Garden Veggie Burger with Chips
A hearty black bean and walnut patty gets pan-seared until crusty, piled onto a toasted bun with the classic fixings, and served with a side of chips.
Black beans and walnuts give this patty enough body and richness that it holds together without feeling like a sad imitation of the real thing. A short chill in the fridge sets the shape before the patties hit the hot skillet for a dark, crusty exterior. Keep the toppings simple and let a bag of chips round out the plate.
Ingredients
Method
Tap a number to mark a step donePat the black beans dry and mash them in a large bowl with a fork, leaving some texture.
Pulse the walnuts in a food processor until finely chopped, then add to the beans along with the cooked brown rice, diced onion, and garlic.
Stir in the breadcrumbs, egg, smoked paprika, and salt until the mixture holds together when pressed into a patty.
Divide into four patties and chill for 15 minutes so they firm up before cooking.
Heat oil in a skillet over medium heat and cook the patties for 5 minutes per side until a deep brown crust forms.
Toast the burger buns cut side down in the same skillet for 1 minute until lightly golden.
Build each burger with lettuce, tomato, red onion, and a swipe of mayonnaise, then close with the top bun.
Serve the burgers with a handful of potato chips on the side.
Kitchen note
Chilling the patties before cooking is the step that keeps them from crumbling in the pan, so do not skip it even when short on time.
