Black Bean Burgers with Chipotle Mayo
Black Bean Burgers with Chipotle Mayo is a medium American recipe that serves 6. 450 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 20 min | Cook: 42 min | Total: 1 hr 17 min
Cost: $13.52 total, $2.25 per serving
Ingredients
- 2 15 oz cans Black Beans (drained, rinsed, and spread on a sheet tray)
- 2 tablespoons Olive Oil (for sautéing onion)
- 1 medium Yellow Onion (outer layer removed, diced)
- 3 cloves Garlic (minced)
- 3 chilies Roasted Hatch Chilies (chopped; can substitute roasted poblano or canned green chilies)
- 0.75 cup Cashews (roasted, salted, coarsely pulsed)
- 0.5 cup Cotija Cheese (crumbled (about 2‑3 oz))
- 0.75 cup Panko Breadcrumbs (plain, toasted)
- 1 large Egg (room temperature)
- 0.5 cup Mayonnaise (divided: half for burger mix, half for chipotle mayo)
- 1 chipotle pepper Chipotle Pepper in Adobo Sauce (plus 1 tablespoon adobo sauce)
- 1 teaspoon Lime Juice (optional, for chipotle mayo)
- to taste Salt
- to taste Black Pepper
- 6 pieces Burger Buns (soft hamburger buns)
- 1 cup Arugula (fresh, for topping)
- 6 slices Pepper Jack Cheese (optional, melted on top)
Instructions
Dehydrate the Beans
Drain and rinse the two 15‑oz cans of black beans, spread them in a single layer on a sheet tray, and bake in a pre‑heated 350°F oven for about 20 minutes until the beans are slightly dried and split open.
Time: PT20M
Temperature: 350°F
Prep Aromatics
While the beans bake, peel the onion, remove the outer skin layer, and dice it. Mince the garlic cloves.
Time: PT5M
Sauté Onion
Heat 2 Tbsp olive oil in the skillet over medium heat, add a pinch of salt, and sauté the diced onion until softened and lightly golden, about 5‑7 minutes.
Time: PT7M
Temperature: medium heat
Add Garlic
Add the minced garlic to the skillet and cook for just 30 seconds until fragrant; do not let it brown.
Time: PT30S
Temperature: medium heat
Pulse Cashews
Place the roasted salted cashews in the food processor and pulse until coarsely chopped, about 2 minutes.
Time: PT2M
Make Chipotle Mayo
In a mini chopper, combine the chipotle pepper, 1 Tbsp adobo sauce, ½ cup mayonnaise, and optional lime juice; blend until smooth.
Time: PT2M
Process Dehydrated Beans
Transfer the baked beans to the food processor and pulse a few times until they are broken up but still have some texture (about 3 minutes).
Time: PT3M
Combine Burger Mixture
In a large mixing bowl, combine the processed beans, sautéed onion‑garlic mixture, pulsed cashews, crumbled Cotija, ¾ cup panko, 1 egg, 2 Tbsp chipotle mayo, and chopped hatch chilies. Mix gently until just combined.
Time: PT5M
Form Patties
Divide the mixture into 4‑ounce portions (about 6‑8 patties) and shape with wet hands into discs slightly larger than the buns.
Time: PT5M
Cook Burgers
Preheat the skillet or grill over medium‑high heat. Brush one side of each patty with a thin layer of oil and place the oiled side down. Cook 3‑4 minutes until a deep brown crust forms, then brush the opposite side with oil and flip; cook another 2‑3 minutes until heated through.
Time: PT7M
Temperature: medium‑high heat
Toast Buns
While the burgers finish cooking, place the cut side of each bun in the same pan and toast for 1‑2 minutes until lightly golden.
Time: PT2M
Temperature: medium‑high heat
Assemble Burgers
Spread a generous layer of chipotle mayo on the bottom bun, place the burger patty, top with a slice of pepper jack cheese, a handful of arugula, and any extra mayo if desired. Cap with the top bun.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 18 g
- Carbohydrates
- 35 g
- Fat
- 25 g
- Fiber
- 8 g
Dietary info: Vegetarian
Allergens: Egg, Dairy, Tree nuts
Ingredient Substitutions
- Instead of Black Beans: Canned kidney beans, Canned pinto beans
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Yellow Onion: shallot
- Instead of Garlic: garlic paste, jarred minced garlic
- Instead of Roasted Hatch Chilies: poblano pepper, canned green chilies
- Instead of Cashews: almonds, walnuts
- Instead of Cotija Cheese: feta cheese, queso fresco, pecorino romano
- Instead of Panko Breadcrumbs: regular breadcrumbs, gluten‑free breadcrumbs
- Instead of Egg: flax egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Mayonnaise: vegan mayo
- Instead of Chipotle Pepper in Adobo Sauce: smoked paprika + chipotle powder
- Instead of Burger Buns: ciabatta rolls, gluten‑free buns
- Instead of Arugula: spinach, mixed greens
- Instead of Pepper Jack Cheese: cheddar, monterey jack
Equipment Needed
- Sheet Tray (Baking Sheet)
- Oven
- Cast Iron or Carbon Steel Skillet
- Food Processor or Mini Chopper
- Mixing Bowl
- Spatula
- Knife
- Cutting Board
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Dehydrate the beans in the oven to achieve a meaty texture.
