Dr. Fuhrman’s Amazing Bean Burgers

My quest for the perfect veggie burger has been achieved.  No need to look any further.

Dr. Fuhrman’s burgers:

  • hold together, even when baked
  • are moist and tasty
  • are not that difficult to make (they do require lots of ingredients, but after the first time, I pre-prepared everything so putting them together was a snap.
  • survive freezing perfectly
  • are healthy and delicious!
Original recipe is on Dr. Fuhrman’s Disease-Proof blog HERE.  I made a few changes as always and they are reflected below.  The KEY ingredients in my opinion are the mustard, the ground flax and the balsamic vinegar, so don’t sub those out!

Dr. Fuhrman’s Amazing Bean Burgers

Dr. Fuhrman’s Amazing Bean Burgers


  • 2 cups onion, diced
  • 2 carrots, grated
  • 1/2 bell pepper, diced
  • 5 large cloves garlic, minced
  • 1 Tbsp miso or boullion
  • 2 teaspoons Italian Seasoning or oregano
  • 3 tablespoons Balsamic Vinegar
  • 1-1/4 cup water
  • 4 tablespoons tomato paste
  • 2 cups cooked lentils or any other bean of choice, drained
  • 1-1/2 tablespoon ground flax seed
  • 1-1/2 tablespoon raw sesame tahini
  • 1-1/2 tablespoon nutritional yeast
  • 1 tablespoon mustard
  • 1/2 cup walnuts, finely ground
  • 1/4 cup oatmeal, ground
  • 2 tablespoons whole wheat flour


  1. Grind walnuts and oats in food processor until fine. Leave them in the food processor.
  2. Sauté onion, carrots, bell pepper and garlic in a large pan until softened, adding water, if necessary, to prevent sticking, about 5-6 minutes.
  3. Add miso or bouillon, Italian seasoning, balsamic vinegar, water, tomato paste, and stir well. Simmer, covered, for about 5-7 minutes.
  4. Uncover and cook an additional 5 minutes until thick.
  5. Transfer to food processor on top of the walnut/oat mixture and let cool a few minutes.
  6. Add lentils and remaining ingredients and process briefly just until mixture all holds together.
  7. Cover and refrigerate at least 30 minutes, or until ready to bake.
  8. Preheat oven to 180C degrees.
  9. Line a baking pan with parchment paper.
  10. Lightly spray the paper with oil.
  11. Take about a rounded 1/3 cup of the mixture, form into balls, and place on baking sheet. It should make 8-10 burgers.
  12. Gently flatten into a burger shape.
  13. Bake for 12 minutes, turn over and bake an additional 12 minutes until lightly browned.

vegan mo fo 2012

This post is participating in Healthy Vegan Fridays HERE and Wellness Weekends HERE.  Please visit for lots of great recipes!


  1. These sound and look delicious! I love me a good veggie burger!

  2. Debbie Goodrich says:

    These look really good.how many burgers will this quantity make ?

  3. I am eating one right now. These are absolutely amazing. Anyone making this should follow the recipe exactly. Honestly, this is one of the most delicious things I’ve ever eaten. Thank you!

  4. In the oven!! Looking good 🙂 Excited to taste. After all regular meat taste like nothing so it should be a more tasteful alternative anyway.

  5. Janet Winikoff says:

    Both my husband and I agree these were absolutely delicious! Swapped out lentils for garbanzos to save time. This recipe is a bit time consuming (but well worth it) so in the future I’ll do as was suggested and prep the ingredients in advance. Makes a large quantity so you’ll have plenty of leftovers.

  6. Mine looked too runny so I added wheat gluten to the last batch. Loved this recipe! Made plenty for leftovers.


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