American · main

Grilled Black Bean Burgers with Chipotle Mayo

Grilled Black Bean Burgers with Chipotle Mayo reads smoke 6.0, richness 4.4 and heat 4.4 on Palate's 0–10 flavor X-ray — a American main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.4 / 10
• Sweet & Fruity — 2.8 / 10
• Sour & Bright — 5.5 / 10
• Bitter & Earthy — 6.7 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Smoke 6.0 · Richness 4.4 · Heat 4.4 · Sourness 4.2 · Citrus 4.1 · Umami 4.1 · Salinity 3.6 · Allium 3.4 · Earthy 3.2 · Sweetness 2.3 · Nutty 2.1 · Warm Spice 1.8 · Bitterness 1.4 · Fruity 1.4 · Herbaceous 1.1

What's in it (15)

• black beans — 851 g
• rolled oats — 89 g
• red onion — 110 g
• garlic — 9 g
• chipotle chile — 200 g
• egg — 100 g
• tomato paste — 30 g
• cumin — 5 g
• smoked paprika — 5 g
• salt — 5 g
• olive oil — 27 g
• mayonnaise — 109 g
• lime juice — 5 g
• whole wheat hamburger buns — 400 g
• romaine lettuce — 100 g

Time & effort: about 32 min (12 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 269.3 kcal, 13.9 g protein, 4 g fat, 46.4 g carbs

Dietary: Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Make the chipotle mayo first: in a small bowl, stir together the mayonnaise, lime juice, and 1 teaspoon of the adobo sauce. Cover and refrigerate until you're ready to serve.
2. Pulse the oats in a food processor until they form a coarse meal, about 10 pulses. Transfer to a large mixing bowl.
3. Add three-quarters of the black beans to the food processor with the onion, garlic, minced chipotles, the remaining 1 teaspoon adobo sauce, tomato paste, cumin, paprika, and salt. Pulse 8 to 10 times, until the mixture just holds together but still shows flecks of bean — stop before it turns smooth, or the patties will be pasty.
4. Scrape the mixture into the bowl with the oats, add the egg and the remaining whole beans, and mix with your hands until evenly combined and no dry oats remain.
5. Divide the mixture into 4 equal portions and pack each firmly into a patty about 3/4 inch thick — a tight pack now is what keeps the burger together on the grill.
6. Set the patties on a plate and refrigerate, uncovered, for 20 minutes to firm up.
7. Heat a grill or grill pan over medium-high heat, about 450°F. Scrape the grates clean and brush well with oil, then brush both sides of the chilled patties with the remaining olive oil.
8. Lay the patties on the grill and cook undisturbed until deeply charred and releasing easily from the grates, 4-5 minutes.
9. Flip with a wide spatula and grill the second side until charred and the patties are firm all the way through, 4-5 minutes more.
10. In the final 2 minutes, set the split buns cut-side down on a cooler part of the grill and toast until golden, 1-2 minutes.
11. Spread the chipotle mayo on both cut sides of the toasted buns. Build each burger with lettuce, a patty, and a little more mayo, and serve right away.

Dishes with a similar flavor shape

• Black Bean Burgers with Chipotle Mayo — American
• Smoky Chipotle Tofu Sofritas Bowl — Mexican
• Coyote Quesadilla — Tex-Mex
• Birria-Style Braised Beef Tacos with Consommé — Mexican
• Blackened Chicken Skillet with Corn and Peppers — Cajun/Creole · Cajun

Keep reading: what smoke, richness, heat mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.