- Pulse the beans only until coarse; over‑processing makes them mushy.
- Sear the first side of the burger longer for a crust.
- Add garlic at the very end of sauté to avoid burning.
Chef Tips from the Video
- A well‑seasoned cast‑iron skillet gives the best crust and flavor.
- Use fresh chipotle peppers in adobo for authentic smoky heat.
- Let the formed patties rest for 10 minutes before cooking; this helps the crumbs hydrate evenly.
- If you like extra heat, add a pinch of cayenne to the burger mix.
Troubleshooting
Burgers fall apart when shaping.
Add an extra tablespoon of panko or a second egg to bind the mixture.
Patty texture is too mushy.
Make sure the beans are fully dehydrated and pulse them only until coarse; increase panko if needed.
Burgers stick to the pan.
Ensure the skillet is properly seasoned and pre‑heated; brush both sides of the patty with a thin layer of oil before cooking.
Insufficient sear on the first side.
Increase heat to medium‑high and avoid moving the patty for the first 3‑4 minutes.
Storage
Refrigerator: Uncooked patties can be stored in an airtight container for up to 2 days; cooked burgers keep 3 days.
Freezer: Raw patties freeze well for up to 2 months; wrap individually and place in a freezer bag.
Room temperature: Buns can be kept at room temperature for 1‑2 days in a bread box.
Make-Ahead Tips
- Dehydrate the beans a day ahead and store in a sealed bag.
- Prepare the chipotle mayo in advance; it keeps for up to 2 weeks in the fridge.
- Form patties, wrap tightly, and refrigerate overnight for easier handling.
Frequently Asked Questions
What is the cultural significance and history of black bean burgers in American cuisine?
Black bean burgers emerged as a popular vegetarian alternative in the United States during the early 2000s, reflecting the growing interest in plant‑based meals and sustainable protein sources. They combine traditional American burger format with Latin‑inspired beans, bridging comfort food with health‑conscious trends.
What are traditional regional variations of bean burgers in Mexican‑American cuisine?
In Mexican‑American cooking, bean burgers often incorporate spices like cumin, coriander, and chilies, and are served with toppings such as avocado, salsa, and queso fresco. Some regions add corn masa for extra texture, while others use black or pinto beans as the base.
How is a black bean burger traditionally served in the Southwest United States?
Southwestern black bean burgers are typically served on a toasted bun with chipotle mayo, pepper jack cheese, fresh arugula or lettuce, and sometimes pickled jalapeños. They are often accompanied by sweet potato fries or a corn salad.
What occasions or celebrations are black bean burgers associated with in vegetarian American gatherings?
Black bean burgers are a staple at backyard barbecues, potlucks, and vegetarian-friendly holidays such as World Vegetarian Day. Their hearty texture makes them a crowd‑pleaser for both vegetarians and meat‑eaters alike.
What makes this black bean burger recipe special or unique in American vegetarian cuisine?
Kenji’s recipe uses a quick oven dehydration step that gives the beans a meaty bite, plus toasted cashews and Cotija cheese for texture and umami. The addition of chipotle mayo adds a smoky, tangy layer that sets it apart from standard bean burgers.
What are the most common mistakes to avoid when making black bean burgers from the J. Kenji López‑Alt video?
Common pitfalls include over‑processing the beans (which makes them mushy), under‑seasoning the onion‑garlic mixture, and not searing the first side long enough for a crust. Also, adding pre‑minced garlic can result in a flat flavor.
Why does this black bean burger recipe use a dehydration step instead of simply mashing the beans?
Dehydrating the beans removes excess surface moisture, creating a firmer, meat‑like texture that holds together better and prevents the burgers from becoming soggy. It also concentrates the bean flavor.
Can I make the black bean burgers ahead of time and how should I store them?
Yes. Form the patties, wrap each tightly in plastic wrap, and refrigerate for up to 2 days. For longer storage, freeze the raw patties on a tray, then transfer to a freezer bag; they keep for about 2 months. Cooked burgers can be refrigerated for 3 days.
What does the YouTube channel J. Kenji López‑Alt specialize in?
The YouTube channel J. Kenji López‑Alt focuses on science‑based cooking techniques, detailed recipe development, and practical home‑cooking advice, often featuring thorough explanations and experimental tweaks.
How does the YouTube channel J. Kenji López‑Alt's approach to American comfort food differ from other cooking channels?
Kenji emphasizes the underlying food science, such as moisture control and texture optimization, and he frequently tests multiple variations before publishing a final recipe, offering deeper insight than many standard cooking tutorials.
Last updated: August 21, 2026
