chipotle cilantro black bean burgers
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 T high-heat oil (like grape seed)
  • ½ cup sweet onion, diced (about ½ of a large onion)
  • 1 t veggie stock concentrate (optional)
  • 2 garlic cloves, minced
  • 1 cup GF oats, processed into flour
  • 1 cup GF bread crumbs (I use two pieces of Rudi’s GF whole grain bread, toasted, then processed)
  • 1 cup grated carrots
  • 1 cup cooked black beans, rinsed and mashed
  • Heaping ¼ cup finely chopped cilantro
  • ⅓ cup almonds, chopped (toasted if you wan to, I add them raw)
  • ⅓ cup sunflower seeds, (toasted if you want to, I add them raw)
  • 1 T GF soy sauce
  • 2 flax eggs (3 T ground flax + ⅓ cup warm water, mixed in bowl)
  • 1 t chipotle pepper in adobo (or more, or less, to taste)
  • 1 t roasted cumin (regular will do)
  • 1 t ground coriander
  • 1 t dried oregano
  • ½ t sea salt (or to taste)
  • ¼ t black pepper (or to taste)
  1. Sauté the diced onion in the oil for about 8 minutes until translucent.
  2. Add in minced garlic and veggie concentrate (if using) and cook 2-4 minutes more (stir a lot so you don't burn the garlic).
  3. While the onion is cooking, process your oats, almonds, toasted bread, and carrots (I just do it all in batches in a Mini Prep food processor, don't even need to rinse it in between steps - all going the same place!)
  4. Once the onion mixture is ready, put everything on the list into a very large bowl and mash to combine very well with your hands (or a spatula) once the mixture is cool enough to handle.
  5. At this point I like to refrigerate the mixture for a few hours to make patty-making easier (but you don't have to).
  6. Form "dough" into 8 patties and let rest until you're ready to cook them (you can refrigerate these - covered - for a few days, or freeze them, wrapped individually, and they'll keep for a long time.
  7. Cook patties in oil of your choice in a heavy-bottomed skillet (I like to use my cast iron skillet for this) over medium heat for about 8 minutes on each side until brown and crispy.
  8. I serve these on toasted GF bread with sliced avocado, vegan swiss cheese, fresh greens and condiments. So amazingly good!
Recipe by The Yummy Kind at