If you are craving a wholesome, bursting-with-flavor meal that feels both indulgent and nourishing, the Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe is here to satisfy all your cravings. These patties combine the hearty earthiness of lentils and chickpeas with vibrant spices, creating a texture that is perfectly tender yet holds its shape beautifully. The smooth, zesty avocado green harissa adds an exciting twist, elevating these veggie burgers to a whole new level of deliciousness you’ll want again and again.
Ingredients You’ll Need
Gathering your ingredients for the Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe is a breeze, and each component brings something special to the table. From the wholesome grains to the fresh veggies and aromatic spices, these essentials come together to create a mix of flavors and textures that simply sing.
- Brown lentils: Cooked and towel-dried to add hearty protein and a luscious bite.
- Chickpeas: Also towel-dried for moisture control, lending creaminess and earthiness.
- Oats: Ground into flour, they bind the burger mix while adding subtle nuttiness.
- Carrot: Grated finely to offer natural sweetness and vibrant color throughout.
- Onion and garlic: Pulsed just enough to release their savory aromas without becoming mushy.
- Eggs: Acting as a binder, they keep everything together during cooking.
- Herbs (optional): Fresh or dried, for a fragrant herbal lift.
- Spices: Balanced seasoning that brings warmth and depth to every bite.
- Flour: Lightly dusting the patties aids in easy handling and crispness.
- Avocado: The creamy base of the lovely green harissa sauce.
- Green harissa ingredients: A magical blend of herbs, spices, and olive oil that adds a spicy, herbal zing.
- Oil: For cooking the burgers to a golden, irresistible crust.
How to Make Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe
Step 1: Prepare Oat Flour
If you don’t have oat flour handy, this is your moment to make it fresh. Toss your oats into a food processor fitted with the S-blade and pulse until they transform into a fine, flour-like powder. This quick step not only ensures freshness but also helps bind the burger without any gluten if that’s your preference.
Step 2: Make the Burger Mix
Grate your carrot in the food processor to evenly disperse sweetness and moisture within the patties. Swap blades to finely chop the onion and garlic with a few pulses, careful not to overdo it— tender chunks are what we want! Combine the towel-dried lentils and chickpeas, eggs, oats, herbs, spices, salt, and pepper, and process until you achieve a chunky hummus-like consistency. Gently fold in the grated carrot at the end to keep that lovely texture intact.
Step 3: Shape Patties
Divide the mixture into six equal parts and form each into a patty about 1 inch thick. Dust both sides lightly with flour if the mixture feels sticky— this little trick makes handling the patties much easier when it’s time to cook.
Step 4: Cook the Burgers
Heat a generous drizzle of oil in a large skillet over medium heat until it shimmers with warmth. Carefully place your patties in the pan and cook each side for roughly 4 and a half to 5 minutes. The goal here is a firm but tender interior and a golden, crisp crust that tempts every bite. Work in batches if needed, topping up the oil to keep the surface from sticking.
Step 5: Make Avocado Green Harissa
While your burgers cook, it’s time to create the crown jewel of this recipe—the avocado green harissa. Clean your food processor bowl and add all harissa components except the olive oil. Blend while slowly pouring in olive oil until a silky, vibrant sauce emerges. This sauce balances creaminess, heat, and herbal freshness to brighten every bite.
Step 6: Assemble and Enjoy
Toast your favorite buns if you like that added crunch and warmth. Place a hot patty on each bottom bun, dollop generously with avocado green harissa, and add any toppings you adore—maybe some crisp lettuce, juicy tomato slices, or pickled onions. Stack on the top bun and dig in. Pure joy!
How to Serve Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe
Garnishes
Fresh herbs like cilantro or parsley sprinkled on top bring an extra burst of color and freshness. Thin slices of red onion or crunchy pickles add a delightful tang, complementing the rich burger flavors perfectly.
Side Dishes
Serve these veggie burgers with crispy sweet potato fries, a fresh garden salad, or even grilled veggies to keep the meal colorful and balanced. The creamy avocado green harissa pairs beautifully with almost any side you pick.
Creative Ways to Present
Try serving the patties open-faced over a bed of arugula or quinoa salad for a lighter plate. Or pile the avocado green harissa on a grain bowl with grilled veggies for a nourishing twist. This recipe truly adapts to your style.
Make Ahead and Storage
Storing Leftovers
Place any leftover patties in an airtight container and refrigerate for up to 3 days. Keep the avocado green harissa in a separate container with a tight lid to preserve its vibrant color and fresh flavor.
Freezing
Veggie burgers freeze beautifully. Lay them on a baking sheet to freeze individually before transferring to a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating to maintain their texture and flavor.
Reheating
Pan-fry leftover patties over medium heat for a few minutes on each side to crisp them up again, or warm them gently in the oven. Avoid microwaving to prevent losing that coveted crust. Reheat the avocado green harissa in the fridge as is, stir well before serving.
