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 1/2 - 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
