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Ingredients

1 (14 ounce) can black beans, rinsed and drained 1 medium onion, finely chopped 1 bell pepper, finely chopped ½ cup finely chopped mushrooms 1 jalapeno pepper, finely chopped 2 cloves garlic, minced salt and ground black pepper to taste 1 tablespoon olive oil ¾ cup ground lentils, or as needed 1 egg 2 tablespoons ground cumin 1 tablespoon chili powder ½ teaspoon smoked paprika

Nutrition Info

154.3 calories carbohydrate: 23.3 g cholesterol: 20.5 mg fat: 3.2 g fiber: 10.3 g protein: 9.4 g saturatedFat: 0.5 g servingSize: - sodium: 232.7 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

Mash black beans with a fork until chunky but not totally smooth.
Combine onion, bell pepper, mushrooms, jalapeno pepper, and garlic in a bowl. Season with salt and pepper.
Heat olive oil in a large skillet over medium heat. Saute vegetable mixture until softened, 5 to 8 minutes. Season with salt and pepper.
Transfer vegetable mixture to a food processor, pulse for 1 to 2 minutes. Mix into black beans. Mix in ground lentils and egg. Add cumin, chili powder, and paprika. Refrigerate mixture for 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Shape cooled mixture into patties. Arrange on the baking sheet.
Bake until browned, 10 to 15 minutes per side.

8 servings

Low-carb, low-fat, gluten-free, and vegetarian burgers. Serve on buns or just by themselves.