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Pecan Crusted Black Bean Burgers

These burgers are healthy and very tasty — try them for your next lunch or barbecue.

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Servings
1 burger
Calories Cholesterol Sat Fat Carbs
575 0mg 2g 71g
Recipe Footprint (for Recipe's Default # of Servings)
102.7 Water saved (gallons) [animal consumption only]
215.6 Manure (pounds) not deposited into the environment
307.5 Grains / feed (pounds) not consumed by animals
528.7 Methane (gallons) not created by animals
6,469 CO2 (pounds) not released into the atmosphere
.006 Animal lives saved
Recipe Chef Pamela Kurp
Course Sandwiches, Burgers and Wraps
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Ingredients
  • 15 oz black beans (rinsed and drained)
  • 1 C brown rice (cooked)
  • 1/2 C yellow onions (finely chopped)
  • 1/2 C bread crumbs (plain)
  • 1 tsp chipotle chiles in adobo sauce (mniced)
  • 2 garlic cloves (minced)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 Tbsp ketchup
  • 1/2 tsp cumin
  • 1/4 tsp cilantro (dried)
  • 1/4 C water
  • 1 Tbsp vegetable oil
  • 1 C pecans (finely chopped)
Course Sandwiches, Burgers and Wraps
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Ingredients
  • 15 oz black beans (rinsed and drained)
  • 1 C brown rice (cooked)
  • 1/2 C yellow onions (finely chopped)
  • 1/2 C bread crumbs (plain)
  • 1 tsp chipotle chiles in adobo sauce (mniced)
  • 2 garlic cloves (minced)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 Tbsp ketchup
  • 1/2 tsp cumin
  • 1/4 tsp cilantro (dried)
  • 1/4 C water
  • 1 Tbsp vegetable oil
  • 1 C pecans (finely chopped)
Servings
1 burger
Calories Cholesterol Sat Fat Carbs
575 0mg 2g 71g
Recipe Footprint (for Recipe's Default # of Servings)
102.7 Water saved (gallons) [animal consumption only]
215.6 Manure (pounds) not deposited into the environment
307.5 Grains / feed (pounds) not consumed by animals
528.7 Methane (gallons) not created by animals
6,469 CO2 (pounds) not released into the atmosphere
.006 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Blend (or process) all ingredients (except for the oil and pecans) with the water.
    Blend (or process) all ingredients (except for the oil and pecans) with the water.
  2. Form the bean mixture into patties; wrap individually in wax paper and chill for at least one hour.
    Form the bean mixture into patties; wrap individually in wax paper and chill for at least one hour.
  3. In a shallow bowl or pie plate, coat the patties in the pecans; add the oil to a large pan and cook the patties for approximately 5 minutes on each side or until brown, and drain on paper towels.
    In a shallow bowl or pie plate, coat the patties in the pecans; add the oil to a large pan and cook the patties for approximately 5 minutes on each side or until brown, and drain on paper towels.
Recipe Notes

Serve on a toasted bun. If desired, garnish with mayonnaise (eggless), tomato slices, pickles, lettuce / arugula and/or cheese.

Store the bean patties covered in the refrigerator for up to one week, or freeze them for up to six months.

© Mainly Vegan LLC
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