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These chipotle black bean burgers with oats are smoky, hearty, and packed with bold flavor. Made with wholesome oats instead of breadcrumbs, they hold together beautifully and are easy to make in just a few simple steps. Perfect for a satisfying vegetarian meal, they’re crispy on the outside, tender on the inside, and full of protein-packed goodness.
This recipe came to be when Eleanor, a reader from our Healthy Foodie Girl community, reached out asking for a black bean burger. I got inspired in the kitchen and developed one, tested it, and kept tweaking it until it was just right. It’s quickly become a favorite in our kitchen. Ella and I both agree they are the best black bean burgers we’ve ever had, and we can’t wait for you to try them! For another delicious recipe with similar flavors, don’t miss our spicy black bean soup with chipotle!
Table of Contents
- 🔍 Quick Look: Chipotle Black Bean Burgers
- Why You Will Love This Recipe
- Key Ingredients
- Substitutions & Variations
- How To Make Chipotle Black Bean Burgers with Oats
- Expert Tips
- Serving Suggestions
- Storage Instructions
- Chipotle Black Bean Burgers FAQs
- More Recipes to Try Next!
- Chipotle Black Bean Burgers with Oats Recipe
🔍 Quick Look: Chipotle Black Bean Burgers
- ⏱️ Prep Time: 20 minutes
- ⏱️ Cook Time: 20-25 minutes
- 🕒 Total Time: 45 minutes
- 🍽 Calories: ~155 kcal per serving (based on nutrition panel)
- 👥 Servings: 4 burgers
- 🥣 Key Ingredients: Black beans, chipotle peppers in adobo, chili powder, rolled oats, red bell pepper, onion, egg
- 📖 Dietary Information: Vegetarian, high-fiber, gluten-free if using certified gluten-free oats
- ⭐ Difficulty: Easy
Why You Will Love This Recipe
- Packed with Bold Chipotle Flavor: Chipotle peppers in adobo sauce take these black bean burgers to the next level, adding smoky heat and incredible flavor in every bite.
- Satisfying Vegetarian Meal: These black bean burgers are packed with plant-based protein and fiber, making them a delicious and filling meatless option.
- Vegan Option: You can easily make these black bean burgers vegan by using a flax egg.
- Perfect Texture: These burgers hold together well and are crispy on the outside and tender on the inside.
- Easy to Make: This recipe comes together with simple ingredients and minimal prep work.
- Great for Meal Prep: Make a batch ahead of time and keep the patties ready to go whenever you need an easy lunch or dinner.
Key Ingredients
- Black Beans: The star of these burgers! Black beans add hearty texture, plant-based protein, and fiber while helping create a satisfying, filling burger.
- Chipotle Peppers in Adobo: These peppers bring smoky, bold flavor with a touch of heat that takes these black bean burgers to the next level.
- Jalapenos: Jarred pickled jalapeños add a tangy kick and incredible flavor. Their mild heat and acidity complement the smoky chipotle peppers perfectly.
- Seasoning: A blend of garlic powder, onion powder, cumin, smoked paprika, chili powder, salt, and pepper adds layers of savory, smoky flavor.
- Oats: Add a hearty texture and help bind the patties.
- Bell Pepper: Adds freshness and extra texture to the burger mixture.
- Onion: Adds savory depth and flavor to the burgers.
- Egg: Acts as a binder, helping the patties hold together while maintaining a tender texture.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Make it Vegan: To make these black bean burgers vegan, replace the egg with 1 flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for 5 to 10 minutes until thickened. If the burger mixture seems dry or crumbly after mixing, add an additional ½ flax egg (½ tablespoon ground flaxseed mixed with 1½ tablespoons water) to help bind everything together.
- Oat Flour: We recommend blending 2 tablespoons of the rolled oats into oat flour to help bind the burger patties together so they hold their shape while cooking. Alternatively, you can lightly pulse all of the oats for a slightly finer texture. Just avoid blending them completely into flour. If you’re short on time, you can leave the oats whole instead. Just keep in mind that the patties may be a little more delicate and require extra care when flipping.
