Rob’s Lentil Bean Burgers


Burgers are such a handy food. Prepared beforehand, they make a quick no-nonsense lunch but work equally well as the main food at suppertime. Top with thin tomato and cucumber slices and rings of sweet onion along with a few leaves of baby kale or spinach to add extra flavour and crunch. Add your favourite sauce and you have a satisfying and filling meal.   This recipe is the product of much refinement over many editions by my husband Rob, an excellent plant-based cook.


½ medium-sized sweet onion, minced
Handful of sun-dried tomatoes
1 tsp cumin powder
1 tbsp garlic, crushed
1 tsp chipotle paste
1 tbsp soy sauce
1 tsp BBQ spice
3 tbsps of your favourite BBQ sauce
1 can lentils, drained and rinsed
1 can black beans, drained and rinsed
1 cup rolled oats
½ cup oat flour (Make your own by grinding rolled oats in a spice grinder or small food processor)
½ cup oat bran
1 tbsp onion powder
1 tbsp garlic powder
3 tbsps ground flaxseed mixed in enough water to make a thick paste
1 large tomato, sliced
½ cucumber, sliced
1 dozen of your favourite whole-wheat buns such as ciabatta buns


Sauté onion and sun-dried tomatoes in a large, heavy frying pan until soft. Add cumin powder,
crushed garlic, chipotle paste, soy sauce, BBQ spice and BBQ sauce and continue to sauté.
Meanwhile, in a large bowl, mix together remaining ingredients (except for the tomato and cucumber
slices) and crush with a potato masher.
Add in sautéed onion/tomato/spice mixture and mix well.
Form lentils and bean mixture into patties.
Fry patties in a frying pan over low heat until just brown and then bake at 350°F for at least ½ hour.
Serve on buns garnished with cucumber and tomato slices.

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My name is Debra Harley (BScPhm) and I welcome you to my retirement project, this website. Over the course of a life many lessons are learned, altering deeply-rooted ideas and creating new passions.


  1. Patrice Tew on July 7, 2020 at 9:36 am

    Those burgers were outstanding. I made the mistake of not draining the beans so I had to cook the burgers for 20 minutes on each side. I didn’t grill them. I had some cubed roasted beets that I threw into the mixture b/c I had had a chickpea beet burger at a restaurant that was good. I think they added but probably weren’t necessary. The flavors in the burger were really terrific. Even my husband who is a whopper kind of guy liked them and had two. The exterior texture surprised me at how meat-like it looked. I have already passed on this recipe to 8 people and I will be making them again.

    • Deb on July 9, 2020 at 7:26 pm

      Hello Patrice, I’m so happy to hear that you and your husband enjoyed our Lentil Bean Burger recipe. Sounds like you are an inventive cook and might have taken the burgers over the top with your innovations!

  2. Anonymous on January 3, 2020 at 11:29 am

    Thanks Deb. Forwarding to Robyn. Cheers to 2020!

    • Deb on January 3, 2020 at 9:08 pm

      All the best to you too for 2020!

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