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Burgers Verde

Burgers Verde


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Give your burger a fresh twist

Photo courtesy of Perdue

Fresh herbs, guacamole and lime zest give these burgers a bright, savory flavor.

Recipe courtesy of Perdue

Notes

Don't press on your burgers or flip them more than once - this will release the flavor and moisture into the grill and result in dry burgers.

Ingredients

  • 1 package PERDUE Fresh Ground Chicken (1 lb.) or PERDUE Fresh Ground Turkey Breast (1 lb.)
  • 2 cloves garlic, minced
  • 3 scallions, trimmed and minced
  • 1/4 Cup minced fresh parsley
  • 2 Tablespoons minced fresh cilantro
  • 2 Teaspoons grated lime zest
  • 4 hamburger buns
  • Salt and freshly ground black pepper, to taste
  • 1/2 Cup guacamole (optional)
  • Lettuce, tomato, onion slices (optional)

We’ve got lots of meatless recipes on the blog, but these black bean burgers might just be my favorite. We have already shared these veggie-packed burgers with black beans, but they require a little more hands-on time than I’d like for a busy night. I save those burgers for when I have a bit more time and keep this black bean burger recipe handy for the weekdays. These burgers are vegan and quick to make!

The Ingredients

I love that these burgers only call for a few simple ingredients. You don’t need eggs to make them, which means all the ingredients that you do need mostly come from the pantry and not the refrigerator.

The base of our black bean burgers is made with walnuts, old-fashioned rolled oats, and black beans — they can be canned or cooked from scratch. (If you are gluten-free, make sure that you use oats labeled gluten-free.)

We took the idea of using walnuts from our recipe for veggie burgers since they add a lovely meatiness and texture to the patties. If you don’t like or eat walnuts, try cashews, pine nuts, blanched almonds, or pecans instead. Or for burgers without any nuts, simply leave them out.

Once we have the base, we add richness and umami with garlic, scallion, spices, tamari (or soy sauce), red wine vinegar, and a tiny bit of maple syrup. Just a dash of real maple syrup adds a lovely balance to the burgers. We’ve tried them with and without and loved the burgers with maple syrup much more than when made without.

Making the Burgers

You can make these burgers two ways: in a bowl by hand or with a food processor.

  • By Hand: When made by hand, the burgers are a little more rustic, but still hold together and taste amazing. We mince the garlic and green onion, leave the oats whole and mash the beans with a fork. As long as you mash the beans enough, the burgers will hold together pretty well.
  • With a food processor: A food processor makes quick work of these burgers. Compared to when made by hand, the texture of the burgers is more consistent since the oats and walnuts are processed into small crumbs.

We use both methods in our own kitchen. I prefer the texture of the burgers when they are made using a food processor (like in our video), but when I don’t feel like getting the machine out, I’ll happily make these black bean burgers by hand.

For the firmest burgers that won’t fall apart, we do recommend the food processor method. If you are fine with a bean or two falling out from the sides, the hand method will work perfectly fine.

Do I need to dry out the beans?

In these veggie burgers (that also calls for black beans), we tell you that for the best bean burger, you should dry out the beans in the oven for 15 to 20 minutes before mixing with the rest of the burger ingredients. While that is absolutely true when making that recipe, we don’t feel that this recipe needs that step.

In fact, I’ve made these exact burgers with beans that were first baked in the oven so that they had the chance to dry out. After drying them out, mixing and forming into patties, and then cooking them, they turned out too dry. Since this recipe calls for very little liquid (often found in the form of extra ingredients like barbecue sauce, ketchup, and eggs), we don’t need to worry about drying out the beans. This is another reason why we love this recipe so much!

Cooking the Burgers

You can cook these black bean burgers a variety of ways. Here are our tips:

  1. Cook them in a skillet: This is my favorite way since cooking the burgers in a skillet with a bit of oil adds a nice crunchy exterior to the patties. I like to keep the heat at medium-low and let the patties cook slowly, flipping once the first side is golden brown and a bit crunchy.
  2. Bake them in the oven: Baking the burgers is perfect for when cooking a larger batch. Spray or drizzle the patties with a little olive oil, and then bake on a baking sheet in a 350° F oven until heated through and a bit crisp on the outside. I like flipping after 10 minutes so that both sides become a little crisp.
  3. Grill them: You can absolutely grill these black bean burgers! They should hold up well on clean grates, but just in case an edge crumbles on you, we recommend cooking them on a grill-safe pan (like a cast iron skillet).

