Red Bean-Chipotle Burgers

by on January 13, 2007
FavoriteLoadingAdd to Recipe Box

Red Bean Chipotle Burger

A few days ago, my family was in the mood for a good old burgers-and-“fries” meal. Now, you know I try to eat as little processed food as possible, so rather than reach for a frozen Boca or Garden burger, I opted to make a bean-based burger from scratch. And though these are not as fast as a microwaved burger from a box would be (what is?), they’re really easy to mix together in the food processor and they cook in about 25 minutes. While they’re in the oven, you’ll have time to assemble your condiments and slice and chop any vegetables you want on your burger. Spinach, red cabbage, and tomato, anyone?

Red Bean-Chipotle Burgers
Prep time
Cook time
Total time
These bean and grain-based burgers may not taste like meat, but they’re a delicious meal in their own right. Use as much or as little chipotle peppers as you like; the flavor can be a subtle smokiness or a raging inferno!
Serves: 6
  • 1 small onion, peeled and cut into quarters
  • 1 clove garlic
  • 1 16-ounce can light-red kidney beans, drained and rinsed
  • 1/2 cup oatmeal, uncooked
  • 1/2 cup cooked brown rice
  • 1-3 teaspoons chopped chipotles (from canned chipotles), to taste
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt (optional for salt-free diets)
  • 1/4 teaspoon oregano
  • 1/4 teaspoon thyme
  • 1/8 cup flour (I used white whole wheat but you may use gluten-free flour)
  1. Preheat oven to 425 F.
  2. Put the onion and garlic into a food processor and pulse to chop coarsely. Add the beans and process until coarsely chopped. Add the remaining ingredients and process until well blended–just slightly more chunky than refried beans.
  3. Line a cookie sheet with parchment paper or silicone baking mat. Use a spoon to scoop the burger mixture onto the baking sheet, smoothing it into six patties. (It is easiest to do this by making six “piles” of beans and using the spoon to smooth the top and round the edges of the patties.) Bake for about 15 minutes. When the bottoms are lightly browned and beginning to get crisp, turn the burgers and cook for 10-15 more minutes, until the other side is brown. Do not overcook or they will be tough!
  4. Serve immediately with accompaniments as desired. These keep well in the fridge and can be reheated for a quick lunch.
Nutrition Information
Serving size: 1/6 of recipe Calories: 124 Fat: 1g Carbohydrates: 24g Sodium: 465mg Fiber: 4g Protein: 6g


Leave a Comment

Thanks for visiting my site! All comments are read and appreciated, and if you have a question, I will try to respond within a couple days. Note: If you are leaving a comment for the first time, it will be held for moderation. Be patient and it will appear as soon as I have a chance to approve it.

Want to have your photo alongside your comment? Sign up for a Gravatar!

{ 53 comments… read them below or add one }

1 Christine September 4, 2009 at 11:00 pm

These were wonderful–probably the best veggie burger I've ever had! I didn't have chipotles (I added cayenne instead), but they turned out great anyway. Thanks for the recipe–I'll be using it often!


2 Heather September 8, 2009 at 9:58 am

Hi Susan,
I printed this recipe a while but I still haven't made these burgers. I opened a can of chipotle chilis for another recipe so now's the time!

Anyway, I was wondering: do you have any suggestion on what type of oats to use? Quick cooking oats? Oat bran? Rolled oats? I was think quick oats would be best.


3 SusanV September 8, 2009 at 10:01 am

Heather, either quick-cooking or rolled oats should work. I buy the "100% Whole Grain Oats" that cook in 5-6 minutes, and that's what I use when I make this. I wouldn't recommend anything that takes longer to cook than that. Hope you enjoy them!


4 iris September 11, 2009 at 8:18 am

Hi Susan…

I just need a bit of clarification on the ingredient "chopped chipotles (from canned chipotles)." Is this the same ingredient as the "chopped chipotles in adobo" sauce that you use for your guacamole recipe??? I'm still learning about all the different types of chilis available, whether fresh or canned. Thanks…


5 SusanV September 11, 2009 at 8:28 am

Hi Iris–Yes, canned chipotles in adobo sauce is what I use. I usually take the whole can of it, puree it in a blender, and then freeze it in various amounts for easy use later. It's so spicy that it takes a while for us to go through a whole can.


