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in Gluten-Free, Mains, Meal Prep Lunches, Vegetarian · September 15, 2021

Chipotle Black Bean Burger

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This chipotle black bean burger recipe is delicious, hearty, and will make you never want to eat frozen veggie patties ever again! Packed with mushrooms and chipotle flavour, these burgers make for an easy meal and are perfect for meal prep!

These black bean burgers are:

  • Easy
  • Healthy
  • Spicy
  • Gluten-free
  • Packed with flavour & veggies like bell peppers and mushrooms
  • Packed with plant based protein!

Spice preference?

These are spicy black bean burgers! The spice comes from the chipotles in adobo sauce. I used 3 chipotles and think they are at the perfect level. You can taste the spice even with all your desired toppings & bun, but it isn’t overpowering.

You can feel free to use more or less chipotles to adjust to your preference!

chipotle black bean veggie burger

Ingredients:

  • Onion, garlic, red bell pepper and mushrooms for a hearty texture.
  • 1 can of black beans: High in plant proteins and fibre for a hearty and filling meal.
  • 1 egg to bind it all together.
  • Dried spices to pack in flavour.
  • Chipotles from a can of chipotles in adobo sauce. Adjust the amount to your spice preference.
  • Oat flour (or sub panko if not gluten-free): The perfect gluten-free way to bind the mixture together. If the mixture is too wet you can add in a few more table spoons to thicken it up. I make my own oat flour by blending rolled oats, but you can also purchase oat flour in the grocery store for convenience!

How to make spicy black bean burgers:

  1. Start by sautéing the veggies in a frying pan and set aside to cool while you prepare the rest of the recipe.
  2. Add the remaining ingredients except for the oat flour into a medium bowl. Mash the beans using a potato masher, or alternately you can pulse in a food processor.
  3. Mix in the sautéed veggies and oat flour and allow to sit for a few minutes so the oat flour starts to absorb the liquid.
  4. Preheat the oven to 375F and line a baking sheet with parchment paper.
  5. Scoop about 1/3 cup of the chipotle black bean burger mixture and form into discs and place on the lined baking sheet. Repeat and gently press on the top of each one to flatten slightly. You should get 6 patties.
  6. Bake for 15 minutes, then flip and bake for another 10 minutes. Allow to cool for 10 minutes before serving. Enjoy!

Topping suggestions:

  • Sriracha or chipotle mayo
  • Tomato slices
  • Roasted red peppers
  • Avocado
  • Honey mustard

Try out some other dinner recipes up on the blog!

  • Hemp Heart Crusted Chicken Strips
  • Maple Soy Vegetarian Sheet Pan Meal
  • Chicken Shawarma Bowl with Turmeric Rice

If you try out this recipe, let me know what you think by leaving a rating and review! Star ratings are always much appreciated, enjoy!

chipotle black bean veggie burger

Chipotle Black Bean Burger

Andrea Toole
This black bean burger recipe is delicious, hearty, and will make you never want to eat frozen veggie patties ever again! 
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 6 burger patties

Ingredients
  

  • 1/4 cup small diced yellow onion
  • 4 cloves garlic, minced
  • 1 cup diced crimini mushrooms
  • 1/2 medium red bell pepper, small diced
  • Drizzle olive oil
  • 19 oz can black beans, drained and rinsed
  • 1 egg whisked
  • 1/2 tbsp apple cider vinegar or lemon juice
  • 1 tbsp BBQ sauce
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Pinch salt & pepper
  • 1-3 peppers from a can of chipotles in adobo sauce, diced I used 3, use less if you prefer less spice.
  • 1/3-1/2 cup oat flour (Plus more if needed for consisteny, see notes) Or panko breadcrumbs if not gluten-free.

