Easy 5-Ingredient Black Bean Veggie Burgers

I became a vegetarian around the age of 12, so I’ve made my fair share of veggie burgers throughout the years. The funny thing is, I still don’t have a go-to recipe. That’s because most homemade veggie burgers call for a laundry list of ingredients (often upwards of 10), or a long refrigeration time to bind the patties together. I set out to make one with easy-to-find ingredients that’s ready to devour in less than 30 minutes. And that’s exactly where these black bean burgers come into play. The secret? Ripe and creamy avocado, which gets mashed into the patties as a binder, then spread onto the burger buns alongside chipotle mayo.

These aren’t just good veggie burgers — they’re good burgers, period. They’re spicy, smoky, and packed with protein. And, unlike so many veggie burgers, they don’t fall apart in the skillet. In fact, as they cook, they take on a deliciously crispy outer crust that makes every bite that much better. Depending on your hunger level, you can opt to make six smaller patties or four larger ones. Save leftovers for crumbling over salads or stuffing into quesadillas.

1. Dry the beans: Spreading a few cans of rinsed and drained black beans onto a sheet tray and popping them into the oven dries them out, ensuring your patties won’t be mushy. You’ll know they’re ready when the beans feel dry and are beginning to split. Let cool on the tray for a few minutes before adding them to the food processor.

2. Use avocado as your binder: Many veggie burger recipes call for an egg or breadcrumbs as a binder, but I wanted to keep these vegan and gluten-free so that as many people as possible can enjoy them. (Use gluten-free buns or make lettuce wraps if you’re gluten-free.) Creamy, ripe avocado not only helps bind together the patties, but you can also use the other half to spread onto your burger buns.

3. Make your own 2-ingredient chipotle mayo: This recipe calls for one chipotle in adobo and a tablespoon of the sauce, which is a cheap and easy way to add bold, smoky flavor to your burgers. (For gluten-free folks, check to make sure the brand you’re buying is gluten-free!) Wondering what to do with the rest of the can of chiles? I like to stir a bit of sauce into mayonnaise (or vegan mayonnaise) to create my own chipotle mayo. Start with a little and add more to taste — this stuff is pretty powerful. Use the rest of the can to make chili or chilaquiles, or stir the sauce into marinades or dips.