, adobo sauce, lime juice, honey or agave (if using), and a pinch of salt. Taste and adjust heat and seasoning.
  7. Cook patties: For pan-fry, heat 1 tbsp oil in a skillet over medium-high and cook patties 4–5 minutes per side until deep golden brown and heated through. For grilling, oil grates and grill 4–5 minutes per side. For baking, bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
  8. Assemble burgers: Toast buns, spread chipotle lime mayonnaise on both sides, place patty and desired toppings such as lettuce, tomato, avocado, and red onion. Serve with lime wedges.