Ever since making these black bean burgers I’ve been craving them nonstop, that’s how good these yummy little things are. Surprisingly we had some burgers left the next day and I decided to crumble it into a kale salad, let me tell you guys something it was like heaven in my mouth! They were even better the next day and they made my daily salad go from bleh salad, to Damn! That’s one great salad.
This recipe all started when I made red lentil fritters one night and couldn’t stop thinking that it would make the perfect add along to a veggie burger, with the memory in the back of my mind and two tins of black beans in my basket, I decided it was time to get experimenting. The smoked paprika adds a little oomph to these burgers that will make you feel like you’ve just taken this burger right off the grill and if you forger the last couple of burger in the pan and its just a tad burned the feeling will intensify. I decided to give a burger bun a skip and just have it just like that loaded with salad, cucumber, tomatoes and avocado with a perfect dill pickle sauce to take it over the edge, but feel free to enjoy it anyway you want.
SMOKED PAPRIKA BLACK BEAN BURGERS – serves 6
- 1/2 cup split red lentils, covered in water to soak for one hour.
- 1 can black beans, drained and washed
- 1/2 cup panko or breadcrumbs
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- 1 tsp salt
- 1/4 tsp cayenne pepper, or more if you want added spice
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 2 cloves garlic
- 1/2 red onion, finely diced
Drain the split red lentils and place in a food processor with the 2 cloves of garlic. Blend until coarsely blended. In a bowl, mash the drained black beans and add all the spices. Stir in the red lentils, onion and panko.
Refrigerate the mixture for 10 minutes. Form the mixture into six patties.
In a large pan over medium heat, add 2 tbsp of oil. Add the patties and cook for 4 – 5 minutes on each side or until browned on both sides.
Serve with sweet potato and butternut fries.