Go Back
+ servings
Print Recipe
5 from 1 vote

Black Bean Pecan Burgers

Excerpted from The Everything Vegan Meal Prep Cookbook by Marly McMillen Beelman. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.
Course: Main Dishes
Servings: 8 burgers
Calories: 375kcal
Author: Kiersten Frase


  • 1 1/2 cups rolled oats
  • 1/2 cup pecans
  • 2 15-ounce cans black beans, rinsed and drained, divided
  • 1 cup cooked brown rice
  • 1 tablespoon ground flaxseed
  • 3 tablespoons nutritional yeast flakes
  • 3 tablespoons dehydrated onions
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon chili powder
  • 8 dairy-free hamburger buns


  • Preheat oven to 250°F and line a 9" × 13" baking dish with parchment paper.
  • Add oats and pecans in a food processor. Pulse until a coarse flour forms. Add in 1 can black beans, rice, ground flaxseed, nutritional yeast flakes, dehydrated onions, garlic powder, salt, and chili powder. Pulse 3 seconds, then use a spatula to push ingredients down. Pulse again 3 seconds. Add second can black beans and pulse again to combine. Mixture should be a spreadable consistency.
  • Spray a large skillet with vegetable spray and place over medium heat. Form bean mixture into 8 patties and place 3–4 patties in skillet. Cook 6 minutes on each side.
  • Place patties in baking dish and bake 10 minutes. Set cooked patties aside and repeat process with remaining patties. Once done, let patties cool about 5 minutes.
  • Place burgers in a large sealed container and refrigerate up to 7 days, or freeze up to 2 months. To serve, cook patties in microwave in 30-second intervals until heated through. Serve on buns.


Serving: 1burger | Calories: 375kcal | Carbohydrates: 60.4g | Protein: 15.6g | Fat: 7.9g | Sodium: 625mg | Fiber: 12.2g | Sugar: 4.3g