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Black Bean Burgers with Chipotle Mayo

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 5 -6 burgers
Author: MaryAnn Dwyer


  • 1 15 oz. can black beans, drained and rinsed
  • 4 oz. button mushrooms chopped
  • 1/4 cup yellow onion chopped
  • 2 Tbsp. chopped green chiles
  • 2 Tbsp. hot sauce
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/3 cup cooked brown rice
  • 1 cup seasoned panko crumbs
  • 1 large egg lightly beaten
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. olive oil
  • lettuce for buns
  • tomato slices if desired
  • cheese slices if desired
  • Chipotle Mayo:
  • 1 cup mayonnaise
  • 2 chipotle peppers from a small can of chipotle peppers in adobo
  • 1 Tbsp. adobo sauce
  • 2 Tbsp. freshly squeezed lime juice
  • 1 Tbsp. finely chopped chives
  • salt and freshly ground black pepper


  • Reserve 1/2 cup beans. Pulse remaining black beans, mushrooms, onion, green chiles, hot sauce, chili powder and cumin a few times in a food processor until mixture resembles a chunky puree. Place mixture in a medium bowl. Add brown rice, panko crumbs, egg, salt and pepper and mix until well combined. Form into 5-6 patties, depending on how big you like your burgers. Cover and place in refrigerator for one hour or up to overnight.
  • Chipotle Mayo: Combine all ingredients in a blender or small food processor. Puree until smooth. Season, to taste, with salt and pepper. Place in an airtight container in refrigerator until ready to use.
  • Place olive oil in a large nonstick skillet over medium-high heat. Cook burgers, for about 10 minutes, turning once, until heated through. Top with a slice of cheese and cook until melted.
  • Place burger on top of a few slices of lettuce. Top with some chipotle mayo, tomato slices, and a few more pieces of lettuce to make a bun.