Close up of a burger with a black bean and beef patty, tomato, guacamole, sprouts, and red onion on a bun.

Half-Veggie Burgers

Close up of a burger with a black bean and beef patty, tomato, guacamole, sprouts, and red onion on a bun.

Half-Veggie Burgers

A lighter burger patty made with a savory blend of ground beef, hearty lentils, and bell peppers.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dishes
Cuisine American
Servings 8 Burgers

Equipment

  • Grill - optional

Ingredients
  

  • 3 cups lentils or beans, cooked
  • 1 cup bell pepper (or other vegetable that can stand up to cooking) , finely chopped
  • 1 pound ground beef or other ground meat
  • 1 egg, optional
  • salt and pepper
  • 8 buns, optional

Instructions
 

  • Roughly mash the lentils. Make sure the vegetables are either small to begin with (like corn or peas) or finely chopped so that they cook evenly.
  • Mix the lentils, veggies, and meat with your hands in a large bowl. If you’re going to barbecue, add an egg to keep them from crumbling. Season with salt and pepper. Form into 8 patties.
  • Grill the patties either on the barbecue or a pan on the stovetop over medium-high heat. Sear until dark brown on one side, then flip ’em and do the same on the other side.
  • Serve, on toasted buns, if using, with your favorite condiments and fresh vegetables.
  • If you won’t eat all the burgers at once, wrap the raw patties in plastic. Refrigerate for a few days or freeze for up to 2 weeks.

Notes

Recipe used with permission from Leanne Brown, author of "Good and Cheap: Eat Well on $4/Day."

Nutrition

Serving: 1 patty
Keyword 30 minutes or Less, Beans, Dinner, Picnic
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