Before I get to the yum stuff, a quick injury update. Today is the last day I need to be on crutches full time!! Starting tomorrow I am to use them for a few more days when I’m going longer distances (so, to and from work and in the airports, for instance) but can start walking around the office and such without them! I cannot wait! My leg is definitely feeling much better, but I’m going to follow Sports Doc’s orders and do this right. I don’t want to be reunited with these crutches once I put them away!
Now that the weather has turned cooler and the days are getting shorter, I’m trying to cook more often and try new recipes. The other day I decided I wanted make black bean burgers but switch it up a little from the recipe I’ve used before. I need to get a good amount of protein and fiber in my diet – especially while my stress fracture is healing – so I decided to try adding lentils to the black beans.
I’ve had a bag of lentils sitting in our cupboard for a while but haven’t made them. Not sure why since they’re pretty easy to prepare and they’re an extremely healthy legume. Lentils are a great source of dietary fiber, protein, iron, folate, copper and B vitamins. They pack a pretty good punch!
I really had no idea what I was doing when I put this together, but I thought it was worth a shot. (And I had a backup dinner in mind just in case)
Black Bean Lentil Burgers
- 1 can black bean drained and rinsed
- 1 cup cooked lentils
- 3/4 cup onion, small diced
- 1/4 cup zucchini, small diced
- 1 egg
- 1/3 cup oats
- 1tsp turmeric
- Pepper to taste
- First, dice the onion and zucchini then sauté with a little black pepper till the onions are opaque and zucchini is soft
- In a 9x9 baking dish mash black beans till there aren’t too many chunks
- Add lentils; mash some more
- Add onion, zucchini, more black pepper and turmeric; combine with mixture and mash a bit more
- Add oats and the egg; combine and mash
- Spread mixture evenly within dish then divide into four quarters. Use a spatula to remove each square from dish and place on a pre-heated and greased flat griddle.
- Heat on medium for a few minutes, making sure the burgers aren’t sticking to the surface; flip and cook some more, letting each side brown. Burgers are ready when they’re firm.
When you get to step 6, the mixture is pretty moist, but don’t worry. I was a bit apprehensive at this point but thankfully, it all turned out well! I just bought a jar of turmeric as I want to our meals, but since I hadn’t used it before I only added a small amount. I definitely think one teaspoon or a little more, would be fine.
I made one of the burgers a bit bigger for Woody, and I had two for leftovers for this week. That worked out well since Woody has been out of town on business and I’ve had pretty easy dinners. Turns out they were a bit dry after the first day, but nothing a bit of ketchup and avocado didn’t fix!
I won’t lie, it did take me a bit of time to put these together, with all the mashing and mixing, but as with most recipes, they should be faster to make next time since I know what I’m doing. If you’re in a pinch for time, save this for another night. They got a thumbs up from Woody so I’ll be making them again!
*While some people with gluten sensitivities can’t eat oats, or can only eat certified gluten-free oats, I (thankfully) don’t have a problem with them, which is why I was able to use them in this recipe.
- Do you prefer meat or veggie burgers?
- What’s your favorite spice?
- If you could only eat one type of legume for the rest of your life, what would it be?