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

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 patties
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

For a richer taste, prepare your own black beans by soaking overnight in salt water and then cooking in simmering water until soft, about 80 minutes.

Nutrition Facts

433 calories; protein 13.2g 26% DV; carbohydrates 36.7g 12% DV; fat 27.4g 42% DV; cholesterol 31mg 10% DV; sodium 978.7mg 39% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2014
These were yummy. Followed the recipe as is... except for using flax seed meal instead of seeds and cooking with non stick spray. I've served this on a bun and by itself.. tasty both ways Read More
(5)
14 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/16/2014
These were yummy. Followed the recipe as is... except for using flax seed meal instead of seeds and cooking with non stick spray. I've served this on a bun and by itself.. tasty both ways Read More
(5)
Rating: 4 stars
02/18/2018
A really tasty veggie! I used pecans instead of the walnuts butternut squash in place of the sweet potato and added a couple tablespoons of nutritional yeast. Served it on whole grain diet bread with (don't judge me!) American cheese slices ketchup yellow mustard diced onion and dill pickle slices with a side of my purple cole slaw. This low carb burger will stick to your ribs! Read More
(3)
Rating: 5 stars
01/09/2016
Awesome burgers! The walnuts really do the trick in giving it more of an earthy quality. I used all the same ingredients except I left out the flaxseed and subbed cooked barley since it has a lower glycemic index than oats. My vegetarian husband approved. I did whip up my own burger sauce instead of just plain mayo or ketchup (mayo spicy mustard chili sauce and sweet baby rays)......oh yeah! Read More
(2)
Advertisement
Rating: 4 stars
10/22/2017
These were pretty good. Not the best. That's why 4 stars. I think it's just a matter of taste that's all. But the recipe worked I didn't change anything. Read More
(1)
Rating: 5 stars
09/21/2017
These are very good although I am not sure whether regular condiments are right on it. I am sure lettuce would be good and am looking for right sauce. Maybe chili garlic sauce from the Asian market. Read More
(1)
Rating: 5 stars
01/31/2016
wonderful veggie burgers! followed the recipe except I had no garlic and left out the chile pepper. made 6 good size patties. Read More
Advertisement
Rating: 5 stars
12/30/2016
This recipe got a thumbs up from 3 non-vegetarians. I was worried it might taste too walnutty but it didn't. I only made a couple altercations because I didn't have a few ingredients. I didn't add cumin I only had white mushrooms and I didn't have the pepper so I added 1/4c rotel diced tomatoes and green chilies. Read More
Rating: 5 stars
03/10/2019
Ok first of all I have tried several veggie burgers but this recipe by far is supreme! I only had one can of black beans and one can of red kidneys but it worked. Since I love mushrooms and onions I tripled the amount doubled walnuts coarsely chopped for crunch doubled oats and sat in refrigerator overnight for maximum absorption. This babies are moist and delish! Yield: 9 good sized burgers Read More
Rating: 5 stars
08/05/2018
I rated this a five for a couple reasons. It looks like a beef burger which is wonderful because we eat with our eyes too! I didn't have sweet potato on hand so I subbed in zucchini raw and added a 1/4 cup more oats for soaking up moisture. I also added an egg because I added more mushrooms because I love them. Definitely a win! I'll be making them again. Making them thicker is ideal. I don't suggest a thin burger even if you think you like that type usually it's very crumbly that way. Enjoy! Read More