Healthy Southwest Black Bean & Mushroom Veggie Burger with Spicy Chipotle Aioli

Healthy Southwest Black Bean & Mushroom Veggie Burger with Spicy Chipotle Aioli

Healthy, plant based Southwest veggie burgers with black beans & mushrooms are the perfect protein packed 30 minute weeknight dinner!

Looking for an easy meatless Monday meal? These homemade black bean mushroom burgers are packed with protein and flavor. The spicy chipotle mayo pulls everything in this Mexican black bean burger recipe together! The best part about these burgers is that they are naturally vegetarian and gluten free. But, don’t let that make you think they aren’t good. There is so much spice and richness packed into these plant based patties!

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It’s always nice to have a healthy, easy weeknight meal in your recipe arsenal. One that doesn’t require you to run to the store for lots of ingredients. And that’s exactly what I love about these Southwest veggie burgers packed full of black beans and mushrooms!

What makes these Mexican black bean burgers unique is the addition of mushrooms along with the black beans. The mushrooms add a hearty, earthy bite to the burgers, which I know you will love!

black bean mushroom burger

Tips for Making Southwest Veggie Burgers

Believe it or not, there are a few special tips and tricks for making homemade, plant-based burgers.

First things first, the spices you use are SO IMPORTANT!! If you’re a seasoned veggie burger eater, you’ve mostly likely had some plain, unseasoned burgers in your life. There’s really nothing worse than eating a tasteless burger.

Make sure that you add in the chili powder, cumin, and paprika spices as called for in the recipe. I chose these spices because they’re ones that will be essential for you to have in your kitchen, especially if you love Southwest/Mexican flavors. I pair chili powder, cumin, and paprika together all the time to add into chili, to season our roasted breakfast potatoes, or even to add a few dashes to kick up the flavor in guacamole.

Spices are the best way to add flavor to dishes for very little money!!

gluten free black bean burger

Next, we need something to help bind the Mexican black bean burgers together. Typically, for meat-based patties, I use an egg along with breadcrumbs. I wanted to keep this veggie burger on the lighter side, along with making it gluten free, so I opted for no breadcrumbs and instead used almond flour as the binding agent.

If you’re new to almond flour, it’s a great substitute for people who are gluten free or even keto. If you purchase a whole bag of almond flour and need some additional recipes to play around with it, try this snickerdoodle recipe (it even has a secret ingredient) or these pumpkin breakfast cookies.

P.S. – You definitely don’t have to be on a gluten free or keto diet to eat almond flour. It provides a rich, unique taste in dishes and can be a great substitute to mix things up in the kitchen!

chipotle black bean burger

Finally, my last tip for delicious Mexican black bean burgers is using a non-stick frying pan. Plant based burgers can be very delicate. We did our part to keep these burgers nice and stuck together by using almond flour. But, we also need to make sure to be careful during the cooking process.

A non-stick frying pan will ensure the burgers don’t get stuck and crumble apart during the cooking process. Also, be sure you’re gently flipping the patties!

Southwest veggie burger

Best Side Dish for Veggie Burgers

If you’re looking for some vegetarian-friendly side dishes to go along with these black bean burgers, here are some of my favorite ideas:

Mexican Avocado Salad: This tomato, cucumber, and avocado salad is a healthy Mexican-inspired side dish that whips up in under 15 minutes.

Baked Macaroni and Cheese: If you’re looking for some comfort food to go along with your veggie burger, this mac and cheese is made with a creamy, rich béchamel sauce, Gouda, white cheddar cheese, all topped with a pretzel crust.

Baked Oven French Fries: An easy, simple, and classic pairing to go along with your burgers.

Green Goddess Salad: A simple, yet delicious green salad for a light and healthy side dish!

protein packed burger

Healthy Southwest Black Bean & Mushroom Veggie Burger with Spicy Chipotle Aioli

Healthy, plant based Southwest veggie burgers with black beans & mushrooms are the perfect protein packed weeknight dinner!
Prep Time17 mins
Cook Time13 mins
Total Time30 mins
Course: Main Course
Servings: 6 patties


For the Spicy Chipotle Aioli

  • 1/2 cup mayonnaise
  • 2 teaspoon adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 2 teaspoon lime juice freshly squeezed

For the Burgers

  • 5 tablespoons olive oil divided
  • 1/2 medium onion finely diced
  • 16 ounces bella mushrooms cleaned, sliced into 1/2 inch chunks
  • 1 1/2 teaspoon dried chili powder
  • 1 1/2 teaspoon dried cumin
  • 1 1/2 teaspoon dried paprika
  • 4 cloves garlic finely minced
  • 2 16 ounces can black beans drained and rinsed
  • 1/2 cup almond flour
  • 6 slices sharp white cheddar cheese
  • buns for serving (substitute with gluten free bun as needed)
  • lettuce, red onion, tomato, and avocado for serving


For the Spicy Chipolte Chipotle Aioli

  • In a small bowl, combine mayonnaise, adobo sauce, lime, and salt and pepper to taste. Stir until well incorporated. Set aside in the refrigerator while assembling the burgers.

For the Burgers

  • Heat 2 tablespoons olive oil in a large nonstick frying pan over medium-high heat. Add mushrooms and onion to the pan. Cook until the mushrooms and onions have softened, about 5-7 minutes. Halfway through the cooking process, add in the chili powder, cumin, and paprika, and garlic, plus salt and pepper to taste. Transfer cooked vegetables to a bowl to cool.
  • To a medium bowl, add black beans. Using your hands, crush the black beans until a smooth paste is formed and most of the black beans have been smashed. Drain cooled mushrooms and onions, then add into with the bowl with black beans, along with almond flour. Mix until fully incorporated together. Form the mixture into 6 patties (about 5 ounces per patty) 1 inch thick.
  • Heat 3 tablespoons olive oil in a large nonstick frying pan over medium heat. Cook black bean burgers for 4-6 minutes per side, until heated through and browned on the outside. After the first flip, add sliced cheese to the top of the burger and cover to allow the cheese to melt. Repeat with remaining patties.
  • Assemble burgers with aioli, lettuce, red onion, tomato, and avocado as desired. Serve immediately.


Fully cooked black bean & mushroom veggie burgers will last for 3-5 days in the fridge.


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P.S. If you made this Southwest veggie burger, share a picture with me on Instagram using #HomebodyEats. I love seeing your creations!!

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