We’ve got lots of meatless recipes on the blog, but these black bean burgers might just be my favorite. We have already shared these veggie-packed burgers with black beans, but they require a little more hands-on time than I’d like for a busy night. I save those burgers for when I have a bit more time and keep this black bean burger recipe handy for the weekdays. These burgers are vegan and quick to make!

The Ingredients

I love that these burgers only call for a few simple ingredients. You don’t need eggs to make them, which means all the ingredients that you do need mostly come from the pantry and not the refrigerator.

The base of our black bean burgers is made with walnuts, old-fashioned rolled oats, and black beans — they can be canned or cooked from scratch. (If you are gluten-free, make sure that you use oats labeled gluten-free.)

We took the idea of using walnuts from our recipe for veggie burgers since they add a lovely meatiness and texture to the patties. If you don’t like or eat walnuts, try cashews, pine nuts, blanched almonds, or pecans instead. Or for burgers without any nuts, simply leave them out.

Once we have the base, we add richness and umami with garlic, scallion, spices, tamari (or soy sauce), red wine vinegar, and a tiny bit of maple syrup. Just a dash of real maple syrup adds a lovely balance to the burgers. We’ve tried them with and without and loved the burgers with maple syrup much more than when made without.

Making the Burgers

You can make these burgers two ways: in a bowl by hand or with a food processor.

  • By Hand: When made by hand, the burgers are a little more rustic, but still hold together and taste amazing. We mince the garlic and green onion, leave the oats whole and mash the beans with a fork. As long as you mash the beans enough, the burgers will hold together pretty well.
  • With a food processor: A food processor makes quick work of these burgers. Compared to when made by hand, the texture of the burgers is more consistent since the oats and walnuts are processed into small crumbs.

We use both methods in our own kitchen. I prefer the texture of the burgers when they are made using a food processor (like in our video), but when I don’t feel like getting the machine out, I’ll happily make these black bean burgers by hand.

For the firmest burgers that won’t fall apart, we do recommend the food processor method. If you are fine with a bean or two falling out from the sides, the hand method will work perfectly fine.

Do I need to dry out the beans?

In these veggie burgers (that also calls for black beans), we tell you that for the best bean burger, you should dry out the beans in the oven for 15 to 20 minutes before mixing with the rest of the burger ingredients. While that is absolutely true when making that recipe, we don’t feel that this recipe needs that step.

In fact, I’ve made these exact burgers with beans that were first baked in the oven so that they had the chance to dry out. After drying them out, mixing and forming into patties, and then cooking them, they turned out too dry. Since this recipe calls for very little liquid (often found in the form of extra ingredients like barbecue sauce, ketchup, and eggs), we don’t need to worry about drying out the beans. This is another reason why we love this recipe so much!

Cooking the Burgers

You can cook these black bean burgers a variety of ways. Here are our tips:

  1. Cook them in a skillet: This is my favorite way since cooking the burgers in a skillet with a bit of oil adds a nice crunchy exterior to the patties. I like to keep the heat at medium-low and let the patties cook slowly, flipping once the first side is golden brown and a bit crunchy.
  2. Bake them in the oven: Baking the burgers is perfect for when cooking a larger batch. Spray or drizzle the patties with a little olive oil, and then bake on a baking sheet in a 350° F oven until heated through and a bit crisp on the outside. I like flipping after 10 minutes so that both sides become a little crisp.
  3. Grill them: You can absolutely grill these black bean burgers! They should hold up well on clean grates, but just in case an edge crumbles on you, we recommend cooking them on a grill-safe pan (like a cast iron skillet).

We’ve got lots of meatless recipes on the blog, but these black bean burgers might just be my favorite. We have already shared these veggie-packed burgers with black beans, but they require a little more hands-on time than I’d like for a busy night. I save those burgers for when I have a bit more time and keep this black bean burger recipe handy for the weekdays. These burgers are vegan and quick to make!

The Ingredients

I love that these burgers only call for a few simple ingredients. You don’t need eggs to make them, which means all the ingredients that you do need mostly come from the pantry and not the refrigerator.

The base of our black bean burgers is made with walnuts, old-fashioned rolled oats, and black beans — they can be canned or cooked from scratch. (If you are gluten-free, make sure that you use oats labeled gluten-free.)

We took the idea of using walnuts from our recipe for veggie burgers since they add a lovely meatiness and texture to the patties. If you don’t like or eat walnuts, try cashews, pine nuts, blanched almonds, or pecans instead. Or for burgers without any nuts, simply leave them out.

Once we have the base, we add richness and umami with garlic, scallion, spices, tamari (or soy sauce), red wine vinegar, and a tiny bit of maple syrup. Just a dash of real maple syrup adds a lovely balance to the burgers. We’ve tried them with and without and loved the burgers with maple syrup much more than when made without.

