Smokyspicy Black Bean Burgers with Chipotle Lime Mayonnaise

Quick Hook

Spicy Black Bean Burgers with chipotle lime mayo changed my weeknight dinners. I made them on a whim. My dad said they taste like the real deal.

These burgers hit smoky, tangy, and spicy notes. The adobo chipotle brings a deep heat. The lime brightens everything.

Brief Overview

This Smoky Spicy Black Bean Burger Recipe borrows Southwestern and Mexican flavors. Think smoked paprika, cumin, and chipotle in adobo sauce.

Difficulty sits at medium, not hard. Prep is 20 minutes , chill is 30 minutes , and cook time is 10 12 minutes .

Yields four burgers. Serve with toasted brioche and sliced avocado. Try a side of sweet potato fries.

Main Benefits

Top health win is fiber and protein. Each burger has roughly 14 grams of fiber. It keeps you full longer.

Perfect for casual dinners and weekend cookouts. It’s great for a meatless Monday. Also for guests who demand real flavor.

What makes this recipe special is texture. I learned early not to over process beans. That tip stops the patties turning mushy.

If you want a Vegan Chipotle Black Bean Burger, use flax egg and vegan mayo. For a Black Bean Quinoa Burgers version, add cooked quinoa.

Want the classic Chipotle Black Bean Burger? Keep the chipotle peppers in adobo.

I always test one patty first. This shows How To Make Chipotle Black Bean Burgers right. It also answers How to Keep Black Bean Burgers From Falling Apart.

Make the Chipotle Lime Mayonnaise while patties chill. Use one or two canned chipotle peppers in adobo. Taste and add adobo sauce slowly.

Fun fact: these burgers pair nicely with a cold lager. My neighbor called it a flavor bomb. I laughed and served another round.

Transition to Ingredients

Ready to cook? Gather the cans of black beans, onion, garlic, and cilantro. Then grab the chipotle in adobo sauce and everything else from the list of ingredients.

Ingredients & Equipment

I love saying Spicy Black Bean Burgers with a messy chipotle mayo. Americans eat about 50 billion burgers yearly. Crazy, right? These vegetarian ones stand proud.

They are smoky, spicy, and hold up.

Main Ingredients

For the burgers:

• 2 (15-oz) cans black beans , drained & rinsed ( about 2 cups / 540 g ). Use firm, low-sodium beans.
• 1/2 medium yellow onion , finely diced ( about 3/4 cup / 120 g ).
• 2 cloves garlic , minced.
• 1 small jalapeño , seeded & minced (optional).
• 1/2 cup fresh cilantro , chopped ( about 15 g ).
• 1 large egg , beaten (or 1 tbsp ground flax + 3 tbsp water for vegan).
• 1/2 cup panko breadcrumbs , ( 60 g ).
• 1/2 cup cooked quinoa (optional) ( about 90 g ).
• 1 tsp ground cumin , 1 tsp smoked paprika , 3/4 tsp chili powder .
• 1/4 1/2 tsp cayenne , 1 tsp kosher salt , 1/2 tsp black pepper .
• 1 tbsp lime juice , 1 2 tbsp neutral oil for frying.

For the mayo:

• 1/2 cup mayonnaise ( 120 g ) or vegan mayo.
• 1 2 canned chipotle peppers in adobo , minced + 1 tsp adobo sauce .
• 1 tsp lime juice , 1/2 tsp honey/agave , pinch of salt.

Assembly:

• 4 buns , toasted. Toppings to taste.

Quality notes. Use ripe avocado. Use fresh cilantro. Use smoked paprika, not regular paprika.

Seasoning Notes

Essential combo: cumin + smoked paprika + chili powder . It creates that Southwestern vibe. Add adobo for heat and smoke.

Lime brightens everything. Quick subs: no canned chipotles? Use 1/2 1 tsp chipotle powder plus 1 tsp tomato paste and dash of vinegar.

No panko? Pulse oats into crumbs. Want vegan? Swap the egg and mayo.

Equipment Needed

Essential tools only:

• Mixing bowl and spatula.
• Skillet (cast iron ideal).
• Measuring cups or scale.
• Parchment lined tray and refrigerator.

Common household alternatives: No food processor? Use a fork and elbow grease. No cast iron? Use a heavy nonstick skillet.

Personal note. I once skipped chilling the patties. They crumbled. Big lesson. Chill them 20 30 minutes . It helps so much.

