Low-Carb, Gluten-Free Black Bean and Lentil Burgers recipe

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Ingredients

1 (14 ounce) can black beans, rinsed and drained
1 medium onion, finely chopped
1 bell pepper, finely chopped
½ cup finely chopped mushrooms
1 jalapeno pepper, finely chopped
2 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon olive oil
¾ cup ground lentils, or as needed
1 egg
2 tablespoons ground cumin
1 tablespoon chili powder
½ teaspoon smoked paprika

Nutrition Info

154.3 calories
carbohydrate: 23.3 g
cholesterol: 20.5 mg
fat: 3.2 g
fiber: 10.3 g
protein: 9.4 g
saturatedFat: 0.5 g
servingSize: -
sodium: 232.7 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mash black beans with a fork until chunky but not totally smooth.

  2. Combine onion, bell pepper, mushrooms, jalapeno pepper, and garlic in a bowl. Season with salt and pepper.

  3. Heat olive oil in a large skillet over medium heat. Saute vegetable mixture until softened, 5 to 8 minutes. Season with salt and pepper.

  4. Transfer vegetable mixture to a food processor, pulse for 1 to 2 minutes. Mix into black beans. Mix in ground lentils and egg. Add cumin, chili powder, and paprika. Refrigerate mixture for 30 minutes.

  5. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  6. Shape cooled mixture into patties. Arrange on the baking sheet.

  7. Bake until browned, 10 to 15 minutes per side.

Recipe Yield

8 servings

Recipe Note

Low-carb, low-fat, gluten-free, and vegetarian burgers. Serve on buns or just by themselves.

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