Mexican Black Bean Lentil Burgers

Lentil and black bean burgers are the perfect plant based meal!

Inexpensive and so easy to make, you are going to want to make these on repeat to always have on hand! Never buy store bought veggie burgers again! Naturally vegan, gluten free, soy free and packed with flavor.

Black bean and lentil burger on a bun on a plate.
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Why you will love this recipe

  • Black beans and lentils are so budget friendly and so easy to make! You can buy black beans and lentils premade at the store making this a quick easy to make anytime.
  • Full of fiber and protein these vegan black bean burgers are so filling and go great with your favorite Mexican inspired side dishes! Serve with cilantro lime slaw or Mexican cauliflower rice for an epic meal!
  • Vegan, gluten free, dairy free and budget friendly, these homemade black bean burgers are great to add to your weekly meal rotation! Great for meatless Monday, you can serve these lentil burgers on a gluten free bun or on a lettuce wrap for a super simple meal!
  • Great for batch cooking! Make your own frozen veggie burgers! After cooking, you can freeze these burgers and cook on the stove in just a few minutes when you are ready to eat!
Ingredients to make lentil black bean burgers.


  • Black beans (cooked) – tender and a great source of protein, these add structure to the burgers.
  • Lentils (cooked) – good contrast to the beans, these are also great for structure and texture.
  • Red onion – the onion adds flavor but also helps to keep the burgers tender and moist when cooking.
  • Red bell pepper (I love using roasted but you can also use fresh) – adds a level of sweetness to the burgers to offset the spices.
  • Ground Flax Seeds – helps to keep the burgers together. Flax replaces eggs in traditional recipes.
  • Oat flour (make your own with your blender) – the burgers need a bit more structure than the beans alone can provide. The oat flour helps to really ensure they are well formed patties.
  • Spices: Chili powder, Ground cumin, Smoked paprika – these add add a smoky flavor and give the burgers a depth of flavor.
  • Salt – helps to elevate all the spices in the burgers.

How to make black bean lentil burgers

Step 1: Preheat the oven to 375F.

Step 2: Start by adding 1/2 the black beans and 1/2 the lentils in the food processor and pulse, creating a thick paste (doesn’t have to be smooth).

Step 3: Add the black bean and lentil mixture to a large bowl.

Step 4: Add the red onion and red bell pepper to the food processor and process on high until the onion and pepper are well broken down. They don’t’ have to be a mush.

Step 5: Add the pepper and onion mixture to the beans in the bowl. Mix in the ground flax and spices and combine well.

Spices, lentils, black beans and ground flax in large white bowl.

Step 6: Add the rest of the beans and lentils to the mixture and stir well, making sure they beans and lentils are well incorporated.

Lentil black bean mixture in white bowl.

Step 7: Using a 1/3 cup measuring cup, measure out 8 burgers and place them on a parchment paper lined baking sheet. Form the burgers into patties, making sure they are well compacted.

Step 8: Bake the burgers in a 375F oven for 15 minutes. After 15 minutes, take the burgers out of the oven and carefully flip them. Bake another 10 minutes.

Sheet pan with black bean lentil burgers before cooking.

Step 9: Remove the burgers from the oven and allow to cool at least 5 minutes before topping and eating.

Top tips

  • If you do not have a food processor, use a fork to smash the beans and lentils as best as you can. The red onion and red bell pepper can be finely chopped with a sharp knife.
  • Make your own oat flour: Simply grind rolled oats in a high speed blender or food processor until it resembles flour (takes about 30 seconds to 1 minute). 
  • You can buy canned lentils and black beans to make this recipe so easy to throw together. You can also find pre-cooked lentils in the refrigerated section of most grocery stores.
Black bean lentil burgers stacked on a white plate.

How to serve lentil black bean burgers

These Mexican burgers are great on a bun, 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 taco 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!

What to serve along with vegan lentil burgers

These vegan burgers are packed with flavor on their own. You can serve them as is or with your favorite side dish! I highly recommend making the nacho cheese sauce and pouring it on top for a super delicious cheesy burger!

Hands holding a black bean lentil burger on a plate.


How to make lentils for these burgers

To make lentils, you will want to add a pound of lentils to a large pot and cover them in 4 cups of water.

Bring the lentils and water to a boil and once the water is boiling, turn it down to low and cover the pot. Cook for 12-15 minutes on low.

How to make black beans for these burgers

You can make black beans at home using your instant pot! This takes about 1 hour but it super simple.

You can also make black beans on the stove, but you have to soak them overnight and cook them about 1 hour on the stove. I recommend buying canned black beans if you don’t have a pressure cooker to make them in as they are quite time consuming.


  • Fridge: Store the leftovers in the fridge for up to 5 days in a well sealed container.
  • Freezer: You can also freeze these burgers after cooking and store them in the freezer for up to 3 months. Tips for freezing:
    • Freeze the burgers individually on a baking sheet lined with parchment paper after allowing the burgers to cool fully in the fridge.
    • Once frozen, remove from the baking sheet and store in an freezer safe container with a square of parchment paper between each burger to make them easy to break apart when you want to heat up the burgers.
    • Defrost on the counter (on a plate) for 10-15 minutes and you can reheat these black bean patties on the stove on medium heat or in the air fryer 5-6 minutes at 375F.


