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Black Bean Walnut Burgers with Saucy Sweet Onions

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.