These black bean burgers are built from a 15-ounce can of beans, a handful of pantry staples, and about 30 minutes of your time. The patties get a jalapeño-spiked mayo and a hit of melted cheddar, so they’re genuinely satisfying rather than just a placeholder for meat. If you’ve never made a veggie burger from scratch, this is a good place to start — the ingredient list is short and the steps are forgiving.
What makes this version work
Two things keep these patties together and give them real flavor. First, the crushed tortilla chips act as a binder and add a subtle corn flavor that plain breadcrumbs never deliver — don’t skip them or swap them out. Second, cooking the onion and jalapeño before mixing them into the beans removes excess moisture, which is the main reason homemade bean patties fall apart in the pan. Dry ingredients hold their shape; wet ones don’t. Get those two things right and the rest of the recipe takes care of itself.
What can go wrong
- Patties crumble when you flip them: The mixture was too wet. Next time, after mashing the beans, spread the mixture on a plate for five minutes to let steam escape before you form the patties. Also make sure your cooked onion mixture has cooled slightly.
- The inside is still cold and dense after 6 minutes per side: Bean patties are thick and dense — they hold heat differently than meat. Press each patty to about ¾-inch thickness before cooking so the center has a realistic chance of heating through.
- The jalapeño cream is too thin to spread: Straining it removes pulp but also loosens the texture. If it’s runny, stir in a teaspoon of extra mayo and refrigerate for 10 more minutes before serving.
- Patties stick to the pan: The pan wasn’t hot enough before you added the oil. Let the skillet heat for a full minute on medium before adding oil, then wait for the oil to shimmer before the patties go in.
- Bland flavor overall: Black beans need more salt than you think. Taste the mixture before you form the patties — it should taste slightly over-seasoned on its own, because the bun and toppings will dilute it.
Shopping notes
- Tortilla chips: Any plain salted variety works. Avoid flavored chips like lime or ranch — they’ll clash with the jalapeño cream. Crush them in the bag before opening.
- Jalapeños: Fresh is what the recipe calls for. Pickled jalapeños are saltier and wetter, so if that’s all you have, pat them very dry and reduce the added salt.
- Cheddar: Sharp cheddar gives you more flavor per ounce than mild. Pre-shredded bags contain anti-caking starch that slows melting — shredding a block yourself takes two minutes and melts noticeably better.
Make-ahead notes
Formed, uncooked patties keep well in the fridge for up to 24 hours — stack them with a small square of parchment between each one so they don’t stick together. For longer storage, freeze them on a baking sheet until solid (about 2 hours), then transfer to a zip-lock bag; they’ll keep for up to 2 months. Cook from frozen on medium heat, adding 3–4 extra minutes per side. The jalapeño cream can be made a day ahead and kept covered in the fridge — give it a stir before using since it may separate slightly. Cooked patties reheat fine in a 350°F oven for about 10 minutes, though the crust won’t be as crisp as fresh.
Black Bean Burgers With Cheddar and Jalapeño
Equipment
- 10-inch non-stick skillet
- Potato masher or sturdy fork
- Food processor or blender
- Baking sheet
- Mixing bowl (large)
- Spatula (flat, for flipping patties)
Ingredients
- ¼ cup vegetable oil divided, 60ml
- 1 small onion small diced
- 2 medium jalapeños small diced, divided
- 2 cloves garlic minced
- 1 15-ounce (425g) can black beans drained and rinsed
- ¼ cup tortilla chips finely crushed, about 15g
- 1 medium egg beaten
- ½ cup cheddar cheese shredded, divided, 55g
- ½ cup mayonnaise 120ml
- ½ teaspoon ground cumin
- 4 hamburger buns
- 4 slices red onion
- 4 leaves lettuce
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper or to taste
Instructions
- Preheat the oven to 400°F / 200°C (205°C fan-forced). Place a large skillet over medium heat. Add 1 tablespoon of the oil, then add in the onion, half of the diced jalapeño, salt, and pepper. Cook until the onions begin to soften, about 3 minutes.1/4 cup vegetable oil, 1 small onion, 2 medium jalapeños, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Remove the pan from heat and stir in the garlic. Add your beans and mash with a potato masher or fork until smooth yet still slightly chunky. Stir in the crushed tortilla chips, egg, and 1/4 cup of the cheddar. Form the mixture into 4 equally-sized patties.2 cloves garlic, 1 15-ounce (425g) can black beans, 1/4 cup tortilla chips, 1 medium egg, 1/2 cup cheddar cheese
- In a food processor, combine the mayonnaise, the remaining jalapeño, cumin, salt, and pepper, then blend until smooth. If any large jalapeño pieces remain, strain through a fine-mesh sieve into a small bowl; otherwise transfer directly to a small bowl and refrigerate until ready to serve.1/2 cup mayonnaise, 2 medium jalapeños, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Place a large skillet over medium heat. Add the remaining oil to the pan, then add the patties. Cook until deeply browned and firm in the centre, about 6 minutes per side. Transfer to a plate.1/4 cup vegetable oil
- Place the buns, cut side up on a baking sheet and toast until golden, about 7 minutes. Top each bottom bun with a burger, sprinkle the burgers with the remaining cheddar, and spread about 1 tablespoon of the jalapeño cream on the cut side of the top bun. Top each burger with a slice of onion, lettuce leaf, and a dressed bun, then serve.4 hamburger buns, 1/2 cup cheddar cheese, 1/2 cup mayonnaise, 4 slices red onion, 4 leaves lettuce
Notes
Nutrition
Your questions, answered
Can I make these vegan by leaving out the egg?
Yes, but skip the egg in the mix — it makes the patty mushy anyway, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) holds the patties together just as well. Also swap the cheddar for a vegan alternative and use vegan mayo for the cream.
How do I know when the patties are cooked through?
The patties are done when they’re deeply browned on both sides and feel firm — not squishy — when you press the center lightly with a spatula. Because these are bean-based rather than raw meat, you’re not chasing a specific internal temperature; you’re just making sure the egg is cooked and the center is hot all the way through.
My bean mixture looks too soft to form into patties — what do I do?
Don’t mash the beans completely smooth; leave some whole or half-crushed beans in the mix for structure. If it’s still too loose, add a few more crushed tortilla chips a tablespoon at a time until the mixture holds its shape when pressed.
Can I grill these instead of pan-frying?
You can, but bean patties are more fragile than beef and need a very clean, well-oiled grill grate at medium heat. Chill the formed patties in the fridge for at least 30 minutes before grilling — a cold, firm patty survives the grate much better than a room-temperature one.
How spicy are these with two jalapeños?
Moderately spicy — one jalapeño goes into the cooked patty mixture and one into the cream, so the heat is present but not overwhelming. For a milder result, remove the seeds and white membrane from both jalapeños before dicing; most of the heat lives there.
Can I use dried black beans instead of canned?
Yes, but they need to be fully cooked and well-drained first. Use 1½ cups of cooked beans to replace the 15-ounce can. Make sure they’re completely dry before mashing — any extra moisture will make the patties fall apart.
Try these next
- Veggie Sauce Burger Perfection
- Five Guys Veggie Sandwich Style
- Wendy’s Bacon Jalapeño Burger
- Spicy Jalapeño King Burger