As a veteran food critic, I’ve tasted countless vegetarian burgers, and the ones that stand out balance texture, flavor, and moisture. These chipotle black bean patties pack a gentle heat and a luscious avocado crema that elevates every bite. Ideal for backyard cook-outs or cozy indoor meals, they satisfy even the most devoted carnivores.

Ingredients

• Burgers:

  • 2 cans (15 oz) black beans, drained and rinsed

  • 1 small onion, grated

  • 2 garlic cloves, minced

  • 1 chipotle pepper in adobo, finely chopped (plus 1 tsp adobo sauce)

  • ¾ cup panko breadcrumbs

  • 1 large egg, beaten

  • 1 tsp ground cumin

  • Salt and pepper

  • Oil for cooking

• Avocado Crema:

  • 1 ripe avocado

  • Juice of 1 lime

  • 2 tbsp Greek yogurt or vegan alternative

  • Pinch of salt

Methodology

1. Prep beans: In a large bowl, mash one can of beans until almost smooth. Drain second can well; stir in whole beans for texture.

2. Build patties: Add onion, garlic, chipotle, adobo sauce, cumin, egg, breadcrumbs, salt, and pepper. Mix until combined but not mushy. Form into four equal patties; chill 15 minutes to firm up.

3. Make crema: Blend avocado, lime juice, yogurt, and salt until smooth. Adjust seasoning and set aside.

4. Cook burgers: Heat a drizzle of oil in a skillet over medium-high heat. Cook patties 4–5 minutes per side until crisp and heated through.

5. Assemble: Toast buns lightly. Spread crema on both halves, top with burger, lettuce, tomato, and onion slices.

Tips from the Trenches

• Texture balance: Combining mashed and whole beans creates structure without crumbliness.

• Adobo nuance: One pepper plus sauce brings smoky heat—add more for extra spice.

• Make-ahead: Patties can rest overnight, allowing flavors to deepen.

Serve these sandwiches with sweet potato fries or a green salad. The creamy avocado sauce and smoky undertones make them a standout option for meatless Mondays or summer BBQs.