Black Bean Walnut Burgers with Saucy Sweet Onions

My Go-To Black Bean Walnut Burgers: A Flavor Explosion

As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But I've discovered a recipe that's a game-changer: these black bean walnut burgers. They're packed with flavor, surprisingly easy to make, and completely adaptable to my ever-changing schedule. The best part? They're freezer-friendly, meaning I can whip up a batch on the weekend and have healthy meals ready for busy weeknights.

These aren’t your average veggie burgers. Forget dry, crumbly disappointments. These are juicy, flavorful patties that satisfy even the most dedicated meat-lover. The walnuts add a fantastic richness and texture, while the black beans provide a hearty base. I love the subtle smoky notes from the chipotle pepper and adobo sauce – just a touch of heat to liven things up. The saucy sweet onions, with their caramelized sweetness and a hint of bourbon (or a veggie broth alternative for a non-alcoholic version), perfectly complement the savory burgers. The recipe's versatility allows me to adjust the spice level and ingredients based on what I have on hand or what my family is craving that day. Sometimes I'll add a sprinkle of cumin or chili powder for an extra kick, or swap out the bourbon for balsamic vinegar for a tangier flavor. I've even been known to throw in some finely chopped bell peppers for extra color and nutrients.

The process itself is remarkably straightforward. It involves some simple chopping and processing, followed by a short cooking time. The most time-consuming part is the chilling period for the patties, which is essential for preventing them from falling apart during cooking. While the patties are chilling, I usually take the opportunity to prepare the incredible saucy sweet onions. The slow caramelization of the onions creates a deeply flavorful topping that elevates the entire burger experience. The wonderful aroma that fills my kitchen during this process is almost as enjoyable as the finished dish itself.

These burgers are incredibly versatile. I often serve them on whole-wheat buns with my homemade sweet potato fries, but they also make a fantastic addition to salads or grain bowls. Sometimes, I’ll even skip the bun altogether and just enjoy the patties with a side of roasted vegetables. The possibilities are endless! The combination of textures – the crispy exterior of the burger, the soft interior, and the tender sweetness of the onions – creates a truly delightful culinary experience.

Beyond the Weeknight Meal: The beauty of this recipe lies in its freezer-friendliness. I often double (or even triple!) the recipe, cook a large batch, and then freeze the extra patties for a quick and easy meal on those even busier days. Simply reheat them in a pan or oven and top them with your favorite fixings. It's a lifesaver on nights when I barely have time to think, let alone cook a complicated meal. These are a staple in my freezer and always a hit with my family.

Adaptability and Personalization: I've discovered that this recipe is wonderfully adaptable. If you're not a fan of chipotle, you can easily omit it or substitute another spice. The same goes for the bourbon; vegetable broth or even just a touch more maple syrup works well as a substitute. Feeling creative? Experiment with different toppings – avocado, pickled onions, or a dollop of your favorite vegan mayonnaise all pair beautifully with these burgers. The key is to have fun with it and create a burger that truly reflects your personal taste.

In short, these black bean walnut burgers with saucy sweet onions are more than just a meal; they're a testament to the power of simple, delicious, and healthy eating, even amidst a busy lifestyle. They’re a recipe I wholeheartedly recommend to anyone who’s looking for a satisfying, flavourful, and convenient meal solution. Give them a try – you won't be disappointed!

Step-by-step

• In a nonstick pan, dry-toast the walnuts on medium heat, tossing and flipping them for about four minutes. Remove from heat and place in the bowl of a food processor.
• Add the oats, tomato paste, chipotle pepper, adobo sauce, sea and garlic salt, mustard, worchestershire sauce, and liquid smoke. Process until pasty. A few chunks are fine.
• Add 1/2 the black beans, and 1/2 the rice. Pulse until the mixture comes together, scraping down as needed. Set aside.
• Heat the coconut oil in a pan on medium. When shimmering, add the diced onion and cook on medium for about three minutes. A bit of charring is okay. Remove from heat and place in a large mixing bowl.
• Add the remaining 1/2 of the black beans and rice to the mixing bowl.
• Into the large mixing bowl, add the processed bean/spice mixture. Using your hands, mix throughly squeezing and pushing the mixture together.
• Use a 1/2 cup (130g) scoop (this yields 5 patties) or 1/3 cup (82g) scoop (this yields 8 patties) to portion the patties. Roll them into a ball. Using the back of a metal measuring cup, press each ball into a patty using gentle pressure about 1/4" - 1/2" (.6 - 1.2 cm) thick.
• Place the patties flat on a parchment lined sheet pan in refrigerator for at least one hour. If freezing, slide the pan in the freezer for one hour then stack them between pieces of parchment paper and into a freezer bag for longer storage. Now is a good time to get the boozy onions going (see below).
• Preheat the oven to 200F (95C) and line a sheet-pan with parchment paper. Place the pan in the oven. This will keep the patties warm after they're cooked.
• Add two to three Tbs of coconut oil to a cast iron skillet on medium heat. Heat until shimmering. Add three patties. Be sure to give them plenty of room. Cook for 3 1/2 - 4 minutes on each side, being careful when flipping the patty. Slide the patty on the parchment lined sheet pan in the oven. Sprinkle with sea salt. Finish cooking the remaining patties adding more oil as needed.
• In a large pan, add the coconut oil and heat until shimmering. Add the onions and a pinch of salt. Cook on medium-low for 30 minutes, to caramelize them, stirring occasionally. Turn off heat, remove from heat (we do not want alcohol near an open flame) and stir in the bourbon (or veggie broth), maple syrup, vinegar and mustard. Stir and warm on low for one minute. Remove from heat and put a lid on the pan until ready to serve.