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.

  • 8Servings


  • 2 15-oz. cans black beans, rinsed and drained well
  • 2 tsp. ground cumin
  • 3 tsp. chili powder
  • 1/8 to 1/4 tsp. cayenne pepper
  • 1/2 cup cooked brown rice
  • 1/2 cup chopped walnuts
  • 1/3 cup chopped red onion
  • 3 Tbs. canned corn
  • 1/3 cup cornmeal


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.

Divide mixture into 8 burgers. Dredge burgers in cornmeal. Chill 30 minutes (unless mixture has been made earlier and chilled).

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

  • Calories: 156
  • Carbohydrate Content: 25 g
  • Fat Content: 5 g
  • Fiber Content: 7 g
  • Protein Content: 6 g
  • Sodium Content: 231 mg
  • Sugar Content: 2 g