Southwest Black Bean & Lentil Burger

In 2015, I decided I wanted to be a “food blogger” – a vegan food blogger to be exact. I ran out and purchased a professional camera, Macbook, cooking props for “blog worthy” photos, the whole nine-yards. I crafted a handful of dishes (including the burger in this post), but laziness got the best of me and I never launched the blog.

Fast-forward four years later, and here I am – finally able to share some of the recipes I created. It was only right that I started with this mouth-watering veggie burger. Loaded with veggies and topped with mashed avocado, this hearty burger is guaranteed to make you forget you’re not eating meat.

Let’s get cooking!

Ingredients:

Servings: 8-10 medium size patties

• (1) 15 oz can black beans
• (1) 15 oz can lentils
• 5 tablespoons ground flax
• 2/3 cup warm water
• 1/2 cup baby bella mushrooms
• 1/2 cup roasted corn (I recommend the frozen bag from Trader Joe’s. You can alternatively use regular corn)
• 1 cup bread crumbs
• 1 medium onion, finely diced
• 4 garlic cloves, finely diced
• 1/4 teaspoon cumin
• 1 teaspoon dry oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon tabasco sauce (optional)
• 1/2 cup fresh cilantro, finely chopped
• salt and pepper, to taste
• 1 tablespoon extra virgin olive oil, for sauteing
• Toppings of your choice

Directions:

1. Whisk the ground flax and water egg substitute in a small bowl and set aside for 5-10 minutes so it can thicken.
2. Preheat oven to 325°F. Spread the black beans onto a baking sheet lined with foil. Allow to cook for 20 minutes. Set aside and allow to cool.
3. Saute the garlic and onion in 1 tablespoon oil on medium heat. Cook for 4-5 minutes. Set aside and allow to cool.
4. Prepare lentils and corn according to packaging. Set aside and allow to cool.
5. Place beans and lentils into a large bowl and mash with a fork until they are mostly broken, but not completely.
6. Combine all remaining ingredients (except for the extra virgin olive oil) into the bowl with the beans/lentils and mix until combined.
7. Sprinkle a light layer of bread crumbs onto a sheet of parchment paper. Scoop a handful of the mixture and begin to form into patties and lay onto the parchment paper. The method I found that works best with getting the patties to form is to scoop your desired amount onto the parchment paper first, then begin to shape the patties, cupping your hands around the sides. Once you have your desired shape, sprinkle the top of each patty with additional bread crumbs. Lightly pat the patties and shape the edges. If you’re having trouble with the patties staying together, add a little water to the bowl used for the vegan egg substitute and coat the patties with the additional water.
8. Heat some of the extra virgin olive oil in a skillet over medium heat. I highly recommend using a cast iron skillet if you have one as it gives the burgers a nice crunch. Once the oil has heated, transfer 2-3 formed patties by spatula to the skillet and allow to cook for at least 5-10 minutes per side, until a light brown crust has formed on each side. Add more oil if necessary. Repeat until all burgers are cooked.
9. Alternatively, these burgers can be baked in the oven. Line a baking sheet with parchment paper and lightly spray with oil. Allow to bake at 375°F for 10-15 minutes. Carefully flip the burgers and cook on the opposite side for another 10 minutes..
10. Serve with your favorite buns and toppings.

Enjoy!