Homemade black bean lentil veggie burgers are wholesome, hearty and delicious! This 30 minute plant-based recipe uses simple ingredients such as canned beans and lentils in order to keep prep time to a minimum.
Black bean and lentil burgers are popular throughout the year. They are great to make for a quick weeknight vegetarian dinner at home, or bring them to your next BBQ! If you enjoy veggie burgers you'll love these beet black bean burgers and chickpea and lentil burgers too!
These vegan burgers pair well with air fryer butternut squash fries, potato wedges with rosemary or air fryer corn on the cob. Make sure to add your favorite toppings like sliced avocado, spicy sriracha sauce or quick pickled red onions!
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Why You'll Love This Recipe
- It only takes 30 minutes to make this tasty weeknight dinner.
- Lentil black bean burgers are naturally vegan, gluten-free and nut-free!
- They taste so much better than your average frozen veggie burger!
Equipment Notes
I recommend using a food processor to mix up these burgers. If you don't have a food processor, no worries! You can use a potato masher or fork to smash the beans and lentils to the perfect consistency.
Ingredients Notes
- Yellow Onion - adds depth of flavor to the burgers.
- Red pepper - bell peppers add a hint of sweetness.
- Garlic - just a couple of cloves will add depth of flavor.
- Black beans - use one can of no-salt added or low-sodium black beans.
- Lentils - one can of lentils (look for no-salt or low-sodium).
- Cilantro - adds extra flavor to every bite and pairs well with the black beans.
- Rolled oats - also known as old fashioned oats. This helps absorb some of the moisture and bind the burgers together.
- Ground flax seed - also acts as a binding agent when mixed with water to create a flax egg.
- Ketchup - adds sweetness to every bite!
- Spices - salt, smoked paprika and cumin go well together and help balance out the ingredients.
- Hamburger buns - I like to use whole wheat buns. To keep this recipe gluten-free make sure to use gluten-free buns!
- Toppings - I recommend pickled red onion, sliced tomatoes and avocado.
See recipe card for quantities.
Substitutions & Variations
- Spicy - add ¼ teaspoon of cayenne pepper to the burger mix along with diced jalapeño peppers.
- Lettuce wrap - use lettuce to wrap around the burger instead of using a bun.
- Cheesy - add cheddar cheese on top the lentil bean burger.
- Corn - mix in 1 cup of corn (I recommend using canned or thawed from frozen).
- Bowl - turn this into a burger bowl or salad by serving it over rice or lettuce along with your favorite toppings.
Step by Step Instructions
Add the ground flax seed to 3 tablespoons of water. Mix together and allow it to sit for 5-10 minutes.
Sauté the onion, red pepper and garlic in olive oil for about 5-8 minutes until softened.
Add the sautéed veggies, black beans, lentils, oats, cilantro, flax egg, ketchup and spices to a food processor.
Pulse until broken down but not mushy. We want there to still be some texture.
Put the burger mixture into a large bowl. Mix by hand until combined. Add more oats as needed if it looks too wet.
Divide into 8 burgers about ½" thick.
Fry the burgers in olive oil for about 5-8 minutes per side over medium heat.
Place the burger on a bun and add your favorite toppings. Enjoy!
Hint: try not to move the patties around the pan as they are cooking. We want a nice crispy crust to form on each side, as this helps hold the veggie burgers together.
Storage & Freezing
Store cooked lentil black bean burgers in an airtight container in the fridge for up to 5 days. Reheat in the microwave, store top or in the air fryer.
You can freeze cooked or uncooked patties in an airtight container or ziplock bag. Make sure to freeze them in layers that are separated with wax paper or parchment paper to prevent them from sticking together. They will store well for up to 3 months.
Top tip
Be gentle when you flip the burgers so they don't fall apart. I typically cook these in a cast-iron pan and flipping them over is the hardest part! Remember to let them cook without moving them so they can get a nice crispy crust.
Frequently Asked Questions
Yes this recipe is entirely plant-based. Make sure to double-check any ingredients in the bun to see if the bun is vegan.
Turn it into a burger bowl or salad! Add the crumbly burger to a bowl of lettuce or rice and add your favorite toppings like avocado, tomato and picked onions. In the future, make sure to let the burger form a nice crust in the pan before flipping it. Make sure not to move the burger around until the 5-8 minutes of cooking time has passed and it is ready to carefully flip.
Black Bean Lentil Veggie Burgers
Equipment
- 1 Food processor If available. If not, use a potato masher or fork to mash the beans and lentils together.
Ingredients
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 3 tablespoons olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 15 oz can low-sodium black beans drained and rinsed
- 1 15 oz can lentils drained and rinsed
- 1 cup rolled oats
- ¼ cup cilantro
- 2 tablespoons ketchup
- ¼ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- 8 hamburger buns
Optional Toppings:
- avocado
- tomatoes
- pickled red onions
Instructions
- Add the ground flax seed and water to a small bowl to create a flax egg. Mix together with a fork and set aside for 5-10 minutes until it becomes a gel-like consistency.
- Add 1 tablespoon of oil to a pan. Sauté the onion, red pepper and garlic over medium heat for 5-8 minutes until softened.
- Add the sautéed veggies, black beans, lentils, flax egg, oats, cilantro, ketchup, salt, smoked paprika and cumin to a food processor. Pulse until broken down, but do not over mix. You want there to still be some texture.
- Add the burger mixture to a large bowl. Gently mix it together until combined. If it looks super wet and sticky you can add more rolled oats if desired.
- Form 8 burger patties using your hands, about ½" thick.
- Add 2 tablespoons of olive oil to a pan over medium heat. When the pan is hot, add the burgers. Cook the burgers 5-6 minutes on each side. You may need to add additional oil to the pan when you flip them over. Look for a nice crust to form on each side of the burger, as that helps it to hold its shape.
- Place the cooked burgers on a bun and add your toppings of choice such as avocado, pickled onions and tomatoes. Enjoy!
Notes
- I like to cook black bean lentil burgers in a cast iron pan.
- Do not move the burgers around the pan as they cook. You need to let them sit and cook so the crust is able to form on each side of the burger.
- I like to wear food safe glove when I form the burger patties.
- Top of the burgers with your favorite sauce like greek yogurt sriracha sauce, bbq sauce or ketchup.
McCoy says
Can this burger recipe be baked instead of frying?
Emily Toshiko says
To be honest I have not tested it by baking, but I believe it should work. I would try baking it at 400 degrees (Fahrenheit) for 8-10 minutes each side. I would use parchment paper or non-stick spray on the baking sheet. Feel free reach out again and let me know how it comes out! 🙂
Em says
I've made these a couple times and I'm so impressed with the flavor!