March 10, 2011

Black Bean and Walnut Burgers

Black Bean and Walnut Burgers

There's nothing better than being able to create your own veggie burger at home. Not only is this recipe super easy to make, but it's super tasty as well. Whether you grill it, pan fry it, or broil it, this burger is sure to be a delicious Southwestern-inspired meal (especially when topped off with guacamole and salsa!).



The ingredient list and prep are pretty simple. (Note, the amounts shown are from halving the recipe to make four burgers instead of the suggested eight.) In a food processor, puree about one cup of canned black beans with cumin, chili powder, and cayenne until smooth. Next, add the remaining 1/4 cup of beans, cooked brown rice, chopped walnuts, red onion, and corn (I used frozen), and pulse until combined. Add a little salt and pepper to taste.

Black Bean and Walnut Burgers

A word of caution, don't go whirling away in your food processor, don't overpulse (like I think I did), and don't go overboard with the water. You will need to add a tablespoon or two (I added two) to get the mixture moist enough to hold together, but any more than that and you'll probably be serving bean dip. Just a few pulses should be enough to combine everything, leaving a chunky texture. You should still be able to see a few whole beans and corn kernels.

Once that's done, form the mixture into patties, liberally dredge them in cornmeal, and refrigerate for at least 30 minutes (longer is better, if possible). When you're ready to cook them, be careful: the patties don't exactly firm up like you'd expect so they will be slightly soft. Whatever method you use, make sure they're nice and browned and crispy on each side.

These burgers ar super flavorful and very Southwestern. The black beans and cumin have a perfect smoky, roasted flavor. There are bursts of sweetness from the corn and red onion, and the walnuts add an interesting richness and texture. To make these burgers really pop, make sure you serve them with tangy and bold condiments (guacamole, salsa, tomatoes, even barbecue sauce). A lightly toasted or grilled bun creates a nice contrast to the soft texture of the burger.

The only reason I wouldn't give these burgers a full 5-heart rating is because of the texture. Yes, they are soft...so they may start to break apart slightly when biting into them, and they don't quite firm up as you'd probably want them to. But they're still worth every bite!

Make again? Yes. Super easy with common ingredients, and I know exactly what's in this burger!



Black Bean and Walnut Burgers
Vegetarian Times, May/June 2006

3 comments:

  1. These look and sound reaaaally nice. Nom. I shall try them out :))

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  2. I love a nice, creative veggie burger and look forward to trying this one. Thanks for sharing!

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  3. Yum! I've been on a major homemade veggie burger kick- the latest was a sweet potato/chickpea burger (2 thumbs up). And hey- a little breaking apart is expected.

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