Black Beluga Lentil Burgers

This black beluga lentil burger is a hearty, delicious and healthy meal. It’s vegan, gluten-free, refined sugar-free and full of goodness. You’ll be pleasantly surprised at the sweet tangy BBQ sauce and the moreish patty made from the featured Ceres Organics lentils. Don’t be put off by the lengthy ingredient list, as many of these are the select spices and condiments which make this taste extra special, plus you’ll likely have plenty of these in your pantry.

Don’t miss the 60 second how-to video over on social media!

Ceres Organics Black Beluga Lentils Burgers



200g Ceres Organics black beluga lentils

50g buckwheat flour

1 shallot (diced)

1 tsp smoked paprika

1 shot apple cider vinegar

Handful of parsley (chopped)

Handful of coriander (chopped)


1 orange (juiced)

4 cloves of garlic (diced)

1 shallot (diced)

1 chilli (diced)

50g tomato puree

50ml water

30ml apple cider vinegar

30ml soy sauce

30ml coconut nectar (or sweetener of choice)

1 tsp smoked paprika


4L water

1 bulb cos lettuce

4 x portobello mushrooms

4 x burger buns (gluten-free if needed)

50ml balsamic vinegar

Hummus (your favourite flavour)

2 – 3 tbsp coconut oil for cooking

ceres organics black beluga lentils



1. Place lentils in 2L of water and a shot of apple cider vinegar and let them soak for at least 1 hour (or overnight).

2. Peel the skin off the portobello mushrooms, rub/dip the exterior in balsamic vinegar and place in the oven to roast at 150’C for 25 minutes.


– Drain and rinse the lentils and place in a pot of 2L water on medium heat, simmer with lid on for 25mins or until lentils are tender.

– Once cooked, drain and add to a food processor with parsley, coriander, shallot, buckwheat flour, smoked paprika and 100ml of water. Blend until a smooth consistency.

-Roll the lentil mixture into balls using a little extra buckwheat flour and squash down into a burger patty shape. Place patties in a pan with a little coconut oil on medium heat. Cook on both sides for 3 – 4 minutes (until browned).


– Add coconut oil, diced shallot, garlic and chilli to a pan on medium heat, simmer (5 mins). Add smoked paprika and cook for a further 1 minute. Add all remaining (BBQ sauce) ingredients and simmer until sauce is thick (15mins on medium heat).


Lightly toast burger buns, smear the base of one bun with hummus, top with cos lettuce,  burger patty, mushroom and a generous drizzle of BBQ sauce. Cover with the top bun to finish and they’re ready to eat.

Serve with a delicious fresh salad and sweet potato wedges. Yum!

This recipe was made using the delicious Ceres Organics Black Beluga Lentils, featured in the September Delight Box. Get your hands on this box by following clicking here.