Black Bean Burgers with Chipotle Crema

Name: Black Bean Burgers with Chipotle Crema
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 cans (15 oz each) (850 g) canned black beans, drained, rinsed, and patted very dry (about 3 cups drained); ¾ cup (115 g) corn kernels, frozen (thawed) or canned (drained), patted dry; ½ cup (75 g) red onion, finely diced (¼-inch pieces); 3 cloves (9 g) garlic, finely grated; 1 pepper (15 g) chipotle pepper in adobo sauce, seeds removed if desired, finely minced; 1 tsp (2 g) ground cumin; 1 tsp (2½ g) smoked paprika; ¾ tsp (3 g) kosher salt; 1 large (50 g) large egg, lightly beaten; ¾ cup (45 g) panko breadcrumbs; ¼ cup (10 g) fresh cilantro, finely chopped; 3 tbsp (45 ml) neutral oil such as avocado or canola; ½ cup (120 g) sour cream; 1 tbsp (15 g) chipotle pepper in adobo sauce, finely minced, plus 1 tsp of the adobo sauce; 1 medium (65 g) lime, zested (½ tsp) and juiced (about 1 tbsp); ¼ tsp (1 g) kosher salt; 4 buns (340 g) hamburger buns, split and lightly toasted (about 85 g each); 1 medium (150 g) ripe avocado, sliced (optional); 4 leaves (40 g) romaine or butter lettuce leaves, washed and dried (optional)

From the MyKitchenBank Kitchen

Smoky, sturdy black bean patties with sweet corn and a crisp pan-fried crust, topped with a cool, smoky chipotle sour cream sauce. Hearty enough to satisfy burger lovers, and they hold together without falling apart.

Prep: 30 min
Cook: 22 min
Wait: 30 min
Total: 1 hr 22 min
Makes: 4 burgers

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Ingredients

4 servings

For the burgers
2 cans (15 oz each) (850 g) canned black beans, drained, rinsed, and patted very dry (about 3 cups drained)
¾ cup (115 g) corn kernels, frozen (thawed) or canned (drained), patted dry
½ cup (75 g) red onion, finely diced (¼-inch pieces)
3 cloves (9 g) garlic, finely grated
1 pepper (15 g) chipotle pepper in adobo sauce, seeds removed if desired, finely minced
1 tsp (2 g) ground cumin
1 tsp (2.5 g) smoked paprika
¾ tsp (3 g) kosher salt
1 large (50 g) large egg, lightly beaten
¾ cup (45 g) panko breadcrumbs
¼ cup (10 g) fresh cilantro, finely chopped
3 tbsp (45 ml) neutral oil such as avocado or canola
For the chipotle crema
½ cup (120 g) sour cream
1 tbsp (15 g) chipotle pepper in adobo sauce, finely minced, plus 1 tsp of the adobo sauce
1 medium (65 g) lime, zested (½ tsp) and juiced (about 1 tbsp)
¼ tsp (1 g) kosher salt
To serve
4 buns (340 g) hamburger buns, split and lightly toasted (about 85 g each)
1 medium (150 g) ripe avocado, sliced (optional)
4 leaves (40 g) romaine or butter lettuce leaves, washed and dried (optional)

Equipment (7)

12-inch (30 cm) heavy nonstick or cast-iron skillet
Large mixing bowl
Small mixing bowl
Rimmed baking sheet lined with parchment paper
Fork or potato masher
Wide thin spatula
Microplane or fine grater

Steps

Before you start

Drain and rinse the canned beans, then pat them very dry with paper towels. Excess moisture is the main cause of mushy burgers.
If using frozen corn, thaw it and pat dry. Plan around the 30-minute chill before cooking.
Chipotles in adobo are spicy. This recipe uses 1 pepper in the patties and 1 tbsp minced in the crema; reduce the crema amount if you prefer milder heat.
Have a wide spatula ready. These patties are tender and are best flipped just once.

