Monday, 30 September 2013

Meatless Monday: Black Bean & Lentil Burgers

The concept of veggie burgers changed drastically when people stopped trying to make imitation meat burgers, and embraced wonderful vegetarian ingredients such as mushrooms, beans and even vegetables such as carrots and broccoli. Veggie burgers are brilliant because they are so versatile. Whatever vegetables you fancy can easily be converted into a veggie burger. Beans are very hearty and filling, so they make for a great (sturdy) burger. However, I must admit that my favourite way to enjoy a "veggie burger" is to grill a giant portobello cap with a little olive oil and balsamic vinegar, on a bun with some cheese, lettuce, onions and pickles. I loved the idea of these beans burgers though; I'm a big fan of lentils and black beans. The end result was quite good. Maybe these with some sliced portobellos, onion rings and a cream cheese center! Mmm...

Lentil & Black Bean Burgers
  • 2 C. cooked Lentils (approx. one 15oz. can, drained and rinsed)
  • 2 C.  cooked Black Beans (drained and rinsed)
  • 1 C. Poku Mushrooms
  • 1/2 C. shredded Carrot
  • 1/3 C. finely minced Celery
  • 1 Pimento 
  • 2 large cloves Garlic
  • 1 C. loosely packed fresh Basil
  • 2 Tbsp. ground Cumin/Geera
  • 1 Tbsp. Black Pepper
  • 1 Tbsp. Salt
  • 2 Tbsp. Worcestershire Sauce (or Liquid Aminos for vegetarians)
  • 1 Tbsp. Balsamic Vinegar
  • 1 C. Bread Crumbs
  • 1 Egg/Egg Replacer
  1. In a food processer, combine lentils, black beans, mushrooms, garlic, basil, pimento, carrot, celery, geera, black pepper, salt, vinegar and Worcestershire sauce. You can leave about 1/4 cup each of the beans to re-add after processing, for a nice texture. Pulse together ingredients until finely minced and it all comes together.
  2. In a large bowl, combine bean mixture, egg and breadcrumbs. 
  3. Divide into six portions and form into patties. They should be about 3/4" thick 4-5" in diameter. If they are too thin or too wide, they are at risk of falling apart (when freshly made). The uncooked patties can be frozen for later use. 
  4. Serve on a sturdy bun (I used toasted coconut bake rolls) with cheese, pickles, lettuce or whatever toppings you desire. As I mentioned before, onion rings or caramelized onions on top of these as well as sliced grilled portobellos would be brilliant. I also topped my burgers with melted cheese and slathered on some sriracha mayonnaise. 


  1. Seriously the best Veggie Burger I ever ate! And i have had many!
    Thank you Ariel! =D

    I'm so lucky that I always get to taste your yummy creations!

    I especially love your scones with the chocolate chips!