Hearty, protein-packed veggie burgers made with lentils, chickpeas, and carrots, topped with a vibrant and creamy avocado green harissa. Perfect for a healthy, flavorful, and gluten-free meal.
Why You'll Love This Recipe
These lentil-chickpea veggie burgers deliver incredible flavor and satisfaction without the meat. The combination of earthy lentils, nutty chickpeas, and sweet carrots creates a perfect texture - not too soft, not too firm. The avocado green harissa adds a bright, spicy kick that elevates these burgers beyond ordinary veggie patties. They're nutritional powerhouses, packed with plant protein, fiber, and essential nutrients. Whether you're vegetarian, vegan-curious, or simply looking for a delicious meatless option, these burgers will impress even dedicated carnivores. Plus, they're gluten-free when served with appropriate buns, making them perfect for those with dietary restrictions.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Carrots provide natural sweetness and moisture to these patties, helping bind the ingredients together while adding nutritional value. Their subtle flavor works perfectly with the earthier legumes.
Onion and garlic form the aromatic foundation of these burgers, adding depth and savory notes that make these patties irresistible. They can be adjusted to your taste preference - use more for stronger flavor or less for a milder burger.
Lentils are the star protein source in these burgers, offering a meaty texture and earthy flavor. Green or brown varieties work best as they hold their shape well after cooking, unlike red lentils which break down too much.
Chickpeas add another layer of protein while contributing a nutty flavor and helping the patties achieve the perfect texture. They also ensure the burgers don't become too dense or heavy.
Eggs serve as crucial binders that hold everything together. They provide structure to the patties and help them maintain their shape during cooking.
Rolled oats act as both a binder and texture enhancer, absorbing moisture and creating a sturdy burger. They add a subtle nuttiness and wholesome texture without making the burgers too dense.
Fresh herbs like cilantro or parsley bring brightness and freshness to the burger mix. They're optional but highly recommended for adding dimension to the flavor profile.
Spices including chili powder, smoked paprika, and hot sauce infuse these burgers with warmth and complexity. Feel free to adjust the heat level to suit your preference.
Avocado brings creamy richness to the harissa sauce, tempering the heat from the jalapeños while adding healthy fats and a buttery texture.
Fresh mint and cilantro create the vibrant green color and herbaceous flavor in the harissa. These herbs provide a refreshing contrast to the spicy jalapeños.
Jalapeños deliver the characteristic heat in the harissa sauce. Removing the seeds creates a milder sauce, but keep them if you prefer more heat.
Lemon juice adds essential acidity to the harissa, balancing the creaminess of the avocado and brightening all the flavors.
Cumin and coriander provide the warm, aromatic spice notes that make harissa distinctive. These spices add depth without overwhelming the fresh ingredients.
Directions
- Prepare Oat Flour (if needed): Blend oats in a food processor with the S-blade until they reach a fine, flour-like texture. Set aside.
- Make the Burger Mix: Grate the carrot in the food processor, then set aside. Replace the grating blade with the S-blade. Roughly chop the onion and garlic, then pulse them in the food processor until just chopped.
- Add the towel-dried lentils and chickpeas, eggs, oats, herbs (optional), spices, salt, and pepper to the processor. Process until the mix reaches a chunky hummus-like texture, then stir in the grated carrot.
- Shape Patties: Divide the mixture into 6 portions, forming each into a 1-inch-thick patty. Dust both sides lightly with flour if needed for easy handling.
- Cook the Burgers: Heat a thin layer of oil in a large skillet over medium heat. When the oil is shimmering, cook the patties for about 4 ½ - 5 minutes per side, or until firm and browned. Repeat for all patties, adding oil as needed.
- Make Avocado Green Harissa: Clean the food processor bowl, then add all harissa ingredients except the olive oil. Blend while slowly drizzling in the olive oil until smooth.
- Assemble: Toast buns if desired. Place a burger patty on each lower bun, top with avocado green harissa, and add desired toppings. Serve and enjoy!
Servings and Timing
This recipe makes 6 hearty veggie burgers, making it perfect for family dinners or meal prep for the week. Each burger contains approximately 320 calories, offering a satisfying yet nutritious meal option.
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Variations
- Vegan Version: Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, left to thicken for 10 minutes).
- Spice Variations: Add cumin, curry powder, or garam masala for an Indian-inspired flavor profile.
- Mediterranean Style: Incorporate chopped olives, sun-dried tomatoes, and feta into the burger mix, and replace the harissa with tzatziki.
- Southwest Flavor: Add corn kernels, black beans, and taco seasoning to the mix, and top with salsa and guacamole instead of harissa.
- Grain-Free Option: Substitute almond flour for the oats to make the burgers completely grain-free.
- Baked Version: Place formed patties on a parchment-lined baking sheet and bake at 375°F for 25-30 minutes, flipping halfway through.
Storage/Reheating
Refrigeration: Store cooked burger patties in an airtight container in the refrigerator for up to 4 days. Keep the avocado green harissa separate in its own container with plastic wrap pressed directly onto the surface to prevent browning. It will keep for about 2 days.
Freezing: These veggie burgers freeze exceptionally well. Place cooled, cooked patties on a baking sheet and freeze until solid, about 2 hours. Then transfer to a freezer-safe container or bag with parchment paper between layers. They'll keep for up to 3 months. The harissa sauce does not freeze well due to the avocado.
Reheating: For refrigerated patties, reheat in a skillet over medium heat for 2-3 minutes per side until warmed through. For frozen patties, thaw overnight in the refrigerator or reheat from frozen in a 350°F oven for 15-20 minutes. You can also microwave them for 1-2 minutes, though this may slightly affect the texture.
