Image of Chipotle Black Bean Burgers

Chipotle Black Bean Burgers

Image of Chipotle Black Bean Burgers
  • These veggie burgers are bursting with flavor and texture. Topped with a tangy creamy sauce. Recipe Credit: Joy Bauer
  • icons/brand/timer copy 2 Created with Sketch. Prep Time: 10 minutes
  • icons/brand/timer copy 2 Created with Sketch. Total Time: 30 minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 8 burgers or 14 sliders


Chipotle Lime Yogurt Sauce

  • 1 cup 0% Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon cilantro, minced
  • 1½ teaspoons DASH Southwest Chipotle seasoning

Bean Burgers

  • 2 cans (14 ounces each) black beans, drained and rinsed
  • 2½ tablespoons avocado oil, divided
  • 1 medium bell pepper, finely diced
  • 1 small onion, finely diced
  • 3 garlic cloves, finely minced
  • 1 tablespoon DASH Southwest Chipotle seasoning
  • ½ cup plus 2 tablespoons seasoned whole wheat or gluten-free breadcrumbs
  • 1 tablespoon minced cilantro leaves
  • 1 large egg, lightly beaten
  • 1 tablespoon tomato paste
  • 2/3 cup crumbled cotija cheese

Optional serving suggestions: whole grain bun, baby greens, sliced tomato, onion and avocado.


  1. For the yogurt sauce: In a small bowl, mix all ingredients until well combined. Set aside.
  2. For the burgers: Dry beans thoroughly between paper towels. Reserve ¾ cup beans and set aside. Heat ½ tablespoon avocado oil in a small skillet over medium heat. Add bell pepper, onion, and garlic and sauté until soft and slightly caramelized, about 6 minutes. Place on a paper towel-lined plate to cool.
  3. In the bowl of a food processor, add the remaining 2¼ cups beans, cooked vegetable mixture, DASH Southwest Chipotle seasoning blend, breadcrumbs, cilantro, egg, and tomato paste. Pulse mixture to combine without pureeing, leaving larger chunks of beans still intact. Transfer mixture to bowl and fold in ¾ cup reserved whole beans and cotija cheese.
  4. Form mixture into 8 patties (clean hands are the best tool for this part!) and place on parchment or wax paper. If the batter feels to sticky to form, stash the bowl in the fridge for about 20 minutes to firm.
  5. In a medium non-stick skillet, heat remaining 2 tablespoons avocado oil over medium-high heat. (Using this much oil forms a really nice crust on the patties) Add patties and reduce heat to medium, cook 5 to 6 minutes per side. Gently flip to make sure the patties cook through, but the outside does not burn. Outside will appear darker in color because of the spice blend and black beans. Serve immediately with yogurt sauce.