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Black Bean Walnut Burgers with Saucy Sweet Onions

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Nourishing, and delicious with a bit of a kick, Black Bean Walnut Burgers with Saucy Sweet Onions are freezer friendly and easy to pull together. vegan + gluten free

Black Bean Walnut Burgers with Saucy Sweet Onions

One of my favorite foods in the world is sandwiches. Burgers, cold sandwiches, toasts, open-faced, or pressed, I’m always in the mood. Especially during picnic and alfresco season. My almost famous Smashed Chickpea Salad Sandwich and Italian Pressed Sandwich are on the regular during Summer around here.

The bread? Rustic sourdough or whole grain is my favorite, but I’m just as happy with Naan or a big ol’ brioche sesame seed bun.

The contents? Veggie-packed, hearty and full of flavor is how I roll. And there’s got to be variety in texture and flavors. A little creamy with a bit of crunch is always a must.

 Black Bean Walnut Burgers with Saucy Sweet Onions

Veggie burgers are the ultimate convenience food.

Not the kind you can buy in the store. But the ones you make at home, prepared and frozen ahead of when you need. Like this past weekend, for example. Rob and I worked in the yard and flower gardens for a full day, getting our ass kicked by weeds. We were exhausted.

Needless to say, I was happy to have these Black Bean Walnut Burgers with Saucy Sweet Onions on the ready.

Black Bean Walnut Burgers with Saucy Sweet Onions

Basically after toasting the walnuts and a quick onion sauté, the ingredients are tossed in a processor, then mixed with some of the whole ingredients and mashed together, shaped, chilled, then cooked in a skillet.

Whip up those boozy Saucy Sweet Onions while the burgers are resting to have on the ready.

Throw those mouthwatering burgers in the skillet, cook for four minutes on each side, then Boom!

Done.

Black Bean Walnut Burgers with Saucy Sweet Onions Black Bean Walnut Burgers with Saucy Sweet Onions

Here’s the other good news. The patties can either be frozen raw or after cooking for the ultimate convenience. For frozen pre-cooked patties, simply thaw in the fridge overnight and reheat in a warm oven while baking up crispy french fries… because, hello! What’s a burger without fries?

I’m working on that recipe…

Black Bean Walnut Burgers with Saucy Sweet Onions

The Saucy Sweet 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.

In addition to the onions, this burger holds up well to any condiments you can throw at it. I prefer a quick aioli with mashed avocado and sweet/spicy peppers. Mama Lil’s are my favorite. Have you tried them? Of course Pickled Banana Peppers would be fabulous too. 

Black Bean Walnut Burgers with Saucy Sweet Onions

Oh hey, if you’re a sandwich lover like me, then join me on Pinterest where I’m pinning the most delicious vegan and vegetarian sandwiches (and burgers) from bloggers around the web. And…

…if you LOVE veggie burgers, you gotta give my Spicy Cajun Chickpea Burgers with Jalapeno Aioli a go!

Boring but important! Be sure to take a look at the recipe notes if you’re new to making egg-free veggie burgers.

Black Bean Walnut Burgers with Saucy Sweet Onions
4.8 from 10 votes
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Black Bean Walnut Burgers with Saucy Sweet Onions

A flavor packed and nourishing veggie burger with a bit of a kick. Top it with Saucy Sweet Onions and take this burger over the top! Easy to prepare, make ahead and freezer friendly. *The time below does not include chill time. Vegan + Gluten Free
Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings 5 or 8 Patties
Author Traci | Vanilla And Bean

Ingredients

For the Patties:

For the Saucy Sweet Onions:

  • 3 Tbs Coconut Oil
  • 3 Large Sweet Onions like Walla Walla or Vidalia sliced into thin 1/2 moons, 742g
  • 1/3 C Bourbon* 75g
  • 1 1/2 Tbs Maple Syrup
  • 1 1/2 tsp Balsamic Vinegar
  • 1 1/2 tsp Dijon Mustard

Optional, but Suggested Toppings:

Instructions

For the Patties:

  1. 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.
  2. 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 throughly squeezing and pushing the mixture together.
  3. Use a 1/2 cup (130g) scoop (this yields 5 patties) 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.