- Chipotle Peppers in Adobo & Jalapeño: We love the combination of chipotle peppers in adobo and jarred pickled jalapeños in these burgers! The chipotle adds a smoky, rich flavor, while the jalapeño brings a fresh kick of heat. If you prefer a milder burger or don’t enjoy one of these flavors, feel free to omit either or both ingredients. The burgers will still turn out delicious!
How To Make Chipotle Black Bean Burgers with Oats
- Spread the rinsed and drained black beans, diced red bell pepper, and chopped jalapeños on paper towels. Gently pat everything dry with additional paper towels. The drier the ingredients, the better the burgers will hold together.
- Add 2 tablespoons of the rolled oats to a food processor and pulse until a flour-like consistency forms. Remove from the food processor and set aside. Then, add the black beans to the food processor and pulse a few times until somewhat mashed but still slightly chunky. Be careful not to over-mash. Alternatively, lightly mash the beans with a fork or potato masher.
- Transfer the beans to a large bowl. Add the oat flour, remaining rolled oats, cumin, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Stir to combine.
- Add the diced red bell pepper, diced onion, chopped chipotle peppers in adobo sauce, and jalapeños. Mix until evenly distributed.
- Add the whisked egg and stir until everything is well combined.
- Cover and refrigerate the mixture for 20-30 minutes. This allows the oats to absorb moisture, making the burgers easier to shape and helping them hold together while baking.
- Form the mixture into 4 burger patties, pressing firmly to help them hold their shape. Place the patties on a baking sheet lined with parchment paper and lightly spray the tops with olive oil spray.
- Bake at 400°F for 20 to 25 minutes, until the burgers are golden brown and firm. Once done, let the burgers rest for 2-3 minutes before serving.
Expert Tips
- Dry the Beans Really Well: This is something I always pay close attention to. After rinsing, pat them completely dry or let them sit for a few minutes while you prep everything else. Any extra moisture can make the burgers fall apart later.
- Don’t Over-Mash or Over-Process: Make sure not to over-mash or over-process the black beans. Leave a bit of texture so the burgers don’t turn pasty. A little chunkiness helps them feel more like a burger instead of a soft mash.
- Chill the Mixture Before Shaping: I always recommend this step. Letting the mixture sit in the fridge for about 20-30 minutes gives the oats time to absorb moisture and helps everything bind together so the patties hold their shape better. Once chilled, form the mixture into patties. If you’re not planning to cook them right away, cover the formed patties and refrigerate until you’re ready to cook.
- Press the Patties Firmly: When shaping the patties, pack them tightly in your hands. This makes a big difference and helps prevent crumbly burgers when they cook.
- Freeze Chipotle for Later Use: One of my favorite little tricks is freezing leftover chopped chipotle peppers in adobo sauce in an ice cube tray. It makes it so easy to grab just what I need for the next batch.
Serving Suggestions
I love these chipotle black bean burgers on a toasted bun, but they’re just as delicious served in a lettuce wrap for a lighter option. Top them with avocado, sliced tomatoes, or salsa for even more flavor. If you prefer classic burger toppings, ketchup and mayo are always great choices. They’re also delicious with Greek yogurt buffalo ranch sauce. A slice of cheddar or your favorite cheese pairs perfectly with the smoky chipotle flavor.
For sides, these burgers are delicious served with a fresh salad with our homemade healthy Caesar dressing, air fryer sweet potato wedges, air fryer diced potatoes, or air fryer zucchini fries. They also pair well with our healthy Mexican street corn salad, refreshing summer corn salad, street corn pasta salad with chicken, a fresh fruit salad, and our healthy coleslaw.
Storage Instructions
Refrigerator: Store cooked black bean burgers in an airtight container in the fridge for 3-4 days. Let them cool completely before storing to help maintain texture and prevent sogginess.
Freezer: These burgers freeze well after cooking. Once fully cooled, wrap them individually or layer with parchment paper, then store them in a freezer-safe bag or container for up to 2-3 months.
Chipotle Black Bean Burgers FAQs
Are Chipotle Black Bean Burgers Healthy?
