Lentil Black Bean Burger

Make this vegetarian- and vegan-friendly fiber-packed bean burger.
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  • 1 cup French green lentils
  • 2 tablespoons olive oil, plus more for forming and cooking burgers
  • 1 medium onion, finely diced
  • 1 bell pepper, finely diced
  • 1/2 cup corn kernels (thawed, if frozen)
  • 2 cloves garlic, minced
  • 2 15-ounce cans black beans, drained
  • 1/2 cup shelled, cooked edamame
  • 14 ounces firm tofu, drained and crumbled
  • 1/2 cup bread crumbs
  • 1/2 bunch fresh cilantro leaves, chopped
  • 2 tablespoons diced, roasted mild chilies
  • 2 teaspoons salt
  • 1 teaspoon each ground cumin, coriander, and turmeric
  • 1/2 teaspoon cayenne pepper


1. Simmer lentils in plenty of water until very tender, about 20 minutes. Drain well, and set aside to cool.
2. Meanwhile, heat oil in a frying pan over medium-high heat. Add onion, bell pepper, corn, and garlic. Cook, stirring frequently, until soft, about 5 minutes.
3. Pulse the cooked lentils, one can of black beans, and edamame in a food processor to a rough purée.
4. In a large bowl, combine lentil mixture, the remaining can of black beans, cooked vegetables, and remaining ingredients.
5. Cover and refrigerate mixture for at least 1 hour.
6. Form the mixture into 8 patties using lightly oiled hands. Place on a waxed paper-lined baking sheet, and chill at least 1 hour.
7. Griddle on high heat or sear patties in a hot, well-oiled pan for 4 to 5 minutes or until well-browned; flip carefully and cook for 3 to 4 minutes.

Nutrition Information

  • Serving Size: Makes 8 burgers