Hearty, and delicious with a bit of a kick, Black Bean Walnut Burgers with Saucy Sweet Onions are mixed in a food processor, rested in the refrigerator then grilled or pan fried. Like my BBQ Chickpea Burgers, these burgers are make ahead ready, freezer friendly, grillable and easy to pull together.
Top with saucy sweet onions, guacamole and pickled peppers to take this burger over the top! This recipe is vegetarian, vegan and easily gluten free. [ watch recipe VIDEO on the recipe card below ]
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “Just made this today and LOVE it ! My husband and I are not vegetarians but are trying to cut down on meat so this is now our go to burger!” ~ Jeanne
My Best Black Bean Walnut Burger Recipe
Easy to pull together since they’re mixed in a food processor and perfect for meal prep, these hearty vegan black bean veggie burgers are full of whole food ingredients and with ones you can pronounce. Homemade veggie burgers are the ultimate comfort food.
This recipe has a similar flavor profile to my vegetarian Classic Black Bean Veggie Burgers, but of course, this Black Bean Walnut Burger recipe is egg free and vegan relying on different binders for firmness and texture. If you compare the two, I’d love to hear your take!
How They’re Egg Free
Some veggie burger recipes utilize eggs to hold the burgers together. However, since these burgers are egg free and vegan, I use naturally sticky ingredients to hold this vegan black bean veggie burger together while also providing texture and flavor. Ingredients like:
- Black Beans – sticky by nature, black beans provide bulk and structure.
- Short Grain Brown Rice – starchy and texture rich, short grain is a must in this recipe because they aid in binding. I do not recommend subbing with long grain brown rice because it’s not quite as sticky as short grain.
- Tomato Paste – a umami ingredient – it adds flavor and is another ingredient to aid in binding.
- Rolled Oats – adds bulk and aids in binding as well as moisture management, since they soak up excess moisture.
At a Glance: How to Make Black Bean Walnut Burgers
While the ingredient list appears long, these walnut burgers are simple to pull together and with pantry staples. The food processor does most of the work!
- First, dry toast the walnuts in a pan.
- Second, sauté the onions that’ll be used in the patties.
- Third, toss the ingredients are in a food processor, then mix those ingredients with some of the whole ingredients. Use your hands to mix/mash them all together.
- Fourth, shape, chill then cook the patties in a skillet or grill.
If you love veggie burgers, try my Vegan BBQ Chickpea Burgers!
How to Store Your Veggie Burgers
Refrigerator: After cooking the burgers, store them in the fridge for up to three days.
Freezer: The patties can either be frozen raw or after cooking for the ultimate convenience. For frozen patties, simply thaw in the fridge overnight and either reheat in a warm oven or cook/grill as directed.
About those Saucy Sweet Onions
These onions are totally mouthwatering. A must make if time permits! The recipe calls for bourbon, however the onions can be made boozy or not, subbing veggie broth if needed.
Bourbon plays off the sweet of the onions and the tangy subtle bite of balsamic vinegar without being overpowering. And it’s fabulous in the BBQish caramelized onions; a natural fit.
Serving Suggestions
This burger holds up well to any condiments you can throw at it. Try some variations to see what makes your toes curl!
- As the Recipe Goes: Mayo or a quick aioli (mayo mixed with minced garlic and lemon juice) with mashed avocado, saucy sweet onions and sweet/spicy pickled peppers is classic for this burger.
- Go Old School: Simply dress with mayo and/or mustard and top with lettuce, pickle and tomato.
- BBQ Sauce: Slather with a bit of mayo or mustard, add Swiss cheese just before pulling off the grill or pan and drizzle a bit of homemade Smoky Bourbon BBQ Sauce over the top for some amazing BBQ burgers!
Traci’s Tips
- Brown Rice: These vegan black bean burgers call for short grain brown rice. I do not recommend subbing this ingredient as it’s sticky and texture rich making it an important component to the success of these burgers. I cook extra when making other recipes then freeze the leftovers for a future batch of these burgers.
