Chipotle Black Bean Burgers with Cashew Ranch {Vegan}

spicy black bean burgers with cashew ranch, lettuce, tomato, and pickled red onion

5 from 2 reviews

Smokey chipotle peppers, hearty black beans, nutty quinoa, and zesty cashew ranch dressing make these guilt free, vegan burgers a delicious no brainer for your next summer cookout.



For the burgers:
2 14 ounce cans black beans, rinsed and drained
1 small yellow onion, peeled and sliced thick
4 garlic cloves, unpeeled
3 T vegetable oil
1 tsp kosher salt
1/2 tsp black pepper
3 T almond butter
2 chipotle peppers
1 T apple cider vinegar
1 1/2 C cooked quinoa

For the cashew ranch:
1/2 C raw cashews
3 T apple cider vinegar
1 tsp maple syrup
1 tsp kosher salt
1/4 tsp black pepper
1 clove garlic, grated or pressed
2 scallions, finely sliced
2 T minced parsley


For the burgers:

Preheat your oven to 425° F.

Place black beans, onion slices, and garlic cloves on a rimmed baking sheet. Drizzle with one tablespoon of oil and sprinkle with salt and black pepper. Toss to coat evenly. Roast for 20 minutes or until the onions start to soften and the black beans crack open and dry out a bit.

In a food processor combine the almond butter, chipotle peppers, and cider vinegar until smooth. Squeeze the garlic cloves out of their peels and add to the almond butter mixture along with the black beans and onions. Process to combine. The mixture will easily stick together, but should still have some texture and bits of visible black beans. Dump the mixture out into a large bowl and stir in the quinoa.

Chill mixture for about 15 minutes to make it easier to work with.

Drizzle the remaining oil on the sheet pan and return it to the oven for about five minutes. While it heats up form mixture into six patties, each about 1/2 inch thick using a generous 1/3 cup measure.

Place patties on the hot, oiled sheet pan and bake for 20 minutes, flipping halfway through.

For the cashew ranch:

While the beans roast bring a small pot of water to a boil. Add the cashews, turn off the heat and cover with a tight fitting lid. Let soak for 30 minutes.

Drain, rinse, and blend with 1/4 cup of cold water until completely smooth. Transfer to a small bowl or mason jar. Whisk in cider vinegar, maple syrup, salt, pepper, grated garlic, scallions, and parsley. Taste for seasoning and chill until ready to use.

Dress burgers with cashew ranch, pickled red onions, green leaf lettuce and serve on a bun of your choice!


Unless you have a very large food processor – like 12 cup capacity – do fold in the quinoa separately. It’s just too much for the machine to handle otherwise.

You can definitely fry these up in a skillet (4-5 minutes per side) if you’d prefer – I just thought I’d spare you the extra dish to wash.

If you’re grilling out I would forgo putting these directly on the grill grates – instead you can place a cast iron skillet onto the grill surface and cook your burgers that way.

Because of variables like the size of your chipotle peppers and moisture levels in the almond butter you might need to add a little more or a little less quinoa to get the right consistency. You’re looking for something that’s a bit too sticky to work with at room temperature, but that is more than manageable after a quick chill. That way the burgers will hold together but not be dry when cooked. Feel free to start with just 1 cup of cooked quinoa and add the rest if you think you need it.

You can also soak your cashews in cool water (enough to cover by at least one inch) for 3 hours or overnight.

Keywords: vegan black bean burgers, vegan ranch dressing, plant based burgers