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  • 1/2 cup finely chopped walnuts
  • 2 cans (15.5 ounces each) no salt added black beans, drained and rinsed
  • 1 package (8 ounces) sliced mushrooms
  • 1 cup quick cooking oats
  • 1 tablespoon fresh cilantro leaves
  • 1 tablespoon less-sodium soy sauce
  • 2 teaspoons Mexican Seasoning
  • 1/2 cup shredded reduced fat Mexican cheese blend
  • Nonstick cooking spray
  • 6 100% whole wheat hamburger buns
  • 1 large avocado, sliced
  • 1/3 cup fresh salsa


  1. In small skillet, toast walnuts over medium-high heat 4 minutes or until fragrant and lightly browned, stirring frequently; transfer to plate to cool.
  2. Line rimmed baking pan with nonstick foil. In food processor with knife blade attached, pulse 1 can beans, mushrooms, oats, cilantro, soy sauce and seasoning until almost smooth with some chunks remaining, scraping down bowl occasionally. Transfer bean mixture to large bowl; fold in walnuts and remaining can of beans. Form mixture into 6 patties (about 3/4 cup each); place on prepared pan and freeze 1 hour.
  3. Cover outdoor grill rack with foil; prepare grill for direct grilling over medium heat. Spray foil and burgers with nonstick cooking spray. Place burgers on hot grill rack; cover and cook 10 minutes, turning once. About 2 minutes before burgers are done, top with cheese and toast buns, cut side down, on hot grill rack. Serve burgers in buns topped with avocado salsa.

  • 482 Calories
  • 18g Fat (3g Saturated)
  • 9mg Cholesterol
  • 603mg Sodium
  • 58g Carbohydrates
  • 15g Fiber
  • 24g Protein