Instructions
 

  • Start by preparing the onion, garlic, bell pepper and mushrooms. Drizzle a medium frying pan with olive oil and cook the veggies over medium heat for 3-4 minutes until softened. Set aside to cool.
  • Preheat the oven to 375F and line a baking sheet with parchment paper.
  • To a medium bowl, add the drained and rinsed black beans, the whisked egg, apple cider vinegar, BBQ sauce, spices, salt & pepper and chopped chipotle peppers. With a potato masher, mash the mixture until the black beans are mostly broken down and mixed with the other ingredients. Alternately, you can blend the mixture in a food processor.
  • Once mashed, mix in the cooled veggies and oat flour. Allow the mixture to sit for a few minutes to thicken up.
  • Scoop approximately 1/3 cup of mixture and form into pucks with your hands. Place it on the parchment lined baking sheet and gently press down on top to flatten them slightly. The mixture will be very wet, but one formed, the patties should hold their shape on the baking pan. If not, add more oatflour as needed to get a thicker consistency.
  • Repeat with the remaining mixture, you should get 6 patties.
  • Transfer the pan to the oven and bake for 15 minutes. Remove and flip the patties and bake for another 10 minutes.
  • They should be slightly golden brown and crispy on the outside. Allow to cool for 10 minutes. Serve with burger buns and desired toppings, enjoy!

Notes

Adjust the spice level by adding more or less chipotles in adobo. 
Store in an airtight container in the refrigerator for up to 4 days. Serve reheated with a burger bun and desired toppings!
Keyword black bean burger, plant based meals, vegetarian burger, veggie burger
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Andrea | Healthy + Easy Recipes
New! Mini Eggplant Pizzas by @thedietitianfeed A New! Mini Eggplant Pizzas by @thedietitianfeed

A simple & delicious snack idea or addition to a meal! These mini eggplant pizzas are a great way to eat more vegetables, and I love including a few flatbread rounds to make it more substantial for a full meal.

Like & save this post for later & follow me @thedietitianfeed for more delicious, healthy meal ideas!

Makes 2 servings, easily customizable to make more or less servings. Just adjust the amount of eggplant slices you use.

Ingredients: 
* ½ of an eggplant, sliced into ¼ inch thick rounds 
* Pinch salt
* Olive oil 
* 4 mini flatbread rounds
* Marinara sauce or tomato sauce of choice- I just used leftover pasta sauce
* Shredded Mozzarella cheese
* Grated Parmesan cheese
* Pinch of Italian seasoning  or dried basil and oregano
* Fresh basil or parsley if desired

Directions:
1. Preheat the oven to 400F and line a baking sheet with parchment paper. Slice the eggplant and sprinkle with salt on both sides, allow to sit for about 10 minutes while the oven preheats,  this will sweat out some of the water in the eggplant. 
2. Wipe off the excess water from the eggplant with a paper towel and brush with olive oil on both sides. Place on the baking sheet and bake for 15 minutes. 
3. Remove from the oven and place your flatbread rounds on the baking sheet as well. Top each slice of eggplant and flatbread with about 1 tbsp of sauce, then the cheeses and a sprinkle of Italian seasoning. 
4. Bake for 5-7 minutes or until the cheese is melted and browned around the edges. Top with fresh parsley if desired and Enjoy!
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#snackbox #minipizza #snackidea #healthysnacks #kidapprovedsnacks #snacksforkids #healthysnackideas #eggplantrecipes #eggplantrecipe
Episode 2: Dinner in a Pinch Tortellini Soup by @t Episode 2: Dinner in a Pinch
Tortellini Soup by @thedietitianfeed

This recipe comes together super quick, is packed with veggies & is a delicious addition to your dinner rotation. 

Like & save this post for later and follow me @thedietitianfeed for more of Dinners in a Pinch & other delicious, nourishing recipes 💞

Ingredients: 
* 2 tbsp olive oil 
* 1 small yellow onion, diced 
* 3 large cloves garlic, minced
* 1 large carrot, diced
* 1 bulb fennel, diced 
* 1 small zucchini, chopped
* 1 can diced tomatoes (28 oz)
* 5 cups low sodium vegetable broth
* Pinch Red pepper flakes
* ½ tsp dried thyme
* ½ tsp dried basil 
* ¼ tsp salt plus more to taste
* Pinch black pepper
* 12 oz (350 g) Cheese tortellini 
* 3 cups spinach, roughly chopped 
* ¼ cup chopped fresh basil* Optional  
* Juice of ½ a lemon
* Grated parmesan for garnish

