Best 9 Black Bean And Walnut Burgers Recipes

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In the culinary world, black bean and walnut burgers stand as a testament to the harmonious fusion of flavors and textures. These delectable patties, crafted from a blend of nutritious black beans and crunchy walnuts, offer a symphony of tastes and a symphony of textures that will tantalize your taste buds and leave you craving more. Whether you're a seasoned vegan or simply seeking a healthier alternative to traditional beef burgers, this article will guide you through the culinary adventure of creating the perfect black bean and walnut burgers, taking you on a journey of culinary delights that will redefine your perception of plant-based cuisine.

Let's cook with our recipes!

BLACK BEAN WALNUT BURGERS WITH SAUCY SWEET ONIONS REICPE



Black Bean Walnut Burgers with Saucy Sweet Onions Reicpe image

A flavor packed and nourishing veggie burger with a bit of a kick. Top it with Saucy Sweet Onions and take this burger over the top! Easy to prepare, make ahead and freezer friendly. This recipe is vegetarian, vegan and easily gluten free. ________________*UPDATE 5/21* These scrumptious burgers are GRILLABLE!! See "to cook" section for details! AND I added a video below to share just how easy these burgers are to pull together!

Provided by Traci | Vanilla And Bean

Categories     Dinner     Lunch

Time 2h25m

Number Of Ingredients 24

1/2 C (60g) Walnuts (shelled)
1/2 C (50g) Rolled Oats (not quick cook or instant)
2 Tbs Tomato Paste
1 Chipotle Pepper in Adobo Sauce*
1 tsp Adobo Sauce (2 for extra spicy, gluten free if needed)
1/2 tsp Sea Salt
3/4 tsp Garlic Salt
2 tsp Yellow Mustard
1 tsp Vegan Worcestershire Sauce (regular or gluten free (Tamari may be used instead))
1/4 tsp Liquid Smoke (gluten free if needed)
2 1/3 C (420g) Cooked Black Beans (drained & rinsed (2 cans or homemade), divided)
1/2 C (100g) Cooked Short Grain Brown Rice (divided (be sure to use short grain, it makes a difference - not instant))
1 tsp Vegetable Oil (coconut or olive oil + more for cooking the patties)
1 C (100g) Yellow Onion (diced)
3 Tbs Vegetable Oil (I like coconut or olive)
3 (745g) Large Sweet Onions like Walla Walla or Vidalia (sliced into thin 1/2 moons)
1/3 C (75g) Bourbon* (or sub veggie broth)
1 1/2 Tbs Maple Syrup
1 1/2 tsp Balsamic Vinegar
1 1/2 tsp Dijon Mustard
Mashed Avocado (with a pinch of salt)
Pickled Sweet & Spicy Peppers
Mayo
Pickled Banana Peppers

Steps:

  • 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. 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. Add 1/2 the black beans, and 1/2 the rice. Pulse until the mixture comes together, scraping down as needed. Set aside.
  • Heat the coconut oil in a pan on medium. When shimmering, add the diced onion and cook on medium for about three minutes. A bit of charring is okay. Remove from heat and place in a large mixing bowl. Add the remaining 1/2 of the black beans and rice to the mixing bowl. Into the large mixing bowl, add the processed bean/spice mixture. Using your hands, mix thoroughly squeezing and pushing the mixture together.
  • Use a 1/2 cup (130g) scoop (this yields 6 patties - the last patty is slightly smaller) or 1/3 cup (82g) scoop (this yields 8 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" (.6 - 1.2 cm) thick.
  • Place the patties flat on a parchment lined sheet pan in refrigerator for at least one hour. To Freeze (optional): slide the pan in the freezer for one hour then stack the patties between pieces of parchment paper and into a freezer bag for longer storage. Now is a good time to get the boozy onions going (see below).
  • Preheat the oven to 200F (95C) and line a sheet-pan with parchment paper. Place the pan in the oven. This will keep the patties warm after they're cooked.
  • In the Skillet: Add two to three Tbs of coconut oil to a cast iron skillet on medium heat. Heat until shimmering. Add three patties. Be sure to give them plenty of room. Cook for 3 1/2 - 4 minutes on each side, being careful when flipping the patty. Slide the patty on the parchment lined sheet pan in the oven. Sprinkle with sea salt. Finish cooking the remaining patties adding more oil as needed.OROn the Gas Grill: Clean grill and oil with vegetable oil (like canola or olive oil). Heat gas grill on highest setting. Brush both sides of the veggie burger with oil and gently transfer to the grilling grates or a grill pan (use a grill pan if the grates of your grill are thin). Cook for about four to five minutes on each side, taking care when flipping the burgers. Adjust heat as needed so that the burgers don't burn.
  • To keep warm, transfer the patties to the preheated oven.
  • In a large pan, add the coconut oil and heat until shimmering. Add the onions and a pinch of salt. Cook on medium-low for about 35-40 minutes, to caramelize them, stirring occasionally and adjusting the heat as necessary so they don't burn. When done they'll be golden and very soft.
  • Turn off heat, remove from heat (we do not want alcohol near an open flame) and stir in the bourbon (or veggie broth), maple syrup, vinegar and mustard. Stir. Bring to a simmer on medium low for about two minutes, to simmer off the liquids. Remove from heat and put a lid on the pan until ready to serve.
  • After cooking the burgers, store them in the fridge for up to three days, or in the freezer for up to three weeks. When freezing the patties, freeze first on a parchment lined sheet pan. Once frozen, stack patties between parchment squares and place in a freezer bag. Thaw in the fridge overnight. Reheat at 400F (200C) for about 15 minutes.

Nutrition Facts : ServingSize 1 1/2 C patty + onions, Calories 386 kcal, Carbohydrate 47 g, Protein 11 g, Fat 15 g, SaturatedFat 7 g, Sodium 761 mg, Fiber 10 g, Sugar 14 g

BLACK BEAN AND WALNUT BURGERS



Black Bean and Walnut Burgers image

Hearty and nutty, these black bean burgers are sure to satisfy.

Provided by ademuri

Categories     100+ Everyday Cooking Recipes     Vegan

Time 25m

Yield 6

Number Of Ingredients 16

½ cup walnuts
½ cup rolled oats
1 tablespoon flax seeds
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 pinch ground cinnamon
2 (15 ounce) cans black beans, rinsed and drained
½ cup mashed cooked sweet potato
1 egg, beaten
¼ cup minced onion
1 Fresno chile pepper, seeded and minced
1 small crimini mushroom, minced
3 cloves garlic, minced
½ teaspoon soy sauce
½ cup vegetable oil

Steps:

  • Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
  • Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
  • Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.

Nutrition Facts : Calories 433.1 calories, Carbohydrate 36.7 g, Cholesterol 31 mg, Fat 27.4 g, Fiber 12.9 g, Protein 13.2 g, SaturatedFat 4 g, Sodium 978.7 mg, Sugar 2.4 g

BLACK BEAN WALNUT BURGER RECIPE



Black Bean Walnut Burger Recipe image

Black Bean Walnut Burger Recipe is a super healthy patty packed with protein rich boiled soy beans, potatoes, crunchy bell peppers, and some nutiness from the walnuts. This patty is then sandwiched between a burger bun along with a sweet-spicy-tangy sauce and pickled onions. Great to be served as an after school snack or in a lunch box. Serve Black Bean Walnut Burger Recipe as a meal over the weekend along with Baked Potato Wedge Recipe, Blueberry and Lemon Iced Tea Recipe, followed by a dessert of Mango & Mixed Fruit Popsicles Recipe Try our other burger Recipes: Roasted Vegetable Burger Recipe With Hummus Vegetarian Chickpea Burger Recipe Spicy Mushroom Veggie Burger Recipe

Provided by Archana's Kitchen

Time 2h30m

Yield Makes: 2 Servings

Number Of Ingredients 18

2 Burger buns
Butter (Salted) , to toast the burger buns
1 Onions , sliced into rings
1/2 cup Black Soy Beans , soaked for 4 hours & cooked until soft
1 Potatoes (Aloo) , boiled and peeled
1/4 cup Onions , finely chopped
1/4 cup Green Bell Pepper (Capsicum) , finely chopped
1/4 cup Red Bell pepper (Capsicum) , finely chopped
1 tablespoon Corn flour
1 teaspoon Red Chilli powder
2 teaspoons Cumin powder (Jeera)
1 teaspoon Black pepper powder
1/4 cup Whole Wheat Bread crumbs
1/3 cup Walnuts , crushed
2 tablespoons Soy sauce
2 tablespoons Sriracha sauce
1 tablespoon Honey
2 tablespoons Tomato Ketchup