If you want tips on How To Make Chipotle Black Bean Burgers, tell me and I'll share my flipping tricks.

Cooking Method

"Life's too short for bland burgers." I say that every time. These Spicy Black Bean Burgers with chipotle lime mayo prove it.

They pack smoky heat and a great crust. Trust me, you want the crust.

Prep Steps Get your mise en place. Dice onion and jalapeño. Mince garlic and chop cilantro. Drain and rinse both cans of beans.

Measure quinoa, panko, spices, and oil.
Save time by pulsing half the beans in a food processor. It speeds things up.

Keep a small bowl with water handy for sticky hands.
Safety first: wash hands after handling raw egg. Be careful with hot oil.

Bold warning do not overcrowd the pan.

step-by-step Process

1. Pulse or mash beans until chunky and partially smooth.
2. Mix onion, garlic, jalapeño, cilantro, quinoa, spices, lime, egg, and panko. Press mixture to test binding.
3. Form four even patties, 3/4 1 inch thick. Chill for 20– 30 minutes .
4. Heat 1 tbsp oil over medium high. Fry patties 4– 5 minutes per side until deep brown crust forms. Flip and cook 3– 4 minutes more.
5. For baking, set oven to 400° F ( 200° C) and bake 12– 15 minutes , flip halfway.
6. Assemble with toasted buns and Chipotle Lime Mayonnaise. Squeeze lime and serve.

Visual cues for doneness matter. Look for a deep golden brown crust. Press lightly; patties should feel firm. Internal heat should reach about 165° F ( 74° C) if you want safety reassurance.

The mayo brightens the heat.

Pro Tips Pulse only half the beans. This prevents a pasty patty. Chill patties well. That’s how you learn How to Keep Black Bean Burgers From Falling Apart.

Common mistakes: overworking the mix and skipping the chill. Both make crumbly burgers.
make-ahead: form and refrigerate patties up to 24 hours , or freeze for a month.

Thaw overnight before cooking.

Honestly, I once flipped three messy patties in a row. After that, I chilled them religiously. Now they hold like champs.

Try this Smoky Spicy Black Bean Burger Recipe with avocado and you’ll love it.

Recipe Notes

“People who love to eat are always the best people.” I think Julia Child nailed it. I made my first Spicy Black Bean Burgers with burnt edges. Lesson learned: chill the patties.

Serving Suggestions

Try rustic plating. Toast buns and smear a generous layer of the Chipotle Lime Mayonnaise Recipe. Top with sliced avocado and a lime wedge.

For a smoky feel, call this a Smoky Spicy Black Bean Burger Recipe. Serve with sweet potato fries. Or a crunchy cabbage slaw. Beer pairings? Mexican lager or a hoppy IPA work great.

If you want flare, build a Southwestern Black Bean Burgers with Avocado stack. Add pickled red onion. It looks fancy and tastes better.

Storage Tips

Refrigerate leftovers in an airtight container. Keep them up to 4 days. Reheat gently in a skillet.

You can freeze patties individually. Flash freeze on a sheet first. Then bag and freeze up to 3 months.

Reheat from frozen in a warm oven. Bake at 400° F ( 200° C) for 12– 15 minutes . Flip halfway. Or pan-fry on medium heat until warmed through.

Variations

Want vegan? Try a Vegan Chipotle Black Bean Burger. Swap the egg for a flax “egg”. Use vegan mayo for the sauce.

Try Black Bean Quinoa Burgers by adding cooked quinoa. Or fold in roasted sweet potato. Seasonal swap: add charred corn in summer. Use roasted poblano in fall.

Tips I swear by

If you wonder How To Make Chipotle Black Bean Burgers that hold, follow How to Keep Black Bean Burgers From Falling Apart.

Don’t over process the beans. Chill patties 20 30 minutes before cooking. Cook undisturbed until a crust forms, about 4 5 minutes per side .

Nutrition Basics

These burgers are fiber rich. Expect about 17 grams protein per serving. They’re high in fiber and plant protein. Great for satiety and stable blood sugar.

A quick stat: fiber can cut heart disease risk. That’s a neat bonus.

Final note: I’ve burned a few. I’ve also served them to picky friends who loved them. You’ll get a perfect crust.

Go make this Chipotle Black Bean Burger and brag a little. You deserve it.