Vegetarian Vegan Loaded Southwestern Black Bean Burger

Total time1 hr 10 min

Prep time25 min

Cook time15 min

Vegetarian Vegan Loaded Southwestern Black Bean Burger

Smoky, hearty, and packed with texture, these black bean patties get their deep flavor from cumin, smoked paprika, and minced chipotle in adobo, all bound together with panko and a flaxseed gel for a satisfying bite that holds up on the grill or in a skillet. A tangy chipotle-lime sauce brings creamy heat to every bite, while a bright corn and red bell pepper salsa adds crunch and freshness on top. Layered with crisp romaine, juicy tomato, buttery avocado, and a punch of pickled jalapeño, this burger delivers restaurant-quality flavor in every stacked bite. It's an easy weeknight win or weekend cookout centerpiece, and it fits beautifully into a vegetarian spread without missing a beat. Serve it with extra napkins — this one gets messy in the best way.

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Ingredients

4 servings

For the patties

2 cans (15 oz each) black beans, drained and rinsed
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz Bush's Reduced Sodium Black Beans - 15 Oz Field Day Black Beans 15 Oz Goode Foods Black Beans - 15.25 Oz
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½ cup panko breadcrumbs
3 tbsp ground flaxseed
¼ cup finely diced red onion
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 chipotle pepper in adobo sauce, minced
1 tbsp adobo sauce (from the can)
2 tbsp soy sauce
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil, divided

For the chipotle-lime sauce

⅓ cup vegan mayonnaise
1 chipotle pepper in adobo sauce, minced
1 tbsp fresh lime juice
½ tsp garlic powder

For the corn salsa

1 cup frozen corn kernels, thawed
¼ cup finely diced red bell pepper
2 tbsp fresh cilantro, chopped
1 tbsp fresh lime juice
¼ tsp salt

For assembling

2 ripe avocados, pitted and sliced
4 vegan burger buns, split
½ cup pickled jalapeño slices
1 cup shredded romaine lettuce
1 medium tomato, sliced
4 slices vegan cheese (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and 9 tbsp water. Set aside for 5 minutes until thickened into a gel.
2
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.

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