Ingredients:
- 1 cup of cooked lentils
- 1 cup of canned black beans, drained and rinsed
- 1/4 cup of finely chopped onion
- 2 cloves of garlic, minced
- 1/4 cup of bread crumbs
- 1/4 cup of rolled oats
- 1/4 cup of chopped mushrooms
- 2 tablespoons of chopped parsley
- 1 tablespoon of vegan Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 4 burger buns
Optional toppings: lettuce, tomato, onion, vegan cheese,
vegan mayonnaise, ketchup, mustard, etc.
Directions:
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Spread the black beans on the prepared baking sheet and bake for 15 minutes, or until they are slightly dried and split open.
- In a food processor, combine the lentils, onion, garlic, bread crumbs, oats, mushrooms, parsley, Worcestershire sauce, salt, and pepper. Pulse until the mixture is well combined, but still has some texture.
- Transfer the mixture to a large bowl and add the roasted black beans. Mash with a fork or a potato masher until the beans are incorporated, but not completely mashed.
- Shape the mixture into four equal patties and refrigerate for 30 minutes to firm up.
- In a large skillet, heat the oil over medium-high heat. Cook the patties for about 4 minutes per side, or until golden and crisp on the outside.
- Serve the burgers on the buns with your desired toppings. Enjoy!