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
Scale
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.
