If you’re craving a wholesome and incredibly flavorful veggie burger experience, these Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe will absolutely steal your heart. Packed with hearty lentils, chickpeas, and fresh veggies, these patties offer a satisfying texture that’s both tender and a little bit crispy on the outside. The real magic comes from the creamy avocado green harissa, which brings a vibrant, spicy twist that elevates each bite to something truly unforgettable. Whether you’re a longtime veggie burger devotee or just dipping your toes into plant-based meals, this recipe promises delicious satisfaction every time.
Ingredients You’ll Need
These ingredients are simple but essential, coming together to create layers of flavor, texture, and color. Each component is thoughtfully selected to ensure your Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe shines from the first bite.
- Lentils: Cooked and towel-dried for a hearty, protein-packed base that’s tender but holds its shape well.
- Chickpeas: Provide creaminess and a slight nuttiness that balances perfectly with the lentils.
- Carrot: Adds natural sweetness and a bit of crunch to brighten the patties.
- Onion and garlic: Finely chopped for aromatic depth and savory warmth.
- Oats: Blended into oat flour, they act as a binder to keep the burgers intact without overpowering flavor.
- Eggs: Help bind everything together for perfect patties.
- Herbs and spices: Optional but highly recommended for exciting layers of taste.
- Olive oil: For cooking the patties to a perfect golden-brown crispness.
- Ingredients for avocado green harissa: A blend of fresh avocado with vibrant spices and herbs, delivering a creamy, zesty kick.
How to Make Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe
Step 1: Prepare Oat Flour
If you don’t have oat flour on hand, this step is quick and handy. Just blend rolled oats in your food processor until they resemble a fine flour. This will help bind the patties without the need for regular flour, keeping everything gluten-friendly and tasty.
Step 2: Make the Burger Mix
The magic really starts here. Using the food processor, grate the carrot first and set it aside. Then switch blades and pulse the onion and garlic until roughly chopped, releasing their rich aroma. Next, add the towel-dried lentils and chickpeas along with eggs, oat flour, herbs, and spices. Blend until the mixture resembles chunky hummus, full of texture with visible bits for a more rustic feel. Stir in the grated carrot last to keep its fresh crunch.
Step 3: Shape Patties
Divide your mixture into six equal portions and form each into a patty about an inch thick. If the batter feels too sticky, a little dusting of flour on both sides will make handling much easier. This shaping step ensures even cooking and a wonderful burger shape at the end.
Step 4: Cook the Burgers
Heat a thin layer of olive oil in a large skillet over medium heat. Once the oil shimmers, add your patties and cook each side for around 4 and a half to 5 minutes, or until beautifully browned and firm to the touch. Adding a little oil between batches keeps them perfectly crisp without drying out.
Step 5: Make Avocado Green Harissa
Clean out your food processor, then toss in all the harissa ingredients except the olive oil. Blend everything while slowly drizzling in olive oil until the sauce is smooth and velvety. This vibrant spread adds a cooling yet spicy lift that transforms the veggie burgers into something truly irresistible.
Step 6: Assemble
Your final assembly is the fun part. Toast your favorite buns lightly if you like, then pile on a warm patty and generously spread the avocado green harissa on top. Add any toppings you love like crisp lettuce, juicy tomato slices, or pickled onions, then crown with the bun top and serve immediately.
How to Serve Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe
Garnishes
Keep it fresh and simple! Crisp lettuce leaves, thin slices of ripe tomato, and tangy pickled onions complement the earthiness of the burgers and the spiciness of the harissa beautifully. Fresh herbs like cilantro or parsley also enhance the robust flavors without overpowering them.
Side Dishes
These burgers pair wonderfully with anything from crispy oven-baked sweet potato fries to a light quinoa salad bursting with cucumbers and lemon. For a cozy meal, serve alongside roasted seasonal veggies tossed in olive oil and herbs for extra comfort and nutrition.
Creative Ways to Present
Try serving these Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe open-faced on toasted ciabatta topped with arugula and radishes for a trendy twist. Or go all out by turning them into sliders for a fun party platter, adding colorful slaws and various dipping sauces for everyone to customize their bite.
Make Ahead and Storage
Storing Leftovers
Your veggie burger patties keep well in the refrigerator for up to three days. Store them in an airtight container between layers of parchment paper to avoid sticking and moisture buildup. The avocado green harissa should be kept separately to maintain its fresh flavor and creamy texture.
Freezing
Want to keep these gems handy? Freeze the uncooked patties by arranging them on a baking sheet lined with parchment paper, spacing them apart, and popping them in the freezer until solid. Then transfer to a freezer bag. They’ll keep for up to three months and only need to be cooked straight from frozen with a slightly longer cooking time.
