All Fired Up S2BBQ & Grill

Black Bean Burger with Chipotle Mayo & Avocado

Name: Black Bean Burger with Chipotle Mayo & Avocado
Total time: 45 min
Yield: 5 servings
Ingredients: 2 tbsps olive oil; 1 onion, finely diced; 1 green pepper, finely diced; 5 cloves garlic, minced; 1 fresh jalapeño, finely diced; ½ tsp oregano; 1 tsp ground cumin; 1 tsp ground coriander; Zest of 1 lime; Handful coriander, leaves and stalks separated, stalks chopped; 2 x 400 gram tins black beans, drained and rinsed; 100g oat flour - to make, blitz 100 grams oats in a blender until they resemble flour; Sea salt; Freshly ground black pepper; For the chipotle mayonnaise; 4 jalapenos (if you’re smoking your own) or a teaspoon of chipotle paste.; 3 tbsp of Mayonnaise; Juice of a Lime; To serve; 4 burger buns; 1 avocado (optional); 1 butterhead lettuce, leaves separated

Nico ReynoldsFrom the series · All Fired Up S2

45 min totalServes 5Medium

Time45 min

Serves5

SkillMedium

ShowAll Fired Up

Method

Light your BBQ, setting it up with a direct and indirect side ( (For charcoal, fill one side with charcoal and leave til the charcoal is covered in grey ash. For Gas, preheat the entire grill and turn off the burners on one side).

If you’re making your own chipotle, pop 4 of the jalapenos on the indirect side, close the lid and leave for 1 hour to smoke.

Place a skillet over the direct side of the grill and add the olive oil, chopped coriander stems and zest of one lime. Take it off the heat and allow the flavours infuse with the oil for a few minutes.

Move the pan back to the higher heat and add the diced onion, chopped green pepper, diced garlic and one diced fresh jalapeno (seeds removed).

Saute for 10 minutes until the onion is soft and translucent and the pepper is cooked. You may need to move your skillet around your grill if the heat becomes too fierce - use your initiative and if you think the heat is too high, move the skillet over to the indirect side.

When the onion is soft, add the dry spices, season and stir to combine. Cook for a few minutes until fragrant before adding your black beans, stir until everything is hot.

Remove from the heat, pour your mixture into a bowl and leave to cool slightly.

Add the oat flour and roughly mash the mixture, breaking the beans down but retaining some texture. Season wel, lightly oil your hands and form into 120 - 150 gram patties before brushing the patties with a little more oil.

Place onto the BBQ over the direct side and cook for 3-5 minutes on each side, until charred and hot throughout.

Whilst they cook, make the chipotle mayonnaise. Remove the stalks from your smoked jalapenos and blend with the mayonnaise, lime juice, a handful of coriander leaves and seasoning.

Alternatively add chipotle paste to the mayo, lime juice, a handful of coriander and seasoning and mix well.

Toast the buns then slather in the chipotle mayonnaise. Add a few leaves of lettuce then top with a burger patty. Add a bit more chipotle mayonnaise, a few slices of avocado and serve.

Cook's notes

Smoking your own chipotles is easy — pop whole jalapeños on the indirect side with the lid closed and leave them for about an hour, then blend into the mayo with lime juice, coriander and seasoning.
Use the whole coriander stalk, chopped, through the mix — I don't waste anything in my kitchen, and the stalks carry loads of flavour along with the lime zest in the infused oil.
Move your skillet around the grill if the heat gets too fierce — use your initiative and shift it to the indirect side rather than letting the onions catch.
Break the beans down with your spoon without mashing them completely — keeping some texture is what stops the burger collapsing into mush. Oat flour binds them, or you can use an egg instead.
Cook 3–5 minutes a side over direct heat until charred and hot throughout, turning once and gently — with oiled hands, oiled patties and a clean, hot grate they won't stick.

Serve with Buns toasted with a little butter, slathered in the chipotle mayo, with butterhead lettuce, coriander leaves and — optional but lovely — a few slices of avocado for extra creaminess. Grilled corn or a simple tomato salsa on the side if you're hungry.

Make ahead & storage The patties can be shaped ahead and chilled for a day, or frozen raw between sheets of parchment. The chipotle mayo keeps three to four days sealed in the fridge — and it goes great with eggs, sandwiches and tacos; I even smear it on toast. Cooked patties reheat best in a dry pan or the oven.

BBQ & Grill45 Minutes

Recipe by Nico Reynolds · From the series All Fired Up S2 · Photography © Appetite Media
Published 15 July 2026

Nutrition

Per serving · estimated

376kcal

9gprotein

43gcarbs

20gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.