Making the Burgers

You can make these burgers two ways: in a bowl by hand or with a food processor.

  • By Hand: When made by hand, the burgers are a little more rustic, but still hold together and taste amazing. We mince the garlic and green onion, leave the oats whole and mash the beans with a fork. As long as you mash the beans enough, the burgers will hold together pretty well.
  • With a food processor: A food processor makes quick work of these burgers. Compared to when made by hand, the texture of the burgers is more consistent since the oats and walnuts are processed into small crumbs.

We use both methods in our own kitchen. I prefer the texture of the burgers when they are made using a food processor (like in our video), but when I don’t feel like getting the machine out, I’ll happily make these black bean burgers by hand.

For the firmest burgers that won’t fall apart, we do recommend the food processor method. If you are fine with a bean or two falling out from the sides, the hand method will work perfectly fine.

Do I need to dry out the beans?

In these veggie burgers (that also calls for black beans), we tell you that for the best bean burger, you should dry out the beans in the oven for 15 to 20 minutes before mixing with the rest of the burger ingredients. While that is absolutely true when making that recipe, we don’t feel that this recipe needs that step.

In fact, I’ve made these exact burgers with beans that were first baked in the oven so that they had the chance to dry out. After drying them out, mixing and forming into patties, and then cooking them, they turned out too dry. Since this recipe calls for very little liquid (often found in the form of extra ingredients like barbecue sauce, ketchup, and eggs), we don’t need to worry about drying out the beans. This is another reason why we love this recipe so much!

Cooking the Burgers

You can cook these black bean burgers a variety of ways. Here are our tips:

  1. Cook them in a skillet: This is my favorite way since cooking the burgers in a skillet with a bit of oil adds a nice crunchy exterior to the patties. I like to keep the heat at medium-low and let the patties cook slowly, flipping once the first side is golden brown and a bit crunchy.
  2. Bake them in the oven: Baking the burgers is perfect for when cooking a larger batch. Spray or drizzle the patties with a little olive oil, and then bake on a baking sheet in a 350° F oven until heated through and a bit crisp on the outside. I like flipping after 10 minutes so that both sides become a little crisp.
  3. Grill them: You can absolutely grill these black bean burgers! They should hold up well on clean grates, but just in case an edge crumbles on you, we recommend cooking them on a grill-safe pan (like a cast iron skillet).

We’ve got lots of meatless recipes on the blog, but these black bean burgers might just be my favorite. We have already shared these veggie-packed burgers with black beans, but they require a little more hands-on time than I’d like for a busy night. I save those burgers for when I have a bit more time and keep this black bean burger recipe handy for the weekdays. These burgers are vegan and quick to make!

The Ingredients

I love that these burgers only call for a few simple ingredients. You don’t need eggs to make them, which means all the ingredients that you do need mostly come from the pantry and not the refrigerator.

The base of our black bean burgers is made with walnuts, old-fashioned rolled oats, and black beans — they can be canned or cooked from scratch. (If you are gluten-free, make sure that you use oats labeled gluten-free.)

We took the idea of using walnuts from our recipe for veggie burgers since they add a lovely meatiness and texture to the patties. If you don’t like or eat walnuts, try cashews, pine nuts, blanched almonds, or pecans instead. Or for burgers without any nuts, simply leave them out.

Once we have the base, we add richness and umami with garlic, scallion, spices, tamari (or soy sauce), red wine vinegar, and a tiny bit of maple syrup. Just a dash of real maple syrup adds a lovely balance to the burgers. We’ve tried them with and without and loved the burgers with maple syrup much more than when made without.

Making the Burgers

You can make these burgers two ways: in a bowl by hand or with a food processor.

  • By Hand: When made by hand, the burgers are a little more rustic, but still hold together and taste amazing. We mince the garlic and green onion, leave the oats whole and mash the beans with a fork. As long as you mash the beans enough, the burgers will hold together pretty well.
  • With a food processor: A food processor makes quick work of these burgers. Compared to when made by hand, the texture of the burgers is more consistent since the oats and walnuts are processed into small crumbs.

We use both methods in our own kitchen. I prefer the texture of the burgers when they are made using a food processor (like in our video), but when I don’t feel like getting the machine out, I’ll happily make these black bean burgers by hand.

For the firmest burgers that won’t fall apart, we do recommend the food processor method. If you are fine with a bean or two falling out from the sides, the hand method will work perfectly fine.

Do I need to dry out the beans?

