Black Bean and Walnut Burgers Recipe | Vegetarian Times Skip to main content

Black Bean and Walnut Burgers

These burgers go together in no time, but if you want to get a jump-start on cookout prep, you can make them a day ahead. Refrigerate the mixture until about an hour before you’re ready to grill.



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2 15-oz. cans black beans, rinsed and drained well
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2 tsp. ground cumin
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3 tsp. chili powder
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⅛ to ¼ tsp. cayenne pepper
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½ cup cooked brown rice
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½ cup chopped walnuts
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⅓ cup chopped red onion
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3 Tbs. canned corn
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⅓ cup cornmeal


  1. Purée 2 1/2 cups beans with cumin, chili powder and cayenne pepper until smooth. Add rice, walnuts, onion, corn and remaining beans, and pulse 2 or 3 times to mix. (Mixture should be stiff but not dry.) Add 2 to 3 Tbs. water to moisten, if necessary. Season to taste with salt and pepper. Cover and chill, if making ahead.
  2. Divide mixture into 8 burgers. Dredge burgers in cornmeal. Chill 30 minutes (unless mixture has been made earlier and chilled).
  3. Coat nonstick pan or grill with cooking spray. Cook burgers over medium heat 4 minutes. Flip, and cook 4 minutes more, or until heated through. Garnish with guacamole and salsa, if desired, and serve.

Nutrition Information: 

6 g
Total Fat: 
5 g
Saturated Fat: 
25 g
231 mg
7 g
2 g
Serves 8

Comments on this Recipe

The taste was good, but the consistency was way too soft. Didn't hold together and was very mushy.

Love these I used a can of chick peas and omitted one of the cans of beans and used quinoa instead of rice

Sounds good


I would love to try this using a different vegetable other than corn, maybe mashed yam, or kale.