A tasty and healthy vegan burger
- 1 cup dried lentils, rinsed and picked over
- 2 cups water
- 1 1/2 cups cooked black beans (or 1 15 ounce can, drained and rinsed)
- 1/2 cup cilantro, coarsely chopped
- 5–8 fresh basil leaves, coarsely chopped (or 1 teaspoon dried)
- 1/2 cup rolled oats
- 2 tablespoons ground flax seeds + 6 tablespoons water
- 1/2 cup dried mango, choppped
- 1 teaspoon salt
- oil for grilling (optional)
- In a medium saucepan, bring your lentils and water to a boil. Reduce the heat, cover the lentils, and cook for 20 minutes. If there is any water left, drain it.
- Put your ground flax seed and water in a small bowl and set aside to allow to gel.
- In a food processor, combine the lentils, black beans, cilantro, basil, and oats. Process until everything is combined. You may have some whole lentils, beans, or oats–that’s okay.
- Remove the blade from your food processor and add the flax mixture, mango, and salt and stir until well combined. (I just like not having to dirty another bowl. You can transfer to a new bowl if you prefer.)
- Form the mixture into six patties.
- Heat a good amount of oil (I used olive oil) in a large skillet over medium high heat. When the oil is hot, add the burgers. Grill for 3-5 minutes on each side.
- Alternatively, you can bake these in the oven on a baking sheet sprayed with cooking spray for 20 minutes at 350 degrees. Just flip the burgers half way through the cooking time and let them sit for 5 minutes before serving them. This yields a drier burger, but it’s still good and is great if you want/need to eliminate some calories from the oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main meal
- Cuisine: American
- Serving Size: 1 pattie
- Calories: 156
- Sugar: 1g
- Sodium: 384mg
- Fat: 6.7g
- Carbohydrates: 18.3g
- Protein: 6.3g
Keywords: vegan burgers