In these veggie burgers (that also calls for black beans), we tell you that for the best bean burger, you should dry out the beans in the oven for 15 to 20 minutes before mixing with the rest of the burger ingredients. While that is absolutely true when making that recipe, we don’t feel that this recipe needs that step.

In fact, I’ve made these exact burgers with beans that were first baked in the oven so that they had the chance to dry out. After drying them out, mixing and forming into patties, and then cooking them, they turned out too dry. Since this recipe calls for very little liquid (often found in the form of extra ingredients like barbecue sauce, ketchup, and eggs), we don’t need to worry about drying out the beans. This is another reason why we love this recipe so much!

Cooking the Burgers

You can cook these black bean burgers a variety of ways. Here are our tips:

  1. Cook them in a skillet: This is my favorite way since cooking the burgers in a skillet with a bit of oil adds a nice crunchy exterior to the patties. I like to keep the heat at medium-low and let the patties cook slowly, flipping once the first side is golden brown and a bit crunchy.
  2. Bake them in the oven: Baking the burgers is perfect for when cooking a larger batch. Spray or drizzle the patties with a little olive oil, and then bake on a baking sheet in a 350° F oven until heated through and a bit crisp on the outside. I like flipping after 10 minutes so that both sides become a little crisp.
  3. Grill them: You can absolutely grill these black bean burgers! They should hold up well on clean grates, but just in case an edge crumbles on you, we recommend cooking them on a grill-safe pan (like a cast iron skillet).

We’ve got lots of meatless recipes on the blog, but these black bean burgers might just be my favorite. We have already shared these veggie-packed burgers with black beans, but they require a little more hands-on time than I’d like for a busy night. I save those burgers for when I have a bit more time and keep this black bean burger recipe handy for the weekdays. These burgers are vegan and quick to make!

The Ingredients

I love that these burgers only call for a few simple ingredients. You don’t need eggs to make them, which means all the ingredients that you do need mostly come from the pantry and not the refrigerator.

The base of our black bean burgers is made with walnuts, old-fashioned rolled oats, and black beans — they can be canned or cooked from scratch. (If you are gluten-free, make sure that you use oats labeled gluten-free.)

We took the idea of using walnuts from our recipe for veggie burgers since they add a lovely meatiness and texture to the patties. If you don’t like or eat walnuts, try cashews, pine nuts, blanched almonds, or pecans instead. Or for burgers without any nuts, simply leave them out.

Once we have the base, we add richness and umami with garlic, scallion, spices, tamari (or soy sauce), red wine vinegar, and a tiny bit of maple syrup. Just a dash of real maple syrup adds a lovely balance to the burgers. We’ve tried them with and without and loved the burgers with maple syrup much more than when made without.

Making the Burgers

You can make these burgers two ways: in a bowl by hand or with a food processor.

  • By Hand: When made by hand, the burgers are a little more rustic, but still hold together and taste amazing. We mince the garlic and green onion, leave the oats whole and mash the beans with a fork. As long as you mash the beans enough, the burgers will hold together pretty well.
  • With a food processor: A food processor makes quick work of these burgers. Compared to when made by hand, the texture of the burgers is more consistent since the oats and walnuts are processed into small crumbs.

We use both methods in our own kitchen. I prefer the texture of the burgers when they are made using a food processor (like in our video), but when I don’t feel like getting the machine out, I’ll happily make these black bean burgers by hand.

For the firmest burgers that won’t fall apart, we do recommend the food processor method. If you are fine with a bean or two falling out from the sides, the hand method will work perfectly fine.

Do I need to dry out the beans?

In these veggie burgers (that also calls for black beans), we tell you that for the best bean burger, you should dry out the beans in the oven for 15 to 20 minutes before mixing with the rest of the burger ingredients. While that is absolutely true when making that recipe, we don’t feel that this recipe needs that step.

In fact, I’ve made these exact burgers with beans that were first baked in the oven so that they had the chance to dry out. After drying them out, mixing and forming into patties, and then cooking them, they turned out too dry. Since this recipe calls for very little liquid (often found in the form of extra ingredients like barbecue sauce, ketchup, and eggs), we don’t need to worry about drying out the beans. This is another reason why we love this recipe so much!

