Gluten free and vegetarian lentil burgers made with chickpeas, carrots and oats. The avocado green harissa is a spicy herb mix blended with avocado! To make this recipe extra easy, use canned chickpeas and pre-steamed lentils. Just be sure to rub excess moisture off of the chickpeas and lentils with paper towels before adding them to the food processor. Recipe yields 6 burgers.
Veggie burgers adapted from Feast: Generous Vegetarian Meals for Any Eater and Every Appetite by Sarah Copeland. Green harissa adapted from Ashley Rodriguez via Food and Wine.
Make it gluten free: Be sure to use certified gluten-free oats/oat flour.
Storage suggestions: Sarah says to let the cooked burgers cool completely, then transfer to an air-tight container with a layer of parchment paper in between each burger. Freeze for up to a month. The harissa is best served fresh, but if you have leftover sauce, store it in a small bowl and press plastic wrap against the top to prevent oxidation. The harissa will keep for a day or two.
A note on grilling: Sarah suggests that these burgers can be grilled IF you cook them in a pan first (I think the raw patties would fall right through the grates). Once the burgers are cooked, preheat your gas/charcoal/stovetop grill on medium-high. Rub the grill plates or pan with olive oil, then grill the cooked burgers until the outsides are deeply brown, about 5 minutes. Don’t move the burgers other than flipping halfway though cooking. If you want to melt cheese on top of the burgers, add it during the last two minutes of cooking, then close the lid to help the cheese melt.
If you love this recipe: You’ll also love my sweet potato and black bean burgers and summer squash tacos with avocado chimichurri.
Recipe from Cookie and Kate: https://cookieandkate.com/lentil-chickpea-veggie-burgers-with-avocado-green-harissa/