Smoky chipotle peppers and a touch of adobo sauce turn simple black beans into a patty with real depth and a gentle kick, while rolled oats and a flax egg hold everything together without any need for a beaten egg. Drying the beans before mashing is the trick that gives these their signature texture — hearty, slightly chunky, and sturdy enough to hold a deep, caramelized crust in the skillet. Diced red bell pepper and garlic add brightness and bite, and a hit of cumin and smoked paprika keeps every layer flavorful. Piled onto a bun with creamy avocado and a swipe of mayonnaise, this is a burger built entirely from pantry staples and fresh produce. It's a naturally satisfying, protein-packed option that fits right into a vegetarian kitchen, no meat substitute required to get that same craveable, crispy-edged bite.
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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.
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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