  4. Place the patties flat on a parchment lined sheet pan in refrigerator for at least one hour. If freezing, slide the pan in the freezer for one hour then stack them 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).

  5. 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.
  6. 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.**

For the Onions

  1. 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 30 minutes, to caramelize them, stirring occasionally. 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 and warm on low for one minute. Remove from heat and put a lid on the pan until ready to serve.

Recipe Notes

New to Homemade Veggie Burgers? It has been my experience that homemade egg-free veggie burgers have a tenderness and squeeze-out factor. When preparing the burgers, handle them carefully after forming the patties. I find supporting them with parchment to be an ideal way to make sure they stay together. When pan frying them, use two spatulas when flipping them, if needed. This gives the patty added support. There will be a bit of squeeze-out when biting into the burger. I usually end up with a fork in my hand to finish off a veggie burger. To me, these are acceptable characteristics.

*Sub the bourbon with veggie broth to make this alcohol free. **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. ***Find canned chipotle peppers in adobo sauce in the Mexican food section of your grocery store.

Recipe Inspired By: Vegetarian Times

Black Bean Walnut Burgers with Saucy Sweet Onions Black Bean Walnut Burgers with Saucy Sweet Onions

Black Bean Walnut Burgers with Saucy Sweet Onions

 

Comments

  1. 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.

    Reply

  3. 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! :)

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  4. 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!

    Reply

    • 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.

      Reply

  6. 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!

    Reply

    • 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!

      Reply

  7. 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!

    Reply

    • 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!

      Reply

  8. 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!

    Reply

    • 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

      Reply

    • 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!

      Reply

  10. 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?

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  11. 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.

    Reply

    • 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!

      Reply

  14. 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.

    Reply

    • 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

      Reply

  15. 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

    Reply

  16. 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!

    Reply

    • 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!

      Reply

  17. 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?

    Reply

      • 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.

        Reply

        • 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

          Reply

  18. Amazing Traci, I’m a returning vegetarian. This is my first attempt at making my own burger. OMG. So flavorful and filling. Thank you.

    Reply

      • 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.

        Reply

  19. 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.

    Reply

    • 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

      Reply

  20. These burgers do sound great but the only person that commented they made them said they fell apart,has anyone else actually made these? Thanks

    Reply

  22. pretty sure my food processor never gets put away because of fabulous recipes like this! so nourishing and flavorful with that bean and nut combo! and saucy onion? yes please!!

    Reply

    • 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

      Reply

  24. 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?

    Reply

    • 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.

      Reply

  26. I could eat burgers if it looked like this. I absolutely love the idea of freezing and using them later. That sauce is absolutely amazing Traci. I need to make this soon.
    Gorgeous photography. xoxo

    Reply

  27. Oh I absolutely love your idea of having these prepped and ready to go in the freezer. I could easily make a big batch and keep extras on hand for quick meals. I NEED more leftover meals in my life. The walnuts and black beans in these sound like they’d have just the right amount of “meat” and crunch to make a super delicious sandwich!

    Reply

    • Oh Sarah, these would be so convenient for you right now. Especially with little Zoe grabbing your attention at every turn!

      Reply

  29. Oh my! This burger is everything. We, too, LOVE burgers. Especially vegetarian burgers. Great recipe for guilty free eating Traci.
    PS: That last photo is EVERYTHING! :)

    Reply

  30. I don’t eat a ton of sandwiches, but when I do they have to be epic, and this burger totally fits that bill!! Veggie burgers are by far my favorite type of burger… I think it’s from the years I spent as a vegetarian and then the decade as a pescatarian. A good veggie burger just rocks my world. I LOVE LOVE LOVE this black bean and walnut burger! The texture looks amazing and those saucy sweet onions are screaming my name!! Seriously, I want to take a big ‘ole bite outta my screen right now! Pinned! Cheers! xoxo

    Reply

  31. Those onions are absolutely swoon worthy! I love a good sandwich too, and there’s something about eating outdoors that makes them so much more enjoyable. My family and I made these fantastically crispy oven baked garlic rosemary fries from a recipe we happened upon via Pinterest…omg. No words. This burger has me wanting dinner already and it’s only 9:45am!

