Lentil Bean Veggie Burgers

Lentil Bean Veggie Burgers

Lentil Bean Veggie Burgers


  • 1 15 oz. can organic great northern beans
  • 1 15 oz. can organic pinto beans
  • 1/2 cup red lentiils (dry)
  • 1 large onion chopped
  • 5 baby portabello mushrooms, sliced
  • 2 tbsps diced garlic (or fresh if available)
  • garlic powder
  • dried onion flakes
  • Himalayan sea salt
  • Organic white pepper
  • Organic dried dill
  • 1/2 cup white wine
  • 1 16 oz carton low salt organic vegetable broth
  • Organic baby spinach (chopped)
  • Anchovy paste and anchovies (optional)


  • Saute onions and mushrooms in olive oil in a large skillet (I prefer cast iron )
  • Deglaze with a small amount of white wine.
  • If using anchovies, add them now
  • Add garlic and spices
  • Add beans, lentils and 1 cup of veggie broth
  • Cover and let simmer. Add more broth as needed and as the lentils absorb the liquid
  • When the lentils are soft, add chopped spinach
  • To Make Burgers:
  • Place desired amount in a bowl and roughly mash with a potato masher.
  • Add 1/4 - 1/2 cup garbanzo bean flour and more garlic powder and onion flakes to make mixture hold together. You can add more chopped spinach if desired
  • Shape into burgers (it will still be a wet mixture) and place in a heated skillet coated with olive oil
  • When done on one side, flip and continue to cook
  • I like to crank up the heat and deglaze with a tiny bit of white wine. This gives it great flavor and a bit of a crunchy crust.
  • Turn the burgers over again and repeat deglazing
  • Serve hot!
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