Description
These Lentil-Chickpea Veggie Burgers are a hearty, flavorful plant-based alternative perfect for a nutritious meal. Made from a blend of lentils, chickpeas, oats, and fresh veggies, they are packed with protein and fiber. Served with a creamy, zesty avocado green harissa, these burgers bring a bright, spicy kick that elevates the classic veggie burger to a new level.
Ingredients
Scale
Burger Ingredients
- 1 cup oats (for oat flour)
- 1 medium carrot, grated
- 1 small onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 cup cooked lentils, towel-dried
- 1 cup cooked chickpeas, towel-dried
- 2 large eggs
- 1/4 cup fresh herbs (optional; such as parsley or cilantro)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Flour (for dusting patties)
- 2 tbsp olive oil (for cooking)
Avocado Green Harissa
- 1 ripe avocado, peeled and pitted
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 2 cloves garlic
- 1 small green chili, seeded (adjust to taste)
- Juice of 1 lemon
- 1/4 cup olive oil
- Salt, to taste
Instructions
- Prepare Oat Flour: Place oats in a food processor fitted with the S-blade and blend until they form a fine, flour-like texture. Transfer to a bowl and set aside.
- Make the Burger Mix: Replace the blade in the food processor with the grating blade and grate the carrot. Remove and set aside. Swap back to the S-blade. Add roughly chopped onion and garlic, then pulse until just chopped.
- Combine Ingredients: To the processor bowl, add the towel-dried lentils, chickpeas, eggs, oat flour, herbs (if using), spices, salt, and pepper. Pulse and process until the mixture reaches a chunky, hummus-like consistency. Stir in the grated carrot by hand.
- Shape Patties: Divide the mixture into 6 equal portions. Shape each portion into a patty about 1 inch thick. Lightly dust each side with flour if needed to prevent sticking and for easier handling.
- Cook the Burgers: Heat a thin layer of olive oil in a large skillet over medium heat. When the oil shimmers, cook each patty for 4 1/2 to 5 minutes per side until firm and golden brown. Repeat with all patties, adding oil as needed.
- Prepare Avocado Green Harissa: Clean the food processor bowl thoroughly. Add avocado, cilantro, parsley, garlic, green chili, and lemon juice. Blend while slowly drizzling in olive oil until the sauce is smooth and creamy. Season with salt to taste.
- Assemble Burgers: Optionally toast burger buns. Place a cooked patty on the bottom half of each bun, spread a generous layer of the avocado green harissa over the patty, add any desired toppings such as lettuce, tomato, or onion, and top with the remaining bun half. Serve immediately and enjoy!
Notes
- Ensure lentils and chickpeas are well-drained and dry to prevent soggy patties.
- Dusting patties with flour helps them hold their shape while cooking.
- The avocado green harissa can be made spicier or milder by adjusting the amount of chili used.
- These burgers can be prepared in advance and refrigerated for up to 2 days before cooking.
- For a vegan option, substitute eggs with flax eggs or other plant-based binders.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
