Recipe: Black Bean Burgers with Chipotle Ketchup

updated Jan 29, 2020
Black Bean Burgers with Chipotle Ketchup
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(Image credit: Kimberley Hasselbrink)

You don’t have to be a vegetarian to love these hearty, flavorful meatless burgers. (You can, however, give them even more savory meatiness by adding chopped sautéed shiitake or cremini mushrooms to the mixture before forming the burgers).

And by all means, make a double batch of the ketchup — you’ll find a million uses for it, and it keeps well in the refrigerator for a week.

These burgers can be made in advance and gently reheated in a low oven or on a low grill away from the direct heat. (Place them on a piece of oiled foil and not directly on the grill rack.)

Serve this meal with:

Tester’s Notes

I like veggie burgers that actually taste like, well, vegetables, and this one didn’t disappoint! The earthy flavors of the beans and cumin are nicely balanced out by the sweet Hawaiian hamburger rolls, so it’s definitely worth seeking those buns out. The chipotle ketchup was easy to make ahead of time and would be a great dipping sauce for some sweet potato fries.

Christine, July 2015

Black Bean Burgers with Chipotle Ketchup

Serves 4

Nutritional Info


For the burgers:

  • 1

    large egg, lightly beaten

  • 2

    (15.5-ounce) cans low-sodium black beans, drained and rinsed

  • 1/3 cup

    dry bread crumbs

  • 1/4 cup

    finely chopped red onion

  • 1/4 cup

    chopped cilantro

  • 3 tablespoons

    canola mayonnaise

  • 1 teaspoon

    ground cumin

For the chipotle ketchup:

  • 1/2 cup


  • 1/2

    chipotle in adobo, minced (about 1 tablespoon), or to taste

  • 1 teaspoon

    lime juice

  • 1 teaspoon


  • 1/4 teaspoon

    chili powder

To make the burgers:

  • 2 tablespoons

    olive oil

  • 4

    Hawaiian sweet hamburger rolls, split and toasted


Make the bean burger patties:

  1. Combine the egg and beans in a large bowl and mash them into chunks with a potato masher or large fork. (All the beans should be broken up, but there should still be pieces visible.) Add the breadcrumbs, onion, cilantro, mayonnaise, and cumin; stir to thoroughly combine. Form into four 1/2-inch-thick patties.

Make the ketchup:

  1. Combine the ketchup, chipotle, lime juice, honey, cumin, and chili powder in a bowl, and set aside.

Cook the burgers:

  1. Heat the oil in a large nonstick skillet over medium-high. Add the patties and cook until crisp and heated through, about 4 minutes per side. Serve on the rolls topped with the chipotle ketchup.