Who doesn’t love a burger? Burgers are a staple food, especially in summer when we can fire up the grill. They are also one of our favorite foods to get creative with. You can dress a burger up in just about any fashion you choose. 

So we just had to share with you all this vegan burger that will be loved by both vegan and non-vegans alike. These burgers have the most delectable smoky flavor, with just a hint of spicy from chipotle peppers and adobo sauce. 

The best part – this recipe yield anywhere from 5 larger patties to 10 smaller patties. Meaning, you can totally freeze the patties until you’re ready to eat them. We’ll tell just how to store them in the instructions. 

Your mouth will be watering when these burgers hit the skillet. But don’t worry – they only 4 minutes to cook on each side and then you can DIG IN.


1/2 cup walnuts shelled

1/2 cup rolled oats

2 tbsp. tomato paste

1 chipotle pepper in adobo

1 tsp. adobo sauce, 2 for extra spicy

1/2 tsp. sea salt

3/4 tsp. garlic powder

2 tsp. yellow mustard

1 tsp. vegan worchstershire sauce/tamari for gluten free

1/4 tsp. liquid smoke

2 cans black beans rinsed (2 cans), divided

1/2 cup cooked quinoa, divided

Toppings (suggested) –


mashed avocado

vegan mayo


  1. In a nonstick pan, dry-toast the walnuts on medium heat, tossing and flipping them for about four minutes. Remove from heat and place in the bowl of a food processor.
  2. Add the oats, tomato paste, chipotle pepper, adobo sauce, sea and garlic salt, mustard, worchestershire sauce, and liquid smoke. Process until pasty. A few chunks are fine.
  3. Add 1/2 the black beans (1 can), and 1/2 the quinoa (1/4 cup). Pulse until the mixture comes together, scraping down as needed. Set aside.
  4. Add the remaining 1/2 of the black beans and quinoa to the mixing bowl. Add the processed bean/spice mixture. Using your hands, mix thoroughly, squeezing and pushing the mixture together.
  5. Use a 1/2 cup scoop (this yields 5 – 6 patties) or 1/3 cup scoop (this yields 8 – 9 patties) to portion the patties. Roll them into a ball. Using the back of a metal measuring cup, press each ball into a patty using gentle pressure about 1/4″- 1/2″ thick.
  6. Place the patties flat on a parchment lined sheet pan in refrigerator for at least one hour. If freezing, slide the pan in the freezer for one hour then stack them between pieces of parchment paper and into a freezer bag for longer storage.
  7. Add two to three tbsp. of coconut oil to a skillet on medium heat. Heat until shimmering.
  8. Cook 2 – 3 patties at a time for 3 1/2 – 4 minutes on each side, being careful when flipping the patty. Sprinkle with sea salt.

Recipe via Vanilla and Bean