Smoky, well-charred black bean patties are the star here, built from mashed beans studded with garlic, red onion, cumin, chili powder, and smoked paprika, then given real heat and depth from minced chipotle in adobo. Each patty gets a deep golden crust in a hot skillet before landing on a toasted bun stacked high with crisp romaine, juicy tomato, and buttery avocado slices. A tangy chipotle-lime sauce gets swirled together with vegan mayo, lime juice, and garlic powder, and it's spread generously on both sides of the bun for maximum flavor in every bite. A quick corn salsa with charred-sweet kernels, bell pepper, cilantro, and lime adds brightness and crunch that cuts through the richness of the patty. Pickled jalapeños bring the final punch of acid and spice this loaded burger needs. It's a hearty, fully plant-based burger night that also happens to be a solid pick for a gluten free kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a small bowl, stir together the ground flaxseed and 9 tbsp water. Set aside for 5 minutes until thickened into a gel.
Spread the drained black beans on a baking sheet and pat dry with paper towels. Transfer to a large mixing bowl and mash with a fork or potato masher until about three-quarters of the beans are broken down and the mixture is thick and paste-like, with some whole beans remaining for texture.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
