Black Bean Walnut Burger (Vegan, Oil-Free!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
5
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Calories
317 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Black Bean Walnut Burger (Vegan, Oil-Free!)
Description
The Black Bean Walnut Burger recipe combines finely processed walnuts and oats with mashed black beans, diced onion, tomato paste, tamari, vegan Worcestershire sauce, Dijon mustard, and several spices including cumin, garlic powder, and smoked paprika. The mixture is pulsed in a food processor and then formed into patties that are baked in the oven. The combination delivers a firm texture with a nutty, savory flavor profile and a slight smokiness from the smoked paprika.
These vegan patties are suitable for serving on gluten-free or regular whole grain buns alongside vegetables like lettuce, tomato, and onion, and sauces such as barbecue sauce for added moisture and taste. They suit those looking for plant-based burger options without oil and additives.
Customization options include increasing seasoning heat with cayenne or chili powders. The recipe yields about five large patties and includes notes for gluten-free substitutions and estimated nutrition for the patties alone.
Ingredients
- 1 cup walnuts
- 1 cup rolled oats old-fashioned
- 15 oz. black beans canned
- 3/4 cup yellow onion diced
- 2 Tbsp. tomato paste
- 2 Tbsp. tamari
- 1 Tbsp. Worcestershire sauce vegan
- 2 tsp. Dijon mustard
- 1 tsp. onion powder
- 1 tsp. cumin ground
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
For serving:
- whole grain buns (GF if desired)
- BBQ sauce
- lettuce etc
- onion
- tomato
Instructions
- 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.
Notes
- For gluten-free burgers, use certified gluten-free oats and Worcestershire sauce plus gluten-free buns or serve over greens.
- Add spices like cayenne, chili powder, or chipotle to increase the spiciness.
- This recipe makes about five large patties or more smaller ones.
- Nutritional info accounts only for the patties, excluding buns and toppings.
- Recipe is inspired by Delish Knowledge and contains no added oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 3g | 15% |
| Potassium | 582mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 214IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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