These are delicious vegetarian burgers. I found the black Beluga lentils in the bulk bins at Whole Foods. Get creative with your toppings. I topped my burger with spicy mustard and freshly pickled cucumbers and onions. Some crumbled goat cheese would have been nice.
Black Beluga Lentil and Mushroom Burgers
1 cup dried black Beluga lentils, picked over and rinsed
2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
8 ounces baby bella mushrooms (or your favorite mushroom), finely chopped
1 egg, lightly beaten
2 teaspoons brown mustard
1/4 to 1/2 cup bread crumbs
salt and pepper, to taste
2 teaspoons olive oil
desired condiments (cheese, mustard, lettuce, tomato, pickles, onions, etc….)
Place the Beluga lentils and 1 1/2 cups water in a large saucepan. Bring to a boil over medium-high heat and then reduce to low. Let the lentils simmer on low, stirring occasionally, until tender but not mushy, about 25 – 35 minutes. You may need to add more water to the lentils as they cook. Once the lentils are cooked, strain in a colander.
In a large skillet heat the olive oil over medium-high heat. Add the onion and garlic ands sauté until the onion is tender. Add the chopped mushrooms and continue to cook another 3 minutes or until the liquid the mushrooms release is cooked away. Turn off the heat.
In a large bowl, combine the cooked and drained lentils, onion-mushroom mixture, egg, brown mustard, and 1/4 bread crumbs. Add more breadcrumbs as needed if the mixture is too wet. Divide the mixture into 4 portions and form each portion into a patty.
Serve patties on buns with desired condiments.
Heat 2 teaspoons of olive oil in large skillet. Add the patties and cook until browned, about 5 minutes on each side.
I grew up in a mostly vegetarian house and these lentil burgers were one of my favorite dishes that my mom would make. The patties don’t hold together all that well, but they sure do taste good. They are also economical and healthy.
1 cup dried lentils
1/2 cup bread crumbs
1/4 cup chopped onion
3 tablespoons wheat germ
1 tablespoon vinegar
1 tablespoon mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 egg, beaten
3 tablespoons butter
Rinse lentils with cold water. In a large saucepan, add 5 cups of cold water and lentils. Cover and simmer until soft (about 50 minutes). Drain. Combine with bread crumbs, onion, wheat germ, vinegar, mustard, salt, garlic powder, and beaten egg. Divide into 6 parts and make into patties. In a large skillet, fry patties in butter for about 3 minutes on each side. Melt cheese over patties if desired. Place on buns and add desired condiments.
From January 09, 2005: These tasty burgers are a quick and easy vegetarian meal. They are filling and satisfying. I recommend making the chipotle mayonnaise to go with the burgers, it’s fantastic (and that’s something because I don’t like mayo). The patties can be a bit crumbly, so be sure to mash the beans well and don’t add too much corn. I added a tad more salt and cumin than was called for in the recipe. Cook up any extra patties and put them in the freezer for a quick meal.
Southwest Pinto Bean Burgers with Chipotle Mayonnaise
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
4 romaine lettuce leaves
To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.
Yield: 4 servings
CALORIES 411 (23% from fat); FAT 10.7g (satfat 1.9g, monofat 3.2g, polyfat 3.2g); PROTEIN 15.2g; CARBOHYDRATE 63.1g; FIBER 9.1g; CHOLESTEROL 57mg; IRON 3.9mg; SODIUM 837mg; CALCIUM 153mg;
recipe source: Cooking Light, January 2005
I’ve been in the mood for a new vegetarian burger lately. Bean burgers are pretty easy to make and can be varied by type of bean and veggies added to the mixture. This burger can be made with any canned bean (pintos or black beans would be excellent too). Wheat germ or oat bran can be subbed for part of (I would not replace all , though) the bread crumbs in this recipe. These patties hold together very well and can also be grilled. This recipe makes 6 bun-sized patties. Cook them all and freeze any leftovers. They can be be reheated in the microwave for a quick meal. I served the red bean serrano burgers with crispy oven fries.
Red Bean Serrano Burgers
1 (15.5oz) can kidney beans, drained
3 T. freshly minced onion
1 serrano chile pepper, seeded and minced (jalapeno may be used instead)
1 clove garlic, minced
1/2 tsp. chili powder
1/2 tsp. ground cumin
salt and pepper, to taste
2 T. barbecue sauce
1/3 to 2/3 cup bread crumbs (a little more if needed)
In a bowl, mash beans with a fork. Add minced onion, serrano, garlic, seasoning, barbecue sauce, and egg. Mix well. Add bread crumbs, enough so the mixture can be formed into patties that hold together. Take about a palm-ful amount of mixture and shape into a pattty (roll mixture into a ball and then press down gently with fingers, turning to ensure evenness, to flatten). Repeat with remaining mixture.
Fry patties in a small amount of oil or butter in a (cast-iron or other nonstick) skillet over medium-high heat, about 3 minutes on each side. Sliced cheese may be melted over the top.
Serve burgers on toasted whole grain buns with desired condiments. I like mine with brown mustard, lettuce, sliced tomato, pickles, and pepper jack cheese.
From December 16, 2006: I made these vegetarian burgers recently. They were amazing. Not heavy at all. The chickpea mixture was very wet, so I added about 1/4 cup of bread crumbs to the mixture before cooking. That really helped and they held together very well. I filled the pitas with lettuce, tomato, cucumber, and black olives. This recipe is very easy to make. If you don’t like cilantro, use fresh oregano or parsley instead. enjoy.
1 15.5-ounce can chickpeas, drained and rinsed
2 tablespoons all-purpose flour
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 6 1/2-inch whole-wheat pitas, halved and warmed, if desired
2 tablespoons tahini
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder
dash of cayenne
enough water to thin to desired consistency
To prepare burgers: Place chickpeas, egg, flour, cilantro, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.
Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
To prepare sauce: In a medium bowl, combine tahini, lemon juice, salt, spices, and enough water (a little bit at a time) to thin to desired consistency.
To serve: Divide the patties among the pitas and serve with the tahini sauce.
To make ahead: Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.
These are really simple and delicious. These were super quick to put together because I used about a cup of corn salsa I had made up instead of adding all the individual veggies in this recipe. I also had a package of Uncle Ben’s cooked brown rice (one of my favorite time savers to keep in my pantry) that I used. I wrapped leftover patties individually and put them in the freezer for future quick meals.
Rice and Bean Burgers
1 15.5 ounce can pinto or black beans, drained
1 cup cooked brown rice
1 cup bread crumbs
1/4 cup onions, finely chopped
1/4 cup green bell pepper, diced small
1 clove garlic, finely minced
1/3 cup corn, fresh, canned or thawed
2 tablespoons fresh cilantro, minced or 1 tablespoon dried
3 to 4 tablespoons olive oil, for frying burgers
Condiments and toppings for burgers
Roughly mash the beans in a large bowl. Mix in the rice, bread crumbs, onions, bell peppers, garlic, corn, and cilantro. Cover and set aside for 30 minutes, allowing the bread crumbs to absorb moisture from the rice and vegetables, firming up the mixture.
Place place 1 tablespoon oil in a medium cast iron skillet or a griddle. Heat the oil. Take a handful of the rice mixture and form a ball, then flatten slightly forming a round, thick patty. Place in the hot oil. Form 3 more burgers and place in the skillet. Cook over medium heat until a crispy, brown crust forms on the bottom of the burgers. Flip over and cook until browned and crispy. Remove and repeat the process until all of the burgers are done, adding oil to the skillet as needed.
Serve on a bun with condiments and toppings of choice.
Makes 6 – 8 burgers