Black Bean Veggie Burgers with Chipotle Honey Mustard

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!

These healthy Chipotle Black Bean Veggie Burgers are loaded with veggies and topped with an irresistible homemade chipotle honey mustard sauce sure to 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 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.

Cue fireworks. 

It was love at first bite!

These healthy Chipotle Black Bean Veggie Burgers are loaded with veggies and topped with an irresistible homemade chipotle honey mustard sauce sure to impress vegetarians and meat-eaters alike!

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

Black Bean Veggie Burgers with Chipotle Honey Mustard

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!
5 from 21 votes
Course: Main Course
Cuisine: American
Keyword: Black Bean Veggie Burgers
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons



  • 3 TBSP yellow mustard
  • 3 TBSP dijon mustard
  • 3 TBSP quality or homemade mayo
  • 3 TBSP honey
  • 1-2 chipotle peppers in adobo sauce
  • ½ 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!


  • 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!


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!
Nutrition facts below are an estimate provided by an online nutrition calculator. Values are for the veggie burger patties; choose your toppings and extras then adjust as needed.


Calories: 247kcal, Carbohydrates: 34g, Protein: 10g, Fat: 8g, Saturated Fat: 1g, Sodium: 471mg, Potassium: 504mg, Fiber: 10g, Sugar: 3g, Vitamin A: 815IU, Vitamin C: 40.6mg, Calcium: 63mg, Iron: 3.1mg

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.

These healthy Chipotle Black Bean Veggie Burgers are loaded with veggies and topped with an irresistible homemade chipotle honey mustard sauce sure to impress vegetarians and meat-eaters alike!

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.
Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating

Questions & Reviews

  1. I really don’t like onions, should I just leave them out or use green onions or other alternative? Thanks!

    1. Green onions/scallions would work great here! You could also replace them with extra of any of the veggies from the list and be good to go!

  2. Hi. I’m loving your blog!! I am new to veggie burgers and will be making this one for sure!
    Like you I eat very vegetable on the planet except mushrooms. I’m allergic. Boo hoo!

  3. 5 stars
    Amazing burgers! I had no zuchinni so I used grated carrot and grated cauliflower! So delicious!

    Thank you!

  4. Is there any reason I can’t just use oat flour in place of running the oats through the food processor?

    1. Oh totally! I’ve used the shredded quick cook (not instant) oats before too and those work great as well!

    1. Hey Irene! I know a few readers have grilled similar veggie burger recipes of mine and had great luck but I haven’t heard anyone mention they’ve grilled these before so I’m not 100% on how they hold up for grilling. Maybe bring a few sheets of aluminum foil to toss under the patties just in case it’s needed? I’m a bit of a grilling newbie so for sure LMK what you think! xoxo

    1. Hey Bianca! A few readers have used rice and quinoa with luck so I’m thinking almond flour might be an awesome binder for these burgers as well! Because I haven’t tested it I’m not sure so it would for sure be a science experiment of sorts if you’re willing to try it out! If you do let me know how it goes and how they stay together! 🙂

  5. 5 stars
    We loved these! The only changes I made were to leave out the bell pepper and chipotle, and I used a chia egg (which I think is milder in flavor).

  6. 5 stars
    These were fantastic! My whole family enjoyed them and asked that they be in our weekly rotation. Thank you!!

  7. 5 stars
    These were a hit with my family. I have a couple of vegatertains at work and made them some and loved them. All your veggies burgers always come out so great. I skipped the chipotle pepper but it was still great! Will be making these again.

  8. 5 stars
    Made these- they are delicious. I didn’t have a chipotle pepper so made them without and and still super yummy! Thank you!

    1. Hey Meranda! You could use corn, white/yellow onion, a different pepper of your choosing (extra jalapeños or poblano peppers for instance) or mushrooms. If needed you’d also be able to skip them entirely if you don’t have a swap you’d like to add in. The burgers are super flexible! 🙂

  9. How long will the sauce last? I made this a few days ago and it was amazing. I want to make it agin but wanted to use the same sauce.

    1. So glad you’re loving the recipe Christy! General rule of thumb with homemade condiments is 4 days I believe 🙂

    1. Woooot! So excited you loved them Katie! I’ll try to calculate them tonight when the nugget is sleeping and comment back with what I can find out <3 The type/size of bun (or if you're using a lettuce wrap instead of bun) will vary but I'll try to get the burger patties all calculated out since that'll always be the same 🙂

    2. Hey Katie! They’re 381 calories per burger/patty not counting toppings and such. This is the calculation with 1 large egg so using a flax egg would make them a few less calories apiece. Hope this helps!

  10. 5 stars
    We LOVED these!! So delicious! Next time I’m doubling the recipe. Husband said the texture was spot on for a burger and the flavor was fantastic!!! Even my three year old scarfed his down 🙂

  11. 5 stars
    We made this black bean burger for dinner last night and it was deee-licious, as was the chipotle honey mustard!!! Thank you so much for sharing this recipe! It’s going on our list of favs, and I know we’ll be making it again!

    1. Thank you Irene!!! I’m so thrilled you enjoyed it and that it made the legendary list of favorites for your family – best news ever!

  12. 5 stars
    I made this and it was SO great! Now my husband and I are a bit wimpy when it comes to spicy…so I was scared to add the peppers! 🙂 I did add a bit of the sauce to the party mix and the honey mustard sauce. It was still great but I would like to add a bit more heat next time. If you add the chopped chipotle pepper to the patty mix is it a tad more subdued once you mix it in and cook it?? 🙂

    1. Hey Rebecca! I’m so glad y’all enjoyed them! Cooking a little chipotle pepper into the patty absolutely adds flavor without too much heat. It’s more of a smoky complexity than anything, so more flavorful than fiery. My Jalapeño Zucchini Chickpea Burgers are probably the spiciest of my veggie burger recipes but even those can be tweaked so they’re not over the top spicy <3

      1. Thank you! I am making these again today for some of my vegetarian friends and will add in the peppers this time. 🙂 Can’t wait to try more of your recipes!

  13. This looks amazing! We don’t really have chipotles in adobo sauce in Canada thought. Do you think a small pepper with smoked paprika and cayenne would make it?

  14. 5 stars
    mhmm ilove LOVE black bean burgers! we make them a bunch. but i LOVE this sauce! I’m a huge fan of honey mustard but dont use it a lot, because i’d rather make it at home. i love the adobe here 😀 must remember to get some next time i’m at the store!!

  15. I am so going to be making this baby, it looks sooooo over the top delicious.
    Thanks Pinned for sure!

  16. This looks so delicious! I’m a huge fan of honey mustard… and then the chipotle in there?? YES please! (And I love that these can be made ahead and frozen, perfect for lunches)!

  17. You already know I’m a fan of your veggie burgers and then you toss this Chipotle Honey Mustard into the mix. Swoon.

  18. You already know I’m a sucker for your veggie burgers and then you go add in this Chipotle Honey Mustard sauce. Be still my heart.

    Also I have a freezer full of zucchini just waiting for this recipe.

    1. I froze a TON of zukes but now I don’t know what to do with them — how do you utilize them once they’ve been frozen? Are they extra watery when you thaw them? HALP!

  19. 5 stars
    Oooooh! These look so good! That chipotle honey mustard looks divine. Almost like the BBQ honey mustard from Chick-fil-a. Yum!

    1. Of course! Here’s a link to several brands/varieties — any brand you choose will work as long as it says “chipotle peppers in adobo” which basically refers to chipotle peppers that are packed in a seasoned tomato sauce. I’ve used Embasa, Goya,and Herdez before and they’re all great!