Hearty griddle-seared veggie patties with black beans, walnuts, and smoked paprika, crispy-edged and cohesive, served on toasted brioche buns.
Make the flax binder first and let it sit 5 minutes to thicken before mixing into the bean mixture. Pulse walnuts in the food processor until coarse meal texture—do not overprocess into flour or patties will be dense.
Chill formed patties for at least 30 minutes (or up to 4 hours) before cooking to help them hold their shape. Use medium-high heat on the griddle; too low and patties will fall apart, too high and they'll char before the inside cooks through.
Ingredients
Scale
Measurement units
- 2 cans (15 oz each) black beans, cooked
- 1 cup walnuts
- ½ medium red onion
- 3 garlic cloves
- 1 ½ tsp smoked paprika
- 1 tsp cumin
- ¾ tsp salt
- ½ tsp black pepper
- ¾ cup panko breadcrumbs (helps bind and adds texture)
- 2 tbsp ground flaxseed (mixed with water as binder)
- 6 tbsp water (for flax binder)
- 3 tbsp olive oil (for griddle searing)
- 4 brioche buns
- 4 lettuce leaves (for serving)
- 2 medium tomatoes tomato slices (for serving)
- ¼ medium red onion slices (for serving)
Ingredients
Scale
Measurement units
- 2 cans (15 oz each) black beans, cooked
- 1 cup walnuts
- ½ medium red onion
- 3 garlic cloves
- 1 ½ tsp smoked paprika
- 1 tsp cumin
- ¾ tsp salt
- ½ tsp black pepper
- ¾ cup panko breadcrumbs (helps bind and adds texture)
- 2 tbsp ground flaxseed (mixed with water as binder)
- 6 tbsp water (for flax binder)
- 3 tbsp olive oil (for griddle searing)
- 4 brioche buns
- 4 lettuce leaves (for serving)
- 2 medium tomatoes tomato slices (for serving)
- ¼ medium red onion slices (for serving)
Instructions
Prepare the flax binder
In a small bowl, whisk together ground flaxseed (2 tablespoon) and water (6 tablespoon) until smooth.
Let the mixture sit for 5 minutes to thicken.
Equipment: small bowl
Process the walnuts and prepare the bean mixture
In a food processor, pulse 1 cup raw walnuts (1 cup) until coarse meal texture, about 10–15 pulses.
Transfer walnuts (1 cup) to a large bowl.
Add the drained and rinsed black beans, 0.5 medium finely diced red onion (½ medium), 3 minced garlic cloves, smoked paprika (1 ½ teaspoon), cumin (1 teaspoon), salt (¾ teaspoon), and black pepper (½ teaspoon) to the bowl.
Stir in the thickened flax binder and panko breadcrumbs (¾ cup) until just combined; do not overmix.
Equipment: food processor
Form and chill the patties
Divide the mixture into 4 equal portions and shape each into a patty about 3.5 inches wide and 0.75 inch thick.
Place patties on a parchment-lined plate and refrigerate for at least 30 minutes.
Heat the griddle and sear the patties
Heat a griddle or cast-iron skillet over medium-high heat for 2 minutes.
Brush or drizzle olive oil (3 tablespoon) across the griddle surface.
Carefully place the 4 chilled patties on the hot griddle, spacing them 2 inches apart.
Cook without moving for 5–6 minutes until the bottom is golden brown and crispy.
Equipment: griddle or cast-iron skillet
Flip and finish cooking the patties
Using a spatula, gently flip each patty and cook the second side for 4–5 minutes until golden and cooked through.
Transfer cooked patties to a plate and keep warm.
Equipment: spatula
Toast the brioche buns
Place the brioche buns cut-side down on the griddle and toast for 1–2 minutes until lightly golden and warm.
Transfer toasted buns to a serving platter.
Assemble and serve
Place one patty on the bottom half of each toasted bun.
Top with lettuce leaves, tomato slices, and red onion slices if using.
Crown with the top bun half and serve immediately.
Before you cook
Cook notes
- • Make the flax binder first and let it sit 5 minutes to thicken before mixing into the bean mixture.
- • Pulse walnuts in the food processor until coarse meal texture—do not overprocess into flour or patties will be dense.
- • Chill formed patties for at least 30 minutes (or up to 4 hours) before cooking to help them hold their shape.
- • Use medium-high heat on the griddle; too low and patties will fall apart, too high and they'll char before the inside cooks through.
- • Do not press or flip patties more than once—they are delicate and need time to develop a crust.
- • Toast brioche buns lightly on the griddle with a touch of olive oil for texture contrast.
- • Cooked patties can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months; reheat in a skillet over medium heat.
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