Reheating
To enjoy leftovers, gently reheat cooked patties in a skillet over medium heat until warmed through and crisp again. Avoid microwaving as it can make them soggy. Reheat the avocado green harissa separately if needed to keep its vibrant color and flavor.
FAQs
Can I make these Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe vegan?
Absolutely! You can replace the eggs with flax eggs or a commercial egg replacer to keep the patties binding well while maintaining the delicious texture.
What type of lentils work best in this recipe?
Brown or green lentils hold their shape nicely and provide a great texture. Avoid red lentils, as they tend to break down too much and make the mixture too mushy.
Can I prepare the burger mixture ahead of time?
Yes, you can prepare the mixture up to a day in advance and store it in the fridge, covered tightly. This makes assembling and cooking quick and easy when ready to eat.
Is the avocado green harissa very spicy?
It has a gentle kick, balanced by the creamy avocado, so it’s flavorful without being overpowering spicy. You can always adjust the amount of chili to suit your taste.
What buns do you recommend for these veggie burgers?
A lightly toasted brioche or whole grain bun works beautifully, adding a slight sweetness or nuttiness that complements the savory patties and vibrant harissa perfectly.
Final Thoughts
Making these Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe at home is such a rewarding experience, from blending the fresh ingredients to savoring the vibrant flavors on your plate. They’re a deliciously healthy way to enjoy a classic burger night with a fresh, plant-powered twist. I hope you fall in love with this recipe just as much as I have and find joy in sharing it with friends and family!
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Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian American
- Diet: Vegetarian
Description
These Lentil-Chickpea Veggie Burgers are a flavorful and nutritious plant-based option, packed with protein and fiber. Paired with a vibrant Avocado Green Harissa, they make a perfect hearty lunch or dinner. The burgers are pan-fried to a crispy golden brown and served on toasted buns with your favorite toppings for a satisfying meal.
Ingredients
For the Burgers
- 1 cup rolled oats (for oat flour)
- 1 large carrot, grated
- 1 small onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 cup cooked lentils, well-drained and towel-dried
- 1 cup cooked chickpeas, well-drained and towel-dried
- 2 large eggs
- 1/4 cup fresh herbs (optional; e.g., parsley, cilantro)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- All-purpose flour, for dusting
- 2 tablespoons olive oil, for frying
- 6 burger buns, toasted (optional)
For the Avocado Green Harissa
- 1 ripe avocado
- 1 small bunch cilantro or parsley
- 1–2 green chilies (adjust to taste)
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- Salt, to taste
Instructions
- Prepare Oat Flour: Place the rolled oats in a food processor fitted with an S-blade and blend until a fine, flour-like consistency is achieved. Set aside for later use.
- Make the Burger Mix: Swap the S-blade for the grating blade and grate the carrot in the food processor; remove and set aside. Replace with the S-blade again, roughly chop the onion and garlic, then pulse in the processor until just chopped, being careful not to overprocess.
- Combine Ingredients: Add the towel-dried lentils and chickpeas to the processor along with the eggs, oats (flour), optional fresh herbs, cumin, smoked paprika, salt, and pepper. Process until the mixture reaches a chunky, hummus-like texture. Transfer to a bowl and stir in the grated carrot gently to combine evenly.
- Shape Patties: Divide the mixture into six equal portions. Shape each into a 1-inch-thick patty. Lightly dust both sides of each patty with flour to prevent sticking and help with handling.
- Cook the Burgers: Heat a thin layer of olive oil in a large skillet over medium heat until shimmering. Add the patties without crowding them and cook for about 4 1/2 to 5 minutes per side, or until they are firm and nicely browned. Adjust heat as needed to avoid burning. Repeat with remaining patties, adding more oil if necessary.
- Make Avocado Green Harissa: Clean the food processor bowl. Add the avocado, cilantro or parsley, green chilies, garlic, and lemon juice. Blend while slowly drizzling in the olive oil until you get a smooth, creamy sauce. Season with salt to taste.
- Assemble the Burgers: Toast the burger buns if desired. Place each cooked patty on the bottom half of the bun. Spread a generous spoonful of avocado green harissa on top, then add your favorite toppings such as lettuce, tomato, or pickles. Top with the other half of the bun, serve immediately, and enjoy!
Notes
- If you do not have pre-cooked lentils and chickpeas, cook them until tender and drain thoroughly before use.
- For a vegan version, replace eggs with flax eggs or another binder.
- Adjust the quantity of green chili in the harissa to control heat level.
- The burgers reheat well in a skillet or oven to preserve crispiness.
- Optional fresh herbs like parsley or cilantro add freshness; omit if unavailable.
- You can substitute all-purpose flour for oat flour if preferred.