Cooking the Burgers

You can cook these black bean burgers a variety of ways. Here are our tips:

  1. Cook them in a skillet: This is my favorite way since cooking the burgers in a skillet with a bit of oil adds a nice crunchy exterior to the patties. I like to keep the heat at medium-low and let the patties cook slowly, flipping once the first side is golden brown and a bit crunchy.
  2. Bake them in the oven: Baking the burgers is perfect for when cooking a larger batch. Spray or drizzle the patties with a little olive oil, and then bake on a baking sheet in a 350° F oven until heated through and a bit crisp on the outside. I like flipping after 10 minutes so that both sides become a little crisp.
  3. Grill them: You can absolutely grill these black bean burgers! They should hold up well on clean grates, but just in case an edge crumbles on you, we recommend cooking them on a grill-safe pan (like a cast iron skillet).

We’ve got lots of meatless recipes on the blog, but these black bean burgers might just be my favorite. We have already shared these veggie-packed burgers with black beans, but they require a little more hands-on time than I’d like for a busy night. I save those burgers for when I have a bit more time and keep this black bean burger recipe handy for the weekdays. These burgers are vegan and quick to make!

The Ingredients

I love that these burgers only call for a few simple ingredients. You don’t need eggs to make them, which means all the ingredients that you do need mostly come from the pantry and not the refrigerator.

The base of our black bean burgers is made with walnuts, old-fashioned rolled oats, and black beans — they can be canned or cooked from scratch. (If you are gluten-free, make sure that you use oats labeled gluten-free.)

We took the idea of using walnuts from our recipe for veggie burgers since they add a lovely meatiness and texture to the patties. If you don’t like or eat walnuts, try cashews, pine nuts, blanched almonds, or pecans instead. Or for burgers without any nuts, simply leave them out.

Once we have the base, we add richness and umami with garlic, scallion, spices, tamari (or soy sauce), red wine vinegar, and a tiny bit of maple syrup. Just a dash of real maple syrup adds a lovely balance to the burgers. We’ve tried them with and without and loved the burgers with maple syrup much more than when made without.

Making the Burgers

You can make these burgers two ways: in a bowl by hand or with a food processor.

  • By Hand: When made by hand, the burgers are a little more rustic, but still hold together and taste amazing. We mince the garlic and green onion, leave the oats whole and mash the beans with a fork. As long as you mash the beans enough, the burgers will hold together pretty well.
  • With a food processor: A food processor makes quick work of these burgers. Compared to when made by hand, the texture of the burgers is more consistent since the oats and walnuts are processed into small crumbs.

We use both methods in our own kitchen. I prefer the texture of the burgers when they are made using a food processor (like in our video), but when I don’t feel like getting the machine out, I’ll happily make these black bean burgers by hand.

For the firmest burgers that won’t fall apart, we do recommend the food processor method. If you are fine with a bean or two falling out from the sides, the hand method will work perfectly fine.

Do I need to dry out the beans?

In these veggie burgers (that also calls for black beans), we tell you that for the best bean burger, you should dry out the beans in the oven for 15 to 20 minutes before mixing with the rest of the burger ingredients. While that is absolutely true when making that recipe, we don’t feel that this recipe needs that step.

In fact, I’ve made these exact burgers with beans that were first baked in the oven so that they had the chance to dry out. After drying them out, mixing and forming into patties, and then cooking them, they turned out too dry. Since this recipe calls for very little liquid (often found in the form of extra ingredients like barbecue sauce, ketchup, and eggs), we don’t need to worry about drying out the beans. This is another reason why we love this recipe so much!

Cooking the Burgers

You can cook these black bean burgers a variety of ways. Here are our tips:

  1. Cook them in a skillet: This is my favorite way since cooking the burgers in a skillet with a bit of oil adds a nice crunchy exterior to the patties. I like to keep the heat at medium-low and let the patties cook slowly, flipping once the first side is golden brown and a bit crunchy.
  2. Bake them in the oven: Baking the burgers is perfect for when cooking a larger batch. Spray or drizzle the patties with a little olive oil, and then bake on a baking sheet in a 350° F oven until heated through and a bit crisp on the outside. I like flipping after 10 minutes so that both sides become a little crisp.
  3. Grill them: You can absolutely grill these black bean burgers! They should hold up well on clean grates, but just in case an edge crumbles on you, we recommend cooking them on a grill-safe pan (like a cast iron skillet).

We’ve got lots of meatless recipes on the blog, but these black bean burgers might just be my favorite. We have already shared these veggie-packed burgers with black beans, but they require a little more hands-on time than I’d like for a busy night. I save those burgers for when I have a bit more time and keep this black bean burger recipe handy for the weekdays. These burgers are vegan and quick to make!

The Ingredients

I love that these burgers only call for a few simple ingredients. You don’t need eggs to make them, which means all the ingredients that you do need mostly come from the pantry and not the refrigerator.