- Chill the Veggie Patties: Resting the patties in the fridge does take a bit of pre planning, but is essential to hydrate the oats and help hold the burgers together. It also marries the flavors. Don’t skip it!
- Grillable: The burger patties are grillable. Handle with care for delicious results!
Boring but important! Take a look at the recipe notes if you’re new to making egg-free veggie burgers.
What to Eat with Veggie Burgers
- Smoky BBQ Baked Beans
- Broccoli Slaw
- Sweet Pea and Radish Salad
- Potato Salad
- Carrot Raisin Salad with Creamy Honey Lemon Dressing
- Spring Macaroni Pasta Salad
Black Bean Walnut Burgers with Saucy Sweet Onions
Ingredients
For the Patties:
- 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
For the Saucy Sweet Onions:
- 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
Optional, but Suggested Toppings:
- Mashed Avocado with a pinch of salt
- Pickled Sweet & Spicy Peppers
- Mayo
- Pickled Banana Peppers
Instructions
For the Patties:
- 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.
To Cook:
- 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.
For the Onions
- 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.
To Store:
- 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.
Video
Notes
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
The best bean burger ever! I’ve tried many of them but this one is the tastiest. I’ve been making it for years now. Thanks for this incredible recipe!
Hi Marta! Thank you for your note and sending a smile! Love hearing this!
What would be a good substitute for the rice perhaps egg?
Hi Jeanne! I think an egg *could* work, but I’ve not tried it. If you give it a go, please keep us posted!
Just made this today and LOVE it ! My husband and I are not vegetarians but are trying to cut down on meat so this is now our go to burger!
Thanks!
Yay, yaaaay, Pat! SO excited. Thank you for giving the burger a go, and sharing your results!
Made this last night and it was outstanding. An absolute keeper we will make frequently. We are not vegitarians but generally eat 3 vegitarian dinners a week. This is my favorite so far. The onions and peppers really put it over the top. Next time I make this I will try to cook some of the patties in a smash buger style to test that out.
Can you use a different nut other than walnuts?
Hi Caroline! You can try sunflower seeds, although I’m not sure how much you’d use.
Could you bake the burgers in the oven without the use of oil? Thank you
Hi Mary! I’m sure it’ll work but I’m afraid burgers will be a little dry. If you give it a go, please let us know how it goes 🙋🏻♀️
Is it 100g of cooked rice, or 100g of uncooked rice to be cooked before adding to blender?
Hi Evie! Add cooked rice to the food processor.
Amazing burger
Thank you for your note, Ravi! SO excited!
I made mine with quinoa instead of brown rice and they were delicious.
Hi Tammy! Thank you for your note, 5 stars :D and your tip about quinoa! SO happy you’re enjoying the burgers.
We don’t have short grain rice. Can I use brown, long grain or brown basmati instead? I’d like to avoid buying ingredients we would never otherwise use
Hi Laura… understand. If you have access to a store that has bulk bins, short grain brown rice can be purchased for the exact amount needed. I employ short grain BR here because it’s sticky and helps hold these eggless burgers together. You can use long grain, but the burgers won’t hold together as well.
Only had instant oatmeal. Wish author had explained why this is not to be used. Burger turned out fine. Can’t handle more than a bit of heat, so I put half a chipotle pepper plus the sauce. Burger is tasty and holds together when grilled but a bit dry. Not sure how to remedy that.
Hi Sarah! Thank you for your note and giving the recipe a go! As far as ingredients go, I try to be clear on what I use in the recipe as some recipes don’t work well with substitutions. Thank you for your note on instant oatmeal, as this will help others considering the recipe. I’ve not experienced a dry burger. Maybe reduce the amount of time on the grill or you could add an egg, although I’ve not tried it in this recipe.
Outstanding!! The amazing thing beside the flavor is how much they look like meat. I’m not a vegan. I eat meat and the flavor is unexpected. No, doesn’t taste like beef but the worcheshire really adds a lot. I cooked them as you would crab cake appetizers. Served with a tangy sauce. I didn’t have a few ingredients but made them anyway. Delicious!! I did add a wee bit of flour to make them come together. Don’t send me to ‘not following the recipe and commenting’ jail. Must make these. And they will make a great burger too.
