Every Helping
Sign in

Dinner recipe · from the recipe book

Smoky Black Bean Walnut Burgers with Dill Pickles

Hearty, smoky black bean and walnut patties with crisp edges, topped with tangy quick dill pickles and sharp yellow mustard on toasted whole-wheat bread.

Smoky Black Bean Walnut Burgers with Dill Pickles

Ingredients

  • 2½ cups430 gBlack beans, canned, drained and rinsedpatted dry
  • ½ cup chopped50 gWalnutsfinely chopped
  • ⅔ cup50 gOld-fashioned rolled oats
  • 1 large50 gEggsbeaten
  • 1 medium110 gYellow onionfinely diced
  • 2 cloves6 gGarlicminced
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gBlack pepper
  • ¾ tsp4 gSalt
  • 1 tbsp15 gOlive oil
  • ½ medium (8 in.)150 gCucumberthinly sliced into rounds
  • ¼ cup60 gApple cider vinegar
  • 2 tbsp30 gWater
  • 2 tsp8 gGranulated sugar
  • ½ cup sprigs4 gFresh dillchopped
  • 2½ tbsp40 gYellow mustard
  • 1¼ cups chopped60 gRomaine lettuceleaves separated
  • 8 slices256 gWhole-wheat bread8 slices

Steps

  1. Make the pickles first: stir the cider vinegar, water, sugar and one quarter of the salt in a bowl until dissolved. Add the cucumber and dill, toss, and set aside for at least 30 minutes while you make the burgers.
  2. Preheat the oven to 400°F (200°C) and line a sheet with parchment.
  3. Heat half of the olive oil in a small pan over medium heat. Cook the onion for 5 minutes until soft, add the garlic, cumin and smoked paprika, and cook 1 minute more. Let cool slightly.
  4. Pulse the oats in a food processor into coarse crumbs, then add the black beans, walnuts, onion mixture, black pepper and the remaining three quarters of the salt. Pulse until mostly smooth with some texture left.
  5. Mix in the egg, then shape the mixture into 4 patties about 3/4 inch thick and set them on the lined sheet.
  6. Brush the tops of the patties with the remaining half of the olive oil. Bake 12 minutes, flip carefully, and bake 10 to 12 minutes more until firm and crisp at the edges and 160°F (71°C) in the center.
  7. In the last 5 minutes, place the bread slices on the oven rack to toast.
  8. Spread the mustard on the toasted bread. Layer a romaine leaf, a patty and drained pickle slices on 4 slices, top with the remaining slices, and serve.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Egg, Tree nuts, Gluten. Some brands contain milk, soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book