If you’re craving a hearty, wholesome burger that’s as vibrant in flavor as it is nutritious, look no further than this Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe. Combining tender lentils and creamy chickpeas with fresh carrots, fragrant herbs, and a spicy, cooling avocado green harissa, these burgers deliver an unforgettable taste experience. They are perfect for a cozy family dinner or impressing friends at a casual barbecue, offering a delightful twist on classic veggie patties with a burst of bold, green harissa goodness.
Ingredients You’ll Need
This recipe shines because of its simple yet powerful ingredients. Each one plays a vital role in delivering perfect texture, vibrant flavors, and satisfying nourishment, making it easier than ever to whip up these crowd-pleasing burgers.
- Lentils: Provide a hearty, protein-packed base that’s soft but substantial.
- Chickpeas: Add creaminess and a lovely nutty flavor to the patties.
- Carrot: Brings a touch of natural sweetness and moisture for tender burgers.
- Onion and Garlic: Infuse pungent, aromatic notes vital for depth of flavor.
- Oats (or oat flour): Act as a binder while adding subtle texture without overpowering.
- Eggs: Help hold everything together perfectly for easy shaping and cooking.
- Herbs and Spices: Customize the flavor with fresh herbs and warming spices that make these burgers truly pop.
- Olive Oil: For cooking and creating that beautifully smooth avocado green harissa sauce.
- Avocado and Harissa Ingredients: To make the creamy, spicy green harissa that’s the crowning glory of this recipe.
How to Make Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe
Step 1: Prepare Oat Flour (If Needed)
Start by grinding whole oats into a fine flour using a food processor with the S-blade. This simple step makes sure that the patties hold together well without using store-bought flour, keeping everything wholesome and natural.
Step 2: Make the Burger Mix
Grate the carrot finely in your food processor, then swap the blade and roughly chop onion and garlic before pulsing them until just chopped. This layering of textures builds a bright, fresh flavor base that will shine through in the burgers.
Step 3: Combine the Ingredients
Add towel-dried lentils and chickpeas along with eggs, oats, your chosen herbs, spices, salt, and pepper into the processor. Pulse until the texture resembles chunky hummus—creamy but with a little body. Finally, fold in the grated carrot for added moisture and sweetness.
Step 4: Shape Patties
Divide the mixture into six equal patties, about 1 inch thick each. To make handling easier and to avoid stickiness, dust both sides lightly with flour if needed. This helps get a beautiful crust when you cook them.
Step 5: Cook the Burgers
Heat a thin layer of olive oil in a large skillet over medium heat until shimmering. Cook the patties carefully, about 4 and a half to 5 minutes per side, until golden brown and firm to the touch. Work in batches if necessary, adding more oil to keep things from sticking.
Step 6: Make Avocado Green Harissa
While the burgers cook, clean your food processor bowl and add all the green harissa ingredients except olive oil. Blend everything together and slowly drizzle in olive oil until you achieve a smooth, creamy sauce bursting with vibrant, spicy freshness.
Step 7: Assemble
Toast your burger buns if you prefer a little crunch. Then layer each bun with one hearty lentil-chickpea patty, a generous spread of that luscious avocado green harissa, and any additional toppings you love—think fresh greens, ripe tomatoes, or crisp onions. Serve immediately and savor every bite.
How to Serve Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe
Garnishes
Simple garnishes like fresh cilantro or parsley add a burst of green that complements the green harissa’s spicy creaminess perfectly. Thin slices of red onion or crunchy pickles introduce a lovely contrast and extra zing to every bite.
Side Dishes
Pair your veggie burgers with sweet potato fries, a crisp salad, or even grilled corn for a complete meal that feels indulgent yet wholesome. The bright harissa and wholesome patty balance richly with lighter, fresh sides.
Creative Ways to Present
Try serving these burgers open-faced with a drizzle of harissa and a sprinkle of toasted pumpkin seeds for crunch. Or go casual by wrapping the patties and sauce in warm flatbreads with crunchy slaw and pickled veggies for on-the-go meals that never disappoint.
Make Ahead and Storage
Storing Leftovers
Cooked patties can be stored in an airtight container in the refrigerator for up to 3 days. Keep the avocado green harissa separate to maintain its fresh, creamy texture until it’s time to serve again.
Freezing
If you want to save time later, freeze uncooked shaped patties on a baking sheet before transferring them to a sealable bag. They’ll keep well for up to 2 months—perfect for busy weeknight cravings.
Reheating
Reheat cooked patties in a skillet with a little oil over medium heat to restore their crisp exterior and warm the interior evenly. Avoid microwaving as it can make the texture a bit gummy, especially with veggie-based patties.
FAQs
Can I make these burgers vegan?
Absolutely! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to keep the patties binding while keeping the recipe plant-based.
What can I use instead of oat flour?
If you don’t have oats, whole wheat flour or almond flour can work too, but oat flour offers a mild flavor and great texture that’s hard to beat.
How spicy is the avocado green harissa?
The harissa has a gentle heat that’s balanced out beautifully by creamy avocado. You can adjust the spice level by adding more or fewer chili flakes according to your taste.
Can I prepare the patties in advance?
Yes! You can make the burger mixture and shape the patties a day ahead. Keep them in the refrigerator, covered well, until ready to cook for convenience.
Are these burgers gluten-free?
The recipe is naturally gluten-free if you use gluten-free oats or oat flour and ensure any other mix-ins or toppings are also free from gluten.
Final Thoughts
This Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe is an absolute treasure for anyone seeking a flavorful, hearty plant-based option that never compromises on taste. It’s easy to make, nourishing, and endlessly customizable—so why not invite a little excitement into your kitchen tonight and treat yourself and your loved ones to these delicious burgers? Trust me, they’re going to become a beloved staple in your cooking rotation!
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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 1x
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian American
- Diet: Vegetarian
Description
These Lentil-Chickpea Veggie Burgers with Avocado Green Harissa are a delicious and nutritious plant-based alternative to traditional burgers. Packed with protein-rich lentils and chickpeas, combined with fresh vegetables and warming spices, they make a flavorful, hearty meal. Accompanied by a creamy, zesty avocado green harissa, these burgers are perfect for a satisfying lunch or dinner and are quick to prepare in about 40 minutes.
Ingredients
For the Lentil-Chickpea Burger Patties
- 1 cup rolled oats (to make oat flour)
- 1 carrot, grated
- 1 onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 cup cooked lentils, towel-dried
- 1 cup cooked chickpeas, towel-dried
- 2 large eggs
- 1–2 tablespoons fresh herbs (optional, such as parsley or cilantro)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Flour (for dusting, as needed)
- 2–3 tablespoons oil (for frying)
For the Avocado Green Harissa
- 1 ripe avocado
- 1–2 green chilies (adjust to taste)
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 2 tablespoons lemon juice
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Salt, to taste
- 1/4 cup olive oil (to drizzle)
To Serve
- 6 burger buns, toasted if desired
- Optional toppings: lettuce, tomato slices, onion slices, pickles
Instructions
- Prepare Oat Flour: Place the rolled oats in a food processor fitted with the S-blade. Blend until the oats reach a fine, flour-like texture. Set aside this oat flour for the burger mixture.
- Make the Burger Mix: Switch the food processor blade to the grater attachment and grate the carrot. Remove and set aside. Replace the grating blade with the S-blade. Add roughly chopped onion and garlic to the processor and pulse a few times until just chopped, not pureed.
- Combine Burger Ingredients: Add the towel-dried lentils and chickpeas, eggs, oat flour, herbs (if using), spices (cumin, paprika), salt, and pepper to the food processor. Pulse until the mixture has a chunky, hummus-like texture. Transfer to a mixing bowl and fold in the grated carrot evenly.
- Shape Patties: Divide the mixture into 6 equal portions. Form each into a patty about 1 inch thick. Lightly dust both sides of each patty with flour to help with handling and prevent sticking during cooking.
- Cook the Burgers: Heat a thin layer of oil in a large skillet over medium heat. Once the oil is shimmering hot, cook each patty for approximately 4 1/2 to 5 minutes on each side, until browned and firm to the touch. Repeat for all patties, adding more oil as necessary.
- Make Avocado Green Harissa: Clean the food processor bowl. Add the ripe avocado, green chilies, cilantro, parsley, lemon juice, ground coriander, ground cumin, and salt to the processor. Blend while slowly drizzling in olive oil until the sauce is smooth and creamy.
- Assemble the Burgers: Toast the burger buns if desired. Place a cooked veggie burger patty on the bottom half of each bun. Spread a generous amount of avocado green harissa on top of the patty. Add any additional toppings like lettuce or tomato, then cover with the top bun. Serve immediately and enjoy!
Notes
- Towel drying the lentils and chickpeas helps prevent excess moisture, which can make patties fall apart.
- If you want a vegan version, substitute eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) or a commercial egg replacer.
- You can prepare the burger mix a few hours ahead and refrigerate before cooking to help patties firm up.
- Adjust the green chili quantity in the harissa to suit your spice preference.
- Leftover patties can be stored in the refrigerator for 2-3 days or frozen for up to 1 month.
- For a gluten-free option, ensure buns and flour used for dusting are gluten-free alternatives.