Hiii Donna! I lol! SO happy to hear your enthusiasm for the burgers. I love that they were unexpected! :D
As noted in so many comments – these burgers are delicious and the onions do take them to another level. I have made them a few times and now make them a bit smaller. Not slider small but in between. Then I have two with all the fixings which are just as good as the burgers. They are a bit crispy with the right amount of mushy-ness.
Hi Carolyn! Oh my gosh, those onions are so special on these burgers. With that crispy exterior and a bit of mush – it’s a good balance of texture. Thank you for your note!
These are the best tasting vegee burger ever! Carmelizing the onions in bourbon takes it to a whole new level of delectablle tastiness.
So happy to hear you enjoyed the burgers, Penny! Thank you so much for your note and giving the recipe a go!
These are the very best black bean burgers I’ve ever made. Absolutely delicious with the saucy onions. Even got 5 stars from my hubby who really prefers meat and potatoes…Ha. I had to cook up a batch of brown rice to have in the freezer just so I can make these whenever I’ve got a craving. Thanks for another great recipe.
Hi Marilyn! SO happy to hear you and your hubs are enjoying the burgers (a triumph!!). No doubt that brown rice in the freezer is so convenient for burger cravings! Thank you for your note!
I made these last night and they were delicious! I left out the pepper and adobo because my husband can’t do anything spicy, but I used smoked paprika instead. They were incredibly tasty. My one question is about the black beans. The recipe says to use 2 1/3 cups, then in parenthesis it says 2 cans, but that would be 4 cups. I used only one can and it seemed the perfect amount. I cooked them in a skillet on the stove and it was easy. I didn’t get to try the onions because I didn’t start early enough, but I will definitely try them at some point.
Hi Maryanne! Thank you for your note. So happy to hear you enjoyed the burgers! I just remeasured drained and rinsed black beans from cans, and the two cans I measured came out to just over 2 1/3 C, so I’m happy to hear your one can worked! With the juice, it would be closer to 4 Cups. Thank you for your tip on the smoked paprika!
Well these were fantastic. I am usually disappointed with homemade veggie burgers mostly due to the mushy texture, but these had a great texture. I grilled them in a grilling basket over charcoal and they were easy to turn. I did unveganize them by adding some cheese on top. Delicious. Don’t skip those onions either. I topped my burger with smashed avocado as well. This recipe is a keeper.
Hiiii Suzanne! SO happy to hear you enjoyed the burgers and yes to cheese on top! Thank you for sharing your notes on grilling them and a must make on the onions :D I agree!
I’m usually disappointed with most veggie burger recipes but this one wins the prize for me. A few steps so it took me awhile but definitely worth it.
Carmalized onions are my new best best condiment. Thanks for sharing
Hi Virginia! Thank you for your note and giving the recipe a go! Aren’t the onions so nice? I’m thrilled to hear this one wins the prize! Hooray!!
Thank you Mare! Such tasty burgers and that they’re grillable, even better!
I read most of the reviews and I am definitely making these but I was wondering if I can use my vitamix blender because I don’t have a food processor.
Hi Gramma! I’ve not tried making these in the VitaMix, but it should be fine since you’re going for a pasty (with a few chunks) consistency on that first blend. I’d pulse, however, instead of blending. I hope this helps and you enjoy the burgers!
Loved the Walnut Black Bean Burger. Since I liked it so much decided to subscribe to your website. Best Veggie burger I”ve made so far! Most of them fall apart. Your did not. With the chipotle pepper and liquid smoke, it had tons of flavor. Highly recommend! Like that you have pictures showing what it should look like at every step. Great idea. So many times, I’ve made recipes that never turned out the way the final product was supposed to be. Not in this case for me though. Keep up the good work!!!