1
Make the crema
- In a small bowl, stir together the sour cream, 1 tbsp minced chipotle with 1 tsp adobo sauce, lime zest, 1 tbsp lime juice, and ¼ tsp salt.
- Taste and add more adobo sauce for extra heat.
- Cover and refrigerate while you make the burgers.
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Ready when: Smooth, evenly pale orange-pink sauce with no streaks
Tip: Make it first so the flavors blend while the patties chill.
2
Mash the beans
- Place the dried black beans in a large bowl.
- Mash with a fork or potato masher until about two-thirds of the beans are broken down into a thick paste and the rest remain partly whole for texture.
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Ready when: Mixture looks like a chunky, sticky paste with some whole beans visible
Tip: Don't puree the beans; fully smooth patties turn gummy.
3
Add flavorings
- Add the corn, red onion, grated garlic, 1 minced chipotle pepper, cumin, smoked paprika, ¾ tsp salt, and cilantro to the beans.
- Stir to combine evenly.
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Ready when: Seasonings and vegetables are evenly distributed with no clumps of spice
4
Bind the mixture
- Add the beaten egg and panko.
- Fold with a spatula until thoroughly combined.
- The mixture should be thick, tacky, and hold together when squeezed in your fist.
- If it feels wet and loose, add 1–2 more tablespoons of panko.
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Ready when: A squeezed handful holds its shape without crumbling or oozing liquid
Tip: The panko keeps absorbing moisture as it rests, so don't over-add.
5
Shape the patties
- Divide the mixture into 4 equal portions (about 6 oz / 170 g each).
- With damp hands, shape each into a compact patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Place on a parchment-lined baking sheet.
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Ready when: Patties have smooth edges with no cracks
Tip: Press firmly and pinch any cracked edges closed so patties don't break apart in the pan.
6
Chill the patties
- Refrigerate the patties, uncovered, for at least 30 minutes and up to 24 hours (cover after the first hour).
- Chilling lets the panko hydrate and firms the patties for flipping.
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Ready when: Patties feel firm and set when gently pressed
Tip: Don't skip this step; unchilled patties are the most likely to crumble.
7
Heat the skillet
- Heat 1½ tbsp of the oil in a 12-inch (30 cm) skillet over medium heat for about 2 minutes, until the oil shimmers and flows easily when you tilt the pan.
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Ready when: Oil shimmers and a pinch of panko sizzles immediately
Tip: Too-high heat will char the outside before the center warms through.
8
Pan-fry first side
- Carefully place 2 patties in the skillet, leaving space between them.
- Cook undisturbed for 5–6 minutes, until the underside is deep golden brown with a crisp crust and the patty releases easily when nudged with a spatula.
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Ready when: Deep golden-brown crust; patty slides freely
Tip: If it sticks, wait another minute; the crust will release when ready.
9
Flip and finishOven 160°F / 70°C
- Flip each patty once with a wide spatula and cook 4–5 minutes more, until the second side is golden brown and the center is hot (160°F/71°C on an instant-read thermometer).
- Transfer to a plate.
- Wipe out the skillet, add the remaining 1½ tbsp oil, and cook the remaining 2 patties the same way, about 10 minutes total for the second batch.
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Ready when: Both sides deeply golden and center reads 160°F (71°C)
Tip: Keep the first batch warm on a baking sheet in a 200°F (95°C) oven if you like.
10
Assemble and serve
- Spread chipotle crema generously on the cut sides of the toasted buns.
- Layer each bottom bun with lettuce, a patty, avocado slices if using, and extra crema.
- Top with the bun crown and serve right away.
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Tip: Serve immediately so the crisp crust doesn't steam soft.

Good to know

Tips

Dry beans thoroughly; moisture is the enemy of firm patties.
Mash only partially so the burgers keep a meaty, textured bite.
Use medium heat and resist moving the patties so a proper crust can form.
Wash your hands after mincing chipotles to avoid stinging eyes.

Make ahead

Shape the patties up to 24 hours ahead and refrigerate on the parchment-lined sheet, covered after the first hour. The crema keeps up to 3 days in the fridge.

Storage & reheating

Room temperature: cooked patties up to 2 hours. Fridge: store cooked patties and crema separately in airtight containers up to 4 days. Freezer: freeze cooked patties, separated by parchment, up to 3 months. Reheat in a skillet over medium-low heat for 3–4 minutes per side, or in a 375°F (190°C) oven for 12–15 minutes until hot throughout.

Substitutions

panko breadcrumbs → Rolled oats (pulsed) or gluten-free breadcrumbs. Use the same weight; oats give a slightly denser, chewier patty.
sour cream → Plain Greek yogurt. Tangier and slightly thinner; use full-fat for best texture.
large egg → 1 tbsp ground flaxseed mixed with 3 tbsp water (rest 5 min). Makes the patties egg-free; they are a little more delicate, so handle gently.
chipotle pepper in adobo sauce → ½ tsp chipotle powder plus 1 tsp hot sauce. Use for each pepper if you have no canned chipotles.