20-Minute Black Bean Burgers

Making a vegetarian burger shouldn’t have to mean spending hours roasting vegetables, cooking beans, and forming patties. This quick and tasty recipe can have dinner on the table in less than 30 minutes. Try using half of a spare whole-grain hamburger bun in place of the bread slice. These burgers also work with any other canned bean variety, just mix and match the spices based on the bean chosen. Za’atar and oregano would pair well with garbanzo beans, while a creole spice mix complements red beans. Don’t forget the toppings; pile your burger high with red onion, creamy avocado, and a juicy tomato slice.

Beans are a great source of protein, and if you eat them with a whole grain (like rice or whole wheat buns), then they can provide all the same nutrients as meat!


  • 1 (1-oz.) slice whole-grain bread, toasted and torn into pieces 
  • 1/4 cup grated onion 
  • 1 tablespoon chopped garlic 
  • 1 1/2 teaspoons fresh lime juice 
  • 3/4 teaspoon ground cumin 
  • 3/4 teaspoon kosher salt 
  • 1/2 teaspoon grated lime rind 
  • 1 (15-oz.) can unsalted black beans, rinsed and drained 
  • 1/3 cup coarsely chopped walnuts 
  • 1/2 teaspoon hot sauce 1 large egg, lightly beaten 
  • 4 teaspoons olive oil


  • Step 1: Place bread in a food processor; pulse 5 times. Transfer to a bowl.
  • Step 2: Combine onion, garlic, juice, cumin, salt, rind, and beans in processor; pulse 4 to 5 times. Add bean mixture, walnuts, hot sauce, and egg to crumbs; stir well. Divide the mixture into 4 equal portions. Shape each portion into a 3/4-inch-thick patty.
  • Step 3: Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes on each side or until browned.


Pantry Pasta with Vegan Cream Sauce 

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.


  • ½ cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • 1 cup walnuts, finely chopped
  • ½ tsp. crushed red pepper flakes
  • 5 garlic cloves, 1 whole, 4 thinly sliced
  • 2 sprigs rosemary
  • 2 15.5-oz. cans cannellini (white kidney) beans, rinsed
  • 12 oz. rigatoni or other large tubular pasta
  • Kosher salt
  • 1 lemon
  • 2 Tbsp. finely chopped parsley
  • Freshly ground black pepper


Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Add walnuts and red pepper flakes and cook, stirring often, until nuts are deeply golden, about 5 minutes. Transfer to a small bowl and grate in whole garlic clove; set aside.

Wipe out pot. Combine ¼ cup oil and remaining sliced garlic in pot and cook over medium-low heat, stirring occasionally, until oil around garlic is bubbling vigorously and garlic is beginning to brown, about 5 minutes. Firmly crush rosemary in your hand to bruise; add to pot along with beans and stir to coat. Increase heat to medium and cook, stirring occasionally, until beans are just beginning to take on color, about 3 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

When pasta is about 4 minutes away from being done, transfer 1 cup pasta cooking liquid to pot with beans (make sure to keep heat on medium so that the liquid doesn’t evaporate too quickly). Using a wooden spoon, gently mash about three-quarters of beans into a creamy sauce.

Using a spider or slotted spoon, transfer pasta to pot with beans and add 1 cup pasta cooking liquid and 2 Tbsp. oil; mix well to combine. Increase heat to medium-high, bring to a simmer, and cook, stirring gently with a heatproof rubber spatula, until sauce coats pasta, about 2 minutes. (Sauce might look soupy but will thicken as it sits so don’t worry!) Finely grate in about one-quarter of zest from lemon, then cut lemon in half. Squeeze in juice from 1 lemon half and add parsley; mix well to combine.

Divide pasta among bowls. Drizzle with oil, season with black pepper, and top with reserved nut mixture. Slice remaining lemon half into wedges and serve alongside for squeezing over.