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Dinner recipe · from the recipe book

Smoky Black Bean Burgers with Quick Dill Pickles

Crisp-edged, smoky black bean and walnut patties wrapped in cool romaine with tangy homemade dill pickles and sharp yellow mustard.

Smoky Black Bean Burgers with Quick Dill Pickles

Ingredients

  • 2½ cups430 gBlack beans, canned, drained and rinsedpatted dry
  • ¼ cup chopped30 gWalnutsfinely chopped
  • ⅔ cup50 gOld-fashioned rolled oats
  • 1 large50 gEggsbeaten
  • ½ cup chopped80 gYellow onionfinely chopped
  • 2 cloves6 gGarlicminced
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gBlack pepper
  • ¾ tsp4 gSaltdivided
  • 1½ tbsp20 gCanola oildivided
  • 2 cups sliced200 gCucumberthinly sliced
  • ⅓ cup80 gApple cider vinegar
  • ¼ cup60 gWaterhot
  • 2 tsp8 gGranulated sugar
  • ½ cup sprigs5 gFresh dillchopped
  • 4¼ cups chopped200 gRomaine lettucelarge inner leaves, washed and dried
  • ¾ cup chopped150 gTomatoessliced
  • ¼ cup chopped40 gRed onionthinly sliced into rings
  • 2½ tbsp40 gYellow mustard

Steps

  1. Make the pickles first: in a jar or bowl, stir the hot water, cider vinegar, sugar and half the salt until dissolved. Add the cucumber and dill, press under the brine and set aside for at least 30 minutes while you make the patties.
  2. Heat one quarter of the canola oil in a large skillet over medium heat. Cook the yellow onion for 5 minutes until soft, add the garlic, cumin and smoked paprika, and cook 1 minute more. Take off the heat.
  3. In a large bowl, mash the black beans with a fork, leaving some pieces whole. Stir in the cooked yellow onion mixture, walnuts, oats, egg, black pepper and the remaining half of the salt.
  4. Shape the bean mixture into 8 patties about 1/2 inch thick and chill them for 15 minutes so they hold together.
  5. Wipe the skillet, add half of the remaining canola oil and heat over medium. Cook 4 patties for 4 to 5 minutes per side until crisp and browned and the centers reach 160°F (71°C). Repeat with the last of the canola oil and the remaining patties.
  6. Drain the pickles. For each wrap, stack two romaine leaves, spread with mustard, add a patty, then tomato, red onion rings and pickles. Serve two wraps per person.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Egg, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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