Vegan Dinners
Hearty Smoky Vegan Burgers with Black Beans and Toasted Walnuts
These burgers move beyond the typical soft bean patty by roasting the black beans to achieve a firm, satisfying texture. Infused with smoked paprika and ground walnuts, they offer a deep savory flavor that holds up perfectly on the grill or in a pan.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 385 kcal
Method
These smoky black bean burgers offer a satisfying, firm texture thanks to roasted beans and toasted walnuts. By drying the beans in the oven, you achieve a hearty bite that holds up on the grill, making this a must-try vegan recipe for your next cookout.
Step 1. Preheat your oven to 350°F (175°C). Spread the rinsed and dried black beans on a parchment-lined baking sheet in a single layer. Roast the beans for 15 minutes. Roasting the black beans is the most important step; it dries out the interior of the bean so the burger doesn't turn into a soft paste, giving you a firm bite instead.While the beans roast, place the raw walnuts and rolled oats into a food processor. Pulse until they resemble coarse breadcrumbs. The walnuts provide essential fats and a 'nutty' chew that mimics the richness of traditional burgers.
Sauté the minced onion and garlic in a small pan with a splash of water or oil until they are soft and translucent, about 5 minutes.
In a large mixing bowl, add the roasted black beans. Use a fork to mash about half of the beans, leaving the other half whole for texture. Add the walnut-oat mixture, the sautéed aromatics, smoked paprika, cumin, soy sauce, and tomato paste.
Mix the ingredients thoroughly until a thick dough forms. If the mixture feels too wet, add another tablespoon of oats. Divide the mixture into four equal portions and shape them into thick patties.
Let the patties rest for 10 minutes before cooking. This allows the oats to hydrate and act as a natural binder, ensuring the burgers don't fall apart in the pan.
Heat avocado oil in a heavy skillet over medium heat. Place the patties in the pan and cook for 5-6 minutes per side until a dark, crispy crust has formed. Serve on a toasted bun with your favorite toppings.
Notes
Pat the beans completely dry with a tea towel before roasting to ensure they dehydrate properly.
If you prefer a spicy kick, add a finely diced chipotle pepper in adobo sauce to the mix.
These patties can be made ahead of time and refrigerated; they actually become firmer and easier to handle after a few hours of chilling.
A heavy cast-iron skillet is ideal for getting the best sear on these plant-based patties.
