as the weather starts to warm up these lentil and black bean veggie burgers are exactly what you need! they are made in a food processor and are packed with flavor.
the inspiration
I have made quite a few vegan burger recipes on here, a Tofu Burger, a TVP burger, and Vegan Turkey-Style Burger. However, I have never done a true veggie burger. So, I knew before we keep heading into warmer months we had to do one.
My favorite veggie burgers use a lot of beans and even more specifically lentils. So, these lentil and black bean veggie burgers are just delicious.
I really wanted to keep this recipe quick and easy to make, so everything is just done in a food processor. We cook them on the stove and then you can eat them.
the ingredients
- Lentils: I like to use brown lentils for this recipe as they are meatier and hold their shape better. While red lentils are delicious I fear they are too soft and delicate for this recipe.
- Black Beans: we will use a can of drained and rinsed black beans.
- Peas: I also liked the idea of adding in some canned peas. My favorite are the Le’sueur. You can also use fresh or frozen cooked peas as well.
- Breadcrumbs: this will help to bind the veggie burger. You can use gluten-free breadcrumbs or you can also swap it for ground oat flour if you like.
- Onion: we will use some fresh onion to add in flavor.
- Garlic: we will use fresh garlic cloves to add in flavor.
- Egg Replacer: the egg replacer will help to bind the veggie burger even more. I like Bob’s Red Mill but in this recipe you can also use a flax or chia egg.
how to make the lentil and black bean veggie burgers
- After you drain and rinse the black beans and peas, use a towel to squeeze and pat dry any excess liquid. This is important to help the beans not be mushy.
- In a food processor add in the cooked lentils, black beans, peas, onion, garlic, breadcrumbs, egg replacer, and salt and black pepper.
- Pulse for 2 to 4 minutes until everything is broken down. You may need to scrape the sides. If your food processor is struggling with the quantity you can do this in batches. You may also need to add 1 to 2 tablespoons of water at a time to help the food processor.
- Divide the veggie burger mixture into as many patties as you like. I did 4 lentil and black bean veggie burgers which came out to about 6.8 ounces/194g per burger.
- Cook the veggie burgers for about 5 to 7 minutes on each side in a non-stick pan. You can add a little bit of spray oil or oil if you like.
how to serve the lentil and black bean veggie burgers
There are so many fun ways to enjoy these lentil and black bean veggie burgers. If you want to do a lettuce wrap, a burger bun, or even chop it up and put it in a bowl.
You can then make a delicious burger sauce for it, like in this Vegan Big Mac recipe. Otherwise, you can use ketchup, mustard, or any other condiment you like. You can also use mashed avocado or hummus as a sauce/spread.
I also like to add on some extra pickled veggies. Specifically, pickled red onions and pickle chips. You also definitely want to add in some greens whether it is lettuce, spinach, sprouts. Anything you like!
Sometimes I do like to add vegan cheese and make a little vegan cheeseburger. You can either use store bought or use this recipe for homemade vegan cheese slices.
why you’ll love this recipe
There are plenty of black bean burgers and lentil burger recipes out there. This isn’t something new. However, I really wanted to create an easy recipe that yields high results. The texture on these is great.
A big gripe with veggie burgers is of course that they are mushy. Now, let’s be a little realistic here. A burger made from mashed up beans will always be on the softer side. But I did not find that when you bite into these they just turn into mush in your mouth. There is texture. Also, if you like them to be even firmer chilling them in the fridge after cooking helps with that.
They are easy to make, a great way to get in some plant protein, and nutrient dense! Perfect for summer nights.
more spring & summer recipes
lentil and black bean veggie burgers faq
Is this recipe allergy friendly?
Yes! It is soy and nut free. You can easily make this gluten free with gluten free breadcrumbs or using oat or chickpea flour.
How do I store leftovers?
You can store them in the refrigerator for up to 3 days. You can also freeze the leftovers.
How do I heat this dish up?
You can either warm them in an oven, microwave, air fryer, or on the stove.
Can I swap out the black beans for something else?
Sure! Any bean will make a great variation for this recipe. You can use chickpeas, white beans, or even kidney beans.
Can I prep these ahead of time, then cook?
Yes. If you wanted to make the patties, store them in the fridge, and then cook them you can. You can do it up to 24 hours in advance. You can also boil the lentils ahead of time and they will come together much faster.
Can I grill them?
I haven’t tried grilling them so I can’t say how it will work. However, I always have a fear of them sticking to the grill. Be sure to brush generously with olive oil.
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Lentil & Black Bean Veggie Burgers
Equipment
Ingredients
- ½ cup lentils dry
- 1 can (15.5 ounce) black beans, drained and rinsed
- ½ cup canned peas, drained and rinsed
- 1 vegan egg replacer
- 2 cloves garlic
- ¼ Vidalia or sweet onion
- 1 ¼ cup breadcrumbs
- Salt and black pepper to taste
Instructions
- Boil the lentils in salted water for 45 minutes or until soft.
- After you drain and rinse the black beans and peas, use a towel to squeeze and pat dry any excess liquid. This is important to help the beans not be mushy.
- In a food processor add in the cooked lentils, black beans, peas, onion, garlic, breadcrumbs, egg replacer, and salt and black pepper. Start with ½ teaspoon of salt and black pepper.
- Pulse for 2 to 4 minutes until everything is broken down. You may need to scrape the sides. If your food processor is struggling with the quantity you can do this in batches. You may also need to add 1 to 2 tablespoons of water at a time to help the food processor. Taste the mixture and add in more salt and pepper to your preference.
- Divide the veggie burger mixture into as many patties as you like. I did 4 lentil and black bean veggie burgers which came out to about 6.8 ounces/194g per burger.
- Cook the veggie burgers for about 5 to 7 minutes on each side in a non-stick pan. You can add a little bit of spray oil or oil if you like.
- Serve on a lettuce wrap, burger bun, or however else you like!
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- You can use 225g/8 ounces cooked lentils.
- I like the vegan egg replacer from Bob’s Red Mill, but you can use a flax or chia egg.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
So so good! And forgiving – can swap things if needed. I used the black bean aquafaba for the egg. Thank you!!
Yay I am so glad you enjoyed and great idea on the black bean aquafaba!
I haven’t tried this recipe yet and I’ve never made my own burgers. What egg replacer do you prefer and can I sub or leave out the peas?
Thanks
Hi Susan! I addressed it in the blog post in the ingredients section “Egg Replacer: the egg replacer will help to bind the veggie burger even more. I like Bob’s Red Mill but in this recipe you can also use a flax or chia egg.” and in the notes sectin of the recipe “I like the vegan egg replacer from Bob’s Red Mill, but you can use a flax or chia egg.” If you want to leave out the peas you can