Eggless Black Bean Burgers with Chipotle
These smoky, satisfying burgers prove you don't need eggs to get a patty that holds together beautifully and delivers serious flavor. The secret is a flax egg — ground flaxseed stirred with water until it thickens into a gel — which binds everything together just as well as a conventional egg would. Mashed black beans, rolled oats, red bell pepper, and a hit of chipotle in adobo sauce come together into a mixture that's bold, a little spicy, and deeply savory. Chilling the shaped patties before cooking is the move that keeps them firm enough to develop that gorgeous, deep-brown crust in the skillet. Each batch gets four to five minutes of undisturbed cook time per side, so you end up with a crispy exterior and a hearty, cohesive center. Pile them onto buns with sliced avocado and a smear of vegan mayo and you've got a plant-based burger that genuinely earns its place at the table. This recipe makes four patties, so it's perfect for a weeknight dinner or a casual weekend cookout.
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the patties
- 2 cans (15 oz each) black beans, drained and rinsed
- ½ cup old-fashioned rolled oats
- ⅓ cup finely diced red bell pepper
- 3 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, finely minced
- 1 tsp adobo sauce (from the can)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For serving
- 4 burger buns
- 1 avocado, sliced (optional)
- vegan mayonnaise, for spreading (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Spread the drained black beans on a parchment-lined baking sheet and pat dry with paper towels. Let them air-dry for 5 minutes — the drier the beans, the firmer the patties.
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