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Double Bean Burgers with Chipotle Mayo

Course: Main Dish, vegetarian
Servings: 6 burgers


For the burgers:

  • 1 15-oz. can cannellini beans, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 4 cloves garlic, minced
  • 3 Tbsp. fresh cilantro (or 1 Tbsp. dried)
  • 1/2 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 large egg, lightly beaten
  • 1 large egg white
  • 2 Tbsp. olive oil, divided
  • 3/4 c. panko bread crumbs
  • 3 c. lettuce, spinach, or spring mix
  • 6 whole wheat burger buns

For the chipotle mayo

  • 3/4 c. mayonnaise
  • 1 canned chipotle pepper in adobo, seeded
  • 1 tsp. adobo sauce from the can
  • juice of 1/2 a lime
  • 1/4 tsp. dried oregano


  • In a large bowl, mash the cannellini and black beans until smooth with some chunks. Add garlic, cilantro, paprika, onion powder, salt, and pepper and stir to combine.
  • In a small bowl, combine egg, egg white, 1 Tbsp. olive oil, and panko bread crumbs. Stir into bean mixture until well combined.
  • With your hands, form mixture into six patties.
  • In a large non-stick skillet, heat 1 Tbsp. olive oil over medium-high heat. Add patties and cook 4-5 minutes per side or until browned.
  • Meanwhile, make the chipotle mayo: using an immersion blender, combine all ingredients.
  • Assemble burgers topped with lettuce/spring mix and chipotle mayo.


Bean Burgers adapted from How Sweet Eats; Chipotle Mayo A Love Letter to Food Original.