  • Black beans: You can also use cooked white beans (cannelini beans, great northern white beans or navy beans), kidney beans (red or dark red) in place of the black beans.
  • Lentils: Lentils add some contrast to the beans but if you don’t have them, you can substitute lentils with another can of beans.
  • Red bell pepper: I like to use a roasted red bell pepper to add some smoky flavor to the burgers but you can easily use a fresh red bell pepper as well. If you don’t have red bell pepper, you can also use shredded zucchini (just be sure to squeeze out the water before adding it). You could also use another 1/2 of a red onion in place of the bell pepper.
  • Red onion: If you cannot tolerate red onion, you can omit the onion completely. If you don’t have red onion on hand, you could use white or brown onion in place of the red (purple) onion.
  • Ground flax: Ground flax helps to bind the burgers and hold everything together. You can grind your own flax seeds in a high speed blender or a coffee grinder. You can also use ground chia seeds (grind them yourself in a high speed blender or coffee grinder) in place of the ground flax.
  • Oat flour: Oat flour is used to bind the burgers, as oats can help absorb some of the liquid from the bell pepper and red onion. You can make your own oat flour by blending up rolled oats in your blender. If you don’t have oats on hand, you can also use gluten free flour or 2 tbsp. coconut flour in place of oat flour.
  • Chili powder: This helps to add some spice to the burgers and ensure they have good flavor. You can omit and add more cumin and smoked paprika.
  • Cumin: Cumin helps to add a smoky flavor to the burgers. You can add more smoked paprika in place of cumin if you don’t have it on hand.
  • Smoked paprika: This also adds a smoky flavor to the burgers. If you don’t have smoked paprika on hand, you can substitute paprika or cumin in it’s place.
Bite taken out of a lentil black bean burger.

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Hands holding a black bean lentil burger.

Mexican Black Bean Lentil Burgers

$3.90 Recipe/$0.49 Serving
Mexican spiced black bean lentil burgers are great for lunch or dinner and can easily be made ahead of time! You are not going to believe how simple these are to make and how packed with flavor they are! This recipe is vegan, gluten free, dairy free and vegetarian friendly!
5 from 1 vote
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Course: dinner, Lunch
Cuisine: Mexican
Keyword: black bean lentil burger, Lentil Burgers
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 burgers



  • Preheat oven to 375F
  • Add 1/2 of the black beans, 1/2 of the 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 and lentil mixture in a large bowl from the food processor.
  • 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, doesn't have to be super smooth).
  • Add the pepper and onion mixture to the bowl with the bean mixture. To that also add the ground flax, oat flour and all the spices and salt, stir well.
  • Add the rest of the black beans and lentils to the bowl with the rest of the ingredients and stir well to fully combine.
  • Place patties on a parchment paper that has been lightly sprayed with olive oil or avocado oil spray.
  • 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 8 patties.
  • Bake at 375F for 15 minutes. After 15 minutes, take out of oven and carefully flip burgers. Cook 10 more minutes.


To make your own oat flour: Simply grind rolled oats in a high speed blender or food processor until it resembles flour (takes about 30 seconds to 1 minute). 
Store in the fridge for up to 5 days or freeze after cooking and allowing to fully cool in an airtight freezer safe bag/container for up to 3 months. Defrost in the fridge overnight or cook from frozen in the airfryer or in the oven until cooked through. 
If you do not have a food processor, simply use a fork to smash the beans and lentils as best as you can. The red onion and red bell pepper can be finely chopped with a knife. 

Nutrition Information

Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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  1. Hi! I’m late to the party here, but these sound great and I have two questions:
    1. Can I use chickpea flour instead of oat flour?
    2. Can I use red lentils instead of green? I know some varieties have different consistency, but I use red lentils to make lentil tofu so I’m thinking it would probably work in these burgers. Your thoughts?

    1. Jenny – great questions! Yes you can use chickpea flour instead of oat flour (just don’t taste the raw batter because the chickpea flour tastes awful). Also make sure that the burgers are cooked all the way through if you use chickpea flour or you will get that awful taste.
      I haven’t tried these burgers with red lentils. I do have another red lentil patty recipe and the texture is different. Since there are black beans, they do provide some texture. If you use red lentils, you may likely need more flour to help bind and hold things together.

      Since green lentils are pretty inexpensive, I would stick to those but if you just happen to have extra red lentils that are cooked and ready to use, you could experiment. If you do try this out, let me know!
      Happy cooking!

  2. Hi there,

    I made these and they came out super stodgy – are you able to tell me how i can correct this as it tasted amazing it just was quite gluey.

    1. Hi there! I would increase the ground flax or the oat flour to get a consistency that works for you (each red onion can be different sizes and give off a different amount of water when you blend them up)! Glad you loved the taste!

  3. 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.

    1. 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!

      1. 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!

  4. How do you cook your lentils prior to the recipe?
    I usually use the instapot, and before those days just boiled them. Any tips??

  5. 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!

  6. 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!

  7. 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.

    1. 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!

  8. 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!

    1. Stephanie, its a super easy recipe, and you can modify it based on what you’ve got on hand! I hope you enjoy them!

  9. 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 :)

    1. Oh I love meatless Mondays, it helps me get those creative juices going! I love linking up with you ladies, everyones recipes are great!

  10. Yum, love a good veggie burger! I can’t say I have ever made one using protein powder, I will have to try these!

    1. 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!

  11. 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!

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