Hooray Len! Thank you for your note, feedback and giving the recipe a go! So happy to hear you’re enjoying this flavor packed burger!
This recipe was a lot of work, but totally worth it. I prepped everything beforehand, including homemade steak fries, so everything would be ready to go! I aslso used two chipotle peppers instead of one but it wasn’t spicy, so I will probably use more next time for more spice. I decided to go with this recipe because my partner’s vegan, and it was so delicious. We served it with the sliced avocado, pickle slices and pickled jalapenos on the side as suggested, then fries, spicy ketchup, and a side salad. We had leftovers and ate it again today for lunch, and the burger patties and onions keep getting better and better! Thanks for an awesome recipe!!
Hi Alexia! Thank you for your note, giving the recipe a go and sharing your tips! So happy to hear y’all enjoyed the burgers. I hope there’s a few in the freezer :D
Is there any grain I can sub out the rice for? Maybe quinoa?
Hi Pooja! The purpose behind the short grain rice is that it helps hold the burger together. If you don’t mind a little crumble, quinoa would be delicious! I hope this helps!
Thank you so much for responding! I really appreciate the feedback. If I may, a few quick follow ups- what can I substitute for some of the special ingredients in the recipe like: Chipotle pepper in adobe sauce, adobe sauce, Worcestershire sauce, & liquid smoke? I don’t have these in my pantry
Hi Pooja… since those are all flavor builders, you’d be just fine subbing in a few spices. If you have chipotle or paprika, that would be a good sub for the adobo. As far as worcestershire… you could give Tamari or soy sauce a try. I’m not sure there is a sub for liquid smoke as it has a pretty unique flavor. You can leave it out. I hope this helps!
Full of flavor, texture, and oh that aroma! Wonderful, a pleasure to prepare as well as eat. Thank you for sharing!
Hi Elizabeth! Thank you so much for your note and rating! SO happy to hear you enjoyed the recipe!
This was sooo delicious! Well done! I can’t wait to try the rest of your recipies<3
Hi Christina! Thank you for your note. So happy to hear you enjoyed the burgers!
Do you thaw these before cooking or straight from freezer to pan??
Hi Trudi! **Patties can be cooked then frozen. To freeze, layer the patties between parchment paper, then freeze. Thaw in the refrigerator overnight when ready to use. Reheat at 400F (200C) for about 15 minutes. I hope this helps!
Oops, I froze first. Well, let’s see how this goes ;)
Hi Trudi… freeze first, then thaw, then cook! It’ll be fine! I hope you enjoy the burgers!
This looks amazing, I need to try it soon.
Husband Bill said, “These are the BEST black bean burgers he has ever had…hands down!” I agree!! YUMMY, YUMMY!!!
Hooray! Thank you for coming back and leaving a note, Margaret! :D
What brand bun did you use? Are the buns vegan too?
Hi Tomeika! The brand is Dave’s Killer Bread (I highly recommend them!)… these buns are vegan, however, these pictures are a few years old… be sure to check the ingredient label just to be sure!
Do these need to be cooked before freezing?
Hi Margaret! You can freeze them before or after cooking. I’ve details in the recipe :D
This post and these burgers make me miss the years my husband was a vegetarian. Every week I used to make a different kind of burger using different beans, grains, vegies… no recipe needed. And he love them all. Not being a huge meat eater myself, I also enjoyed them. Love the onions on this. Gorgeous photos.
Lovely burgers
I also put a pinch of psyllium husk to bind, gf vegan so keep away from wheat etc.
I made these last night, and they were exceptionally good! I love that they’re able to freeze well. I teach high school, and go back in two weeks, so I think I’ll make a double batch just to freeze for those long days! Thank you! :)
This burger is ON POINT with all the flavor! It was packed with so much goodness and was super filling! My only complaint was the consistency. I think the next time I’ll add a little wheat gluten for extra stick. Other than that, this burger was astounding!
Thank you for your note, Dannielle! So happy to hear you enjoyed the recipe and will tweak it to your liking next time!
what are the Macros for 1 burger ?
