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Low-carb, low-fat, gluten-free, and vegetarian burgers. Serve on buns or just by themselves.

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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mash black beans with a fork until chunky but not totally smooth.

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  • Combine onion, bell pepper, mushrooms, jalapeno pepper, and garlic in a bowl. Season with salt and pepper.

  • Heat olive oil in a large skillet over medium heat. Saute vegetable mixture until softened, 5 to 8 minutes. Season with salt and pepper.

  • Transfer vegetable mixture to a food processor; pulse for 1 to 2 minutes. Mix into black beans. Mix in ground lentils and egg. Add cumin, chili powder, and paprika. Refrigerate mixture for 30 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Shape cooled mixture into patties. Arrange on the baking sheet.

  • Bake until browned, 10 to 15 minutes per side.

Cook's Notes:

Substitute eggplant for the mushrooms if preferred. You can use any dry ingredient, it doesn't have to be lentils.

You can use your mixture right away but they hold together better if refrigerated.

Instead of baking the burgers, you can sear them on medium-high heat with 1 tablespoon oil, about 3 minutes per side.

Nutrition Facts

154 calories; protein 9.4g; carbohydrates 23.3g; fat 3.2g; cholesterol 20.5mg; sodium 232.7mg. Full Nutrition
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