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Black Bean Chipotle Veggie Burger (Gluten-Free)

Happy Canada Day my loves!!! My Bella (also known as Tori from Fraiche Nutrition) delivered a healthy and beautiful baby boy Max into this world on June 29th at 3:40AM. I don’t know how she does it but she STILL managed to send me this delicious Black Bean Chipotle Veggie Burger recipe for the long weekend and I couldn’t help but share it with you. She really is a woman with a million talents!!! I have been trying to find the perfect homemade veggie burger recipe and in my opinion, these ones taste way better than the real deal and you’ll feel better eating them! They are totally gluten free and are jam packed with flavour and goodness. Get creative with how you dress them and they’ll be your go-to burgers all summer long!!!


Makes 4-6 burgers

  • 1 can (398ml) black beans, rinsed & divided in half
  • 1/3 c. finely diced red onion
  • 2 tsp. cumin
  • 1 tsp. chipotle chile powder
  • 1 tsp. sea salt
  • 1 c. cooked brown rice
  • ½ c. chopped cilantro

Burger Toppings:

  • Avocado slices
  • Sliced red onion
  • Cilantro
  • Tomato slices
  • Chipotle Mayo

Chipotle Mayo:

Combine ½ c. mayonnaise with 1-2 tsp. of chipotle hot sauce and stir to combine. 


  1. In a large bowl, mash half of the black beans with a fork.
  2. Combine the remaining ingredients, including the rest of the black beans, in the bowl and mix well to combine.
  3. Prepare the chipotle mayo below.
  4. Heat 2 Tbsp. of vegetable oil over medium heat in a saucepan. Cook the veggie burgers in two batches, approximately 4 minutes per side, until they are golden brown and crispy.  Gently flip the burgers over and cook on the other side until brown and crispy as well.   Serve immediately with your favorite burger toppings.
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I hope you all have an amazing long weekend my loves!!!



Jilly and Tori

Leave a Reply

  1. These sound amazing! But I’m a bit confused. What do you do with the first half of black beans you mashed up in a separate bowl?

    1. Once you have mashed half the beans you combine the rest of the ingredients for the patties with those mashed beans and mix it all together 🙂 The mashed beans will help the patties to hold together when you cook them. Hope that makes more sense to you now?

  2. Made these tonight and they wouldn’t hold together. They fell apart in the pan. Any tips?

  3. not sure if there is a special trick to these but I made them exactly according to the recipe and it was just a sloppy mess that would not form into a patty. I ended up having to add an egg white and bread crumbs. not a good recipe at all. would def not recommend.

  4. Hi Jillian – love these recipes and your focus on plant based eating. I’m a celiac so happy to discover veggie burgers that are safe and gluten free. Like other comments, I could not get these to stick together. Any tips? They tasted amazing even deconstructred.

  5. Made these for dinner tonight and had the same issues as below…they just would not stick together! I didn’t want to add an egg so I just cooked it all in a pan and had “messy burgers”. Any tips Jill for getting these to stick together without egg would be awesome!

  6. Hi Jillian,

    I made these burgers last night and they were soo good! One question, they seem to be a bit soft (“mushy” if you will). Are they supposed to be that way?



    1. Hi Michele!! Sooo glad you enjoyed them! Did you cook them long enough, so that they were a bit crispy on the outside?? xo

    1. I cannot figure out how these were able to stick together in the images! I was hoping to freeze these and it’s just a sloppy mess. Every time I go to flip them after 4 minutes they fall apart again! Any tips Jillian?

  7. Hi Jillian, I know this is an old recipe but I’ve been on the hunt for the perfect veggie burger recipe and stumbled on this one. I tried to make it but like a few people who commented here, also ran into the problem of not having the burgers stick! They tasted great but please, could you tell us a tip/trick to keep the patties together?


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