If you are craving a plant-powered delight that bursts with flavor and texture, look no further than this Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe. These veggie burgers marry wholesome lentils and chickpeas with vibrant spices and fresh herbs, creating patties that are hearty, wholesome, and irresistibly satisfying. The creamy, zesty avocado green harissa adds a fresh twist that elevates every bite, making this recipe a vibrant celebration of plant-based eating that everyone will love.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential for achieving the perfect balance of taste, texture, and color in your Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe. Each one plays a crucial role, whether it’s lending moisture, binding, punchy aroma, or that irresistible vibrant green color in the harissa.
- Carrot: Adds natural sweetness and a bit of tender crunch for texture contrast.
- Yellow or white onion: Brings savory depth and a subtle sweetness when cooked.
- Garlic cloves: Contribute a robust base flavor that elevates the whole mix.
- Cooked green or brown lentils: The hearty star ingredient providing protein and a lovely earthy flavor.
- Cooked chickpeas: Adds creaminess and a subtle nutty taste that complements the lentils.
- Large eggs: Essential binders that help keep the patties together without falling apart.
- Old-fashioned rolled oats: Impart chewiness and absorb excess moisture for perfect burger texture.
- Fresh cilantro or parsley leaves: Optional herbs for a bright, fresh flavor burst.
- Chili powder, smoked paprika, garlic chili sauce (sriracha): Provide smoky spice and heat to excite your palate.
- Fine salt and freshly ground black pepper: Balance and amplify all the flavors in the mixture.
- Oat flour or flour of choice: Used to dust patties, preventing sticking and ensuring a nice crust in the pan.
- Avocado oil or extra-virgin olive oil: For frying the patties to golden-brown perfection.
- Medium to large avocado: The creamy base for the green harissa that adds freshness and richness.
- Mint leaves and cilantro leaves & stems: The fragrant herbs that give the green harissa its vibrant flavor.
- Jalapeños (seeds removed): Infuse the harissa with a gentle heat, which you can adjust to your liking.
- Fresh lemon juice: Adds bright acidity to balance the creaminess in the harissa.
- Ground cumin and coriander: Earthy spices that layer in warmth and complexity to the harissa.
- Extra-virgin olive oil: Emulsifies the harissa, giving it a luscious, silky texture.
- Buns of choice: From English muffins to flatbreads, toasted to add crunch and hold everything together.
- Crunchy add-ons (dill pickles, quick-pickled onions, radishes, cucumbers): Optional toppings to add zing and texture contrast.
- Greens and tomatoes: Optional fresh layers that complement the burgers beautifully.
How to Make Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe
Step 1: Prepare Your Oat Flour (If Needed)
If you don’t have oat flour on hand, this step gets it ready fast. Simply blitz rolled oats in a food processor until you achieve a fine, flour-like consistency. It’s an easy way to add nutty flavor and bind your patties gently without added gluten. Set this aside for dusting your patties later, which helps them develop a lovely crust.
Step 2: Grate and Chop Your Veggies
Use the grating attachment in your food processor to coarsely grate the carrot—it adds a touch of sweetness and moisture to the burger. Then switch to the chopping blade for the onion and garlic, pulsing until they’re broken down but still have a little chunk. These veggies are the aromatic foundation with enough texture to keep things interesting.
Step 3: Blend the Burger Base
Add the lentils, chickpeas, eggs, oats, herbs (if using), spices, salt, and pepper to the food processor. Pulse just until the mixture looks like chunky hummus. You want it cohesive but still a bit textured—overblending will make your patties dense. Finally, fold in the grated carrot by hand to keep that lovely freshness intact.
Step 4: Shape and Dust Your Burgers
Divide the mixture into six equal parts and pat them into roughly 1-inch thick patties. If the mixture feels too wet to hold its shape, gently fold in a couple of tablespoons of oat flour. Lightly dust both sides of each patty with your oat or other flour; this step is key for a crispy, golden crust once cooked.
