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Lentil-Chickpea Veggie Burgers with Avocado Green Harissa
from Cookie + Kate

Name: Lentil-Chickpea Veggie Burgers with Avocado Green Harissa
Prep time: 20M
Cook time: 20M
Total time: 40M
Ingredients: Whatever else strikes your fancy; Tomato slices, optional; Greens, like arugula or spinach, optional; Add some crunch: dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers; 6 buns of choice (English muffins, hamburger buns, or flatbread), toasted; 3 to 4 tablespoons extra-virgin olive oil; ½ teaspoon fine-grain sea salt; ½ teaspoon ground coriander; ½ teaspoon ground cumin; 1 garlic clove; 2 tablespoons fresh lemon juice (about 1 small lemon); 3 jalapeños, seeded and coarsely chopped (save seeds if you want extra-spicy harissa); 1 cup lightly packed cilantro leaves and stems (or parsley); 1 cup lightly packed mint leaves (or parsley); 1 medium to large avocado, pitted and sliced; High quality vegetable oil or extra-virgin olive oil, for the pan; *Oat flour (can be easily made from oats, see step 1) or flour of choice, for dusting; ¼ teaspoon freshly ground black pepper; ½ teaspoon fine-grain sea salt; 1 teaspoon garlic chili sauce, sriracha or other hot sauce; 1 teaspoon smoked paprika; 1 teaspoon chili powder; Handful fresh cilantro or parsley leaves, optional (not shown in pictures); ½ cup old-fashioned rolled oats; 2 large eggs; ½ cup cooked chickpeas; 2 cups cooked green or brown lentils; 3 garlic cloves; ½ medium yellow or white onion; 1 carrot, peeled

Ingredients

You need 30 Ingredients

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 (not shown in pictures)

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic chili sauce, sriracha or other hot sauce

½ teaspoon fine-grain sea salt

¼ teaspoon freshly ground black pepper

*Oat flour (can be easily made from oats, see step 1) or flour of choice, for dusting

High quality vegetable oil or extra-virgin olive oil, for the pan

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)

3 jalapeños, seeded and coarsely chopped (save seeds if you want extra-spicy harissa)

2 tablespoons fresh lemon juice (about 1 small lemon)

1 garlic clove

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon fine-grain sea salt

3 to 4 tablespoons extra-virgin olive oil

6 buns of choice (English muffins, hamburger buns, or flatbread), toasted

Add some crunch: dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers

Greens, like arugula or spinach, optional

Tomato slices, optional

Whatever else strikes your fancy

Steps

Showing 3 out of 7 Steps

Add to the food processor: towel-dried lentils and chickpeas, eggs, oats, handful of herbs (optional), all of the spices, salt and black pepper. Process only until the mixture has the consistency of a chunky hummus (err on the conservative side here). Stir in the grated carrot.
To make the burgers: Use your food processor's grating blade to coarsely grate the carrot. Transfer the shredded carrot to a bowl for now. Remove the grating blade and switch to the S-blade. Cut the halved onion into a few slices before adding the onion and garlic cloves to the food processor. Pulse until the onions are roughly chopped, but no more.
*Before you get started, will you need oat flour? If so, blend up some oats in your food processor using the S-blade. Blend until the oats have a fine, flour-like texture. Transfer the oats to a bowl for later.

View the remaining steps at
Cookie + Kate