These black bean lentil burgers are going to be your new go-to meatless meal! Move over boring veggie burgers, bursting with lime, cumin, chili powder and cilantro, these black bean lentil burgers are anything but boring! Full of fiber and protein these burgers will satisfy even the pickiest eater in your family. They are easy to make and great if you are on a budget! Added bonus, these burgers are vegan and gluten free.
Happy meatless Monday friends! I hope everyone is enjoying their day. The first days back to work after a long vacation can be brutal. Add to that the fact that most of us are getting back to eating healthy and working out. No cookies to look forward to can make the day just drag am I right? But, if you have a healthy, filling, and easy dinner to look forward to, I promise you day will quickly turn around once you get home. :) These mexican black bean lentil burgers are a great option for dinner, especially if you are trying to reduce your red meat intake! These burgers feel like comfort food and the smell coming out of your oven as they bake will have everyone in the house salivating!
I tested this recipe on my non-vegetarian sister and boyfriend, and both of them agreed that they were extremely satisfying and they would happily eat them anytime I wanted to share (haha I’m stingy with my food). My sister asked me if I could walk her through the steps to make these burgers, as she is focusing on making whole foods at home for her new year resolution. She is in school and works full time so she needs something that is easy and can be convenient. These burgers will be great for her to make in big batches and freeze the leftovers for later. Talk about convenience food!
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These mexican burgers are great on bread, as a traditional burger topped with guacamole and lettuce, tomato and red onions. They are also great crumbled up in a burrito bowl or crumbled up on a salad (my favorite way to enjoy them). If you decide to make these, try them on a salad with chopped walnuts and use salsa for the dressing, I promise these burgers so versatile you will find endless ways to enjoy them!
If you have picky eaters and are concerned about them getting enough vitamins and minerals from the lack of veggies in their diet, this protein powder would be a great addition to your meals. I find that it’s easy to mix in and doesn’t leave a harsh flavor that needs to be “covered up”, it just adds to the hearty flavors of the beans and lentils. I was not compensated nor was I asked to do a review of this protein, I just thought I would mention it since it was new to me and I really enjoyed it. I know that we are all being more health conscious in the new year, and it’s important to make sure we are fueling our bodies correctly instead of depriving them of essential nutrients and protein. Adding whole food ingredients to our diets will help keep us fuller longer and will eventually help us crave less and less junk!
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Mexican Black Bean Lentil Burgers
Ingredients
- 1 cup cooked green lentils - divided
- 1 cup cooked black beans - divided
- 1 large roasted red pepper - I use jarred
- 1/4 cup red onion
- 1/4 cup ground flax seeds
- 3 tbsp. oat flour (gluten free if needed) - see notes
- 1/2 tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. salt
Instructions
- Preheat oven to 375
- In a large bowl combine 1/2 cup black beans, 1/2 cup lentils, ground flax, oat flour and all the spices and salt, stir well.
- Add the rest of the black beans and lentils to the food processor and pulse until the mixture is starting to form a chunky paste/puree (does not have to be smooth).
- Move the black bean lentil puree to the bowl with the rest of the ingredients, stir well.
- To the food processor add 1 roasted red pepper (no liquid) and the red onion. Turn on high until this becomes a puree (takes about 20 seconds).
- Pour the roasted red pepper/red onion mixture to the bowl with the beans and spices. Mix well, let sit 1-2 minutes.
- Place patties on a parchment paper that has been lightly sprayed with non-stick (I used olive oil)
- Use a 1/3 cup for easy measuring, scoop out 1/3 cup of the mixture to your hands. Form into patties and add to the baking sheet. Makes 5 patties.
- Bake at 375F for 15 minutes. After 15 minutes, take out of oven and carefully flip burgers. Cook 10 more minutes.
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Notes
Nutrition Information
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What about you?
- Do you have a go to veggie burger recipe?
- Have you considered eating meatless on Mondays?
- What is your favorite way to eat your veggie burgers? Traditional, on a salad or in a burrito?
runnermh
I’m wondering if, in one of your updates, you eliminated the protein powder as an ingredient on purpose or by accident? There is no mention of protein powder in the ingredient list, though it is mentioned in the post and in the comments…
I’d love to make these but I want to make sure I have the right amount of binder in their first. Any clarification would be great! Thanks.
Samantha Rowland
Hey there! Great question! I actually replaced the protein powder with the oat flour after many people informed it was tough to find unflavored protein just for a recipe. Hope this helps!
runnermh
Thanks for your quick reply. I ended up making them with about 1/3 cup oat flour and 1/3 cup brown rice flour, since the mix was just too wet to make formed patties. My whole family loved them and I’ll make them again!
Heather Blythe
How do you cook your lentils prior to the recipe?
I usually use the instapot, and before those days just boiled them. Any tips??
Samantha Rowland
Yes the lentils should be cooked. I often keep cooked lentils in the fridge or buy them refrigerated so I can use them in recipes like this.
Annie
I would like to make this recipe because they look AMAZING! I assume you add the other half cup of lentils and black beans back into the purée? Can’t wait to try them!
Samantha
YES! Thank you for catching this. I’ve updated the recipe.
Stephanie
These look amazing! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Sam
Thank Steph! Thanks for hosting – love the link up :)
Angela @ Canned-Time.com
Oh my. Get in my belly now!!!?
Thanks for linking up this week
Sarah @ Making Thyme for Health
I’ve made hundreds of veggie burgers in my day but I’ve never tried using protein powder in them. I love the idea! It always helps to pack in a little extra protein.
Sam
Sarah, it’s a great sub for some of the flour and like you said adds a ton of extra protein! I can’t wait to check out some of your veggie burger recipes!
Stephanie
I have been wanting to make some black bean burgers. This recipe sounds easy and delicious. I would not have thought to add protein powder. That is a great tip!
Sam
Stephanie, its a super easy recipe, and you can modify it based on what you’ve got on hand! I hope you enjoy them!
Tina Muir
Nom nom noooommm! I love veggie burgers, and this is no exception! So excited you have made the pledge for meatless monday, and I can’t wait to see many more this year :)
Sam
Oh I love meatless Mondays, it helps me get those creative juices going! I love linking up with you ladies, everyones recipes are great!
Laura Dembowski
I have always wanted to make veggie burgers. These look awesome and sound easy to make!
Sam
Laura, oh you will love making veggie burgers! Enjoy them!
Sarah
Yum, love a good veggie burger! I can’t say I have ever made one using protein powder, I will have to try these!
Sam
Sarah, awesome! I hope you enjoy them! The protein powder just replaces some of the flour I would normally use as a binder, it’s great! Enjoy!
Lean Lena
I’ve never tried a vegie burger! I know…shocking :)
Those pictures make me want to eat it like…NOW!
Thanks for sharing with Tasty Tuesday, Sam :)
Sam
Lena, that is shocking!! Glad my pictures made you want one :) Thanks for hosting chick!
Deborah @ Confessions of a Mother Runner
Never would have thought to add protein powder to that as well. They look fabulous. Thanks for sharing and linking up with us today for Meatless Monday. Have a great day!
Sam
Deborah, thanks so much for hosting! Love my MM!!