I love a good veggie burger and in particular I really enjoy a great Black Bean Veggie Burger. The addition of toasted walnuts adds a great earthy taste and a bit of texture. I think you will love it. Let me know if you try it!

Black Bean Walnut Veggie Burgers

1 cup chopped walnuts, toasted

1 (14 ounce) can black beans, rinsed and drained

1 onion, finely chopped

1 cup old fashioned rolled oats

1 tsp tomato paste

2 Tbsps. Worcestershire sauce

1 Tbsp. Tamari (or soy sauce)

2 garlic cloves, minced

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper to taste

cooking spray

Optional – 1/2 cup to 1 cup Panko bread crumbs

For serving:

6 Slider buns (or regular sized buns)

Toppings: Thick sliced tomatoes, pickles, slaw, garlic aioli, lettuce, fresh herbs, arugula

Preheat oven to 400 degrees. Line a baking pan with a Silpat or parchment paper.

In a small non-stick or cast iron skillet, toast the walnuts over medium heat until fragrant, about 5-7 minutes. Stir or shake pan frequently to prevent burning.  Transfer to a food processor and process, just until chopped (you can also do this by hand).

Add the drained black beans to the same skillet and toss gently over medium heat for about 5 minutes. A film will start to develop on the bottom of the skillet and that is how you know they are done! Transfer beans to a large bowl.

To the beans, add the oats, onion, walnuts, tomato paste, Worcestershire, tamari, garlic, cumin, paprika, salt and pepper. Mix well, mashing slightly as you mix. You don’t want it to be mushy!  If it seems too mushy, add more oats or optional Panko bread crumbs.

Shape into small patties. If you are using regular-sized buns you can shape them according to that size.

Spray both sides of the patties with cooking spray and bake for 15 minutes, flip over and finish baking until firm and lightly browned.  You can also broil them for 1-2 minutes after cooking to get a crispy coating on the outside.

Serve with your favorite toppings!

Enjoy!

Print

Black Bean Walnut Veggie Burgers

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

• 1 cup chopped walnuts toasted
• 1 14 ounce can black beans, rinsed and drained
• 1 onion finely chopped
• 1 cup old fashioned rolled oats
• 1 tsp tomato paste
• 2 Tbsps. Worcestershire sauce
• 1 Tbsp. Tamari or soy sauce
• 2 garlic cloves minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• cooking spray
• Optional – 1/2 cup to 1 cup Panko bread crumbs

For serving:

• 6 Slider buns or regular sized buns
• Toppings: Thick sliced tomatoes pickles, slaw, garlic aioli, lettuce, fresh herbs, arugula

Instructions

1. Preheat oven to 400 degrees. Line a baking pan with a Silpat or parchment paper.
2. In a small non-stick or cast iron skillet, toast the walnuts over medium heat until fragrant, about 5-7 minutes. Stir or shake pan frequently to prevent burning. Transfer to a food processor and process, just until chopped (you can also do this by hand).
3. Add the drained black beans to the same skillet and toss gently over medium heat for about 5 minutes. A film will start to develop on the bottom of the skillet and that is how you know they are done! Transfer beans to a large bowl.
4. To the beans, add the oats, onion, walnuts, tomato paste, Worcestershire, tamari, garlic, cumin, paprika, salt and pepper. Mix well, mashing slightly as you mix. You don’t want it to be mushy! If it seems too mushy, add more oats or optional Panko bread crumbs.
5. Shape into small patties. If you are using regular-sized buns you can shape them according to that size.
6. Spray both sides of the patties with cooking spray and bake for 15 minutes, flip over and finish baking until firm and lightly browned. You can also broil them for 1-2 minutes after cooking to get a crispy coating on the outside.
7. Serve with your favorite toppings!