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
Scale
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.
