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Black Bean Veggie Burgers with Chipotle Honey Mustard
5 from 63 votes

Black Bean Veggie Burgers with Chipotle Honey Mustard

These Black Bean Veggie Burgers combine mashed black beans with sautéed onions, peppers, zucchini, and jalapeño for a hearty, textured patty with smoky chipotle heat. Rolled oats bind the mixture while the accompanying chipotle honey mustard sauce balances spice with a touch of sweetness. The burgers can be enjoyed on buns or lettuce wraps with various toppings, offering a filling vegetarian option with a spicy, tangy flavor profile.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 247 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 Flaxseed or one large egg, used as egg substitute
  • 1 TBSP Flaxseed ground
  • 1 ¼ cup black beans divided
  • ½ cup onion diced
  • 1 cup zucchini divided, coarsely grated
  • ½ cup red bell pepper chopped
  • 2 TBSP jalapeño chopped, seeds and stem removed
  • 2 cloves garlic smashed and minced
  • 1 TBSP extra virgin olive oil
  • ½ tsp cumin ground
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ⅛ tsp cayenne pepper
  • 1 chipotle pepper in adobo sauce minced
  • 1 cup rolled oats not instant, old-fashioned
CHIPOTLE HONEY MUSTARD:
  • 3 TBSP yellow mustard
  • 3 TBSP Dijon mustard
  • 3 TBSP mayonnaise quality or homemade
  • 3 TBSP honey
  • 1-2 chipotle peppers in adobo sauce
  • ½ tsp adobo sauce extra to taste
  • pinch salt to taste
EXTRAS:
  • lettuce or lettuce wraps
  • burger buns or lettuce wraps
  • cheddar cheese optional, or pepper jack cheese
  • arugula or lettuce
  • tomato sliced, ripe
  • avocado sliced or mashed
  • PLUS all your favorite veggie burger add-ons!

Instructions

    Cup of Yum
  1. Whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.
  2. Skip the above step if using an egg instead of a flax egg.
  3. Next coarsely fork-mash 1 cup of black beans in a large bowl.
  4. Add 1/4 cup of whole black beans to the mix (it gives the burgers great texture) + set aside.
  5. Next saute onion, bell pepper, jalapeño, and half the zucchini in olive oil until tender, adding the garlic towards the end to prevent burning. This should only take a few minutes.
  6. Season the veggies with cumin, garlic powder, salt, and cayenne pepper, then stir to coat.
  7. Add the freshly sauteed veggies to your beans along with your chipotle pepper.
  8. Add 1 cup of oats to a food processor and blend until it resembles a coarse powder. This step is 100% optional, though I feel like blending the oats helps the burgers stay together a bit better. This is totally up to you since it's delicious both ways!
  9. Add the oats and the remainder of your zucchini to the bowl.
  10. Remove your flax egg from the fridge, add it to the burger mixture and stir.
  11. If the mixture seems too wet, feel free to add another 2-4 TBSP of oats as needed
  12. Stir to fully incorporate and roll mixture into four balls.
  13. For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
  14. Place your burgers onto a plate, cover with foil or cling wrap and refrigerate as you prep your buns [or lettuce wraps!] and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after about 30 minutes of chill time and cook up the rest the following day. Cooked burgers can absolutely be frozen and reheated. Score!
  15. READY TO EAT? Pour a tablespoon or two of your favorite healthy oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
  16. Cook for a few minutes on each side until you're left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I'd skip crowding all four together just because they're a pain to flip when all up in eachother's business. A tip for perfectly shaped veggie burgers? While sizzling away in the skillet, I use my spatula to nudge the sides of each patty. This gently helps form the sides into a perfect disc. Works like a charm!
FOR THE SAUCE:
  1. Using a blender, food processor, or immersion blender, combine ingredients and blend until smooth. Alternatively you may mince the chipotle, smash into a paste, and whisk together with the remaining ingredients to make your sauce. Since they're super bold (and slightly spicy to some), feel free to ease your way into it and start with half of a chipotle pepper and then add more as desired, tasting as you go. Feeling saucy? Double the recipe and try it on EVERYTHING!

Notes

  • The burgers are naturally vegetarian, vegan, and gluten-free, so choose toppings that fit your diet.
  • After cooking, cool the patties and freeze them individually on a flat surface before storing in airtight containers for easy reheating.
  • Reheat frozen patties on a baking sheet in a 400°F oven for about 18-20 minutes until thoroughly warmed.

Nutrition Information

Calories 247kcal (12%) Carbohydrates 34g (11%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 471mg (20%) Potassium 504mg (11%) Fiber 10g (40%) Sugar 3g (6%) Vitamin A 815IU (16%) Vitamin C 40.6mg (45%) Calcium 63mg (6%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 34g 11%
Protein 10g 20%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 471mg 20%
Potassium 504mg 11%
Fiber 10g 40%
Sugar 3g 6%
Vitamin A 815IU 16%
Vitamin C 40.6mg 45%
Calcium 63mg 6%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.