These veggie burgers bring the flavor! Imagine Chipotle Black Bean Burgers that are hearty and smoky… with colorful peppers, sweet onion, fresh cilantro, and crumbled cotija tucked into every bite. And that creamy chipotle-lime yogurt sauce is the zippy finishing touch that makes the whole situation sing.

A Chipotle Veggie Burger with lettuce, tomato, sauce, and an oat-topped bun sits on a white plate next to a pickle wedge. Sliced avocado and fresh herbs are visible in the background.

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Black beans are one of my favorite plant-based staples because they deliver a dynamic duo of protein and fiber — two nutrients that give a meal satisfying staying power. Here, they create a substantial patty with golden edges and a tender, veggie-studded center.

Other ways to put your black beans to good use: try my Southwestern Black Bean Dip, Tex-Mex Quinoa Bake, Plant-Based Tacos, or Turkey-Black Bean Burgers. And if you want to mix up the sauce, try one of these drizzly delights:

Make the Lime Yogurt Sauce

A bowl of yogurt topped with chopped parsley and spices sits on a wooden board with a gold spoon, perfectly complementing a Chipotle Veggie Burger. A small plate of red pepper flakes and fresh parsley are nearby.
A bowl of creamy dip with herbs sits on a wooden board with chopsticks, the perfect accompaniment to a Chipotle Veggie Burger. Nearby are a plate of red seasoning, fresh parsley, part of an onion, and a striped cloth.

Prep the patties

A skillet with sautéed diced red peppers and onions sits on a counter, ready to become the flavorful base for a Chipotle Veggie Burger. Nearby, a cutting board with parsley, a bowl of chopped herbs and beans, a dish of spices, a wooden spoon, and a striped towel complete the vibrant scene.
A food processor filled with black beans, chopped vegetables, spices, and herbs sits on a counter next to parsley, an onion, and a plate of red pepper flakes—everything you need to create a flavorful Chipotle Veggie Burger.
A white bowl filled with a chunky black bean mixture—perfect for making a savory Chipotle Veggie Burger—sits on a countertop near a bowl of creamy sauce, a dish of spices, chopped parsley, and a striped towel.
Hands forming a Chipotle Veggie Burger patty over a cutting board with two patties, fresh parsley, an onion, a bowl of sauce, and a small dish of spices nearby.
Six uncooked Chipotle Veggie Burger patties on parchment paper next to a bowl of creamy sauce, a dish of spices, a bunch of parsley, an onion, and a mixing bowl with remnants of the burger mixture.
A skillet with three cooked Chipotle Veggie Burger patties, surrounded by a bowl of creamy sauce, a plate of spices, chopped parsley, a whole onion, and a striped towel on a light surface.

This burger has it all

  • Smoky and savory: Chipotle seasoning brings warmth and depth, while lime juice and cilantro brighten everything up.
  • Hearty without the meat: Black beans, egg, cotija, and Greek yogurt contribute protein, while the beans and vegetables provide filling fiber.
  • Brings burger energy: Breadcrumbs and egg give the patties structure, while the partially mashed beans creates a chunkier, more satisfying texture.
  • Made for piling high: Bring on lettuce greens, juicy tomato, sliced onion, and buttery avocado. This burger can handle the works!
  • Meal-prep friendly: Shape the patties ahead of time and refrigerate them until you’re ready to cook, making burger night that much easier.
Four Chipotle Veggie Burger patties topped with creamy sauce sit on a wooden board, with sliced avocado, tomato, herbs, and more sauce in the background.
A Chipotle Veggie Burger with lettuce and creamy sauce sits on a plate, served alongside a pickle. Avocado slices, tomato, spices, and extra sauce are arranged on the table, complemented by a striped napkin.

    Burger night, with a twist

    Whenever these burgers are on the menu, I turn dinner into a build-your-own affair. I set out warm patties, whole-grain buns, sliced avocado, tomatoes, leafy greens, and a generous bowl of chipotle-lime yogurt sauce, then stand back and watch the stacks grow. Somehow, even my veggie-burger skeptics wind up going back for seconds!

    A Chipotle Veggie Burger with lettuce, tomato, and a dollop of creamy sauce sits on a plate with a pickle slice. An avocado and sauce bowl are in the background.
    A Chipotle Veggie Burger with lettuce and creamy sauce on a whole grain bun, served with a pickle spear on a white plate.

    A few patty pointers

    1. For the best texture, mash the black beans until they’re mostly broken down but still have a few visible pieces. Be sure to finely dice the pepper and onion, too, so they blend easily into the mixture and the patties stay intact.
    2. Once shaped, handle the burgers gently and let the first side develop a deep sear before flipping. That little bit of patience is what gives them such great texture and helps them hold together.
    3. Serve them on buns with all the fixings or nestle them over leafy greens for a colorful burger bowl. And don’t forget an extra drizzle of that chipotle-lime sauce — it’s the grand finale!
    A Chipotle Veggie Burger with lettuce, tomato, and creamy sauce sits on a plate with a pickle wedge. Sliced avocado, tomatoes, and a bowl of sauce are in the background.
    A Chipotle Veggie Burger with lettuce, tomato, and creamy sauce sits on a plate with a pickle wedge. Sliced avocado, tomatoes, and a bowl of sauce are in the background.