Hello Carolina! I’m not sure what you’re referring to.
Carolina, I ran this recipe through myfitness pal’s recipe generator. Here is the macro nutrient breakdown for 5 servings with a whole wheat hamburger bun and no toppings. I did not include the 1/3C bourbon called for in the recipe because Iin making it, I excluded it:
66g (51%)Carbs – 21g (36%) fat – 18g (13%) protein. There are 504 total calories for 5 servings
Traci, this is a delicious recipe. Summer grill season presents itself and I am still flipping these walnut burgers in the skillet, liquid smoke and all. A truly delicious burger.
Hey Blair, thank you for your note and including the macro breakdown. So happy to hear you’re enjoying the recipe!
My wife showed me quite a few bean burger recipes and this one stuck out. I could tell by the photo it was gonna be good. We just made it tonight. It took me awhile. But these were way better than any burger I have ever tasted. And Jack Daniels made it taste out of this world. My oldest struggled with it falling apart. She’s not very coordinated and these burgers are a bit delicate. It would be neat if there was an ingredient that would help hold them together better. But without ruining or changing them too much. Because the texture reminds me of a real burger. You did a fabulous job with this one!
Hello Joe! Thank you for your kind words and giving this recipe a go! I’m so happy y’all enjoyed it. Indeed, texture (!!). I think the layering of ingredients really helps – walnuts, oats, rice, beans. I hope you were able to freeze a few for later. I’ve been making veggie burgers for a long time and I find they’re just delicate by nature unless an egg is involved. Adding an egg or two to the mix would help in binding -although I’ve not tested it in this particular veggie burger (I’m curious about aquafaba and it’s binding ability yet, I’ve not given it a go in veggie burgers.) I hope this helps! Thank you again, Joe!
These are sooooo good! I’ve made them twice now and even my kiddos like them and they don’t love all this vegan food we’ve been eating. I think when I made the onions with the first batch, I made way too many and ended up eating most of them myself…they were delicious, but a lot of onions. Looking forward to trying more recipes!
Hi Carissa! Thank you for your note! So happy you and your’s are lovin’ the burgers! The onions can be frozen too.. if you like, along with the burgers :D I hope you find more recipes you AND your kiddos will enjoy!
I made these burgers last night. We could not keep saying how good they were! They looked like meat patties. The crispiness was what I was looking for as well. They take a while to prepare, but are so worth it. I went to a vegan restaurant that had a similar burger and I was trying to copy them. This was better. I used the 1/3 cup measure. Perfect bun size. We just added the grilled onions, BBQ sauce and mayonnaise And toasted the buns under the broiler. Perfection!
I loved reading your note, Susie! Thank you so much! Oh my, yes, the time IS SO worth it. All those little flavor builders make a difference. Good thing they freeze well. I’ve been double batching these because I know there’ll be those nights where my inner lazy girl makes an appearance! lol Hooray for finding the perfect burger! :D
Hi Traci
Can i bake them?
Hi Dimitra! You can. I’ve done this several times, although the burgers tend to dry out a bit (I baked them at 375F for about 15 minutes each side). Be sure to brush both sides with a bit of oil before baking and flip them at least once. Juliana (below in comments) shares how she baked them. I hope this helps and you enjoy the burgers!
These look amazing and I’d like to make them for my vegetarian son for his school lunch. His school has a nut free policy. Is the something else I could substitute for the walnuts?
Hi Katharine! Although I’ve not tried it, you could try subbing tahini for the walnuts. I’d try with maybe 1/4 – 1/3 C . I hope this helps and you and your son enjoy the recipe!
I’ll try it this week. Thank you so much for the quick reply!
I’ve made these twice, and I’m getting ready to make them again (I cook the rice the day before, to save time). They are WONDERFUL.
Hey Robin! Thank you for your note and tip! So happy you’re enjoying the recipe! I love these burgers too! :D
Hi! I was wondering if I could sub the rice for some quinoa?