Step 5: Cook the Veggie Burgers
Heat a generous coating of avocado oil or olive oil in a sturdy skillet over medium heat. Once shimmering, add a batch of your patties, being careful not to overcrowd the pan. Cook undisturbed until the bottoms are crisp and firm enough to flip, about 4½ to 5 minutes. Flip and cook the other side until just as golden and cooked through, another 4½ to 5 minutes. Continue with remaining patties, adding more oil as needed. Trust me, this step creates that crave-worthy crispy exterior while keeping the inside tender.
Step 6: Whip Up the Avocado Green Harissa
Clean your food processor bowl, then add the avocado flesh, mint, cilantro, jalapeños, lemon juice, garlic, cumin, coriander, and salt. Begin blending and gradually drizzle in the olive oil until the mixture is smooth but still vibrant. This creamy, tangy green harissa is what makes these veggie burgers stand out. It’s a fresh, spicy, and herbaceous sauce that will have you spreading it on everything.
Step 7: Assemble and Enjoy
Toast your choice of buns lightly, then layer a warm veggie patty on the bottom. Slather the avocado green harissa over the patty with generous abandon. Add crunchy pickles, quick-pickled onions, fresh greens, tomato slices, or whatever you love for extra layers of flavor and texture. Top with the bun and dive into one of the most delicious, satisfying veggie burgers you’ll ever make.
How to Serve Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe
Garnishes
Freshness and crunch are the secrets to taking these Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe to the next level. Dill pickles add a vinegary zing, quick-pickled red onions bring tangy sweetness, and thin slices of radish or cucumber add a crisp, watery bite that balances the richness perfectly. Don’t hesitate to add fresh greens like arugula or spinach for a peppery or mild touch respectively.
Side Dishes
Keep the sides light and vibrant to complement the bold flavors of the veggie burgers. A simple mixed green salad with a lemon vinaigrette, roasted sweet potato wedges, or even a chilled couscous salad with herbs and lemon will pair beautifully. For a fun twist, crispy baked zucchini fries or a refreshing carrot slaw will add texture contrasts and keep things exciting.
Creative Ways to Present
Why stick with buns when these patties are so versatile? Try wrapping them in large lettuce leaves for a low-carb option or serve them atop a bed of grains and roasted vegetables for a nourishing bowl. You can also slice them and layer on flatbread with the avocado green harissa and fresh veggies, creating delicious Mediterranean-inspired veggie burger wraps that are perfect for picnics or casual dinners.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe, store the cooked patties in an airtight container in the fridge for up to 3 days. Keep the avocado green harissa separate in a small container to maintain its vibrant color and freshness. This way, the burgers stay firm and the sauce retains its bright flavor.
Freezing
These patties freeze beautifully and are a great make-ahead option. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight before reheating for best texture and flavor.
Reheating
For perfectly warmed veggie burgers, reheat them gently in a skillet over medium heat with a little oil, flipping once, until heated through and crisped to your liking. Avoid microwaving if possible to prevent sogginess. Toast your buns fresh and spread with the avocado green harissa for a vibrant finish.
FAQs
Can I make these burgers vegan?
Absolutely! You can replace the eggs with flax eggs or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg) to still achieve a good binder. The flavor and texture will still be delicious.
What type of lentils work best in this recipe?
Green or brown lentils work best as they hold their shape well and lend a nice firm texture. Red lentils tend to get too mushy and are less ideal for burger patties.
How spicy is the avocado green harissa?
The heat level is adjustable by the number of jalapeños and whether you include seeds. Removing seeds makes it mild to medium heat, while including seeds amps up the spice to suit your palate.
Can I prepare the burger mixture in advance?
Yes, you can make the mixture a few hours ahead and keep it covered in the fridge. Just shape and cook the patties right before serving for the best texture.
What alternatives are there for oat flour?
If you don’t have oats, you can dust patties lightly with all-purpose flour, chickpea flour, or even cornmeal. Just be sure to use a small amount to avoid drying out the patties.
Final Thoughts
This Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe is one of those gems that proves wholesome food can be thrillingly delicious. The blend of hearty lentils and chickpeas paired with vibrant spices and a luscious green harissa makes every bite a celebration. Whether you’re cooking for family, friends, or simply indulging yourself, these burgers are an absolute crowd-pleaser that’s worth making again and again.
PrintLentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe
These Lentil-Chickpea Veggie Burgers with Avocado Green Harissa are a flavorful, protein-packed plant-based option perfect for a wholesome lunch or dinner. Made from wholesome ingredients like lentils, chickpeas, oats, and spices, these burgers are pan-fried to a crispy golden perfection and paired with a creamy, zesty avocado green harissa sauce that adds a bright and spicy kick. Served on toasted buns with fresh greens and crunchy toppings, they’re a satisfying and nutritious meal for veggie lovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Burgers
- 1 carrot, peeled
- ½ medium yellow or white onion
- 3 garlic cloves
- 2 cups cooked green or brown lentils
- ½ cup cooked chickpeas
- 2 large eggs
- ½ cup old-fashioned rolled oats
- Handful fresh cilantro or parsley leaves, optional
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic chili sauce, sriracha or other hot sauce
- ½ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- Oat flour or flour of choice, for dusting (can be made from oats)
- Avocado oil or extra-virgin olive oil, for cooking
Avocado Green Harissa
- 1 medium to large avocado, pitted and sliced
- 1 cup lightly packed mint leaves (or parsley)
- 1 cup lightly packed cilantro leaves and stems (or parsley)
- 1 to 3 small jalapeños, seeds removed and coarsely chopped
- 2 tablespoons fresh lemon juice (about 1 small lemon)
- 1 garlic clove
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon fine salt
- 3 to 4 tablespoons extra-virgin olive oil
To Serve
- 6 buns of choice (English muffins, hamburger buns, or flatbread), toasted
- Dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers for crunch
- Greens like arugula or spinach, optional
- Tomato slices, optional
Instructions
- Make Oat Flour (if needed): Blend old-fashioned rolled oats in a food processor with the S-blade until finely ground to form oat flour. Transfer to a bowl and set aside for later use in dusting the patties.
- Prepare Vegetables: Using the grating blade on your food processor, coarsely grate the peeled carrot and transfer to a bowl. Replace with the S-blade, slice the halved onion, then pulse the onion and garlic cloves until roughly chopped.
- Process Burger Mixture: Add the towel-dried cooked lentils and chickpeas, eggs, oats, herbs (optional), chili powder, smoked paprika, garlic chili sauce, salt, and black pepper to the food processor. Pulse until mixture resembles chunky hummus. Stir in the grated carrot.
- Form Patties: Divide the mixture into 6 equal portions and shape each into 1-inch thick patties. If the mixture is too wet, incorporate a couple tablespoons of oat flour before shaping. Lightly dust both sides of each patty with oat flour or preferred flour.
- Cook Patties: Heat a thin layer of avocado or olive oil in a large skillet over medium heat. Once oil shimmers, cook patties in batches about 4½ to 5 minutes per side until bottoms are crispy and patties hold together. Flip carefully and cook other sides until firm and browned. Transfer cooked patties to a plate and add more oil before cooking remaining batches.
- Prepare Avocado Green Harissa: Clean the food processor bowl. Add avocado, mint, cilantro, jalapeños, lemon juice, garlic, cumin, coriander, and salt. Turn on processor and slowly drizzle in 3 to 4 tablespoons of extra-virgin olive oil until smooth and creamy.
- Assemble Burgers: Toast buns if desired. Place a veggie burger patty on the bottom bun, spread a generous dollop of avocado green harissa on top, then add crunchy pickles, greens, tomato slices, or other favorite toppings. Cover with top bun and serve immediately.
Notes
- Use oat flour or your favorite flour to help bind the patties if they feel too wet.
- Cook the patties on medium heat to allow them to crisp up without burning.
- Feel free to adjust the heat level of the green harissa by adding more or fewer jalapeños or saving the seeds for extra spice.
- This recipe works well with lentils other than green or brown as well.
- For extra crunch, add quick-pickled red onions or thinly sliced radishes alongside.
- Fresh herbs like cilantro or parsley in the burger mixture enhance flavor but are optional.
- Leftover patties can be refrigerated and reheated in a skillet or oven for another meal.
