Macadamia Crusted Black Bean Burgers

Runner Up, 1996 Bays English Muffin Contest


by Virginia Moon

  • 1/2 Bays English Muffin, cut in cubes
  • 1/3 cup Macadamia nuts, lightly chopped


  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 tablespoons flour
  • 1 tablespoon grainy mustard
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 2/3 cup rolled oats
  • 1/2 cup cooked brown rice
  • 2 green onions, chopped
  • 4 Bays English Muffins, split and toasted
  • Pineapple Mayonnaise (recipe follows)
  • Shredded green leaf lettuce

For crust: Combine muffin cubes and chopped macadamia nuts in food processor. Process with on/off pulses until mixture is in crumbs. Spread crumb mixture in a plate and set aside.

For burgers: Mash beans in a large bowl. Stir in flour, mustard, tomato paste, salt, garlic, cumin, oats, rice and green onion; combine thoroughly. Form into 4 patties to fit muffins. Place patties in crumb mixture, turning to coat. Brush excess back onto plate. Grill or pan-fry burgers 3 to 5 minutes per side over medium-high heat until deep golden brown.

Arrange 2 muffin halves on plate for each serving. Spread muffins with pineapple mayonnaise. Top with shredded lettuce and bean burger. Cover with remaining muffin half.

Pineapple Mayonnaise

  • 1/2 cup mayonnaise
  • 1 (8 ounce) can crushed pineapple in juice, drained well
  • 1/4 teaspoon curry powder

Combine all ingredients in a small bowl.

Serves 4


Gourmet Burgers

Runners Up:


Provided by Bays English Muffins


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