white bean (and walnut) burgers
July 7, 2010, 3:25 pm
Filed under: beans, black bean burger, recipe, white bean burger

We make the black bean burgers all the time as our go-to burger. But you know, a girl needs more than one veggie burger recipe.  I occasionally get a jones for walnuts–I don’t know why, and when I saw this recipe I thought I’d like to give it a try. My mom gave me a stash of magazines and this recipe was in Chatelaine. I’m not sure why she gets this magazine–I like the recipes in Canadian Living better usually. But these burgers turned out nicely, and I’ll make them again.

They really taste kind of mediterranean, and different from a regular burger. They held together very well and had a nice taste. We did the balsamic drizzle and basil, but no tomatoes as we don’t have any yet, and we served them on english muffins. Give them a try if you want a burger thing that’s not traditional ketchup and mustard style.

White-Bean and Walnut Burgers

Chatelaine June 2010

Makes 6


1 garlic clove
1/2 cup packed parsley leaves
1/2 cup toasted walnuts
540-mL can white kidney or navy beans, very well rinsed and drained
2 eggs
3/4 cup panko bread crumbs
1/3 cup minced green onions, about 2
2 tbsp olive oil
1/4 tsp salt
zest of 1 lemon
1 loaf herbed focaccia (optional)
balsamic vinegar for drizzling
fresh basil leaves (optional)

Turn on the food processor, then drop in garlic through thespout and whirl until puréed. Add parsley and walnuts and pulse to chop. Add beans and eggs. Whirl to combine. Scrape into a large bowl. Stir in panko, onion, oil, salt and zest. Form into 6 patties, each about 1 in. thick. Place the patties on a plate lined with waxed paper. Let stand 10 min or refrigerate for up to 4 hours.

Heat a large non-stick frying pan over medium-high. Lightly coat pan with cooking spray. Add patties. Cook until golden, 4 to 6 min per side. Top with sliced tomatoes and serve on toasted slices of focaccia. Drizzle with balsamic and top with basil leaves.


black bean burgers
January 18, 2010, 3:10 pm
Filed under: beans, black bean burger, cookbook, recipe | Tags:

Yep we do love the black bean burger. Known to have frequented certain locations to find a good one. Ray’s Marlin Grill in Lawrenceville had a good one. Then it changed hands and we don’t go there anymore. Current local fav. is Kaya. It’s a bit extreme–egg bun, black bean burger, special sauce, avocado, fried egg!!! Wow! You need to be in the right frame of stomach for that one. It’s good though.

Experiments at home have resulted in a variation on the Rebar version. They suggest a lot of ingredients that I don’t usually have on hand so here’s how i do it.

Black Bean Burgers

Makes more than six

1 red onion chopped
1 1/2 Tbsp vegetable oil
3 cloves garlic minced
1/2 cup cooked brown rice (I make a bunch ahead and freeze it in the right amount)
1 tsp chile powder
1/2 tsp each cumin and coriander seed
1/8 tsp cayenne pepper
1 tsp salt
2 tsp chipotle (blend and freeze up a can, then chip out the amount you need–more is ok!)
1 small can anaheim chilies (Huh? well i mince up a few jalapenos)
1/4 cup cornmeal
3/4 cup bread crumbs
2 15 oz cans black beans rinsed and drained

Heat oil in skillet and saute onion 5 min. Add garlic and spices and saute.

This usually gets the response from the girl–hey are you making it spicy? (whine) i don’t like spicy. No worries–end result is not spicy. So add more stuff if you want spicy.

Add half of beans, rice, and onion spice mix to food processor and blend coarsely. Turn out into a bowl and mix rest of ingredients in. Season with salt and pepper.

Shape into patties. They’re pretty dense and filling so I don’t make them huge. Dredge in some cornmeal and fry in a skillet.

They take a while to cook through, and they’re not the hockey pucks you get commercially, so a nice soft bun is helpful. These are real good.

Someday maybe I’ll try the recipe as written. But til then, this is the daily driver.