These easy vegan black bean burgers have a healthy dose of fiber thanks to the combination of black beans and quinoa. Cumin and chipotle chile powder give these vegan burgers a Southwestern spin. Using your hands to combine the mixture creates a soft, uniform texture.

Robin Bashinsky
Source:, February 2020


Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Place beans, quinoa, panko, scallions, tomato paste, cumin, chile powder, garlic powder, 1/4 cup mayonnaise and 1/4 teaspoon salt in a large bowl; mash the mixture together with your hands. Shape into six 3/4-inch-thick patties. Arrange the patties on a plate; refrigerate for 10 minutes.

  • Combine avocado, lime juice, cilantro, water and the remaining 1/4 cup mayonnaise and 1/4 teaspoon salt in a food processor; process until smooth, about 30 seconds.

  • Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, 3 to 4 minutes per side.

  • Divide the avocado mixture evenly among top and bottom bun halves. Arrange the bean patties and tomato slices evenly on the bottom bun halves; replace the top bun halves.


To make ahead: Wrap the patties (Step 1) and refrigerate for up to 2 days.

Nutrition Facts

452 calories; protein 10.7g 21% DV; carbohydrates 47.1g 15% DV; exchange other carbs 3; dietary fiber 10.4g 42% DV; sugars 4.9g; fat 26.2g 40% DV; saturated fat 3.1g 16% DV; vitamin a iu 222.9IU 5% DV; vitamin c 7.2mg 12% DV; folate 59.6mcg 15% DV; calcium 98.2mg 10% DV; iron 3.4mg 19% DV; magnesium 101.5mg 36% DV; potassium 544mg 15% DV; sodium 548.7mg 22% DV; thiamin 0.2mg 22% DV; added sugar 2.6g.