Cookbook author, Joe Yonan has a tip for these meatless burgers. "For a patty that's uber-meatlike and won't crumble or dry out when cooked, I chop and mix the ingredients by hand (versus using a food processor) and parbake the patties.

Source: Better Homes and Gardens


Credit: Aubrie Pick

Recipe Summary test

50 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.

  • Pour 2 tablespoons olive oil into an extra-large skillet over medium. Once oil is shimmering, add onion and garlic; sauté until tender and lightly browned, 6 to 8 minutes. Stir in cumin, ground chipotle, and 1 teaspoon kosher salt; cook until fragrant, 30 seconds. Add mushrooms; cook, stirring occasionally, until mushrooms exude their liquid and start to brown, 8 minutes. Transfer to a large bowl; cool.

  • Stir beans, flour, walnuts, nutritional yeast, liquid aminos, and lime juice into mushrooms. Season to taste.

  • Lightly grease a 1/2-cup measure. Use it to scoop out six portions; use wet hands to form into patties (about 1/2 inch thick). Place on baking sheet.

  • Bake until firm and dry, 30 minutes, flipping them halfway. Transfer to a cooling rack; cool.*

  • Pour the vegetable oil into a large skillet over medium-high. When oil shimmers, fry patties until browned and crisp on bottom, 3 to 5 minutes, then flip and fry until browned and crisp, 3 to 4 minutes. Serve burgers on buns with condiments and accompaniments. Makes 6 burgers.


Wrap cooled patties in plastic wrap, seal in resealable plastic bags, and refrigerate up to 1 week or freeze up to 6 months. Thaw before cooking.

Nutrition Facts

447 calories; fat 23g; saturated fat 3g; carbohydrates 47g; mono fat 6g; poly fat 13g; insoluble fiber 8g; sugars 7g; protein 16g; vitamin a 63.5IU; vitamin c 4.5mg; thiamin 2.4mg; riboflavin 2.1mg; niacin equivalents 5.3mg; vitamin b6 1.3mg; folate 177.8mcg; vitamin b12 3.1mcg; sodium 691mg; potassium 781mg; calcium 115mg; iron 4.6mg.