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These delicious bean burgers are packed with nutrition; a little goes a long way! They are inexpensive to make, freeze well, and reheat well. I adapted this recipe from Kitchen Stewardship’s Mexican Black Bean Burgers in her Everything Beans Book (which I highly recommend purchasing). Hers are spicy; mine are definitely more “greeny” thanks to the sprouted legumes, green herb, and green veggie of choice. Enjoy!
Veggies are blended together, followed by eggs and herbs; sprouted legumes are added and blended, followed by whole wheat breadcrumbs. The resulting paste is pan-fried in portions in almond oil on medium-high heat (400F). This recipe makes 12 standard burger-sized patties; serves 12. While the recipe calls for sprouted legumes, homemade breadcrumbs, and fresh herbs, these can be substituted with home-cooked legumes, store-bought crumbs, and dried herbs (use much less). The ingredients with an “*” are the ones I use; this recipe is very adaptable to the ingredients most readily available to you and your family’s personal taste. Have fun experimenting!
- 1 Red Onion
- 4-6 cloves Garlic
- 1/2 cup Green Veggie of Choice (Bell Pepper*, Avocado, Zucchini…)
- 2 Free-Range Eggs
- 1/2 TBSP Real Salt
- 1/2 tsp Organic Ground Black Pepper
- 1/4 cup Green Fresh Herb of Choice (Cilantro, Chives*, Parsley…)
- 2 cups sprouted raw lentils
- 2 cups sprouted & cooked black beans
- 2 cups homemade whole wheat breadcrumbs
- Almond oil (or palm oil)
- Large Food Processor
- Knife & cutting board
- Garlic Press (I use a heavy mug with a flat bottom!)
- Measures: 1 cup, 1/2 cup, 1/3 cup, 1/4 cup, 1 TBSP, 1/2 TBSP, 1/2 tsp
- Large frying pan & spatula (avoid nonstick/plastic)
- Freezer bag & parchment paper
- In the Large Food Processor, blend the veggies as small as possible. Add spices/herbs and eggs to the mix and blend again to fully incorporate. Add lentils and beans and pulse the food processor until the paste forms. Add breadcrumbs gradually to thicken the paste.
- Preheat frying pan and add 1-2 TBSP oil.
- Using 1/3 cup measure, scoop flat or slightly rounded portions of paste out of the processor jug. Using your free hand, scoop paste contents out of 1/3 cup measure and gently place lump onto the pan. Being extremely careful not to burn yourself or jostle the pan, use your finger tips to pat the lump down into a patty shape; short, successive taps with juxtaposed finger tips is the easiest way. A large frying pan will hold 4 medium-size patties or 3 large patties, about 1/2″ thick.
- Fry on medium-high heat for four minutes or so on each side. Add an extra TBSP of oil between batches. Top patties with cheese and place in whole wheat bun for maximum nutrition.
- Once the leftover burgers are cool, stack burgers–separating them with parchment paper circles–and place burgers in a freezer bag for freezer storage. To reheat burgers, place frozen patties on a pan on medium heat with oil for a couple minutes on each side.