The best plant-based burgers do not try to replicate meat — they build their own identity from the extraordinary range of plant ingredients available to a creative cook. This chipotle black bean burger is built entirely around the principle of bold, unapologetic flavour. Chipotle chilli — smoked jalapeño in adobo sauce — provides a smoky, moderately spiced heat that is one of the most satisfying flavour profiles in Mexican cooking. Combined with black beans, roasted corn, and a carefully balanced spice blend it creates a patty of genuine personality and depth.

The avocado crema is the element that elevates this from a good veggie burger to a genuinely special one. Blended avocado with sour cream, lime, and coriander creates a sauce that is simultaneously rich and bright — it has the creaminess to balance the chipotle heat and the acidity to cut through the heaviness of the bean patty.

Cotija cheese — the sharp, crumbly Mexican cheese often described as Mexican Parmesan — provides the salty finishing note that the patty needs. Its granular texture means it does not melt and instead provides a delicate, slightly crunchy contrast to the soft bean patty. If unavailable, a good quality feta provides an excellent substitute.

Nutrition (per serving)

Calories: 490 kcal   |   Protein: 16g   |   Carbs: 64g   |   Fat: 16g   |   Fiber: 11g

Smoky Chipotle Black Bean Burger

Recipe by By butter u0026 berriesCourse: Burgers

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

490

kcal

Ingredients

• •t2 x 400g cans black beans, drained and rinsed

• •t100g frozen corn, defrosted and charred in a dry pan

• •t2 chipotle chillies in adobo, finely chopped, plus 1 tsp adobo sauce

• •t1/2 red onion, finely diced

• •t2 garlic cloves, minced

• •t1 tsp cumin

• •t1 tsp smoked paprika

• •t100g breadcrumbs

• •t1 egg (or flax egg for vegan: 1 tbsp ground flaxseed + 3 tbsp water)

• •t2 tbsp olive oil

• •tSalt and pepper

• •t4 brioche buns

• •tFor avocado crema: 2 ripe avocados

• •tFor avocado crema: 4 tbsp sour cream (or coconut yoghurt)

• •tFor avocado crema: juice of 1 lime

• •tFor avocado crema: handful fresh coriander

• •tFor avocado crema: salt and garlic powder

• •t150g red cabbage, finely shredded

• •t2 tbsp apple cider vinegar

• •t1 tsp sugar

• •t60g cotija cheese or feta, crumbled

Directions

• Quick-pickle the cabbage: toss red cabbage with apple cider vinegar, sugar, and a pinch of salt. Set aside for 30 minutes to soften.
• Make avocado crema: blend avocados, sour cream, lime juice, coriander, salt, and a pinch of garlic powder until smooth. Taste and adjust. Refrigerate.
• Roughly mash black beans in a large bowl — leave plenty of texture. Add charred corn, chipotle chillies, adobo sauce, red onion, garlic, cumin, smoked paprika, breadcrumbs, and egg. Mix well. Season generously.
• Form into 4 patties. The mixture should be firm enough to hold together — if too soft add more breadcrumbs. Refrigerate for at least 30 minutes.
• Heat olive oil in a non-stick pan over medium heat. Cook patties for 4-5 minutes per side without moving until a crust forms and they release naturally from the pan.
• Build the burger: spread avocado crema on both sides of each bun. Add the patty, a pile of pickled red cabbage, and a generous crumble of cotija or feta.
• Serve immediately.

Notes

• The 30-minute chilling step is the most important factor in keeping these patties together during cooking. Do not skip it.
  Char the corn in a dry, hot pan until the kernels have black spots — this adds smokiness that complements the chipotle perfectly.
  Cook over medium rather than high heat — the outside needs time to crust before the inside heats through. High heat burns the outside before the centre is done.
  A food processor makes quick work of the black bean mash but do not over-process — you want a chunky texture, not a smooth paste.

Storage

Uncooked patties refrigerate for up to 2 days and freeze for up to 3 months. Freeze on a tray until solid then transfer to bags. Cook from frozen adding 3 minutes per side. Avocado crema keeps for 1 day — press cling film directly onto the surface to prevent browning. Pickled cabbage keeps for 3 days.

Serving Tips

Serve with sweet potato fries, black beans and rice, or a simple tomato and cucumber salad. A cold Modelo Especial, a margarita on the rocks, or a Mexican aguas frescas are all excellent accompaniments. For wine, a chilled dry rosé from Provence or a Garnacha from Spain provides the fruity freshness that complements the chipotle heat without competing with it.

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