Steps:

  • To begin making the Black Bean Walnut Burger Recipe we will first make the sauce and keep it ready.
  • To make the sauce, in a mixing bowl, combine the soy sauce, sriracha sauce, honey, tomato ketchup. Mix well and set aside.
  • Cook the black beans in the pressure cooker for about 20 minutes until soft. Once cooked, allow the pressure to release naturally. Drain out any excess water and keep aside.
  • In a mixing bowl, combine the cooked black soybean, boiled and mashed potato, onions, green capsicum, red bell pepper, corn flour, salt, red chili powder, cumin powder, black pepper powder, bread crumbs, walnuts. Mix well and bring the patty mixture together.
  • Preheat a tawa on medium-high heat, brush some oil on the surface of the tawa.
  • Grease your palms with oil and take a ladle full of the Black SoyBean and Walnut Patty mixture in your palm, flatten it, shaping it like a patty and place it on the hot tawa.
  • Cook on both sides for about 3-4 minutes, till it gets a nice brown colour on both sides.
  • Remove the Black Bean Walnut Burger Patty on a plate and set aside.
  • Cut the burger in half horizontally, slather butter on both sides, place it butter face down on the hot tawa and toast until it turns into a light brown colour.
  • Place the cooked Black Bean Walnut Burger Patty on the bottom half of the burger bun, place onion rings over it, spread the sweet-spicy-tangy sauce on the upper half of the burger bun.
  • Close the Black Bean Walnut Burger and serve.
  • Serve Black Bean Walnut Burger Recipe as a meal over the weekend along with Baked Potato Wedge Recipe, Blueberry and Lemon Iced Tea Recipe, followed by a dessert of Mango & Mixed Fruit Popsicles Recipe

BLACK BEAN & WALNUT BURGERS



Black Bean & Walnut Burgers image

Black Bean & Walnut Burgers

Provided by Ashly Eickmeier

Categories     Main Dish

Yield 8

Number Of Ingredients 11

30 oz canned black beans, rinsed and drained
2 tsp ground cumin
3 tsp chili powder
tsp cayenne pepper
½ cup cooked brown rice
½ cup chopped walnuts
⅓ cup red onion, chopped
3 tbsp canned corn, drained
⅓ cup cornmeal
guacamole for garnish
chunky salsa for garnish

Steps:

  • Puree 2 1/2 cups beans with cumin, chili powder and cayene pepper until smooth. Add rice, walnuts, onion, corn and remaining beans; pulse 2 or 3 times to mix (mixture should be stiff but not dry). Add 2 or 3 tablespoons water to moisten, if necessary. Season to taste with salt and pepper. Cover and chill if making ahead.
  • Divide mixture into 8 burgers. Dredge burgers in cornmeal. Chill 30 minutes (unless mixture has been made earlier and chilled).
  • Coat nonstick pan or grill with cooking spray. Cook burgers over medium heat 4 minutes. Flip, and cook 4 minutes more or until heated through. Garnish with guacamole and salsa, if desired, and serve.

Nutrition Facts : Calories 156, Carbohydrate 825, Fat 5.5, Fiber 7, Protein 6.5, Sodium 227, Sugar 2

"BEEFY" VEGAN BLACK BEAN WALNUT BURGERS



A mix of black beans, rolled oats and walnuts give these flavor-packed vegan burgers a meaty bite, while spices pack in the flavor. These black bean walnut burgers will please vegans and non-vegans alike!

