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Recipe: Walnut & Black Bean Veggie Burgers

Recipe: Walnut & Black Bean Veggie Burgers

Burgers made of vegetables are sometimes a risky bet. They frequently fall apart beneath the weight of even the lightest topping, or their preparation of them requires an extensive list of components. However, the Walnut and Black Bean vegetarian Burgers use only a few versatile plant-based ingredients and a clever cooking technique to ensure that the vegetarian burgers turn out perfectly every time.

Achieve the Perfect Texture

Maximizing the texture of the patty is essential for making it strong. First, a substantial quantity of California walnut halves is toasted in a skillet. This not only gives the burgers an enhanced nutty taste and crunch, but it is also a foolproof method for achieving a superb texture. Thanks to the beneficial fats, we can maintain fullness without experiencing a sense of heaviness, and any additional omega-3 is much appreciated. The tinned black beans get the same procedure as the roasted nuts after the nuts have been toasted. The excess moisture is removed by giving the burgers a brief flip in the pan, which further assures them that they will maintain their shape in the bread.

To spice things up and keep things interesting, the walnuts and half of the black beans are ground up in a food processor along with some oats and spices. In the end, the remaining half of the beans are combined with fluffy, cooked quinoa (the guidelines on the packaging should be followed). It just takes a few more brief pulsings in the food processor to blend everything, but it won’t turn into a paste.

Right into the Cast Iron Skillet

For these burgers, rather than cooking them on the grill, we’re going to pan-fry them in the style of a restaurant. The norm in this case? Regarding texture, you want as much contact as possible with the pan. The development of extra flavor is facilitated by not disturbing the cooking of the first side until it has formed a brown crust. Additionally, it enables a simple flip to be performed without worrying about the structure breaking apart. In addition, an indoor cooking option ensures that these burgers are always available. It is a simple and healthy method to integrate additional plant-based meals and the omega-3 that walnuts provide throughout the year.

This burger is prepared for any toppings we decide to pile on it, so we will slide it onto a burger bun and start putting on the condiments.


  • One cup of the halves of California walnuts (about 4 ounces).
  • 1/2 mug of traditional rolled oats (old-fashioned)
  • One can of black beans, 15 ounces, drained and rinsed, split into two equal portions
  • One tablespoon soy sauce or tamari
  • One teaspoon tomato paste
  • 3/4 teaspoon kosher salt
  • 1/2 milligram of cumin seed, ground
  • 1/2 milligram of ground chili pepper
  • A quarter of a milligram of freshly ground black pepper
  • 1/2 cup cooked quinoa
  • a couple to a few teaspoons of olive oil
  • Hamburger buns, lettuce, sliced avocado, and tomato slices are included for serving.


  1. Toast the walnuts in a big skillet made of cast iron or ordinary iron until they release their aroma, which should take around five minutes. Take the meal from the heat, place it in the bowl of a food processor with a blade attachment, and then leave it aside to cool.
  2. Put the beans in the skillet and give them a little toss while cooking them over medium heat until the beans are dry and a film forms on the bottom of the pan. Place the beans inside a large basin. Clean the pan with paper towels and set it aside.
  3. In a food processor, combine one-half of the black beans, the oats, the tamari or soy sauce, the tomato paste, the salt, the cumin, the chili powder, and the pepper. Ten to fifteen pulses of one second each should bring the ingredients together without puréeing them. Add the beans left over (save the bowl), along with the quinoa, and pulse the mixture for 5 to 7 one-second bursts until all ingredients are combined and the combination has a gritty texture.
  4. Place the combined ingredients in the big bowl. Form the mixture into patties with a width of four inches and divide each chunk into four equal halves, each containing a half cup (or 4 ounces).
  5. In the pan that has been saved, bring two tablespoons of the oil to a shimmering temperature over medium-high heat. After adding the patties, cook for about three minutes or until a brown crust develops. To finish cooking, flip the pancake over and continue cooking on the other side for about three more minutes or until a brown crust has formed. If necessary, add the last tablespoon of oil. Serve on hamburger buns or lettuce leaves, topped as desired with your choice’s toppings, like sliced avocado or tomato.
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