Black Bean Burger (Maureen modified)




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2 cups black beans, cooked, drained

1 cup lentils

1/2 teaspoon olive oil

1/2 cup red bell pepper, 1/4 in dice

1/2 yellow onion, minced

2 jalapenos, chopped

1 cup zucchini, 1/4 inch dice

1 cup yellow squash, 1/4 inch dice

3 tablespoons flax seed

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon paprika

10 tablespoons oats, old fashioned


Cook lentils based on package instructions. Drain and set aside while doing other steps.

Preheat oven to 450 degrees F

Grind flax seed and set aside

In food processor, pulse 1 cup of black beans until smooth. Set aside.

Preheat saute pan with oil.

Saute onions, peppers (bell and jalapeno), squash until onions are translucent and squash is soft. About 5 - 7 minutes.

Add in seasoning, remaining 1 cup of whole black beans and oats, saute about 2 minutes until all is incorporated.

Heat corn separately (microwave, saute, etc) and set aside

Place vegetable mixture into emtpty food processor and pulse 5 times, or until vegetables and beans are slightly chopped but still distinguishable.

Fold vegetable mixture, lentils, corn, and flax seed into pureed black beans. Portion out the 1/4 scoop and form into patties. Place formed burgers into a greased sheet tray and lightly spray the tops.

Bake for 3 - 5 (BS this takes longer for me) minutes until slightly browned and firmer.


Still need to experiment with moisture content. Burgers take a long time to cook and still come out soft. Maybe need more flax seed, oats, or some other binder?




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