How to make Vegan Navy Bean and Lentil Burgers

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We got one for all our vegetarians and vegans out there. This burger is so full of flavor you won't miss the meat. It goes perfectly with my crispy garlic red potatoes


Ingredients: ( 8-10 patties )
⅓ cup of lentils
3 cups water to boil lentils
3 cups cooked navy beans
½ cup red onions, chopped
4 cloves garlic, minced
1 jalapeno, minced (remove seeds for less kick)
¼ cup red or orange bell pepper, chopped
½ cup Italian seasoned breadcrumbs
2 tsp smoked paprika
1 tsp ground cumin
½ tsp salt ( adjust to taste)
1 tsp garlic granules
1 tsp onion granules
½ tsp chili powder
juice of one lime
1 tbsp of olive oil



Add lentils to boiling water and cook for 10 mins or until the lentils are able to be smashed between your fingers. Drain water and set aside to cool.

Mash cooked navy beans in a large bowl, add all ingredients including cooled lentils, and mix well. Shape mixture into ¼-inch thick patties. If the mixture is too wet add more breadcrumbs. Chill patties in the refrigerator for 1-3 hours.

When ready to cook, preheat the oven to 400°F, brush olive oil on both sides of the patties, and cook for 30 mins. Make sure to flip patties midway. When first taken out of the oven, patties will be soft. After they sit for a few minutes they will firm up. To have more of a crispy crust, lightly pan fry patties for about 2-3 mins each side on a hot skillet.
I dressed my burger in a pretzel bun, spicy garlic aioli sauce, cheese, avocado, red onions, tomatoes, lettuce, and crispy garlic red potatoes on the side! Enjoy!

Spicy Cilantro Aioli Sauce :
1/ 2 cup mayonnaise
4 tablespoons avocado oil, or olive oil
Juice of 1 lemon
2 tbsp of hot sauce of choice
2 cloves of garlic
1 teaspoon salt
1/ 3 cup finely chopped cilantro

For the dipping sauce, add all the ingredients to a blender and blend.