The base of our black bean burgers is made with walnuts, old-fashioned rolled oats, and black beans — they can be canned or cooked from scratch. (If you are gluten-free, make sure that you use oats labeled gluten-free.)

We took the idea of using walnuts from our recipe for veggie burgers since they add a lovely meatiness and texture to the patties. If you don’t like or eat walnuts, try cashews, pine nuts, blanched almonds, or pecans instead. Or for burgers without any nuts, simply leave them out.

Once we have the base, we add richness and umami with garlic, scallion, spices, tamari (or soy sauce), red wine vinegar, and a tiny bit of maple syrup. Just a dash of real maple syrup adds a lovely balance to the burgers. We’ve tried them with and without and loved the burgers with maple syrup much more than when made without.

Making the Burgers

You can make these burgers two ways: in a bowl by hand or with a food processor.

  • By Hand: When made by hand, the burgers are a little more rustic, but still hold together and taste amazing. We mince the garlic and green onion, leave the oats whole and mash the beans with a fork. As long as you mash the beans enough, the burgers will hold together pretty well.
  • With a food processor: A food processor makes quick work of these burgers. Compared to when made by hand, the texture of the burgers is more consistent since the oats and walnuts are processed into small crumbs.

We use both methods in our own kitchen. I prefer the texture of the burgers when they are made using a food processor (like in our video), but when I don’t feel like getting the machine out, I’ll happily make these black bean burgers by hand.

For the firmest burgers that won’t fall apart, we do recommend the food processor method. If you are fine with a bean or two falling out from the sides, the hand method will work perfectly fine.

Do I need to dry out the beans?

In these veggie burgers (that also calls for black beans), we tell you that for the best bean burger, you should dry out the beans in the oven for 15 to 20 minutes before mixing with the rest of the burger ingredients. While that is absolutely true when making that recipe, we don’t feel that this recipe needs that step.

In fact, I’ve made these exact burgers with beans that were first baked in the oven so that they had the chance to dry out. After drying them out, mixing and forming into patties, and then cooking them, they turned out too dry. Since this recipe calls for very little liquid (often found in the form of extra ingredients like barbecue sauce, ketchup, and eggs), we don’t need to worry about drying out the beans. This is another reason why we love this recipe so much!

Cooking the Burgers

You can cook these black bean burgers a variety of ways. Here are our tips:

  1. Cook them in a skillet: This is my favorite way since cooking the burgers in a skillet with a bit of oil adds a nice crunchy exterior to the patties. I like to keep the heat at medium-low and let the patties cook slowly, flipping once the first side is golden brown and a bit crunchy.
  2. Bake them in the oven: Baking the burgers is perfect for when cooking a larger batch. Spray or drizzle the patties with a little olive oil, and then bake on a baking sheet in a 350° F oven until heated through and a bit crisp on the outside. I like flipping after 10 minutes so that both sides become a little crisp.
  3. Grill them: You can absolutely grill these black bean burgers! They should hold up well on clean grates, but just in case an edge crumbles on you, we recommend cooking them on a grill-safe pan (like a cast iron skillet).

We’ve got lots of meatless recipes on the blog, but these black bean burgers might just be my favorite. We have already shared these veggie-packed burgers with black beans, but they require a little more hands-on time than I’d like for a busy night. I save those burgers for when I have a bit more time and keep this black bean burger recipe handy for the weekdays. These burgers are vegan and quick to make!

The Ingredients

I love that these burgers only call for a few simple ingredients. You don’t need eggs to make them, which means all the ingredients that you do need mostly come from the pantry and not the refrigerator.

The base of our black bean burgers is made with walnuts, old-fashioned rolled oats, and black beans — they can be canned or cooked from scratch. (If you are gluten-free, make sure that you use oats labeled gluten-free.)

We took the idea of using walnuts from our recipe for veggie burgers since they add a lovely meatiness and texture to the patties. If you don’t like or eat walnuts, try cashews, pine nuts, blanched almonds, or pecans instead. Or for burgers without any nuts, simply leave them out.

Once we have the base, we add richness and umami with garlic, scallion, spices, tamari (or soy sauce), red wine vinegar, and a tiny bit of maple syrup. Just a dash of real maple syrup adds a lovely balance to the burgers. We’ve tried them with and without and loved the burgers with maple syrup much more than when made without.

Making the Burgers

You can make these burgers two ways: in a bowl by hand or with a food processor.

  • By Hand: When made by hand, the burgers are a little more rustic, but still hold together and taste amazing. We mince the garlic and green onion, leave the oats whole and mash the beans with a fork. As long as you mash the beans enough, the burgers will hold together pretty well.
  • With a food processor: A food processor makes quick work of these burgers. Compared to when made by hand, the texture of the burgers is more consistent since the oats and walnuts are processed into small crumbs.

