Black Bean Veggie Burgers with Chipotle Honey Mustard
Your new favorite for smoky, satisfying, plant-powered comfort
There’s something comforting about meals that come together slowly…no stress, no fuss, just real food with real flavor. These Black Bean Veggie Burgers are exactly that kind of meal.
Born out of a craving for something smoky, a little spicy, and easy to freeze for busy weeknights, this has quickly become a go-to in our home. Each burger is filled with plant-forward goodness, perfectly crisp on the outside and tender on the inside, and paired with the dreamiest Chipotle Honey Mustard sauce that I now want to slather on everything.
Whether you're meal prepping or just hungry now, these veggie burgers check all the boxes: simple, tasty, and ready when you are.
Ingredients You’ll Need
For the Burgers:
1 flax egg (1 TBSP ground flax + 3 TBSP water) or 1 large egg
1¼ cups black beans, divided
½ cup diced onion
1 cup coarsely grated zucchini, divided
½ cup chopped red bell pepper
2 TBSP chopped jalapeño (seeds + stem removed)
2 cloves garlic, smashed and minced
1 TBSP extra virgin olive oil
½ tsp ground cumin
½ tsp garlic powder
¼ tsp salt
⅛ tsp cayenne pepper
1 chipotle pepper in adobo sauce, minced
1 cup old-fashioned rolled oats (not instant)
For the 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
½ tsp adobo sauce (more to taste)
Pinch of salt
Burger Extras:
Burger buns or lettuce wraps
Cheddar or pepper jack cheese (optional)
Arugula or lettuce
Sliced ripe tomato
Sliced or mashed avocado
Any of your favorite veggie burger toppings
Step-by-Step: How to Make Them
1. Set the base
Whisk together your flax egg and place it in the fridge to thicken. If you’re using a regular egg, you can skip this step.
In a large bowl, mash 1 cup of black beans with a fork, leaving a bit of texture. Stir in the remaining ¼ cup of whole beans and set aside.
2. Sauté the veggies
Heat olive oil in a skillet. Sauté the onion, bell pepper, jalapeño, and half the zucchini until tender, just a few minutes. Add the garlic at the end so it doesn’t burn. Stir in cumin, garlic powder, salt, and cayenne. Add this sautéed mix to your bowl of beans, then stir in the minced chipotle pepper.
3. Blend the oats (optional but helpful!)
Pulse the oats in a food processor until they resemble a coarse flour. It helps hold everything together a bit better, but if you're short on time, using whole oats still works beautifully.
4. Mix it all up
Add the ground oats, the rest of the zucchini, and the flax (or regular) egg to your bowl. Stir until everything is well combined. If the mixture feels too wet, add a little more oat flour (2–4 TBSP) until it's scoopable but not sticky.
5. Shape and chill
Form into four firm balls, then press each into a patty. I like to cup them in my hands and gently squeeze/rotate them into shape. Place on a plate, cover, and chill in the fridge for at least 30 minutes (or overnight if prepping ahead).
6. Cook
Heat oil in a skillet over medium-high heat. Once hot, cook each patty for a few minutes per side, until golden brown and warmed through. Avoid overcrowding — two at a time is perfect.
Little tip: While they sizzle, gently press the sides in with your spatula for picture-perfect burgers.
The Sauce That Changes Everything
Blend or whisk together all ingredients until smooth. Start with one Chipotle and adjust to your heat preference. This smoky-sweet sauce is magic. I highly recommend doubling the recipe so you can drizzle it over roasted veggies, grain bowls, or sandwiches throughout the week.
Let’s Talk Options
Vegan? Stick with the flax egg and plant-based mayo.
Gluten-free? Use certified GF oats and bun alternatives like lettuce wraps or sweet potato rounds.
Freezer-friendly? Absolutely. Cooked burgers freeze beautifully and reheat in the oven at 400°F for 18–20 minutes.
Why I Love This Meal
I’m a sucker for anything with chipotle; that smoky depth makes everything taste like it came off a grill. But more than that, I love how these burgers feel. Hearty, balanced, colorful. They remind me that meals don’t have to be complicated to be nourishing.
I usually double the batch and stash half in the freezer. That way, we have quick, satisfying dinners ready to go on those nights when cooking feels like a mountain.
Whether you're serving these up on a toasted bun with melty cheese or tucking them into crisp lettuce with creamy avocado slices, this is the kind of meal that feeds your body and soul.
Try It & Tag Me
If you make these burgers, I’d love to see your creations! Tag me @salutetowellness and share your favorite burger toppings. Here’s to simple food, bold flavor, and feeling good in your body, one bite at a time.
