These burgers are a great hit with my family. Put the the condiments, lettuce, tomato, onion and whatever you enjoy on your burgers and these Black Bean and Lentil Burgers will not disappoint! These are perfect for making in larger batches to freeze some for later, which is one thing I love to do. They hold up excellently to the grill also, so you can get that smokey deliciousness cooked into the burgers.
1cupOld fashioned rolled oats grind into flour with grain mill or blender
115 oz canlentils no salt drained and rinsedor 1.5 cups homemade
115 oz canblack beans no salt added drained and rinsedor 1.5 cups homemade
1/215 oz candiced tomatoes no salt added
1smallred onionfinely diced
4 ozmushroomsfinely chopped
2 tbspsea moss gel or 2 flax eggs (1 flax egg = 1 T ground flax + 3 T water)
2 tbspnutritional yeast
1tbspground flax seed
1tbspmiso paste
1tbspdried parsley
1tbsponion powder
1tbspgarlic powder
1 tbspsmoked paprika
Instructions
Preheat oven to 375*F.
Combine all the ingredients in a large bowl and mix well.
Using a 1/2 c measuring cup for portions, scoop out the mixture and shape on a baking try liked with parchment paper or a silicone mat to prevent sticking.
Bake for 25 minutes. Turn burgers over and bake for an addition 5-10 minutes or until browned.
Remove from oven and use immediately or allow to cool and freeze for future use. Additionally, these are great if you allow to cool and then reheat on the grill!