Black bean and lentil burgers
July 3, 2018


Serves 4


  • 4 tsp coconut oil, divided
  • ½ cup finely chopped yellow onion
  • 2 tbsp tahini
  • ½ tsp ground cumin
  • ½ tsp smoked paprika (optional)
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • ¾ cups precooked lentils
  • ¾ cups precooked black beans
  • ½ cup grated carrot
  • ¼ cup chopped fresh cilantro leaves or flat leaf parsley leaves
  • 4 whole grain hamburger buns or 8 butter lettuce leaves
  • Your favourite burger toppings


  1. In a large frying pan warm 1 tsp oil over medium high heat. add onions and sauté until starting to caramelize, about 3 minutes. Remove from heat and allow to cool slightly.
  2. Place tahini, cumin, smoked paprika (if using), salt, pepper, lentils and black beans in a food processor and pulse until beans are coarsely chopped and mixture is well combined.
  3. Transfer to a bowl along with sautéed onions, carrots and cilantro and stir to combine. Divide and shape mixture into four patties.
  4. Warm remaining 1 tbsp oil in a frying pan or cast iron skillet over medium heat. Cook patties, in batches if necessary, until evenly browned and warmed through, about 3 to 4 minutes on each side. Divide cooked warm patties among hamburger buns or butter lettuce leave and top with desired toppings.

Tip: Stored in an airtight container between sheets of parchment paper these burgers freeze beautifully.




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