Walnut and Black Bean Veggie Burgers

The search is over for a black bean burger that will not crumble!  I love these black bean burgers from The Kitchn.  They contain walnuts, which adds omega-3, and the way they are made ensures a burger that will flip without flopping!  They do not contain bread crumbs, which makes them a great yeast-free food.

Walnut and Black Bean Veggie Burgers--Serves 4

Ingredients:

• 1 cup walnut halves 
• 1/2 cups old-fashioned rolled oats (I used gluten-free oats.)
• 1 (15-ounce) can black beans, drained and rinsed, divided
• 1 tablespoon soy sauce or tamari (I used tamari.)
• 1 teaspoon tomato paste
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• 1/2 cups cooked quinoa
• 2 to 3 tablespoons olive oil
• For serving:  butter lettuce, mashed avocado with salt, tomato slices

Directions:

• Toast the walnuts in a large regular or cast iron skillet over medium heat until fragrant, about 5 minutes.  Remove from the heat, transfer to the bowl of a food processor fitted with the blade attachment, and set aside to cool.
• Add the beans to the skillet and toss gently over medium heat until the beans are dry and a film develops on the bottom of the pan.  Transfer the beans to a large bowl.  Wipe out the skillet and set aside.
• Add 1/2 of the black beans, oats, tamari or soy sauce, tomato paste, salt, cumin, chili powder, and pepper to the food processor.  Pulse until the mixture comes together but is not pureed, 10 to 15 (1-second) pulses.  Add the remaining beans (reserve the bowl) and quinoa, and pulse until all ingredients are incorporated and the mixture is coarsely textured, 5 to 7 (1-second) pulses.
• Transfer the mixture to the large bowl.  Divide the mixture into 4-equal portions (1/2 cup or 4 ounces each) and shape into 4-in wide patties.
• Heat 2 tablespoons of the oil in the reserved skillet over medium-high heat until shimmering.  Add the patties and cook until a brown crust forms, about 3 minutes.  Flip and cook on the second side until the brown crust forms, about 3 minutes more, adding the remaining 1 tablespoon oil if needed. 

Look at this!!!

I served the black bean burgers on lettuce leaves with a tomato slice and mashed avocado.  For those not yeast-free, these black bean burgers would be great served on a bun.  Be sure to follow the instructions as written, especially toasting the walnuts, and adding the beans to the pan to be sure they are dry.  When you do finally add the fluffy quinoa, the whole mixture comes together.  I hope you enjoy the black bean burgers as much as I did!