American
Smoky Black Bean and Walnut Burgers
Oven-dried black beans, toasted walnuts, browned mushrooms, cumin, and smoked paprika form sturdy pan-seared burgers with crisp crusts and a textured, savory center.
6 servings · 30 minutes prep · 37 minutes cook
Ingredients
Black Bean Patties
- 2 cans (15 ounces each) black beans, rinsed and drained
- 3/4 cup walnut pieces
- 2 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, finely chopped
- 1/2 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon vegetarian Worcestershire sauce, anchovy-free
- 1 large egg
- 3/4 cup fresh breadcrumbs
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
To Serve
- 6 soft potato buns, split
- 6 lettuce leaves
- 1 large tomato, cut into six slices
- 1 ripe avocado, thinly sliced
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
Directions
Dry the Beans and Brown the Vegetables
- Heat the oven to 350°F (175°C). Spread the black beans on a rimmed sheet and bake 12–15 minutes until split and matte but not hard. Cool slightly. Toast the walnuts beside them for the final 5–7 minutes.
- Heat 1 tablespoon of the oil over medium-high. Cook the mushrooms and onion for 8–10 minutes until deeply browned and dry. Add the garlic, cumin, and paprika for 30 seconds.
Pulse, Shape, and Chill
- Pulse the walnuts into coarse crumbs. Add two-thirds of the beans and pulse 5 or 6 times; visible pieces must remain. Transfer to a bowl with remaining whole beans, mushroom mixture, Worcestershire, egg, breadcrumbs, salt, and pepper. Fold until cohesive.
- Shape six 3/4-inch-thick patties, about 165 g each, pressing cracked edges together without compacting the centers. Chill uncovered for 30 minutes.
Sear and Assemble
- Heat remaining oil over medium. Cook patties untouched for 4–5 minutes per side until darkly crusted and 165°F (74°C) in the center; turn only when the first side releases cleanly.
- Wipe residual oil and crumbs from the skillet, then toast the cut sides of the buns in the dry skillet for 1 to 2 minutes. Mix the mayonnaise and Dijon. Build on the toasted buns with lettuce, tomato, the hot patties, and avocado. Serve immediately. Cool leftover patties promptly, refrigerate in a covered container within 2 hours, and use within 3 to 4 days. Reheat unstacked in a covered 350°F (175°C) oven or in a lightly oiled skillet over medium-low heat until the centers reach 165°F (74°C).
