Spicy Black Bean and Lentil Burgers

gingermoon

Spicy Black Bean and Lentil Burgers

35 min | 15 min prep
SERVES 8

6 ounces dried black beans
6 ounces dried lentils
1/2 small onion
3 garlic cloves
2 jalapeno peppers
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon fresh ground pepper
2 beaten eggs
1/2 cup breadcrumbs

Prepare beans according to packages.

Allow beans to cool and mash well.

Chop onion, garlic, and jalapenos finely.

Mix all ingredients together in large mixing bowl.

Roll mix into hamburger patties.

Add to greased skillet until brown on both sides (5-8 min).

gingermoon

Spicy Black Bean and Lentil Burgers

35 min | 15 min prep
SERVES 8

6 ounces dried black beans
6 ounces dried lentils
1/2 small onion
3 garlic cloves
2 jalapeno peppers
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon fresh ground pepper
2 beaten eggs
1/2 cup breadcrumbs

Prepare beans according to packages.

Allow beans to cool and mash well.

Chop onion, garlic, and jalapenos finely.

Mix all ingredients together in large mixing bowl.

Roll mix into hamburger patties.

Add to greased skillet until brown on both sides (5-8 min).

mslovetoteach

These sound right up my alley, I love black beans! Do you think I can just substitute egg beaters for the eggs to cut calories? Thanks for the suggestion!

christahollis

Thanks for the recipe!
Curious, is there a vegan option for this recipe...one that doesn't include eggs?

WantToBeMoreActive

Thanks for the recipe. :flowerforyou:

I can't wait to try these. :drinker:

gingermoon

Lovetoteach:
Absolutely, egg subsitute works perfect.
Its what I use, actually.
I just forgot to change it on the recipe! :blushing:

Christa, here is the recipe I used for an egg sub when I went Vegan for a while.
It held the burgers together nicely and gave a nice flavor.
There is a tofu alternative below as well.

I found it on this site:
http://www.vegan-food.net/recipe/1176/Flax-Seed-Egg-Replacer/

Vegan Eggs - Substitute - -

INGREDIENTS

1 cup flax seeds
4 cups water

METHOD
In a blender, process flax seeds to a fine meal. Add water and blend.
Keeps about 2 weeks, refrigerated. 1/4 cup replaces one egg.


NOTES
Some people use ground up flax seeds and water. Others use whizzed-up silken tofu (an egg's worth? maybe 3 tablespoons).
Personally, I have found that I can use a little more baking powder and things turn out fine without egg or egg-replacer.

For example, I like making banana nut muffins and banana bread. I add an extra banana, double the baking powder, and it works fine (it also comes out moister). Be sure you use a non-aluminum baking powder like Rumford; doubling on the aluminum makes it really bitter (and it's not good for you anyway).