These smoky chipotle Black Bean Veggie Burgers are bold and full of flavor! Loaded with veggies and topped with an irresistible homemade chipotle honey mustard sauce, they’ll impress vegetarians and meat-eaters alike!
This seriously saucy veggie burger is bursting with chipotle flavor. Loaded with veggies and crisped to perfection, it’s quite possibly my manliest veggie burger yet.
Of course we can’t discuss the awesomeness of these chipotle black bean veggie burgers without talkig about the sauce. It’s straight-up marriage material. On a whim I branched out from my default Chipotle Aioli (also deliciously awesome) and chipotletized my husband’s honey mustard recipe.
It was love at first bite!
While I insist you try this uber-bold chipotle honey mustard on one of my many veggie burger recipes, I’m also going to request that you try it on pretty much everything. So far we’ve had it drizzled on oven “fried” potato wedges, as a dipping sauce for chicken tenders, and by the time you’re reading this, I’ll have spread it on a seared salmon filet and served it atop a big green salad. This week’s meal plan just got a giant dose of awesome!
Now let’s get our recipe on!
Black Bean Veggie Burgers with Chipotle Honey Mustard
Black Bean Veggie Burgers with Chipotle Honey Mustard
Yield 4 servings
These smoky chipotle Black Bean Veggie Burgers are bold and full of flavor! Loaded with veggies and topped with an irresistible homemade chipotle honey mustard sauce, they'll impress vegetarians and meat-eaters alike!
- 1 flax egg or 1 large egg
- 1 TBSP ground flax + 3 TBSP water]
- 1 + 1/4 cup black beans, divided
- 1/2 cup diced onion
- 1 cup coarsely grated zucchini, divided
- 1/2 cup chopped red bell pepper
- 2 TBSP chopped jalapeno [seeds + stem removed]
- 2 cloves of garlic, smashed and minced
- 1 TBSP extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1 chipotle pepper in adobo sauce , minced
- 1 cup old-fashioned rolled oats [not instant]
CHIPOTLE HONEY MUSTARD:
- 3 TBSP yellow mustard
- 3 TBSP dijon mustard
- 3 TBSP quality or homemade mayo
- 3 TBSP honey
- 1-2 chipotle peppers in adobo sauce
- 1/2 tsp adobo sauce, extra to taste
- pinch of salt, to taste
- Burger buns or lettuce wraps
- Cheddar or Pepper Jack cheese (optional)
- arugula or lettuce
- sliced ripe tomato
- sliced or mashed avocado
- PLUS all your favorite veggie burger add-ons!
- Whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.
- Skip the above step if using an egg instead of a flax egg.
- Next coarsely fork-mash 1 cup of black beans in a large bowl.
- Add 1/4 cup of whole black beans to the mix (it gives the burgers great texture) + set aside.
- 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.
- Season the veggies with cumin, garlic powder, salt, and cayenne pepper, then stir to coat.
- Add the freshly sauteed veggies to your beans along with your chipotle pepper.
- 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!
- Add the oats and the remainder of your zucchini to the bowl.
- Remove your flax egg from the fridge, add it to the burger mixture and stir.
- If the mixture seems too wet, feel free to add another 2-4 TBSP of oats as needed
- Stir to fully incorporate and roll mixture into four balls.
- For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
- 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!
- 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!
- 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:
- 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!
The burger itself is naturally vegetarian, vegan, and gluten-free, so choose your favorite toppings and have fun with it!
:: FREEZER INSTRUCTIONS ::
Simply cook the burgers per instructions above, allow to cool a bit, and then freeze [spaced] on a plate or cookie sheet. Once they've had a chance to partially freeze you can wrap them individually and pile them in baggies or your favorite airtight container for fast food without the freaky ingredients. To re-heat, simply pop on a baking sheet in the oven for about 18-20 minutes at 400 F. Enjoy!
If you get a chance to try these tasty black bean veggie burgers, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation.
special diets and swaps
- My husband is a bit of a wuss when it comes to chipotle peppers and prefers a little less in his sauce. Feel free to follow suit, adding just a little at first (start with half a chipotle pepper) then increasing the amount as desired.
- No zucchini? No problem! Baby portobello or button mushrooms should be a pretty stellar sub.
- Vegansaurus Chefs: use your favorite vegan mayo for the sauce and you’re good to go!
- T-Rex Chefs: Feel free to try it with a slice of bacon on top and/or add a fried egg to the mix!
- Keep things gloriously gluten-free by snagging your favorite GF bun or serve your veggie burgers wrapped in lettuce, over a salad, or crumbled into a baked sweet potato.