Despite the weather not cooperating, some friends came over yesterday and we had a (indoor) BBQ. Moving indoors was really fine by me…my grilling skills have yet to be discovered, and these tender and delicious veggie burgers hold up better on a flat skillet.
These definitely aren’t trying to be regular hamburgers, but I think they’re delicious in their own right. Because the burgers are very soft, I recommend using crusty rolls instead of regular soft hamburger buns.
Black Bean Veggie Burgers
Makes about 18 patties
Adapted from Simple Bites
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 Tbsp olive oil
- 4 cloves garlic, chopped
- 1/2 cup cilantro leaves, chopped
- 2 jalapenos, seeded and chopped
- 1 tsp ground cumin
- 1 large can (29oz) black beans, drained and rinsed
- 3 cups cooked lentils (or 1 box of the Trader Joe’s precooked lentils)
- 3 tsp salt
- 1 tsp pepper
- 4 eggs
- 1 1/2 cups bread crumbs
Heat olive oil in a large skillet and saute onion, red pepper, and garlic until softened, about 5 minutes. Remove from heat and allow to cool.
Pulse sauteed vegetables, cilantro, jalapenos, beans, and lentils in a food processor in batches if necessary. You’ll want the beans and lentils to become pasty. When mostly smooth, mix in salt, pepper, and eggs. Add in the bread crumbs until incorporated and the mixture starts sticking together. Form patties.
Cook in a well-greased skillet over medium-high heat for about 5 minutes on each side.
Enjoy!
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