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Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe

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3.9 from 12 reviews

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.

  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://cheftinaskitchen.com/lentil-chickpea-veggie-burgers-with-avocado-green-harissa-recipe/