A sturdy Black Bean Walnut Burger recipe that's hearty and nutrient-dense! The patties are quick & easy to prepare, protein-rich, and so satisfying. Customize them with your favorite toppings! (Vegan, gluten-free, oil-free.)
If you're looking for a sturdy, satisfying veggie burger, these Black Bean Walnut Burgers are it!
I've been on a quest to create a sturdier, "meatier" vegan burger and am really pleased with how these turned out.
We start with a nutrient-dense mixture of walnuts, oats, and black beans. Then infuse it with tasty spices and mouthwatering flavors. Plus they're incredibly easy to prepare!
These hearty patties are rich in protein, fiber, and iron. They're made with whole food, plant-based ingredients and no egg, dairy, or oil. The best part is everyone can personalize them with their own favorite burger toppings!
Ingredients for Walnut Burger
For this recipe you'll combine in a large food processor then bake in the oven:
- Walnuts: We'll use one cup walnuts for this recipe. I use raw, unsalted walnuts (organic when possible). But you can also use roasted walnuts if desired. Their unique texture mimics meat, and they have an earthy, nutty flavor. I also use them in these Chickpea-Walnut Taco Crumbles!
- Old-fashioned rolled oats: Be sure to use gluten-free oats if needed. These help the burgers bind and stick together without having to use eggs or bread crumbs.
- Black beans: You'll need one 15-ounce can black beans for the burger mixture. After rinsing, I like to pat mine dry with a kitchen towel or paper towels to remove any excess moisture.
- Onion: White, yellow, or sweet onion works best. I blend in raw onion to the patty mixture for convenience, but you can sauté it first in a skillet if desired.
- Tomato paste: You'll need two tablespoons tomato paste which adds rich flavor to the patties.
- Tamari: Or you can substitute soy sauce, but I use tamari for gluten-free.
- Vegan Worcestershire sauce: I use the Whole Foods 365 brand which is organic and vegan-friendly. (Traditional Worcestershire sauce typically contains anchovies.) Try not to omit this ingredient as it adds depth of flavor. But if you must, you can substitute an additional tablespoon of tamari instead.
- Dijon mustard: Or you can substitute yellow mustard or stoneground mustard.
- Onion powder
- Ground cumin
- Garlic powder
- Smoked paprika
Make it spicy: Add cayenne pepper to taste, chili powder, hot sauce, or chipotle in adobo sauce.
Herbs & seasonings: Change up the seasonings as you see fit! Add more or less of the ones you enjoy, or try other flavors like chili powder, dried oregano, black pepper, sweet paprika, etc. Or you can include fresh herbs like cilantro or parsley in the mixture.
Make it cheesy: For a "cheeseburger" add your favorite dairy-free cheese slices on top of the patty during the last 5-10 minutes of baking time. (Or add a spoonful of this delicious Vegan Cashew Queso before serving! You can enjoy it open-faced with this option.)
Oil-free baking: Instead of frying these burgers on a pan with olive oil, we use an easy-bake method instead. Simply line a baking sheet with parchment paper and you're good to go for non-stick baking!
It's a great family-friendly recipe because everyone can personalize theirs with their own favorite toppings! A few ideas include:
- BBQ Sauce, ketchup, or mustard
- Cashew Mayo
- Vegan Big Mac Sauce
- Guacamole or sliced avocado
- Sautéed mushrooms or caramelized onions
- Sliced red onion, tomato, lettuce
- Pickles or dill pickle relish
Buns or bun-free! Either serve the patties on hamburger buns (I try to find whole grain buns) or atop fresh greens for a gluten-free/bun-free option.
Store leftover patties in a sealed container in the refrigerator. I find they keep for about 3-4 days. (You can also store the prepared, unbaked patties in the fridge for a couple days as well. Then simply bake when ready.)
Want more? Check out this tasty Southwest Black Bean Burger as well!
For more inspiration, also browse all easy vegan dinner recipes.
Black Bean Walnut Burger (Vegan, Oil-Free!)
- 1 cup walnuts
- 1 cup old-fashioned rolled oats
- 15 oz. can black beans
- 3/4 cup yellow onion, diced
- 2 Tbsp. tomato paste
- 2 Tbsp. tamari
- 1 Tbsp. vegan Worcestershire sauce
- 2 tsp. Dijon mustard
- 1 tsp. onion powder
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- Whole grain buns (GF if desired)
- BBQ Sauce
- Lettuce, onion, tomato, etc.
- Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Prepare patties: In a large food processor, add walnuts and oats. Pulse until a medium-fine crumble forms. Dice onion and add to food processor. Then add all other seasonings & ingredients except black beans. Pulse/blend to combine, scraping down sides if needed.
- Add beans: Rinse and drain black beans. Gently pat dry with a paper towel to remove excess moisture. Add beans to food processor. Pulse a few times to incorporate. (The mixture will be very dense, and it's okay to leave the beans chunky.) It takes a little patience, and you may have to stop a few times to scrape down the sides with a spatula to help encourage the mixture. (If you don't think your food processor can handle this, slightly mash the beans in a separate bowl. Then add the pulsed walnut/oat/spice mixture to the mashed bean bowl and stir well to combine.)
- Shape: Carefully remove the S-blade from your food processor. Then scoop out the mixture into 5 even balls. Shape into patties, and place on lined baking sheet. (For me, the mixture is about 1.4lbs. So I measure out five heaping "quarter pounders" of .28lbs each.)
- Bake: Place in oven and bake for 15 minutes. Flip the patties, then bake 15 more minutes. Let rest 5-10 minutes before serving to firm up even more if desired. Assemble burgers on buns topped with BBQ sauce or other toppings of choice.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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