These chipotle black bean burgers are a wholesome vegetarian option made with black beans, oats, and vegetables. They’re naturally high in plant-based protein and fiber, which helps keep you full and satisfied, making them a great balanced meal choice.
What to Put on a Chipotle Black Bean Burger?
I love keeping it simple, so the flavor of the burger really shines. Avocado, salsa, and lettuce are my go-to toppings. They all pair perfectly with the smoky, slightly spicy flavor of the burger.
What’s the Secret to a Flavorful Black Bean Burger?
For me, it’s all about layering flavor and not skipping the chipotle peppers in adobo. They add that deep smoky heat that makes these burgers stand out. I also find that oats help with texture while keeping everything hearty and satisfying.
More Recipes to Try Next!
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Chipotle Black Bean Burgers with Oats
Equipment
Ingredients
- 1, 15-ounce can of black beans, drained, rinsed, and dried well
- 1 tablespoon chipotle peppers in adobo sauce, chopped
- 1 tablespoon jarred pickled jalapeños, drained and chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup rolled oats, divided
- 1/3 cup finely diced red bell pepper
- 1/4 cup diced white or sweet onion
- 1 large egg, or 1-1.5 flax eggs for a vegan option
- olive oil spray
Instructions
- Spread the rinsed and drained black beans, diced red bell pepper, and chopped jalapeños on paper towels. Gently pat everything dry with additional paper towels. The drier the ingredients, the better the burgers will hold together. Excess moisture can make the mixture too soft and cause the patties to fall apart.
- Add 2 tablespoons of the rolled oats to a food processor and pulse until a flour-like consistency forms. Remove from the food processor and set aside. Then, add the black beans to the food processor and pulse a few times until somewhat mashed but still slightly chunky. Be careful not to over-mash. Alternatively, lightly mash the beans with a fork or potato masher.
- Transfer the beans to a large bowl. Add the oat flour, remaining rolled oats, cumin, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Stir to combine.
- Add the diced red bell pepper, diced onion, chopped chipotle peppers in adobo sauce, and jalapeños. Mix until evenly distributed.
- Add the whisked egg and stir until everything is well combined.
- Cover and refrigerate the mixture for 20-30 minutes. This allows the oats to absorb moisture, making the burgers easier to shape and helping them hold together while baking.
- Form the mixture into 4 burger patties, pressing firmly to help them hold their shape. If you’re not planning to cook them right away, cover the formed patties and refrigerate until you’re ready to cook. Place the patties on a baking sheet lined with parchment paper and lightly spray the tops with olive oil spray.
- Bake at 400°F for 20 to 25 minutes, until the burgers are golden brown and firm. Once done, let the burgers rest for 2-3 minutes before serving.
Video
Notes
- Vegan Option: To make these black bean burgers vegan, replace the egg with 1 flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for 5 to 10 minutes until thickened. If the burger mixture seems dry or crumbly after mixing, add an additional ½ flax egg (½ tablespoon ground flaxseed mixed with 1½ tablespoons water) to help bind everything together.
- Dry the Beans Really Well: This is something I always pay close attention to. Any extra moisture can make the burgers fall apart later.
- Don’t Over-Mash or Over-Process: Make sure not to over-mash or over-process the black beans. Leave a bit of texture so the burgers don’t turn pasty.
- Oat Flour: We recommend blending 2 tablespoons of the rolled oats into oat flour to help bind the burger patties together so they hold their shape while cooking. Alternatively, you can lightly pulse all of the oats for a slightly finer texture, just avoid blending them completely into flour. If you’re short on time, you can leave the oats whole instead. Just keep in mind that the patties may be a little more delicate and require extra care when flipping.
- Chipotle Peppers in Adobo & Jalapeño: We love the combination of chipotle peppers in adobo and jarred jalapeño in these burgers! The chipotle peppers add a smoky, rich flavor, while the jalapeño brings a fresh kick of heat. If you prefer a milder burger or don’t enjoy one of those flavors, feel free to omit either or both ingredients. The burgers will still be delicious!
- Skillet Option: If cooking these patties in a skillet over medium heat on the stovetop, cook them for about 4-5 minutes per side, or until done. Make sure to carefully flip them so they stay intact.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
