This is a recipe you’ve been able to find in the Recipe Box at mmm mmm mmm since 2012; however when I posted it, I didn’t write about it. Since I started making them for Wednesday morning at 9:00 a.m. for Wednesday night’s dinner, I took some time to photograph the process so that I could share it with you.
I will tell you that I had to make a substitution from the original recipe because I didn’t have any red lentils on hand. Rather than letting a missing ingredient slow me down, I simply improvised with what I did have – brown lentils. Because red lentils typically cook to a much creamier / mushier texture than brown lentils, I overcooked the brown lentils slightly to get the creaminess I like in the recipe.
Now there are those people who are organized enough on a regular basis to plan ahead and start their dinner early in the day. True confession time: I am not one of those people. And I’m not married to one of them either. Jeff and I typically talk about what’s for dinner while we’re driving home from work and then we’re wishing we were more organized. On occasion one of us will think ahead and remember to take something out of the freezer; but that’s the exception not the rule. So in the interest of full disclosure, I should tell you that I wrote this post poolside on Wednesday, which is the reason I made the Black Bean & “Red” Lentil Burgers for dinner that day.
You see, our friends Lu & Mark are on vacation this week and before they left they asked us if we would take care of their pool while they are away. The request for our help translates into them generously offering us the use of their pool without us feeling like we’re taking charity!!!! But, they can rest assured that the Aquabot has been in the pool and done its job, the chemicals are at the right level and the pool’s been shocked! All this is a small price to pay for a relaxing retreat in the heat of summer! But as usual, I digress…..
I was able to relax on my raft with my book in hand on Wednesday knowing that dinner was already made. All I had to do when I finally decided I’d had enough lounging by the pool was hop in the car, drive a few miles and slide the burgers into the oven along with the partially cooked sweet potato fries that I started baking while I was forming the burgers.
So, what’s the skinny with the Black Bean & Red Lentil Burgers? Well, they are a great meatless meal option, they’re high in fiber and low in fat, and are deliciously satisfying served with avocado arugula pesto (which is what I did the first time I made them) or with spicy lime mayo (which I did on Wednesday). You can make them into full-size burgers or into slider-size appetizers. You can serve them on a slider roll, a parmesan crisp (frico), or “naked.”
Oh, and the best part is, they’re easy to make. Here’s what I did…..
- Mis en place – which is a fancy, French way of saying I got all my ingredients in place. Taking the time to mis en place helps you determine if you have all the ingredients AND the right amounts of each ingredient before you begin cooking.
- I rinsed, drained and, using a potato masher, lightly mashed most of the black beans.
- I grated the carrots, squeezed out the excess liquid and added them to the black beans.
- I sautéed the finely diced onion in some olive oil for 5 minutes, added the minced garlic and cooked it for one additional minute.
- To the onions I added red pepper flakes, kosher salt, black pepper, cayenne pepper, Worcestershire sauce, tomato paste (I only had sun-dried tomato paste so I happily substituted it for regular tomato paste), lime zest and lime juice and allowed the mixture to cook for another minute or two.
- I added the onion mixture to the black beans and carrots and also added the cooked lentils, chia seeds, beaten eggs, ground flax seed, and wheat germ. I mixed the whole shebang until it was well combined.
- Using a Metric Wonder Cup set to 4 Tbsp.; I formed the burgers, covered them with plastic wrap and put them in the fridge until I got home from Chez Shuey.
When I got home, I preheated the oven to 400 degrees F and while it was coming up to temperature I dredged each burger in some breadcrumbs and sprayed them, using my EVO Sprayer, with a little olive oil. The breadcrumbs and olive oil give the burgers a crisp texture on the outside (to mimic the wonderful char you get on a properly grilled burger), while the inside is moist and flavorful.
I served them on a Kings Hawaiian roll with a dollop of Spicy Lime Mayo. To go with the burgers, we had sweet potato fries and some store-bought cole slaw.
I spent the day on Wednesday floating in the pool, writing this post, reading, generally relaxing in the summer sun and waiting…..waiting for the yummy dinner I had prepared.
…..I guess if you have to wait, poolside with a good book and a tall, cold beverage is the way to do it! Thanks Lu & Mark. I will happily make this recipe for you when you return – that is if Mark can tolerate a meatless meal!
Black Bean & Red Lentil Sliders (or burgers)
Keywords: sandwich entree black beans red lentils carrots chia seeds
- 1 can black beans, rinsed and drained
- 1 cup cooked red lentils
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup shredded carrots, squeezed to remove water
- 1/4 cup chia seeds
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 2 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 1 lime, zest and juice
- 2 eggs, beaten
- 2 Tbsp ground flax seed
- 6 Tbsp wheat germ
- 1 Recipe Avocado Arugula Pesto
1. In a bowl large enough to hold all ingredients, coarsely mash black beans.
2. Add red lentils and squeezed carrots and mix well.
3. In a small saute pan, saute diced onions for 5 minutes, until translucent.
4. Add minced garlic and saute for 1 minute.
5. Add spices, Worcestershire sauce, tomato paste, lime zest and juice and saute for an additional minute to toast spices and tomato paste.
6. Add the sautéed mixture to the black bean mixture and stir to combine well.
7. Add the beaten eggs, the flax seed and wheat germ. Mix well.
8. Form into burgers or sliders and place on a half-sheet pan that has either been sprayed with cooking spray or that is fitted with a non-stick mat.
9. Sprinkle to tops of the patties with a light dusting of bread crumbs and a drizzle of olive oil.
10. Bake in a preheated 400 degree F oven for approximately 12 minutes for sliders or 17 minutes for burgers.
11. Top with a dollop of Avocado Arugula Pest, serve and enjoy!