Black Bean Mole Burgers – Smoky, Saucy, and Hearty

Black Bean Mole Burgers are a rich, flavor-packed twist on the classic veggie burger. Hearty black beans are mashed with warm spices, cocoa, breadcrumbs, and aromatics to mimic the deep, complex notes of traditional mole sauce—then formed into patties and pan-seared until crisp on the outside and tender inside. Stacked on toasted buns with a quick mole-inspired sauce and fresh toppings, every bite is smoky, slightly sweet, and deeply satisfying.

This recipe uses pantry staples like black beans, tomato paste, cocoa powder, and chili powder to create a mole-style flavor without all-day cooking. The patties hold together well, cook up beautifully in a skillet, and deliver that “I can’t believe this is beans” level of satisfaction.

Perfect for meatless Mondays, cookouts, or anytime you’re craving a hearty burger with bold flavor, these Black Bean Mole Burgers are guaranteed to stand out on the plate.

Why You’ll Love This Recipe

Deep, Mole-Inspired Flavor – Cocoa, chili, and spices give the patties a complex, savory taste.
Hearty & Satisfying – Black beans and breadcrumbs make thick, filling burgers.
Weeknight-Friendly – Simple ingredients, straightforward steps, and skillet-cooked.
Customizable – Top with avocado, slaw, cheese, or keep it dairy-free and vegan.

Ingredients

For the Black Bean Mole Patties:

• 2 cans (15 oz / 425 g each) black beans, drained and rinsed, patted dry
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil, divided (1 tbsp for sautéing, 1 tbsp for cooking burgers)
• 2 tbsp tomato paste
• 1–2 tbsp adobo sauce from canned chipotle peppers (or 1 minced chipotle pepper)
• 1 tbsp unsweetened cocoa powder
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp salt (plus more to taste)
• ¼ tsp black pepper
• 1 large egg, lightly beaten (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water, rested 5 minutes)
• ¾–1 cup breadcrumbs (regular or panko, as needed for binding)

For the Quick Mole-Style Burger Sauce:

• ¼ cup mayonnaise (or vegan mayo)
• 1 tbsp BBQ sauce or ketchup
• ½–1 tsp adobo sauce or hot sauce
• ½ tsp unsweetened cocoa powder
• Pinch of salt

For Serving:

• 4 burger buns, toasted
• Lettuce leaves
• Sliced tomato
• Sliced red onion
• Sliced avocado or guacamole (optional)
• Fresh cilantro (optional)

Instructions

Sauté the Aromatics
In a small skillet, heat 1 tbsp olive oil over medium heat.
Add chopped onion and cook for 3–4 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.

Mash the Beans
Add the black beans to a large mixing bowl.
Mash with a fork or potato masher until mostly mashed but with some chunks left for texture.

Season the Mixture
To the beans, add sautéed onion and garlic, tomato paste, adobo sauce, cocoa powder, cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
Stir until everything is evenly combined.

Add Binder
Mix in the beaten egg (or prepared flax egg) until fully incorporated.
Add ¾ cup breadcrumbs and mix. If the mixture still feels too wet or sticky to form patties, add more breadcrumbs a little at a time until it holds together when pressed.

Form the Patties
Divide the mixture into 4 equal portions and shape into burger patties, about ¾–1 inch thick.
Place patties on a plate or tray and chill in the fridge for 15–20 minutes to firm up (helps them hold together while cooking).

Make the Mole-Style Sauce
In a small bowl, whisk together mayonnaise, BBQ sauce (or ketchup), adobo or hot sauce, cocoa powder, and a pinch of salt until smooth.
Taste and adjust heat or cocoa as desired. Set aside.

Cook the Burgers
Heat the remaining 1 tbsp olive oil in a large nonstick skillet over medium heat.
Add the chilled patties and cook for 4–5 minutes per side, until nicely browned and heated through.
Handle gently when flipping to keep them intact.

Toast the Buns
While the patties cook, lightly toast the burger buns in a dry skillet, toaster, or under the broiler until golden.

Assemble the Burgers
Spread a layer of mole-style sauce on the bottom bun.
Add lettuce, then a black bean mole patty.
Top with tomato slices, red onion, avocado, and cilantro if using.
Spread more sauce on the top bun, place it on top, and serve.

Nutritional Information

(Approximate per burger with bun, 1 of 4)

• Calories: ~420
• Protein: 15g
• Fat: 14g
• Carbohydrates: 58g
• Sugar: 7g
• Fiber: 12g

Tips for Success

Dry the Beans Well – Patting the beans dry helps the patties firm up and not feel mushy.
Chill Before Cooking – A short chill helps the burgers hold their shape in the pan.
Don’t Over-Puree – Leaving some chunks of beans gives better texture and bite.
Adjust the Heat – Add more adobo or chili powder if you like a spicier, more intense mole vibe.

Why This Recipe Works

Black beans provide a hearty base with enough starch and protein to hold together as burgers. Adding cocoa powder, adobo, tomato paste, and warm spices layers in that classic mole-style complexity—deep, earthy, smoky, and slightly sweet—without needing a long-simmered sauce.

Breadcrumbs and egg bind the mixture into patties that crisp nicely in the skillet while staying tender inside. The quick mole-style sauce echoes the flavors in the burger and ties everything together, especially when paired with fresh toppings like avocado and cilantro.

These Black Bean Mole Burgers are a bold, satisfying meatless option that still delivers big, craveable burger energy.