Chipotle Black Bean Burgers

Photo by Eco-Vegan Gal, Recipe by Katie Mae

Happy Summer! Here’s the perfect recipe for a summer cookout. It’s always a hit, even with the omnivores of the party. This Chipotle Black Bean Burger is inspired from Jeff Novick’s burger template of 2010 and is similar to his Mexican burger featured in his Burgers & Fries DVD. It is a delicious and healthy alternative to greasy beef burgers.

I like to sandwich the burger between 2 leaves of romaine lettuce with tomato, onion and avocado. I could easily eat 3 burgers like this. Another gluten-free option is to lay the burger and toppings over a bed of fresh spinach. Top it all off with your an unsweetened ketchup, salt-free mustard or your favorite salsa.

For extra hold, prepare the patties the day before and store in your refrigerator overnight. And if you want to cook these up on the grill, no problem… these hold together better than all the other veggie burgers I’ve tried.

I would also consider doubling or even tripling this recipe so you can make extra patties to enjoy the next couple days and/or store in the freezer for a punch of delayed gratification. Whatever you do, I hope you enjoy these as much as I do!
Makes 6 burgers
Ready in minutes
Stores 6 days in fridge or 2 months in the freezer



  • ½ onion, diced
  • ¼ cup corn
  • 1½ teaspoons garlic granules
  • 1½ teaspoons chipotle powder
  • 1 teaspoon smoked paprika
  • 1 cup cooked brown rice
  • 1½ cups cooked black beans (or 1 can drained and rinsed)
  • ¼ cup cornmeal
  • 3 tablespoons tomato paste
  • 12 pieces of romaine lettuce
  • 2 sandwich tomatoes, sliced
  • ½ onion, sliced
  • 1-2 avocados, sliced

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1. Preheat oven to 375°F. Lay a piece of parchment paper on sheet pan.

2. Sweat the onion in a sauté pan. (To “sweat” means the moisture comes from the veggies so no oil is needed. Just remember to keep a lid on the pan. If the onions do start to stick, add a little bit of water.) When onions become translucent, add corn and spices. Cook for a few more minutes.

3. Pour beans into a medium size bowl and mash with a potato masher or hands. Add rice, cornmeal, tomato paste and veggies. Mix everything together so there is an even consistency. Feel free to do this with your hands. Then, form mixture into patties. A good thickness is about ½ inch, and I like to make mine around 3 inches in diameter.

4. Place patties onto parchment paper and bake for 12 minutes. Flip the patties and bake for another 12 minutes. Top with tomato, onion and avocado slices and serve between two leaves of romaine lettuce. Or add the burger on a bed of fresh spinach and dive in with your fork! Don’t forget your favorite plant-strong condiments.

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Everyone loves a tasty veggie burger! Please share this recipe and help spread the health that comes with the whole foo, plant-based cuisine! Many thanks!


  1. Diane
    August 12, 2016

    Can these be cooked in a pan or do they have to be baked? Thank you.

    • Katie Mae
      Katie Mae
      August 12, 2016

      Absolutely, Diane. If you have a non-stick pan to cook them in that would be best. It will work in a stainless steel pan, too, but you’ll just have a little sticking. My favorite lines of non-stick pans are Scanpan and Berndes.