Method: 
1. Preheat a large pot over medium-low heat. Once hot, add the olive oil, onion and garlic. Saute for 30 seconds before adding the carrot, fennel and zucchini. 
2. Add a pinch of salt and pepper and saute for about 5 minutes until slightly softened, then add in the can of tomatoes, broth, red pepper flakes, thyme and basil. Bring to a boil and cook for 15-20 minutes until the vegetables are fork tender. 
3. Add in the tortellini and cook for 5 minutes until al dente or according to package directions. Remove from heat and stir in the spinach, basil and lemon juice. 
4. Allow to cool slightly before serving, add parmesan cheese as garnish if desired. Enjoy!
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#healthydinnerideas #healthymeal #healthydinner #healthyrecipes #healthylifestyle #tortellini #tortellinisoup #souprecipe #soupseason #dinnerideas #easydinner #easydinners #easydinnerideas #dietitian #healthymealsprep
New nourishing dessert idea! Half Baked Pear Crisp New nourishing dessert idea! Half Baked Pear Crisp by @thedietitianfeed

This half baked pear crisp is a delicious and healthy dessert idea that also happens to be gluten free so more of you can enjoy it🍐 It uses whole foods & helps you to get in more fruit in a delicious way!

Like & save this post to make later & follow me @thedietitianfeed for more easy & nourishing recipes

Ingredients: 
- 1 pear, cut in half
- 1/2 tbsp maple syrup
- Pinch cinnamon
Crisp Topping: 
- 1/4 cup rolled oats
- 1 ½ tbsp oat flour
- ¼ tsp cinnamon
- Pinch nutmeg
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 2 tbsp chopped almonds 
- Pinch salt

Vanilla ice cream for topping

Directions:
1. Preheat the oven to 375 degrees F. 
2. Slice the pear in half and scoop out the seeds using a spoon.
3. Drizzle the maple syrup over the cut side of both halves of the pear and spread it across the pear before sprinkling with cinnamon. 
4. Place the pear halves cut side up in a small baking dish. You can slice a small piece off the bottoms of each pear to get them to sit flat if you’d like. 
5. Mix together all the ingredients for the crisp topping, then spoon onto each pear halve. 
6. Bake for 35-40 minutes or until the pear is fork tender and the crisp is golden brown. 
7. Serve with a scoop of vanilla ice cream if desired and enjoy!
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#healthydesserts #healthydessert #healthydessertrecipes #pearcrisp #bakedpears #crumblerecipe #healthyfood #healthyrecipeshare #healthyrecipesideas #healthylifestyle #wholefoods #dietitian #nutritionisteats
Dinner in a Pinch Episode 1: Feta Chicken Sheet Pa Dinner in a Pinch Episode 1: Feta Chicken Sheet Pan meal by @thedietitianfeed where I’m sharing easy & delicious dinner ideas so you can make dinner in a pinch 👌🏻💫

Make sure you like & save this post to make later & follow @thedietitianfeed for more episode 2 💫

Veggies and Feta
*  1 pint cherry tomatoes
*  2 red bell peppers, sliced
*  2 cups halved baby potatoes
*  1 tbsp olive oil + more for drizzling and cooking
*  ½ tsp each of dried thyme, dried parsley
*  Pinch of salt & red pepper flakes
*  2 large cloves garlic, minced
*  200 g block of feta cheese (the one packed in brine)
Chicken
*  1 lb boneless, skinless chicken breasts (about 2 large chicken breasts), pounded until about ½ an inch thick
*  2 tsp garlic powder
*  1 tsp each of dried parsley, paprika
*  ½ tsp dried thyme, red pepper flakes
*  ¼ tsp salt
*  Pinch of black pepper
Method:
1.  Preheat the oven to 400F and line a baking sheet with parchment paper.
2. Add the chopped tomatoes, bell peppers and potatoes to a large mixing bowl. Add 1 tbsp of olive oil, thyme, parsley, salt, red pepper flakes and the garlic. Mix well and spread out onto the baking sheet.
3. In the middle of the baking sheet move some of the vegetables out of the way and place the block feta cheese. Drizzle the feta with some olive oil. Bake for 20 mins.
4. While the vegetables and feta bake, prepare the chicken. Mix the spices together and rub on either side of the chicken pieces.
5. Heat a large frying pan over medium heat. Once hot, add a drizzle of olive oil to coat the pan and place both pieces of chicken. Sear for 3-4 mins per side until golden brown. Set aside.
6. Once the vegetables have cooked for 20 mins, add the seared chicken to the same baking sheet and bake again for an additional 20 mins or until the chicken is cooked through (internal temp of 165F). The feta will brown around the edges slightly.
7. Break down the block of feta with a fork, mix with the vegetables if desired and enjoy!
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