FAQs
Can I make these burgers vegan?
Yes! You can substitute the eggs with flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) as a binder, and they will hold together just beautifully.
What kind of lentils are best for this recipe?
Brown or green lentils work perfectly because they hold their shape well and have a lovely earthy flavor that pairs great with chickpeas and spices.
Is this recipe gluten-free?
Absolutely! Use gluten-free oats and flour alternatives if necessary, and you have a delicious gluten-free burger. Always double-check labels if you’re serving someone with strict allergies.
How spicy is the avocado green harissa?
It has a gentle heat that enhances the flavors without overwhelming. You can easily adjust the spices to your preference by adding more or less chili or fresh herbs.
Can I prepare the burger mix in advance?
Yes, prepare the burger mixture a few hours ahead and keep it refrigerated. Shape and cook just before serving for the best texture and freshness.
Final Thoughts
There’s something incredibly satisfying about making and sharing the Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe with friends and family. It’s a dish that feels comforting yet exciting, full of heartfelt flavors and textures that delight every bite. Once you try it, these veggie burgers are sure to become a staple in your home cooking repertoire—trust me, you’ll want to make them again and again!
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Lentil-Chickpea Veggie Burgers with Avocado Green Harissa Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Lentil-Chickpea Veggie Burgers with Avocado Green Harissa are a flavorful and nutritious plant-based meal perfect for a wholesome lunch or dinner. Made with hearty lentils, chickpeas, oats, and fresh vegetables, these patties are pan-fried until golden and served with a creamy, spicy avocado green harissa sauce for a delightful twist on classic veggie burgers.
Ingredients
Burger Patties
- 1 cup rolled oats (for oat flour)
- 1 medium carrot, grated
- 1 small onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 cup cooked lentils, towel-dried
- 1 cup cooked chickpeas, towel-dried
- 2 large eggs
- 1/2 cup fresh herbs (optional, such as parsley or cilantro)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Flour, for dusting (as needed)
- 2 tablespoons oil, for skillet cooking
Avocado Green Harissa
- 1 ripe avocado
- 1/2 to 1 jalapeño or green chili, deseeded for less heat if desired
- 1 garlic clove
- 1/4 cup fresh cilantro
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
To Serve
- 6 burger buns, toasted (optional)
- Additional toppings: lettuce, tomato slices, pickles, red onion, etc.
Instructions
- Prepare Oat Flour: Place the rolled oats in a food processor fitted with the S-blade. Blend until the oats reach a fine, flour-like consistency. Set this oat flour aside for use in the burger mixture.
- Make the Burger Mix: Replace the blade in the food processor with the grating attachment and grate the carrot. Set grated carrot aside. Then swap back to the S-blade, roughly chop the onion and garlic, and pulse in the processor until they are finely chopped but not pureed.
- Combine Ingredients: Add the towel-dried lentils and chickpeas, eggs, prepared oat flour, optional fresh herbs, ground cumin, smoked paprika, salt, and pepper into the food processor. Pulse the mixture until it reaches a chunky hummus-like texture. Gently fold in the grated carrot by hand to retain texture.
- Shape Patties: Divide the mixture evenly into six portions. Form each portion into a patty about 1 inch thick. Lightly dust each side of the patties with flour to help in handling and prevent sticking during cooking.
- Cook the Burgers: Heat a thin layer of oil in a large skillet over medium heat until shimmering. Carefully place the patties in the skillet and cook for approximately 4 1/2 to 5 minutes on each side, or until the patties are firm, golden brown, and cooked through. Add more oil as needed when cooking subsequent batches.
- Make Avocado Green Harissa: Clean the food processor bowl and combine all harissa ingredients except the olive oil—avocado, jalapeño, garlic, cilantro, lemon juice, ground cumin, and salt. Blend the ingredients and slowly drizzle in the olive oil while the processor is running until the sauce is smooth and creamy.
- Assemble Burgers: If desired, toast the burger buns. Place each cooked patty on the bottom half of a bun, spread a generous amount of avocado green harissa over the patty, and add preferred toppings such as lettuce, tomato, or pickles. Top with the other half of the bun and serve immediately.
Notes
- Using freshly cooked and well-drained lentils and chickpeas helps the patties hold together better without being too wet.
- If you don’t have a food processor, finely mash the chickpeas and lentils by hand and grate the carrot with a box grater.
- For a vegan version, substitute eggs with flax eggs or mashed banana, though texture and binding may slightly differ.
- You can prepare the patties ahead of time and refrigerate them before cooking for up to 24 hours.
- Adjust the heat level of the avocado green harissa by varying the amount or type of green chili used.
- This recipe freezes well. Freeze uncooked patties separated by parchment paper and cook from frozen, adding a couple of extra minutes per side.
