Foreshadowing Summer: Black Bean and Lentil Burgers

30 Jan

It recently occurred to me that for people tuning in to this very new blog, I must come across as a total carnivore. Those that are close to me know that I love vegetarian and even vegan cooking as much as I love meat. I find that vegetarian cooking unlocks a whole new level of creativity while recreating and perfecting the flavours and textures of everyday favourites- and as an added bonus, often yeild much healthier results.

Apparently, January was a time to indulge in the meaty comfort foods- hence the recent basics- pizzas, ribs and chili. This month is also the beginning of the new year, and along with that come new fitness related goals- including eating more protein. Interesting!  To observe evolving trends in ones eating habits and changing preferences over time!

So, as not to alienate any vegetarian readers, and also just ’cause I love ’em, tonight’s mission was to create the perfect veggie burger.


"Massaging" the lemon into the kale makes it tender, as the acids break it down faster. I like kale with lemon, olive oil and sea salt

The beauty of veggie burgers is that they can take on countless incarnations. Homemade are always superior to store-bought, which are often filled with highly processed soy byproducts and artificial flavours- disgusting not healthy. Why  go there when making your own is so satisfying? I served these with a kale salad and topped them with sharp organic cheddar and avocado!


  • 1 can lentils
  • 1 can black beans
  • fresh cilantro
  • 1 cup cooked brown rice (can sub quinoa, have done it-works well too!)
  • 1 medium onion
  • 5 cloves garlic
  • 2 stalks celery
  • 2 eggs
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon onion salt
  • 1 tablespoon oregano
  • 1/2 tablespoon ground coriander
  • 1 tablespoon hot sauce
  • 1 teaspoon turmeric
  • black pepper to taste
  • 2 cups breadcrumbs (or however much is needed to solidify)
  • 1/2 cup chickpea flour
  • cornmeal
  1. Rinse lentils and beans and in large bowl mash with fork or potato masher
  2. In food processor, combine garlic, onions, and celery ( used for crunch, could also use bell pepper or carrots) and combine with beans and lentils. Add fresh cilantro.
  3. In small bowl, combine eggs with spices, and then add to bean mixture
  4. Add bread crumbs and flour to mixture until it is firm enough to make patties (don’t forget, they will firm up when cooking!)
  5. In medium hot pan melt coconut oil ( about 2 tablespoons) and add burgers. Make sure the pan is nice and hot! Sprinkle the tops of the burgers with cornmeal, and fry until golden brown, repeat on other side.
  6. Grease baking pan and transfer burgers to oven- cook at 350 for about 10 minutes.

This makes about 8 burgers. The frying crisps up the outside and the cornmeal adds a bit of extra crunch. The baking then properly cooks the onion and garlic, and results in a nice soft center! These could easily be made vegan by substituting the egg with ground flax seed and water as a binder.

Equally as satisfying as meat, and lighter too


2 Responses to “Foreshadowing Summer: Black Bean and Lentil Burgers”

  1. Glen January 31, 2012 at 11:04 am #

    Hey those look great! Have you had any success freezing them for later use?

    • food,mostly January 31, 2012 at 11:30 pm #

      Have not tried to freeze them actually…but I imagine it would work just fine??

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