Hi Mary! While I’ve not tried it in this recipe, I find that in other veggie burger recipes I’ve tried, quinoa doesn’t hold the burger together like starchy short grain brown rice does. It acts as a binder. If you want to try it, please feel free, but you may need to be very careful when handling the burgers as they may fall apart. I hope this helps! I’d love to hear how it turns out for you either way!
My whole family agrees these are the best burgers we’ve ever had!! My first attempt at homemade burgers and I can’t believe how amazing they are! I made them exactly as stated with the saucy onions and all. Thank you for such a great recipe.
Thank you so much Sarah! Hooray for homemade burgers… it’s a bit of work, but oh SO worth it! And those onions.. I understand :D
Traci, these burgers are dynamite! My husband and I loved them. The flavor and texture were perfect. I will definitely be making them again. And I told my sister and BIL, who love chipotles, that they need to make them too! lol
Hooray! Thank you for letting us know Eva! So happy you enjoyed them and passed it on to your sis! :D
Hi, I have made this recipe several times and LOVE it. Can you (or anyone else reading this) suggest how it can be baked as a loaf instead of burgers?
Thanks!
Hey Pauline… I missed your comment. I think a loaf would be outstanding.. perhaps a new ‘neat’ loaf recipe is in order. Thank you for your suggestion!
I’m getting ready to make these soon. Just wondering if you’ve ever tried baking them (I don’t like to use oil) and what was the result?
Hi Juliana! Thank you for your note. I’ve not tried baking them, but if you do, please let us know how they turn out!
These burgers are phenomenal! Definitely the best black bean burger recipe I’ve made to date. I did bake them with much success! None made it to the freezer so I will have to make a double batch next time.
I pretty much followed your recipe… but I subbed 1/2c cooked wheat berries in place of the short-grain brown rice because I had some in the fridge that I wanted to use up and they seemed sticky like brown rice to me. I did add 2 Tbsp of chia seeds (not mixed with water) because I was nervous that the patties might not stick together… I don’t think this changed the flavor or texture any. Those were the only changes to your original recipe. I did not put the patties in the fridge for an hour prior to baking. I just formed the patties, placed them on a sheet of parchment paper on my baking sheet, and baked them in a preheated 375F oven. I baked them for 30 minutes on one side then flipped them over and left them in another 1o minutes. The burgers were super tasty, but next time I bake them, I might try 15-20 minutes on one side and then flip.
Thank you for the fabulous recipe! I made them for my family and got a lot of praise! I’ll certainly be making these again soon.
Thank you so much for your notes on baking the burgers, Juliana! Hooray! Wheat berries are a good sub, as they ARE sticky. I’ll be trying your baking method soon! So happy you and your family enjoyed these! :D
Amazing Traci, I’m a returning vegetarian. This is my first attempt at making my own burger. OMG. So flavorful and filling. Thank you.
Hi Linda! Hooray for your returning shift, thank you for your note! And yay YOU on these burgers… so happy you loved them! :D
Traci,
I forgot to mention. I used quinoa instead of rice and it seemed to have worked well. I just could not find short grain brown rice. Excited to try more of your recipes.
I try a different veggie Burger about every two weeks. This recipe is hands down my family’s favorite. It holds together so well and has such a great smoky flavor. Perfect! This will be our go to recipe from this point forward. So glad I found you and your recipes. Can’t wait to try more.
Hooray Kim! Thank you for your note and kind words. I’m so happy you enjoyed this recipe. I love the smoky flavor of it too. Thank you for trying out the recipes! :D
LOl – right? Mine lid catch is busted (and replaced 5x by kitchen aid), so I have to manually hold mine shut. But it still chops like a boss! Love it! You’d love this Lindsay! xo
Loved these burgers – but mine fell apart. Still tasted terific. I used instant brown rice – could that have been the problem? What do you recommend?
Hi Donna! Thank you so much for your note. The rice does make a difference. Short grain tends to be a stickier rice as this is what helps hold the burgers together. I hope you’ll give them a go with short grain. It’s worth the cook time! I hope this helps.