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    • Ohhh yeah! They complement this burger deliciously without being overpowering. Link! LINK (!!) Jessica, to those rosemary fries?!

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  33. Girl, if this doesn’t end up being at the top of your popular posts, I’ll submit a formal complaint :o truly exceptional – and it’s so reasonable in terms of time/complexity too ~ you know I appreciate that. Can’t wait to try this delectable sounding boyga including those sassy saucy sweet onions… btw I did a keyword search on your blog and the word that comes up most often? bourbon. (lol) love it, x.

    Reply

    • LOL – I didn’t know! Can you tell I want to pour bourbon over everything!? It’s sooo good with it’s caramely and peachy notes. It’s a perfect pair with so many things! LOL! Ohhh yea, you’ll love those onions on top.. This one is so simple to pull together.. and I hope you love it my dear! xo

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  35. It’s usually tough for me to get excited about a veggie burger, but I know I would love this. Sounds scrumptious and wow, those onions sound amazing!

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  36. I’m with you on the sandwich front – give me a good sandwich any day! And yes, a burger is a sandwich – and this burger is fantastic. Love that it uses everyday items – all things I have in the house. And love that you can freeze them. Will definitely be making these since it’s full on bbq weather here – we’re hitting the high 90s this weekend. And yes to boozy onions! Gorgeous picture as always, Traci!

    Reply

    • Oh man… I’m a sandwich hound, especially when we go out.. always on the hunt! You’ll love those boozy onions, G. I don’t have a grill so didn’t try grilling these.. Perhaps I’ll put em on my grill pan to see how they hold up. Stay cool my dear! xo

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  37. Graham is going to go crazy for this burger! I might make these for this birthday in a couple of weeks (I make a black bean burger every year for him). Loooove caramelized onions, and I bet they add something pretty friggin awesome to this. Thanks Traci! I’ll let you know how it turns out when I do make them :D

    Reply

    • Hooray! Rob loves these burgers, Alexandra. I tend to add more adobo and sometimes an extra chipotle to make them over the top spicy… Perhaps Graham would like that too? I hope you two enjoy them! And Happy early B-day to Graham!

      Reply

  38. My oh my, that is one sexy burger! I completely agree that veggie burgers are the best convenience food there is. I love having some in the fridge/freezer ready for eatin’. So quick, so easy, so nutritious.

    The flavors in this one sound amazing as do those sweet onions on top. You’ve got me drooling!!

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    • Hehe! I know you’re a fan of veg burgers, Sarah, esp for their convenience! I’m still eyen’ your lentil burgers! Those onions… you’ll love em!

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    • It DOES, Kevin! That chipotle, adobo, liquid smoke and other contributing flavors make this sooo good. Those onions tho! :D

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  42. Wow, Tracy! Your love for burgers and sandwiches definitely shows! This burger looks phenomenal! I’ve actually never had a black bean burger before, but now I feel like I MUST try it. Your recipe looks like the perfect resource to do that <3

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  44. Holy wow, Traci! This is one sexy looking veggie burger! I’m seriously salivating. And walnuts? I never would have thought of that. Genius. And you know I’m adding bourbon to those onions. Yes! Thanks for the inspiration! XOXO!

    Reply

    • hehe! Thank you my dear! Ohhh those walnuts. Lemme tell you…. I’ve got a savory recipe comin up in late summer with walnuts; Rob is in love and thought the walnuts were ground meat! OMGeeee! They’re like cashews. Magic! Yaaas please on the bourbon (I knew you’d appreciate that!). xo

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  48. WOW! What a burger Traci! I can’t think of anything I’d enjoy more! I’m a big veggie burger fan and don’t really love store bought ones, so I’ll be putting this one on my summer menu for sure. And those boozy onions?! I’ll need to make double the batch because we’ll be putting those on everything! Thanks for sharing my friend! Enjoy the weekend!

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    • I’m with ya, Mary Ann. Store bought are a thing of the past for me since learning how easy it is to make home made! I hope you enjoy the recipe my dear. And YES, double those boozy onions. I’m certain they can be frozen too! :D

      Reply

  49. These look OUSTANDING, sister! 4th of July is coming up…. You know what I’ll be requesting! -)

    Reply

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