    Craving another fun spin on burger night? Try my Fajita Burgers next!

    A Chipotle Veggie Burger with lettuce, tomato, and creamy sauce sits on a plate with a pickle wedge. Sliced avocado, tomatoes, and a bowl of sauce are in the background.
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    Chipotle Black Bean Veggie Burgers with Lime Yogurt Sauce

    These plant-based patties are a mix of protein-packed beans and antioxidant-rich veggies. They're filled with flavor and texture, and the creamy lime yogurt sauce makes every bite extra delicious.
    Yield: 8 burgers
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
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    Ingredients
     

    Chipotle Lime Yogurt Sauce

    • 1 cup 0% Greek yogurt
    • 1 tablespoon fresh lime juice
    • 1 tablespoon cilantro, minced
    • 1½ teaspoons chipotle seasoning blend
    • Salt and pepper to taste

    Bean Burgers

    • 28 ounces black beans, drained and rinsed
    • 2½ tablespoons avocado or extra virgin olive oil, divided
    • 1 medium red bell pepper, finely diced (~1 cup)
    • 1 small onion, finely diced (~1 cup)
    • 3 garlic cloves, finely minced (or 1 teaspoon garlic powder)
    • 1 tablespoon chipotle seasoning blend
    • ½ cup plus 2 tablespoons seasoned breadcrumbs, preferably whole grain
    • 1 tablespoon minced cilantro leaves
    • 1 large egg, lightly beaten
    • 1 tablespoon tomato paste
    • ⅔ cup crumbled cotija cheese
    • Optional serving suggestions: whole grain bun, baby greens, sliced tomato, onion, avocado
    • Salt and pepper to taste

    Instructions
     

    For the Chipotle-Lime Yogurt Sauce:

    • In a small bowl, mix all ingredients until well combined. Set aside.

    For the Bean Burgers:

    • Dry beans thoroughly between paper towels. Reserve ¾ cup beans and set aside. Heat ½ tablespoon avocado or olive oil in a skillet over medium heat. Add bell pepper, onion, and garlic and sauté until soft and slightly caramelized, 6 to 8 minutes. Remove from heat and allow them to slightly cool.
    • In the bowl of a food processor, add the remaining 2¼ cups beans, cooked peppers and onions, chipotle seasoning, breadcrumbs, cilantro, egg, tomato paste, salt, and pepper. Pulse mixture to combine without pureeing, leaving larger chunks of beans still intact. Transfer mixture to bowl and fold in the ¾ cup reserved whole beans and cotija cheese.
    • Form mixture into 8 patties (clean hands are the best tool for this part!) and place on parchment or wax paper. You’ll use about ½ cup, or 4 ounces, of the mixture for each burger. If you want to make smaller, slider-size burgers, you’ll use about ⅓ cup, or 3 ounces, per patty. (If the batter feels too sticky to form, stash the bowl in the fridge for about 20 minutes to firm.)
    • In a medium non-stick skillet, heat the remaining 2 tablespoons avocado or olive oil over medium-high heat. (Using this much oil forms a really nice crust on the patties) Add patties and reduce heat to medium, cook 5 to 6 minutes per side. Gently flip to make sure the patties cook through, but the outside does not burn. (Outside will appear darker in color because of the spice blend and black beans.) Serve immediately with a dollop of yogurt sauce on top.

    Notes

    • Be sure to dry the drained, rinsed beans very well between a layer of paper towels.
    • If you prefer to skip the food processor, simply add the beans to a mixing bowl and mash them with a fork or potato masher, and then mix in the other ingredients.
    • You can prepare the burger mixture ahead of time. Simply form patties and then refrigerate overnight. Sauté when you’re ready to serve and eat. These burgers also freeze wonderfully; tightly wrap individually, and stash in the freezer for up to 2 months.
    • The yogurt topping is creamy and delicious and complements the earthiness of the burgers. You can also enjoy these veggie burgers with the classic ketchup or mustard, or try my Creamy Ketchup, Spicy Ketchup, or BBQ Mustard.
    Author: Joy Bauer, MS, RDN, CDN

    Nutrition Information per serving

    Calories: 190Carbohydrates: 17gProtein: 10gTotal Fat: 9g— Unsaturated Fat: 6.5g— Saturated Fat: 2.5gCholesterol: 35mgSodium: 200mgPotassium: 414mgFiber: 4gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0gVitamin C: 23mgCalcium: 154mgIron: 2.3mg
    Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
    I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!