Spicy black bean and red lentil burger

This is another variation on a bean burger. This is a spicy black bean, red lentils with mushrooms, onions. This recipe is for batch cooking around 10 burgers, depending now how big you make the patties.

Rinse the red lentils throughly and then cook them in boiling water for 10 mins, scooping off the froth while they boil. then rinse and drain.

Finely chop the onions and then fry until they have a lot of colour without burning, the colour is the flavour. Remove from pan and place in large bowl

Put the milled flaxseeds into 2 tablespoons of water and allow to jell for a few mins.

Drain the lentils and place in a blender with the ground cumin, chilli powder, garam masala and milled flax seeds, blitz until it becomes as paste. You may need to scrape the sides of the blender and repeat. Put the paste into the bowl with the onions.

Finely chop the mushrooms and then fry until they have reduced and a lot of colour without burning, the colour is the flavour. Remove from pan and add to the bowl.

Drain and rinse the black beans and place in the blender with onion powder and garlic powder. Blitz until the are coarsely chopped. Add to the bowl.

Mix all the ingredients on the bowl for several mins ensuring everything is completely mixed. It should be quiet a stiff mixture.

Once mixed, allow to cool and set for 30 mins in the fridge.

Using a metal ring press out the burgers. Use a back of a spoon to compress the mixture into the ring. Once it’s pressed down, place it on non stick baking paper and use a small knife to go round the inside of the ring to release the burger. Repeat until all the mixture is used up.

At this stage freeze the burgers you don’t need.

To cook, either fry both sides of the burger until chestnut brown. If cooking from frozen, once brown on both sides, lower the heat and cook all the way through, turning several times, or either fresh or frozen, place on a lined metal tray and bake in a hot over for 15 mins turning once halfway through.

Spicy black bean and red lentil burger
Print Recipe
0 from 0 votes

Spicy black bean and lentil burger

This is another variation on a bean burger. This is a spicy black bean, red lentils with mushrooms, onions. This recipe is for batch cooking around 10 burgers, depending now how big you make the patties.
Prep Time1 hr 30 mins
Cook Time10 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: American
Keyword: Plant based, veggie burger
Servings: 10 patties
Calories: 235kcal

Ingredients

  • 140 gm mushrooms
  • 3 medium onions
  • 350 gm dried red lentils
  • 2 tins black beans
  • 4 tbsp milled flaxseed
  • 2 tbsp water
  • 2 tbsp ground cumin
  • 2 tbsp garam masala
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp ground chilli
  • 4 tbsp olive oil
  • 2 tbsp sweet chilli dipping sauce

Method

  • Rinse the red lentils throughly and then boil for 15 mins, scooping off the froth as it boils. drain and cool.
  • Finely chop the onions and then fry until they have a lot of colour without burning, the colour is the flavour. Remove from pan and place in large bowl
  • Put the milled flaxseeds in 2 tablespoons of water and allow to jell
  • Drain the lentils and place in a blender with the ground cumin, chilli powder, garam masala and milled flax seeds (pre soaked in 2 tbs of water), blitz until it becomes as paste. You may need to scrape the sides of the blender and repeat. Put the paste into the bowl with the onions.
  • Finely chop the mushrooms and then fry until they have reduced and a lot of colour without burning, the colour is the flavour. Remove from pan and add to the bowl.
  • Drain and rinse the black beans and place in the blender with onion powder and garlic powder. Blitz until the are coarsely chopped. Add to the bowl.
  • Add 2 tablespoons of sweet chilli dipping sauce to the bowl
  • Mix all the ingredients on the bowl for several mins ensuring everything is completely mixed. It should be quite a stiff mixture.
  • Once Mix allow to cool and set for 30 mins in the fridge.
  • Using a metal ring press out the burgers. Use a back of a spoon to compress the mixture into the ring. Once it's pressed down, place it on non stick baking paper and use a small knife to go round the inside of the ring to release the burger. Repeat until all the mixture is used up.
  • At this stage freeze the burgers you don't need and for the ones you want to cook place in the fridge for 20mins to firm up.
  • To cook, fry both sides of the burger until chestnut brown. If cooking from frozen, once brown on both sides, lower the heat and cook all the way, turning several times. Alternatively, they cook well in the hot oven with no oil on a lined metal tray, turning once

Notes

This is another variation on a bean burger. This is a spicy black bean, red lentils with mushrooms, onions. This recipe is for batch cooking around 10 burgers, depending now how big you make the patties.
You can us whatever spices you prefer, I happen to fancy Indian spices this time but you could easily use (for example) Moroccan, Thai or just herbs
Cooking them you can either gently fry or baked in a hot oven on a lined metal tray, either way, turning once until both sides are browned.

Nutrition

Calories: 235kcal | Carbohydrates: 31g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 535mg | Fiber: 14g | Sugar: 4g | Vitamin A: 503IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 4mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!
Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating