Description
These Lentil-Chickpea Veggie Burgers are a delicious and healthy plant-based option, packed with protein and fiber. Served with a vibrant avocado green harissa, they offer a flavorful twist perfect for a quick and satisfying meal. Made with wholesome ingredients like lentils, chickpeas, oats, and fresh veggies, these burgers are perfect for vegetarians and anyone seeking a nutrient-rich alternative to traditional burgers.
Ingredients
Scale
Burgers
- 1 cup rolled oats (for oat flour)
- 1 large carrot, grated
- 1 small onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 cup cooked lentils, well drained and towel-dried
- 1 cup cooked chickpeas, well drained and towel-dried
- 2 large eggs
- 2 tbsp fresh parsley or cilantro, finely chopped (optional)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for heat)
- Salt and freshly ground black pepper to taste
- All-purpose flour for dusting (as needed)
- 2 tbsp olive oil or vegetable oil for frying
Avocado Green Harissa
- 1 ripe avocado, peeled and pitted
- 1 cup fresh cilantro leaves
- 1–2 small green chilies, deseeded for less heat (optional)
- 1 clove garlic
- 1 tbsp lemon juice
- 1/2 tsp ground cumin
- 1/4 cup olive oil
- Salt to taste
To Serve
- 6 burger buns, toasted if desired
- Your choice of toppings: lettuce, tomato slices, cucumber, pickles, etc.
Instructions
- Prepare Oat Flour: Blend the rolled oats in a food processor using the S-blade until they reach a fine, flour-like texture. Set the oat flour aside for use in the burger mix or for dusting.
- Grate Carrot and Pulse Aromatics: Using the food processor, grate the carrot with the grating blade and set aside. Replace the grating blade with the S-blade, roughly chop the onion and garlic, then pulse them until just chopped but not pureed.
- Make the Burger Mix: Add the towel-dried lentils and chickpeas, eggs, oats, chopped herbs (if using), spices (cumin, paprika, cayenne), salt, and pepper to the food processor. Process until the mixture reaches a chunky hummus-like consistency, then stir in the grated carrot by hand for texture.
- Shape Patties: Divide the mixture into 6 equal portions. Form each portion into a patty about 1 inch thick. Lightly dust each side with all-purpose flour if the mixture feels too sticky, to make handling easier.
- Cook the Burgers: Heat a thin layer of olive oil in a large skillet over medium heat. Once the oil is shimmering, place patties in the skillet and cook for approximately 4 1/2 to 5 minutes per side, or until they are firm to the touch and browned evenly. Repeat with remaining patties, adding more oil as needed.
- Make Avocado Green Harissa: Clean the food processor bowl, then combine the avocado, cilantro, green chilies, garlic, lemon juice, cumin, and salt. Blend while slowly drizzling in the olive oil until the sauce is smooth and creamy.
- Assemble Burgers: Toast the burger buns if desired. Place each cooked veggie burger patty on the bottom bun, spread a generous amount of avocado green harissa on top, and add your preferred toppings such as lettuce and tomato. Cover with the top bun and serve immediately.
Notes
- Use well-drained and towel-dried lentils and chickpeas to avoid soggy patties.
- Oat flour can be substituted with chickpea flour or all-purpose flour if preferred.
- Adjust the green chili quantity in the harissa to control the heat level.
- These burgers can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month.
- For vegan option, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
