MUST TRY BLACK BEAN BURGER RECIPE WITH LENTILS & POTATO| VEGETARIAN BURGER

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Black Bean, Lentil & Potato Burger

Yields: 6–8 patties
Prep time: 20 minutes
Cook time: 15–20 minutes

Ingredients:
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked lentils (brown or green; not too mushy)
• 1 medium potato, peeled, boiled & mashed (about 1 cup)
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon olive oil (plus more for cooking)
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional for heat)
• Salt & pepper, to taste
• 1 tablespoon soy sauce or tamari
• 2 tablespoons chopped cilantro or parsley (optional)

Instructions:
1. Sauté Aromatics:
In a pan, heat 1 tablespoon olive oil over medium heat. Sauté onions for 3–4 minutes until soft. Add garlic and cook for another 1 minute. Set aside to cool slightly.
2. Mash Base:
In a large bowl, mash the black beans using a fork or masher, leaving some texture. Add mashed potatoes and cooked lentils. Mix well.
3. Season and Combine:
Stir in sautéed onions/garlic, tomato paste, soy sauce, cumin, paprika, chili powder, herbs, salt, and pepper. Add breadcrumbs last and mix until the mixture holds together when formed into a patty. Adjust breadcrumbs if too wet.
4. Form Patties:
Shape into 6–8 equal-sized patties. Let them chill in the fridge for 15–30 minutes to firm up.
5. Cook:
Heat a nonstick pan or skillet with a little oil over medium heat. Cook patties 4–5 minutes per side until browned and heated through. Or bake at 400°F (200°C) for 20 minutes, flipping halfway.

Serving Ideas:
• Serve on toasted buns with avocado, lettuce, tomato, and spicy mayo or aioli.
• Wrap in lettuce for a low-carb option.
• Pair with mango chutney or jerk ketchup for a Caribbean twist.

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🌿 Herb Aioli with Scotch Bonnet, Parsley & Cilantro

Ingredients:
• 1 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 small clove garlic, minced
• 1 scallion (green onion), chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• ½ small scotch bonnet pepper, deseeded (or adjust to taste)
• 1 tablespoon fresh lime juice
• ½ teaspoon salt
• 1–2 tablespoons olive oil (optional, for a silkier texture)

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Instructions:
1. Blend:
In a food processor or blender, combine all ingredients: mayo, garlic, scallion, parsley, cilantro, scotch bonnet, lime juice, and salt.
2. Stream in oil (optional):
While blending, drizzle in olive oil to smooth it out and add a richer texture.
3. Taste and adjust:
Add more lime juice or salt if needed. If too spicy, balance with a little extra mayo.
4. Chill:
Let it sit in the fridge for 20–30 minutes to allow flavors to meld.

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Serving Ideas:
• Drizzle over grilled fish or shrimp
• Spread in wraps or burgers
• Use as a dip for fried plantains or yucca fries
• Spoon over roasted vegetables or grain bowls

