These chipotle black bean burgers are filled with poblano peppers and adobo sauce for a meatless burger with plenty of spicy flavor!

black bean burger
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I’ve enjoyed black bean burgers for years and when I realized I didn’t have a recipe for one on I Heart Vegetables, I knew I had to change that! These black bean burgers are great for an easy meatless meal, and you can double the batch and keep them in the freezer for a meatless meal in a flash!

I wanted to keep these black bean burgers vegan, but it can be challenging to get vegan burgers to hold together properly. The trick? Sautéing out extra liquid and adding a handful of quick-cooking oats. By removing the moisture from the patties, they hold their shape and aren’t mushy. The oats help add bulk and bind them together. The result is a hearty and “meaty” black bean burger with tons of flavor!

black bean burger

Substitution Suggestions

  • If you don’t have a poblano pepper, feel free to substitute green bell pepper.
  • If you don’t like things spicy, you can skip the chipotle pepper. If you like it extra spicy, add a teaspoon of the adobo sauce to the mayo mixture!
  • I like to make these in a cast iron skillet, but you can use a non-stick skillet if you prefer.
  • Quick-cooking oats are a finer texture than rolled oats. If you only have rolled oats, run them through the food processor for 20-30 seconds to chop them into smaller pieces.

How to Make Chipotle Black Bean Burgers