Lentil, Black Bean and Edamame Burgers | Vegetarian Burger Recipe | TastyBits

Gristle & Gossip’s “TastyBits” feature quick and delicious meatless or seafood recipes that we love! This edition is dedicated to my favorite “Meatless Monday” Vegetarian Burger Recipe. Lentil, Black Bean and Edamame Burgers!

In my household when it comes to dinner time you really never know what you’re going to get. Luckily for me, it’s solely my choice. My husband makes all our lunches for the week and dinner is all on me. We follow the “Eat like a King (Queen) for Breakfast, a prince (princess) for lunch and a pauper for dinner” regimen.

This Vegetarian Burger Recipe is super easy. The only down side is that this is a “next-day” recipe if you choose to use FRESH beans. I prefer to let my beans soak overnight and then boil them. I don’t do canned anything…except beers!

One important thing to note is that lentils grow sprouts when you soak them, but no worries.. you can still eat them.

This Vegetarian Burger Recipe calls for you to whip out your mini chopper anyway so you don’t have to be frightened or disgusted by the sprouting lentils. The best part about the burger is how light it is and how light I felt after eating two of them. We topped them with a tiny square of thick cut muenster cheese that added a “melty- gooey -cheesy” element to it. You can’t go wrong with Kings Hawaiian hamburger buns, we tend to always have them handy. You should too!



Check out my recipe below and share your thoughts.. have you tried a recipe like this? What did you think?

1 cup French green lentils
2 tablespoons olive oil, plus more for forming and cooking burgers
1 medium onion, finely diced
2 cloves garlic, minced
2 cups fresh black beans, soaked and boiled

1/2 cup shelled, cooked or frozen edamame
cup bread crumbs (1/2 Cup)
bunch fresh cilantro leaves, chopped
2 tablespoons diced, roasted mild chilies
2 teaspoons salt
1 teaspoon each ground cumin, coriander, and turmeric
1/2 teaspoon cayenne pepper

Your mixture should look like this:

1. Simmer lentils, black beans and edamame in plenty of water until very tender, about 20 minutes. Drain well, and set aside to cool. (keep your eyes on the beans..low- medium heat)
2. Meanwhile, heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring frequently, until soft, about 4-5 minutes.
3. Pulse the cooked lentils,  black beans and edamame in a food processor to a rough purée.
4. In a large bowl, combine lentil mixture, cooked vegetables, and remaining ingredients.
5. Cover and refrigerate mixture for at least 1 hour.
6. Form the mixture into 8 patties using lightly oiled hands. Place on a waxed paper-lined baking sheet, and chill at least 1 hour.
7. Griddle on high heat or sear patties in a hot, well-oiled pan for 4 to 5 minutes or until well-browned; flip carefully and cook for 3 to 4 minutes.

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