Make-ahead tip: Prepare the burger mixture up to 2 days ahead and store it covered in the refrigerator. Alternatively, form the patties and refrigerate them, separated by parchment paper, for up to 24 hours before cooking.
FAQs
Can I make these burgers vegan?
Yes, you can easily make these vegan by substituting the eggs with flax eggs. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water, let sit for 10 minutes until gel-like, then use in place of the eggs. The patties may be slightly less firm but will still hold together well.
My burger mixture seems too wet. How can I fix it?
If your mixture is too wet to form patties, add more oats or oat flour, one tablespoon at a time, until you reach a consistency that holds together when shaped. Let the mixture rest for 5-10 minutes to allow the oats to absorb excess moisture.
Can I use canned lentils instead of cooking them from scratch?
Absolutely! Canned lentils work perfectly in this recipe and are a great time-saver. Just be sure to drain and rinse them well, then pat dry with a paper towel to remove excess moisture.
How can I prevent my veggie burgers from falling apart during cooking?
Make sure your pan is properly heated before adding the patties, and let them cook undisturbed until a good crust forms before flipping. Using enough binder (eggs or flax eggs) and ensuring the mixture isn't too wet are also key. Finally, handling them gently when flipping helps maintain their structure.
Is the avocado green harissa very spicy?
The spice level is moderate but adjustable. For a milder sauce, remove all jalapeño seeds and membranes, or reduce the number of jalapeños. For extra heat, include some or all of the seeds in your sauce.
Can I make the patties or harissa sauce ahead of time?
Yes to both! The patties can be formed and refrigerated for up to 24 hours before cooking, or cooked and then refrigerated for up to 4 days. The harissa sauce can be made 1-2 days ahead, though the color may darken slightly due to the avocado. Store it with plastic wrap directly on the surface to minimize oxidation.
What can I substitute for oats to make these grain-free?
Replace the oats with almond flour or ground sunflower seeds for a grain-free option. You may need to adjust the amount to achieve the right consistency.
Can these burgers be grilled instead of pan-fried?
Yes, but they're more delicate than meat burgers. For grilling, refrigerate the formed patties for at least 30 minutes to firm them up, use a well-oiled grill grate, and handle them minimally. A grill pan or placing them on foil with oil will also work well.
What can I serve with these veggie burgers besides the harissa?
These burgers pair wonderfully with many toppings, including classic condiments like ketchup and mustard, or more gourmet options like caramelized onions, roasted red peppers, or a yogurt-cucumber sauce. For sides, try sweet potato fries, a simple green salad, or roasted vegetables.
Can I use a different type of lentil?
Green or brown lentils work best as they hold their shape after cooking. Red lentils become too mushy for burgers. Black lentils can work but may give a different texture. Whatever type you use, make sure they're not overcooked to avoid an overly soft burger mixture.
Conclusion
These Lentil-Chickpea Veggie Burgers with Avocado Green Harissa represent the perfect marriage of nutrition, flavor, and satisfaction. By combining protein-rich legumes with fresh vegetables and aromatic spices, you create a burger that's not just a meat alternative, but a crave-worthy meal in its own right. The vibrant avocado green harissa adds a luxurious touch that elevates these burgers to special-occasion status, while still being simple enough for weeknight cooking.
Whether you're a committed vegetarian, looking to reduce your meat consumption, or simply love exploring diverse flavors, these veggie burgers deserve a place in your recipe collection. Their versatility means you can customize them to your preferences, and their make-ahead potential makes them practical for busy households.
So the next time you're craving a burger, skip the drive-through and treat yourself to these homemade patties instead. Your taste buds—and your body—will thank you for choosing this nutritious, delicious option that proves eating well never means sacrificing flavor.
Lentil-Chickpea Veggie Burgers with Avocado Green Harissa
- Total Time: 40 minutes
- Yield: 6 burgers
- Diet: Gluten Free
Description
Hearty, protein-packed veggie burgers made with lentils, chickpeas, and carrots, topped with a vibrant and creamy avocado green harissa. Perfect for a healthy, flavorful, and gluten-free meal.
Ingredients
Instructions
- Prepare Oat Flour (if needed): Blend oats in a food processor with the S-blade until they reach a fine, flour-like texture. Set aside.
- Make the Burger Mix: Grate the carrot in the food processor, then set aside. Replace the grating blade with the S-blade. Roughly chop the onion and garlic, then pulse them in the food processor until just chopped.
- Add the towel-dried lentils and chickpeas, eggs, oats, herbs (optional), spices, salt, and pepper to the processor. Process until the mix reaches a chunky hummus-like texture, then stir in the grated carrot.
- Shape Patties: Divide the mixture into 6 portions, forming each into a 1-inch-thick patty. Dust both sides lightly with flour if needed for easy handling.
- Cook the Burgers: Heat a thin layer of oil in a large skillet over medium heat. When the oil is shimmering, cook the patties for about 4 ½ - 5 minutes per side, or until firm and browned. Repeat for all patties, adding oil as needed.
- Make Avocado Green Harissa: Clean the food processor bowl, then add all harissa ingredients except the olive oil. Blend while slowly drizzling in the olive oil until smooth.
- Assemble: Toast buns if desired. Place a burger patty on each lower bun, top with avocado green harissa, and add desired toppings. Serve and enjoy!
Notes
- Store leftover patties in the refrigerator for up to 3 days or freeze for longer storage.
- For extra spice, include the jalapeño seeds in the harissa recipe.
- This recipe can be made vegan by replacing eggs with a flax egg or similar substitute.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 burger
- Calories: 320 kcal