6 Kym L September 13, 2009 at 10:50 pm

This is the third recipe of yours that I have made and all have been great. I served this with a (vegan) chipotle aioli and baked sweet potato fries. Amazing!


7 Nicole Manha September 14, 2009 at 11:02 am

Thank you! These were delicious! I didn't have chipotle peppers so I just used red bell pepper with a 1/4 tsp. liquid smoke. It worked! I used the leftovers in a smokey linguine. You are a genius!


8 Kelly September 24, 2009 at 8:50 pm

Hands down my favorite veggie burger to date. I have made them several times already!


9 AndreaQ September 28, 2009 at 10:39 am

Hi Susan! Love your blog. I'm not vegan but I've been coming to your blog for years for ideas because I'm always trying to incorporate more vegetarian and vegan recipes into my diet. Question for you: Your nutritional stats for this recipe mention "trace cholesterol". Where does this come from? I've always been under the impression that cholesterol only comes from animal sources. Thanks!


10 SusanV September 28, 2009 at 10:59 am

Andrea, thanks for pointing that out. You're right: cholesterol comes only from animal products. One of the ingredients must be listed wrong in my recipe software. I've checked carefully and none of them actually contains any cholesterol.


11 Heather October 2, 2009 at 3:10 pm

Hi again… just to follow up from my September 08 comment. I finally made these last night & they were delicious 🙂 I used quick cooking oats, btw.


12 Jo October 22, 2009 at 11:10 am

I love this blog, whenever I can't find a recipe that looks good or sounds good I am always able to come here and find something great.
I had these burgers bookmarked and decided to make them for lunch today, they are in the oven cooking right now and look/smell wonderful, I don't like spicy so I left out the chipotle and added a few other spices so hopefully they still taste good lol.
thanks again for such a wonderful blog.


13 Robert December 1, 2009 at 6:14 pm

I am sorry but I followed this recipe precisely but it did not work. After baking the patties in the oven the insides were still mushy like pudding and inedible. I cooked them longer just to be safe and even though the outsides were crisp and near black the inside was still gooey. What did I do wrong?


14 tall donna January 17, 2010 at 5:54 pm

I tried these and they weren't all that great. The inside was mushy, so I simmered them in a little salsa, it helped. It appears that all the "great" comments are from people who haven't actually made the recipe, but are going to, and think the pics are good. The pics ARE good, but maybe we should save the review until we've actually made/eaten the recipe. It's very misleading.


15 SusanV January 17, 2010 at 6:03 pm

Robert, I suspect that your burgers were a little too thick. You have to make these on the small side to have them cook all the way through.

Tall Donna, just doing a fast look-through, I count at least 8 people who made the burgers and liked them. If you don't like them, you're welcome to say so, but don't misrepresent what the other commenters had to say.


16 sylvia amundson April 25, 2010 at 10:36 pm

I love these!!!!!! I have made them 3 or 4 times since finding this recipe 2 months ago and I double the recipe so I can freeze them and have burgers anytime I want- They stay together so well and I love the chipotle taste- I use 1/4 cup of chipotle sauce and sometimes quinoa instead of brown rice. They are great with a slice of purple onion, tomato and sundried tomato aioli!!!


17 chantelle rodriguez May 3, 2010 at 4:30 pm

These look great do you think you could grill them ?


18 SusanV May 3, 2010 at 4:53 pm

Veerrrry carefully! It might be best to pre-cook them before grilling or else they might fall apart.


19 BigTickles May 9, 2010 at 11:24 am

I made these today without the chipotles, because of my toddlers, and they were GREAT!! The toddlers only got 2 bites out of them before they gave me the side eye but I know they will come around (because I will keep making them – ha ha). I should have made more to last me throughout the week. Another wonderful recipe to add to my list. 😉


20 Azahara June 27, 2010 at 2:13 am

These burgers have become an absolute staple in my diet. I eat them once a week and being able to make six at a time and freeze them saves a lot of time. I’m not a fan of beans, but bean-based burgers are a delicious way to add some protein to my diet. Thanks, Susan!
By the way, I always use dried beans for this recipe, and it turns out fine. Just make sure they are tender enough before you start preparing the burger mixture. I like to soak them overnight.


