for a dinner that will satisfy your hungry family, and is just as filling as a regular burger? Try making these zesty and protein packed bean burgers for dinner. You will be so distracted by their tastiness that even an avid meat eater will forget they are eating beans. A true crowd pleaser!
- 1 cup lentils
- 1.5 cups black beans
- 4 large eggs
- 1/2 teaspoon salt
- 1/3 cup cilantro
- 1 medium sized onion
- Zest of one large lemon
- 1 cup toasted bread crumbs
- 1 tablespoon extra-virgin olive oil or canola
Cook 1 cup of lentils in 2 cups of water for about 30-45 minutes, test for doneness. Chop the cilantro, onion, zest your lemon and put to the side. You can make your own breadcrumbs by toasting 1 large slice of bread, or 2 regular slices, and placing them in your food processor until finely chopped. Combine cooked lentils and black beans (from BPA free can, or you can soak and cook them too!), eggs and salt in your food processor. Puree until the consistency is thick, but dip -like. Pour your mixture into a mixing bowl, and add in your chopped cilantro, onion and lemon zest. Stir, and add your breadcrumbs. Stir again and let the mixture sit for a few minutes. Start forming your burgers into 12 – 1.5 inch thick patties (or feel free to make them bigger).
Heat olive oil or canola oil in a pan over medium low heat, add a few patties at a time, cover and cook for 7-10 minutes until the bottoms turn brown. Flip them and cook on the other side until golden. Enjoy on a bun with your favorite toppings, or on its own with a verdant salad.
Adapted from Heidi Swanson.
Photo courtesy of Maggie Hoffman