If you are using fresh fresh beans & lentils soak overnight. Rinse before cooking the beans & lentils. Cook legumes until it's falling apart, usually takes 30-45min. Drain well.

Meanwhile saute onions & red pepper using olive oil till both are soft. Than add minced garlic and spices, cook for another 2-3 minutes.

Place all ingredients in the food processor accept for the bread crumbs.

Blend until all veggies, beans & lentils are in chopped in small pieces.

Last add bread crumbs to bean/lentil mixture. If you have time refrigerate it for a couple hours, this helps to make the mixture more firm & make nicer patties as seen in the picture.

A lot of other black bean burgers have rice in it instead of the lentils which helps to hold the burgers together even more than the lentils. I replaced the rice with lentils because I wanted to up the protein content.

I use a medium ice cream scoop & make it heaping full. Place it in the pan and press down slightly into a medium sized patty. I use a cast iron pan because it helps give a nice crispiness to the outside of the burgers.

In the picture below, I sautéed a portobello mushroom with some olive oil & sprinkled it with salt & pepper. It was quite delicious with the basil pesto, guacamole, bacon & cheese.

If you want to keep this burger vegan or dairy free, simply omit the cheese and bacon & add other veggie toppings such as fresh lettuce, onions, guacamole & portobello mushrooms.