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–+ servings

Lentil & Black Bean Veggie Burgers

These lentil and black bean veggie burgers are easy to make, packed with plant protein, and full of flavor.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Boiling Lentil Time 45 minutes
Total Time 1 hour 25 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 4 servings
Calories 286 kcal

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

Serving: 194gCalories: 286kcalCarbohydrates: 53.7gProtein: 14.7gFat: 1.3gFiber: 7.5g
Keyword black bean and lentil burgers, vegan burger, veggie burger
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