Provided by Alissa Saenz

Categories     Burger     Sandwich

Time 40m

Number Of Ingredients 15

1 cup rolled oats ((certified gluten-free if needed))
1 cup chopped walnuts
1 (14 ounce) can black beans, (drained and rinsed)
1 small onion, (roughly chopped)
2 garlic cloves, (minced)
2 tablespoons vegan Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
Salt to taste
Cooking oil or spray
6 burger buns
Toppings of choice

Steps:

  • Preheat the oven to 400° and line a baking sheet with parchment paper.
  • Place the oats and walnuts into the bowl of a food processor fitted with an s-blade. Blend for a few seconds, until the mixture resembles coarse crumbs.
  • Add the beans, onion, garlic, Worcestershire sauce, soy sauce, vinegar, cumin, paprika, and pepper.
  • Pulse until everything is well chopped and mixed, being careful not to overdo it (don't let the mixture turn to mush).
  • Shape the mixture into 6 patties and arrange them on the baking sheet. Lightly brush or spray the tops with oil.
  • Bake for 15 minutes.
  • Gently flip the patties, spray or brush the other sides with oil, and bake about 15 minutes more, until firm and lightly browned.
  • Stuff into buns and serve with toppings of choice.

Nutrition Facts : ServingSize 1 burger, Calories 390 kcal, Carbohydrate 47.2 g, Protein 14.9 g, Fat 17 g, SaturatedFat 1.4 g, Sodium 658 mg, Fiber 7.2 g, Sugar 5.2 g

BLACK BEAN BURGERS



Black Bean Burgers image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

6 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
1 clove garlic, finely chopped
3 cups mushrooms, finely chopped
1 tablespoon fresh thyme leaves, chopped
One 14-ounce can black beans, drained and rinsed
2 tablespoons soy sauce
1/4 cup whole-wheat flour
1 tablespoon nutritional yeast flakes (optional)
1000 Island Dressing, recipe follows
4 burger buns
4 butter lettuce leaves
4 teaspoons yellow mustard
4 large tomato slices or 8 medium slices
12 slices dill pickles
Handful of arugula
Salted potato chips, for serving (optional)
4 tablespoons mayonnaise
1 1/2 teaspoons tomato ketchup
1 teaspoon tomato paste
1 1/2 teaspoons capers, finely chopped
1 teaspoon freshly squeezed lemon juice
Small pinch sea salt and freshly ground black pepper to taste

Steps:

  • Heat 3 tablespoons oil in a large frying pan over a medium heat, then saute the onions for 4 minutes, until they start to soften. Add the garlic, mushrooms and thyme and cook for a further 3 minutes or until most of the mushroom juice has evaporated. Stir in the drained beans and soy sauce and cook through for around 2 minutes, stirring occasionally. Turn off the heat.
  • Roughly mash the mixture with a potato masher, whilst keeping some texture; be careful not to over mash. Stir in the flour and nutritional yeast flakes, if using. Divide the mixture into 4 portions. Then, using your hands, mold each portion into a burger shape about 1/2 inch thick and 3 inches wide or wide enough to fit your bun.
  • Put the burgers on a parchment-lined sheet pan. Allow to chill in the fridge for 1/2 hour, to firm up before cooking.
  • To fry the burgers: Heat the remaining 3 tablespoons oil in a medium-large frying pan over a medium heat (you want to hear a nice sizzle) and cook the burgers for about 2 minutes on each side or until cooked through and crisp brown on both sides.
  • To assemble the burgers: Spread 1 teaspoon of 1000 Island Dressing on the base of each bun, then lay a lettuce leaf on top. Add a burger, spread a thin layer of mustard onto each burger, add a slice or 2 of tomato, and then 3 thin slices of pickle. Add a few arugula leaves, then spread a little mustard on the underside of each burger top to complete. Serve with potato chips, if using.
  • Mix all the ingredients together in a small serving bowl, whisking with a fork.
  • This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.

BLACK BEAN BURGER



Black bean burger image

Make some healthy, hearty vegan burgers layered with avocado and served with a fresh crunchy carrot and cucumber salad alongside. They're full of goodness

Provided by Katy Gilhooly

Categories     Dinner

Time 50m

Number Of Ingredients 19

75g wholemeal bread ,or sourdough
75g walnuts
400g sweet potato
400g can black beans, drained
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp onion granules
1 tbsp tomato purée
2 tbsp rapeseed oil, to fry
½ cucumber, halved, deseeded and sliced on an angle
2 large carrots (about 300g) peeled into ribbons
small bunch coriander, finely chopped
2 tbsp lime juice
1 tbsp rapeseed oil
4 sourdough burger buns
2 large tomatoes, thickly sliced
1 avocado, peeled, stoned and sliced
50g rocket
coconut yogurt or burger sauce of choice

Steps:

  • Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.
  • Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.
  • Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.
  • Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.

