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Prep 15 mins
Cook 10 mins
Note: If you are using canned lentils and chickpeas, drain and rinse them well before patting dry. Adapted from "Feast" by Sarah Copeland.
- 2 cups cooked green lentils (can used canned) or 2 cups brown lentils (can used canned)
- 1⁄2 cup cooked chickpeas (can used canned)
- 1⁄2 medium onion, coarsely chopped
- 3 garlic cloves, smashed
- 2 large eggs
- 1⁄2 cup old fashioned oats
- 1 teaspoon chili powder (try ancho or chipotle)
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon salt
- 1 carrot, peeled and coarsely grated
- all-purpose flour, for dusting
- oil, for the pan
- 1⁄4 cup plain Greek yogurt
- 1 medium ripe avocado
- 1 dash salt
- lemon juice
- Pat the lentils and chickpeas dry. Make sure to dry themwell, otherwise the mixture will be too wet.
- Place the lentils, chickpeas, onion, garlic, eggs, oats, chili powder, paprika and salt in the bowl of a food processor and pulse until the consistency of thick, chunky hummus. Don't over do it.
- Stir the grated carrot into the mixture.
- With floured hands, form the mixture into patties using 1/4 cup of the mixture at a time. Lightly coat the patties with flour and gently brush off any excess.
- Heat a thin layer of oil in a skillet over medium-high heat. Cook the burgers for 5 minutes on each side, until crispy on the top and bottom.
- In a small bowl, stir together the yogurt, avocado, salt and lemon juice until smooth and well combined. Top the burgers the sauce and place between mini burger buns, if desired.