21 Anke August 5, 2010 at 11:38 pm

I made these a few days ago for my non-veg*n family and we all loved them. The burgers turned out great with just the right amount of crispness.
Thanks for another great recipe.


22 Annie September 11, 2010 at 11:01 am

These look great, really want to make them, having difficulty finding canned chipotle in the UK, can I used the dried ones somehow?


23 Alejandra November 30, 2010 at 12:41 pm

If you dont have this “chippotes” or whatever they are ( havent seen them in my country ) u have to be creative and add things you can find in your country

in my case: rosmarine, aji molido, sweet pimenton and so on.

Excelent recipe..I made these today and for a meat only-country like mine ( argentina ) they really taste like a hamburguer!! 10/10


24 lea January 18, 2011 at 7:55 am

These were by far the prettiest veggie burgers I have ever made! The consistency was perfect, they cooked evenly, and they held together so well. I was heartbroken, however, because I made them way too spicy to eat! I must have misread the recipe and I put in close to three tablespoons of the chilis. Typically I like spicy food, but these were on fire!!! I would definitely recommend making these with the smaller amount of chilis the first time around and then adjust as needed the next time :- ) But Great Recipe, I will definitely try these again!


25 Terri January 19, 2011 at 8:23 pm

Yummy!! This is my favorite recipe so far! Next time I’ll add extra chipotle (I used 1 whole) and garlic, I like it spicy =)


26 meredith March 7, 2011 at 5:58 pm

I have made this a couple times and I made it tonight and it was a winner as usual 🙂 I did not have chipotles and I used a little liquid smoke and a tad of cayenne powder. I also omitted the flour and they stayed together fine and cooked up well.


27 Sarah April 4, 2011 at 10:28 pm

Yum! I tried this tonight for dinner and it was so good and easy. A few things I did – I didn’t have tomato paste, and I used oat bran instead of oatmeal, they turned out great!


28 Rowena May 24, 2011 at 12:10 pm

Amazing! Trying to stay away from meat, and this may do the trick!



29 Meridith June 19, 2011 at 8:46 pm

We make these all the time! For ease, we use 1 1/2 tsp of chipotle chili powder instead of canned chipotles. We also have had great luck cooking them on our George Forman grill – they seem to not dry out as easily. Just one of the many, many, many recipes we love from you Susan! Thanks for all you do!


30 Kay July 13, 2011 at 9:05 pm

Can you add ground flax seed to these?


31 SusanV July 13, 2011 at 9:43 pm

Sure, I don’t see why not.


32 Sarah July 15, 2011 at 4:51 pm

How I love these burgers! I just made my second batch. I use oat bran, and it works very well. (I also open a can of chipotles, then freeze them individually so the whole can doesn’t go to waste.)


33 Alexandra August 30, 2011 at 4:27 pm

This is a great veggie burger recipe; its easy and tasty. I have subbed black beans, etc, with different seasonings, and am so glad to have the recipe; made it first as directed and it will be a mainstay;


34 Kristen September 5, 2011 at 8:44 pm

I made these tonight and they were indeed delicious! I used the smaller amount of chipotles and the burgers still had quite a kick (in a good way though!). Since it would take me the next 20 years to finish a can, I might substitute with chipotle powder next time. I spread the burgers quite thin so they’d cook all the way through. Delish!


35 Alexandra September 21, 2011 at 6:13 pm

I already commented on this, but in very short time this has become something I want in my fridge all the time; I pressure cook a pound of beans, and then pressure cook 3/4 cup of brown rice (to make 1 1/2 cups). Then I divide the beans into 3 plastic freezer containers with the rice and oats and seasonings and freeze. Several days before I want the burgers (about every 3 days) I take a container out to let it defrost in the fridge. When I want to finish the recipe I process the onion and garlic in the food processor, and then add the bean mix with the remaining ingredients. Then I bake the burgers while I am also baking my no-knead whole wheat raisin walnut bread. I love this burger recipe.


