these were good, especially with homemade wheat rolls/buns. Not as good as Morning Star's black bean burgers, but good. The edges did crisp up in the oil, but the inside was still mushy. So I would definitely recommend serving these with some crisp add-ons like pickles, iceburg lettuce, cucumbers, or bell peppers. I used the rest of the mix to make "black bean bites" for our lunches the next day, putting a little piece of cheese on top of each bite.
1 small onion, chopped
1/2 red pepper, chopped
1 Tbsp olive oil
2 cloves garlic
1/4 cup fresh cilantro leaves
2 jalapenos, optional, seeded
1/2 tsp ground cumin
one can black beans, drained and rinsed
1 1/2 cups cooked green lentils
1 1/2 tsp salt
1/2 tsp pepper
1 cup bread crumbs
Rinse black beans and cooked lentils (can be canned) well with cold water and drain.
Heat olive oil in a small saute pan. Saute vegetables in the oil until they have softened, about five minutes. Remove from heat and allow to cool.
Pulse the sauteed onion, pepper and garlic in a food processor (I used my Vitamix), along with the fresh cilantro and option jalapeno, until finely chopped. Add the beans and lentils and process until pasty.
When mostly smooth, add salt, pepper, and the eggs. Process until combined and then add 3/4 cup of bread crumbs and process briefly until incorporated. You may just want to remove the legume/vegetable mixture to a bowl and simply stir in the rest of the ingredients (this is what I did).
Add more bread crumbs bit by bit until the mixture starts sticking together.
Put some flour in a salad bowl to use in flouring your hands and the outside of the patties. Form 1/2-3/4-inch thick patties. They might seem a little fragile, but you don't want them too stiff or they might dry out and get crumbly once cooked.
Cook in a well-greased skillet over medium to medium-high heat, or an indoor grill, for about 5-8 minutes on each side, turning at least once for even doneness. You can add oil between sides, especially if you want a nice even brown look.