Hey beautiful souls. Welcome to Annex TV where flavor meets soul. My name is Annie and you read the caption. In today’s video we are making black bean and lentil burgers. When I say and I’m a meat lover. I did not miss meat. That won’t that doesn’t mean I’m not going to eat a meat burger again, y’all. But while eating this, I didn’t go, “Oh man, I really wish it was a regular beef burger.” No. This black bean and lentil burger is so good and flavored with nice Caribbean spices. Oh my goodness. Ain’t nothing to it but to get into it. So, here I am cleaning my lentils, sorting through the lentils, taking out any ones that look a little, you know, fugazy and everything like that. So, I’m just rinsing them off and checking through them. And then we’re going to set this on the stove to boil and cook. Um, just follow the instructions on your um lentil pack. It’s a pack of fresh lentils that I have. And then I’m prepping some potato because I will be adding potato to my black bean and lentils. It gave us such a nice texture. I absolutely loved it. It was so good. We all demolished it. It was just very tasty. Very tasty. Black bean and lentil burger. And this is my first time making a vegetarian burger. All right. So, I’m cooking my potatoes in salted water. Make sure each of your items are salted nicely. Don’t overs salt any of them, but make sure they’re all salted. I already have boiled these beans from the previous um day, the black beans. I’m prepping some onions. [Music] Just basically getting everything together. You prep everything, mix it all in a bowl. Very simple recipe. Let me know if you’ve ever had a black bean burger and would you try it? So, I’m sautéing my onions and I have some garlic powder. Sauteing in just a little bit of oil, adding some salt. And then here I am making a um a sauce. I’m making a um I think a scallion aioli is what I was going to call it. Yeah, cuz I had a good amount of scallion in there. I had some parsley, a little cilantro, scotch bonnet pepper, um lots of lemon juice, salt, black pepper, and some drizzle of oil and a little bit of mayo. Um yeah, that sauce was delicious. Very, very flavorful. Tasted amazing on this black bean um and lentils burger. When I say m All right, so now I’m just mashing up some of the black beans. Not all of them. You want it to have texture, but just give it a good mash. Believe, you know, don’t don’t mash it to smitherines. All right. Then I’m mashing my potato. So, I have my black bean in here, mashed up, mashed potato, my sauteed onions, and my um lentils in this bowl. Now, I’m seasoning. I added salt. I’m adding some paprika, some cumin. See these flavors? See these flavors that we got going on? It’s going to be a delicious burger. Some ground allspice. Some ground ginger. Just flavor upon flavor. Some black pepper, some ground coriander. Nice earthy flavors, which is going to go really nice with the zest from the aioli. Then I have some soy sauce here. So, I’m mimicking like a jerk seasoning a little bit. And then I also added cumin. All right. So, it’s a nice mix of um flavorings. And then I’m adding some breadrumbs. And now we’re just going to start forming our patties. Make sure you get everything, you know, blended nicely. And now we’re forming our black bean and lentil patties. Look how good these look. Look at that. Very nice. [Music] My mom loved it. My mom, she doesn’t eat meat. So, and we had previously made burgers and she was looking at those those burgers like, “Oh my god.” So, I was like, you know, let me make her a burger that she can eat. But these came out so good. And now I’m going to put this in the fridge for some time to set. I think I put it in there for maybe an hour and I’m putting it in the oven. And then I’m doing like two testers on the stove. I just wanted to see how it would come out on the stove, but all the rest of them I did in the oven. And the written recipe will be in the description box below. So, please check that on out. Both came out great. It came out great on the stove, but it also came out great in the oven. So, use whichever one you choose. I thought both tasted just fine. I couldn’t really tell a difference. And then I’m using this pepperage onion um bun. Added some sharp cheddar cheese from off the block. Going to let that do a little melty action. [Music] And then voila, our patties are done cooking. And it is time to assemble our black bean and lentil burgers. So, I’m going down with some lettuce. It’s my favorite thing to do just to make a nice plate of food. Going down with some lettuce. I’m trying to make this a nice gourmet burger, too. Not just your everyday regular burger. I wanted to have like a nice gourmet, you know, feel and taste to it. Added some seasoned tomato. Season your tomatoes, y’all. Season your tomatoes. Okay. Just add a little bit of salt, a little bit of black pepper. Okay. Okay, nothing to it. Let’s get into it. And then I’m adding some pickled red onions and scotch bonnet pepper. I love pickled onions, especially pickled red onions on my burger. I just think it’s so good. It’s better than a pickle, but I love pickles, too. But if you don’t like pickles, I think you would love the pickled red onions. And then I’m going down with that sc spicy scallion aioli or herb ioli. I’ll call it that cuz it had lots of herbs in it. Yes, it did. I also had thyme in there as well. The description, the recipe will be down in the description box. And look at this burger. I must say, I would order this. I would try this at a restaurant if I was feeling like, you know, I wanted to be a little healthier. I would definitely order this burger. I think it looks amazing. If I saw it come out, I would think it’s beef. So, you guys let me know if you saw this come out. Would you order it? And would you think it’s beef? Now, when you cut into it, you could kind of tell it ain’t beef. But before you cut into it, like you’re looking at it here, it looks like beef. So, let me know if you would order this down in the um comments below. I thank you all for tuning in to Annex TV. We appreciate every single one of you. And as always, God bless and peace.