Smoky Black Bean Burgers with Chipotle Mayo

Steps

1. Step 1

   Heat the oven to 400°F. Spread the drained black beans on a rimmed baking sheet in a single layer and roast until the skins look dry and split and the beans are no longer glossy, 15 to 18 minutes. This dries them out so the patties hold together. Let cool slightly.

   18 min, hands-off · 400°F

   • 2 cans black beans (15 oz each)
2. Step 2

   While the beans roast, make the pickled onion: put the sliced red onion in a small bowl or jar with the vinegar, sugar and 1/2 tsp salt. Stir and let sit at room temperature, stirring once or twice, until softened and bright pink.

   20 min, hands-off

   • 1 small red onion
   • 1/2 cup red wine vinegar
   • 1 tsp sugar
   • 1/2 tsp salt
3. Step 3

   Stir the mayonnaise, minced chipotle with its adobo sauce, and lime juice together in a small bowl. Refrigerate until serving.

   3 min

   • 1/2 cup mayonnaise
   • 1 1/2 tbsp chipotles in adobo
   • 1 tsp lime juice
4. Step 4

   Heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring now and then, until soft and golden at the edges, 6 to 8 minutes. Add the garlic, cumin, smoked paprika, chipotle powder and 1 tsp salt and cook until fragrant, about 1 minute more. Scrape into a large bowl and let cool for 5 minutes.

   9 min

   • 2 tbsp olive oil
   • 1 small yellow onion
   • 3 cloves garlic
   • 1 1/2 tsp ground cumin
   • 1 tsp smoked paprika
   • 1/2 tsp chipotle chile powder
   • 1 tsp salt
5. Step 5

   Add the roasted beans to the bowl and mash with a potato masher or fork until most are broken down but some half-beans remain — a little texture is good. Stir in the oats, panko, egg and soy sauce until the mixture holds together when you squeeze a handful. If it feels wet, add another 2 tbsp panko, then let it sit 5 minutes to absorb.

   8 min

   • 2 cans black beans (15 oz each)
   • 1/2 cup rolled oats
   • 1/2 cup panko breadcrumbs
   • 1 large egg
   • 1 tbsp soy sauce
6. Step 6

   Divide the mixture into 4 and shape into patties about 3/4 inch thick and slightly wider than your buns. Press them firm and flat so the edges don't crumble.

   5 min

7. Step 7

   Wipe out the skillet and heat the neutral oil over medium heat until it shimmers. Add the patties and cook, undisturbed, until deeply browned and crisp, 4 to 5 minutes. Flip carefully with a thin spatula and cook the second side 4 to 5 minutes more. They should feel firm, not squishy, in the center.

   10 min

   • 2 tbsp neutral oil, for frying
8. Step 8

   Spread chipotle mayo on both halves of each toasted bun. Add a patty, then avocado slices, a tangle of drained pickled onion and lettuce if using. Close and serve right away.

   5 min

   • 4 burger buns
   • 1 ripe avocado
   • 4 lettuce leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026