Black Bean, Corn & Chipotle Veggie Burgers

These Black Bean, Corn & Chipotle Veggie Burgers are one of those recipes that prove plant-based meals can be just as satisfying, hearty, and flavor-packed as traditional burgers. Made with black beans, sweet corn, smoky chipotle peppers in adobo, and warm spices, these burgers have the perfect balance of texture and bold flavor. They’re crisp on the outside, tender in the center, and sturdy enough for grilling, pan frying, or baking.

What makes these veggie burgers especially great is how simple and versatile they are. Pantry staples like canned black beans and oats come together with fresh vegetables and spices to create a wholesome, protein-rich burger that feels comforting and filling without being heavy. The chipotle adds a smoky heat that pairs perfectly with creamy avocado, pickled onions, crisp lettuce, or a slather of vegan chipotle mayo.

Whether you’re hosting a summer cookout, looking for an easy weeknight dinner, or simply trying to add more plant-based meals into your routine, these burgers are a delicious option. They also freeze beautifully, making them perfect for meal prep and quick lunches throughout the week.

Black Bean, Corn & Chipotle Veggie Burgers

Smoky, slightly spicy, and hearty enough to hold up on the grill or stovetop. These burgers have a crisp exterior, tender center, and tons of flavor from chipotle peppers, roasted corn, and warm spices.

Ingredients

• 2 tablespoons olive oil, divided

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 1 chipotle pepper in adobo, finely chopped

• 1 tablespoon adobo sauce

• 1 (15-ounce) can black beans, drained and rinsed

• 1 cup corn kernels (fresh, frozen, or roasted)

• 1/2 red bell pepper, finely diced

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder

• 1 teaspoon kosher salt

• Fresh cracked black pepper

• 1 tablespoon soy sauce or tamari

• 1 tablespoon lime juice

• 1/4 cup chopped cilantro

• 3/4 cup rolled oats

• 1/2 cup breadcrumbs (plus more if needed)

Optional Toppings

• Avocado or guacamole

• Vegan chipotle mayo

• Pickled onions

• Lettuce

• Tomato

• Jalapeños

• Toasted burger buns

Instructions

1. Cook the aromatics
   Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook for 4–5 minutes until softened. Stir in garlic, chipotle pepper, and adobo sauce and cook for another minute.

2. Mash the beans
   In a large bowl, mash the black beans with a fork or potato masher until mostly broken down but still slightly chunky.

3. Mix the burgers
   Add the cooked onion mixture, corn, red bell pepper, cumin, smoked paprika, chili powder, salt, pepper, soy sauce, lime juice, cilantro, oats, and breadcrumbs. Mix until combined. The mixture should hold together when pressed. If too wet, add a bit more breadcrumbs.

4. Shape & chill
   Form into 4–6 patties. Refrigerate for 20–30 minutes to help them firm up.

5. Cook
   Heat remaining olive oil in a skillet over medium heat. Cook burgers for 4–5 minutes per side until deeply golden and crisp. You can also grill them carefully on a well-oiled grill or bake at 400°F for about 25 minutes, flipping halfway through.

6. Serve
   Serve on toasted buns with avocado, vegan chipotle mayo, pickled onions, and fresh greens.

Tips

• For extra texture, fold in finely chopped walnuts or pepitas.

• Roasted frozen fire-roasted corn adds great smoky flavor.

• These freeze well after shaping — freeze between parchment paper and cook directly from frozen.