Mixed Bean Burger

Mixed Bean Burger


  • 1 can (14 oz.) black beans, rinsed and drained
  • 1 can (14 oz.) kidney beans, rinsed and drained
  • 1 can (14 oz.) sweet peas
  • 1 cup cooked quinoa
  • 1/2 cup oats, processed into flour
  • 1/2 cup warm water mixed with 3 tablespoons ground flax (or 1 whole egg)
  • 2-3 cloves of garlic, finely chopped
  • 1/2 red onion, chopped
  • 1 red pepper, finely chopped
  • 1 Tbsp. ground cumin
  • ½ tsp. cayenne
  • 1 tsp. hot sauce
  • 1 tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1/2 cup walnuts, chopped (or other nuts)


  1. Preheat an oven to 375° F.
  2. Bring 4 cups of water to a boil. Add the lentils to the boiling water, let cook for 5 minutes, and then simmer for 10-15 minutes. When the lentils are tender, drain the excess water and rinse the lentils until the water runs clear. Set aside.
  3. Combine the ground flax with the warm water and let sit for 10 minutes.
  4. In a blender, puree the lentils with 1/2 of each can of the beans. Pour the mixture into a large bowl with the remaining beans, quinoa, oat flour, garlic, red onion, red pepper, walnuts, flax egg, and spices. Taste the mixture and adjust the spices to your liking.
  5. Refrigerate the “burger” mixture for 1 hour. To form the patties, form 10 balls. Drop the balls onto a parchment-lined sheet, and press down lightly with your fingers to flatten. Repeat with remaining mixture. Bake for 12 minutes on one side, flip carefully with a spatula, and bake on the other side for another 12 minutes.

Makes about 10 burgers.