36 Cody October 16, 2011 at 9:14 pm

I made these a couple days ago, and they turned out delicious. Thanks for sharing all these great recipes. Im making your ridiculously easy lentil and veggie soup tomorrow.


37 lea January 19, 2012 at 3:41 pm

I made these burgers for the third time last night and they came out perfect! Just wanted to comment that my food processor is not working, so I used a hand held potatoe masher. Diced the onions very small, added the rice, then mashed the beans into the bowl. They turned out beautifully. I usually up the cooking time to make them nice and crispy. Great Recipe!


38 Marianne Smith February 3, 2012 at 1:55 pm

Alway’s looking for a good recipe, Love it!
Thank you


39 Sarah W. February 9, 2012 at 3:19 pm

Hi I’m new to your blog & am really enjoying it. I made these Red Bean Chipotle Burgers last night & they were the best I’ve ever had. I didn’t use the chipotles in adobo because I was out but added chipotle chili pepper & some liquid smoke instead. I used a fork to mash all the ingredients together instead of putting in the blender & I didn’t have to use any flour at all. They held together beautifully & were delicious! Thanks for the great recipe.


40 mella March 15, 2012 at 10:30 pm



41 Tutim May 24, 2012 at 11:01 pm

I stumbled upon this website in search of a bean patty. So glad I found it!
I made the burgers today and they turned out GREAT! it was my first attempt (trying to cut down on meat) and I will make them again for sure. I did tweak the recipe a bit:
I used a mixture of 9 beans (from Costco) which I had to drain and cook first, I used quinoa instead of rice, threw in spring onions and pineapple which I had on hand (to replace the chiptole, because my toddler doesn’t like spicy) and added an egg. I used brown rice flour and doubled up on the spices. I can’t wait to have it for lunch tomorrow! thank you!


42 Nanci June 26, 2012 at 6:59 am

I’m curious–what kind of “fries” did you have with the burgers?


43 Susan Voisin June 26, 2012 at 7:33 am
44 Julia September 9, 2012 at 9:15 am

This is so good and very easy to make! I am new to the vegan way of cooking and even my son and hubby loved them. My hubby said the other day…if I keep cooking like this he may just forget about meat!


45 Krista E January 21, 2013 at 11:06 pm

Success! Both my kids ate the whole thing! I loved these. I have one other recipe I like from Chloe of Chloe’s Kitchen, but this was easier and held together so nicely. These are delicious and will now go into my regular rotation! We didn’t have chipoltes, but used some canned ancho chilies we had and added a little cayenne.


46 Irene Chu February 16, 2013 at 8:07 pm

I searched a delicious vegan burger and am so glad to have found this! Very allergy-friendly and so simple to make. A double batch of these are baking in my oven right now, the third time I’ve made these over the last month. Thank you!!


47 Kristin March 13, 2013 at 8:12 am

I really enjoyed this recipe, and will definitely be making it in the future! I think the only thing I would change is it make it a bit spicier next time.


48 Carolyn McCartney December 4, 2013 at 1:34 pm

I’m starting a 6 month attempt at controlling my cholesterol with food choices and exercise. I don’t want to take a Statin unless absolutely necessary. I’ve never tried Veggie Burgers, but, I’m willing to try most anything to keep from taking the medicine.


49 Kathie B January 14, 2015 at 2:33 pm

Thank you for the yummy recipes! I don’t have a food processor. Would it be better to hand mash or try to pulse on low setting in my Vitamix?


50 Susan Voisin January 14, 2015 at 2:55 pm

I think chopping the vegetables and mashing the beans by hand would be best.


51 MommaJ January 14, 2015 at 5:42 pm

ohh I can’t wait to try this! I love bean burgers, and I would try this exactly how you have pictured. Thanks Susan!


52 Niti Kasliwal January 15, 2015 at 9:15 am

I have all ingredients with me except quick oats. can I use cooked/uncooked steel cut oats?? Or any other common substitutes?
Thank you for awesome recipes. I’m already sure it’s going to be great!


53 Bobbi January 11, 2017 at 3:05 pm

Yum! Used quinoa instead of rice and because I did not have any chipotles I used chipotle chili powder. Easy to make and definitely will again.


{ 9 trackbacks }

Previous post:

Next post: