Description
These Lentil-Chickpea Veggie Burgers with Avocado Green Harissa offer a wholesome, flavorful alternative to classic beef burgers. Packed with protein-rich lentils and chickpeas, combined with fresh veggies and spices, these patties are blended to a perfect chunky texture and pan-fried to a golden crisp. Topped with a creamy, spicy avocado green harissa sauce, they are perfect for a satisfying vegetarian meal that’s ready in just 40 minutes.
Ingredients
Scale
For the Burgers
- 1 cup rolled oats (for oat flour)
- 1 carrot, grated
- 1 small onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 cup cooked lentils, towel-dried
- 1 cup cooked chickpeas, towel-dried
- 2 large eggs
- 1/3 cup herbs (optional: parsley, cilantro, or dill)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Flour, for dusting
- 2 tbsp olive oil, for frying
For the Avocado Green Harissa
- 1 ripe avocado
- 1 small green chili or jalapeño (seeded if less heat desired)
- 1 garlic clove
- 1/4 cup fresh cilantro leaves
- Juice of 1/2 lemon
- 1/4 tsp ground cumin
- Salt, to taste
- 1/4 cup olive oil, drizzled in during blending
To Serve
- 6 burger buns, toasted if desired
- Optional toppings: lettuce, tomato slices, red onion, pickles
Instructions
- Prepare Oat Flour: Place rolled oats in a food processor fitted with the S-blade. Blend until the oats become a fine, flour-like powder. Transfer to a bowl and set aside.
- Make the Burger Mix: Using the food processor with a grating blade, grate the carrot and remove to a separate bowl. Replace the grating blade with the S-blade; pulse chopped onion and garlic until finely chopped but not pureed.
- Process Lentils and Chickpeas: Add the towel-dried cooked lentils and chickpeas, eggs, oat flour, optional herbs, cumin, smoked paprika, salt, and pepper to the food processor. Pulse until the mixture reaches a chunky hummus-like texture. Transfer to a bowl and gently fold in the grated carrot.
- Shape Patties: Divide the mixture evenly into 6 portions. Form each portion into a patty approximately 1 inch thick. Lightly dust each side of the patties with flour to help with handling and browning.
- Cook the Burgers: Heat a thin layer of olive oil in a large skillet over medium heat. Once the oil shimmers, carefully place the patties in the skillet. Cook for 4 1/2 to 5 minutes on each side, or until the patties are firm and have a golden-brown crust. Repeat with remaining patties, adding more oil as needed.
- Make Avocado Green Harissa: Clean the food processor bowl. Combine the avocado, green chili, garlic, cilantro, lemon juice, cumin, and salt in the processor. While blending, slowly drizzle in the olive oil until the sauce is smooth and creamy.
- Assemble the Burgers: Toast the buns if desired. Place a cooked veggie burger on each lower bun half, generously spread avocado green harissa on top, and add desired toppings such as lettuce, tomato, or pickles. Cover with the top bun and serve immediately.
Notes
- To prepare lentils and chickpeas, use canned versions that are rinsed and well-drained or cook dried versions in advance.
- If you prefer vegan patties, substitute eggs with flax eggs or a commercial egg replacer.
- Adjust the green chili amount in the harissa sauce to taste depending on desired heat level.
- Oat flour can be made ahead and stored in an airtight container for future use.
- The patties can be baked at 375°F (190°C) for 20-25 minutes if preferred instead of pan-frying, flipping halfway through.