Nutrition Facts : Calories 509 calories, Fat 27 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 16 grams sugar, Fiber 14 grams fiber, Protein 14 grams protein, Sodium 0.43 milligram of sodium

BLACK BEAN AND WALNUT BURGERS



Black Bean and Walnut Burgers image

Hearty and nutty, these black bean burgers are sure to satisfy.

Provided by ademuri

Categories     Vegan Recipes

Time 25m

Yield 6

Number Of Ingredients 16

½ cup walnuts
½ cup rolled oats
1 tablespoon flax seeds
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 pinch ground cinnamon
2 (15 ounce) cans black beans, rinsed and drained
½ cup mashed cooked sweet potato
1 egg, beaten
¼ cup minced onion
1 Fresno chile pepper, seeded and minced
1 small crimini mushroom, minced
3 cloves garlic, minced
½ teaspoon soy sauce
½ cup vegetable oil

Steps:

  • Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
  • Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
  • Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.

Nutrition Facts : Calories 433.1 calories, Carbohydrate 36.7 g, Cholesterol 31 mg, Fat 27.4 g, Fiber 12.9 g, Protein 13.2 g, SaturatedFat 4 g, Sodium 978.7 mg, Sugar 2.4 g

BLACK BEAN BURGERS RECIPE BY TASTY



Black Bean Burgers Recipe by Tasty image

Whether you're vegetarian or not, this black bean burger recipe will hit every spot. Made with black beans, oats, onion, and carrots, and spiced up with cumin, coriander, and cayenne, this burger is so good you'll wonder whether you ever want to go back to the carnivore version. Cook the patties on a pan covered in cooking spray, or use a slightly more generous pour of cooking oil for a crispier finish.

Provided by Tasty

Categories     Dinner

Time 15m

Yield 4 servings

Number Of Ingredients 14

2 cans black beans, rinsed and drained
1 onion, minced
3 cloves garlic, minced
2 carrots, shredded
½ cup quick-cook oats
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon chili powder
¼ teaspoon cayenne pepper
salt, to taste
pepper, to taste
4 buns, we did not use vegan buns, but you can

Steps:

  • Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent.
  • Add carrots, cumin, coriander, chili powder, and cayenne pepper until carrots are tender. Remove pan from heat.
  • In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats.
  • Mix and form four patties. Place in freezer for 30 minutes to set.
  • Cook patties on a pan coated in cooking spray over medium heat, flipping halfway.
  • Use patties to create your dream veggie burger.
  • Enjoy!

Nutrition Facts : Calories 533 calories, Carbohydrate 93 grams, Fat 8 grams, Fiber 18 grams, Protein 22 grams, Sugar 9 grams

Tips for Making the Best Black Bean and Walnut Burgers:

  • Use ripe, fresh black beans. Canned beans are a convenient option, but fresh beans will give your burgers a more vibrant flavor and texture.
  • Don't overcook the black beans. They should be tender but still hold their shape.
  • Use a food processor to chop the walnuts and oats. This will create a fine crumb that will help to bind the burgers together.
  • Add plenty of seasonings to the burgers. This will help to give them flavor and depth.
  • Don't be afraid to experiment with different ingredients. You can add other vegetables, such as corn or zucchini, or different spices, such as chili powder or cumin.
  • Cook the burgers over medium heat. This will help to prevent them from burning.
  • Serve the burgers on buns with your favorite toppings. Some popular options include lettuce, tomato, onion, and avocado.

Conclusion:

Black bean and walnut burgers are a delicious, healthy, and versatile meal. They are easy to make and can be enjoyed by people of all ages. Whether you are a vegetarian or meat-eater, you are sure to love these burgers. So next time you are looking for a quick and easy meal, give black bean and walnut burgers a try. You won't be disappointed!

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