Smoky Black Bean Burgers with Egg-Free Chipotle Mayo

Black beans are the legumes that provide a tender bite and hearty flavor in these grill-inspired veggie burgers, which pair perfectly with Seasoned Baby Potatoes Wedges.

The accompanying vegan mayo is just lightly spicy – so if you prefer a bigger kick, increase the chipotle powder. For more timid tastebuds, swap in a mild chili powder. For some inspired burger toppings, see: Allergy-Friendly Burger Condiments.

Makes: 6 veggie burgers
Free of: gluten and all top allergens


  • 2 15 oz can black beans
  • 1/2 cup certified gluten-free quick oats or panko bread crumbs
  • 2 tbsp ground chia seed or flaxseed
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp liquid smoke (look for allergy-friendly brand)
  • 6 allergy-friendly hamburger buns for serving
  • Chipotle Mayo (shown at end of Instructions)
  • Sprouts, tomato slices and avocado slices or desired toppings


  1. Line a baking sheet with a silicone baking mat or parchment paper.
  2. Drain liquid from black beans into a bowl and reserve. Do not rinse beans. Place beans in another bowl or a food processor, mash or pulse until well mashed but still slightly chunky.
  3. Stir in 1/4 cup of reserved bean liquid (aquafaba), oats or panko crumbs, ground seeds, salt, smoked paprika, onion powder, garlic powder, black pepper and liquid smoke, until well combined.
  4. Shape bean mixture into 6 patties, and place on the prepared baking sheet. Let patties rest while preheating oven to 375° F.
  5. Bake patties for 20 minutes. Flip and bake 10 minutes for softer patties, 20 minutes for dryer, firmer patties.
  6. Toast hamburger buns and spread with Chipotle Mayo. Place a patty on each bottom bun, add desired toppings, and finish with top bun.

Chipotle Mayo

  • In a small bowl, whisk together 1/2 cup allergy-friendly mayonnaise, 2 teaspoons lime juice, 1/2 teaspoon chipotle powder, 1/8 to 1/4 teaspoon salt (to taste), and 1/8 teaspoon garlic powder, until well combined.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of