Prep 15 mins
Cook 20 mins
healthy source of protein for vegetarians
- 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).
These were awesome! My husband said he would only try one bite, but he ended up finishing off his 1st and went back for a second! I didn't mash my beans though, I thought the texture would be more like ground beef if I left them whole. We have made these a few times and we love them everytime!
This was a good recipe as far as flavor. The texture was good at the beginning. As we pan fried the patties, they dried out and started to crumble. I wanted them a little browned so we cooked until they had a light brown crust on each side. They ended up being very dry. Perhaps I cooked them too long but I didn't want mushy patties. Even with this cooking time, the onions in the mixture were still fairly raw. Next time, I would precook the onions and garlic before mixing the patties. Without a sauce or condiment, the patties were so dry as to be inedible. My husband slathered them with barbecue sauce, I used avocado sauce.
This recipe is very forgiving. I replaced the eggs with flax to make it vegan, I used red pepper flake instead of jalapeño and I completely forgot to add the onion some how I still got a substance that wasn't too dry to hold a patty shape. I also pulverized the lentils but only gently pulsed the black beans to leave a bit of chunk. They came out quite delicious.