These versatile burgers are great on their own, and also work nicely with salads. While the up-front work is a bit more effort, these burgers freeze well and make an easy quick meal when you don't have time later!
Allergy note: contains flaxseed
Medium Effort - 45 mins | 15-20 burgers (depending on size)
1 - flax egg (see Flax Egg prep step)
1 tsp - coconut oil (or med-temp oil)
1 cup - onions, finely diced
2/3 cup - dry green or brown lentils
1 cup - water
1 can (~16 oz) - black beans
3 Tbsp - additional ground flaxseed
3/4 cup - ground oats or oat flour
Spices: cumin, curry powder, garlic powder, paprika, black pepper, cayenne pepper (optional)
Prepare a flax egg (see Flax Egg prep step), set aside
Cook diced onion in a pan until soft and lightly browned, set aside
Combine lentils with 1 cup of water and cumin, cook in pressure cooker (low pressure, set for 2 min)
If you don't have a pressure cooker, you can use a rice cooker or just a regular pot
It should take about 10-30 minutes if not using a pressure cooker
You will want the lentils to be somewhat soft, since you'll be smushing them later in the recipe : )
Combine flax egg, onions, lentils, and black beans in a large bowl with more cumin and remaining spices
Add remaining ground flaxseed
Add oats slowly until consistency is reached (not too dry, but not super sticky)
We typically do this final mixing step with our hands
Form mixture into patties about 3" in diameter and 1/2" to 3/4" thick
Pan fry with a bit of coconut oil and additional spices to taste when ready to serve, or freeze! (see below)
Pro Tip
Burger patties can be frozen for many months!
An easy way to freeze them is to lay them out on a cookie sheet and put in the freezer until they are hard. Once they are frozen, they can be transferred to a more space-efficient storage container and will not stick together.
To defrost later, pan fry on both sides or bake, then pan fry in coconut oil and spices when ready to serve.