We use both methods in our own kitchen. I prefer the texture of the burgers when they are made using a food processor (like in our video), but when I don’t feel like getting the machine out, I’ll happily make these black bean burgers by hand.

For the firmest burgers that won’t fall apart, we do recommend the food processor method. If you are fine with a bean or two falling out from the sides, the hand method will work perfectly fine.

Do I need to dry out the beans?

In these veggie burgers (that also calls for black beans), we tell you that for the best bean burger, you should dry out the beans in the oven for 15 to 20 minutes before mixing with the rest of the burger ingredients. While that is absolutely true when making that recipe, we don’t feel that this recipe needs that step.

In fact, I’ve made these exact burgers with beans that were first baked in the oven so that they had the chance to dry out. After drying them out, mixing and forming into patties, and then cooking them, they turned out too dry. Since this recipe calls for very little liquid (often found in the form of extra ingredients like barbecue sauce, ketchup, and eggs), we don’t need to worry about drying out the beans. This is another reason why we love this recipe so much!

Cooking the Burgers

You can cook these black bean burgers a variety of ways. Here are our tips:

  1. Cook them in a skillet: This is my favorite way since cooking the burgers in a skillet with a bit of oil adds a nice crunchy exterior to the patties. I like to keep the heat at medium-low and let the patties cook slowly, flipping once the first side is golden brown and a bit crunchy.
  2. Bake them in the oven: Baking the burgers is perfect for when cooking a larger batch. Spray or drizzle the patties with a little olive oil, and then bake on a baking sheet in a 350° F oven until heated through and a bit crisp on the outside. I like flipping after 10 minutes so that both sides become a little crisp.
  3. Grill them: You can absolutely grill these black bean burgers! They should hold up well on clean grates, but just in case an edge crumbles on you, we recommend cooking them on a grill-safe pan (like a cast iron skillet).

We’ve got lots of meatless recipes on the blog, but these black bean burgers might just be my favorite. We have already shared these veggie-packed burgers with black beans, but they require a little more hands-on time than I’d like for a busy night. I save those burgers for when I have a bit more time and keep this black bean burger recipe handy for the weekdays. These burgers are vegan and quick to make!

The Ingredients

I love that these burgers only call for a few simple ingredients. You don’t need eggs to make them, which means all the ingredients that you do need mostly come from the pantry and not the refrigerator.

The base of our black bean burgers is made with walnuts, old-fashioned rolled oats, and black beans — they can be canned or cooked from scratch. (If you are gluten-free, make sure that you use oats labeled gluten-free.)

We took the idea of using walnuts from our recipe for veggie burgers since they add a lovely meatiness and texture to the patties. If you don’t like or eat walnuts, try cashews, pine nuts, blanched almonds, or pecans instead. Or for burgers without any nuts, simply leave them out.

Once we have the base, we add richness and umami with garlic, scallion, spices, tamari (or soy sauce), red wine vinegar, and a tiny bit of maple syrup. Just a dash of real maple syrup adds a lovely balance to the burgers. We’ve tried them with and without and loved the burgers with maple syrup much more than when made without.

Making the Burgers

You can make these burgers two ways: in a bowl by hand or with a food processor.

  • By Hand: When made by hand, the burgers are a little more rustic, but still hold together and taste amazing. We mince the garlic and green onion, leave the oats whole and mash the beans with a fork. As long as you mash the beans enough, the burgers will hold together pretty well.
  • With a food processor: A food processor makes quick work of these burgers. Compared to when made by hand, the texture of the burgers is more consistent since the oats and walnuts are processed into small crumbs.

We use both methods in our own kitchen. I prefer the texture of the burgers when they are made using a food processor (like in our video), but when I don’t feel like getting the machine out, I’ll happily make these black bean burgers by hand.

For the firmest burgers that won’t fall apart, we do recommend the food processor method. If you are fine with a bean or two falling out from the sides, the hand method will work perfectly fine.

Do I need to dry out the beans?

In these veggie burgers (that also calls for black beans), we tell you that for the best bean burger, you should dry out the beans in the oven for 15 to 20 minutes before mixing with the rest of the burger ingredients. While that is absolutely true when making that recipe, we don’t feel that this recipe needs that step.

In fact, I’ve made these exact burgers with beans that were first baked in the oven so that they had the chance to dry out. After drying them out, mixing and forming into patties, and then cooking them, they turned out too dry. Since this recipe calls for very little liquid (often found in the form of extra ingredients like barbecue sauce, ketchup, and eggs), we don’t need to worry about drying out the beans. This is another reason why we love this recipe so much!

Cooking the Burgers

You can cook these black bean burgers a variety of ways. Here are our tips:

  1. Cook them in a skillet: This is my favorite way since cooking the burgers in a skillet with a bit of oil adds a nice crunchy exterior to the patties. I like to keep the heat at medium-low and let the patties cook slowly, flipping once the first side is golden brown and a bit crunchy.
  2. Bake them in the oven: Baking the burgers is perfect for when cooking a larger batch. Spray or drizzle the patties with a little olive oil, and then bake on a baking sheet in a 350° F oven until heated through and a bit crisp on the outside. I like flipping after 10 minutes so that both sides become a little crisp.
  3. Grill them: You can absolutely grill these black bean burgers! They should hold up well on clean grates, but just in case an edge crumbles on you, we recommend cooking them on a grill-safe pan (like a cast iron skillet).

We’ve got lots of meatless recipes on the blog, but these black bean burgers might just be my favorite. We have already shared these veggie-packed burgers with black beans, but they require a little more hands-on time than I’d like for a busy night. I save those burgers for when I have a bit more time and keep this black bean burger recipe handy for the weekdays. These burgers are vegan and quick to make!

The Ingredients

I love that these burgers only call for a few simple ingredients. You don’t need eggs to make them, which means all the ingredients that you do need mostly come from the pantry and not the refrigerator.

The base of our black bean burgers is made with walnuts, old-fashioned rolled oats, and black beans — they can be canned or cooked from scratch. (If you are gluten-free, make sure that you use oats labeled gluten-free.)

We took the idea of using walnuts from our recipe for veggie burgers since they add a lovely meatiness and texture to the patties. If you don’t like or eat walnuts, try cashews, pine nuts, blanched almonds, or pecans instead. Or for burgers without any nuts, simply leave them out.

Once we have the base, we add richness and umami with garlic, scallion, spices, tamari (or soy sauce), red wine vinegar, and a tiny bit of maple syrup. Just a dash of real maple syrup adds a lovely balance to the burgers. We’ve tried them with and without and loved the burgers with maple syrup much more than when made without.

Making the Burgers

You can make these burgers two ways: in a bowl by hand or with a food processor.

  • By Hand: When made by hand, the burgers are a little more rustic, but still hold together and taste amazing. We mince the garlic and green onion, leave the oats whole and mash the beans with a fork. As long as you mash the beans enough, the burgers will hold together pretty well.
  • With a food processor: A food processor makes quick work of these burgers. Compared to when made by hand, the texture of the burgers is more consistent since the oats and walnuts are processed into small crumbs.

We use both methods in our own kitchen. I prefer the texture of the burgers when they are made using a food processor (like in our video), but when I don’t feel like getting the machine out, I’ll happily make these black bean burgers by hand.

For the firmest burgers that won’t fall apart, we do recommend the food processor method. If you are fine with a bean or two falling out from the sides, the hand method will work perfectly fine.

Do I need to dry out the beans?

In these veggie burgers (that also calls for black beans), we tell you that for the best bean burger, you should dry out the beans in the oven for 15 to 20 minutes before mixing with the rest of the burger ingredients. While that is absolutely true when making that recipe, we don’t feel that this recipe needs that step.

In fact, I’ve made these exact burgers with beans that were first baked in the oven so that they had the chance to dry out. After drying them out, mixing and forming into patties, and then cooking them, they turned out too dry. Since this recipe calls for very little liquid (often found in the form of extra ingredients like barbecue sauce, ketchup, and eggs), we don’t need to worry about drying out the beans. This is another reason why we love this recipe so much!

Cooking the Burgers

You can cook these black bean burgers a variety of ways. Here are our tips:

  1. Cook them in a skillet: This is my favorite way since cooking the burgers in a skillet with a bit of oil adds a nice crunchy exterior to the patties. I like to keep the heat at medium-low and let the patties cook slowly, flipping once the first side is golden brown and a bit crunchy.
  2. Bake them in the oven: Baking the burgers is perfect for when cooking a larger batch. Spray or drizzle the patties with a little olive oil, and then bake on a baking sheet in a 350° F oven until heated through and a bit crisp on the outside. I like flipping after 10 minutes so that both sides become a little crisp.
  3. Grill them: You can absolutely grill these black bean burgers! They should hold up well on clean grates, but just in case an edge crumbles on you, we recommend cooking them on a grill-safe pan (like a cast iron skillet).