Lentil Chickpea Veggie Burgers with Avocado Green Harissa (V)

For this recipe, you will need a food processor*

Need a Meatless Monday meal??? Try this awesome veggie burger recipe out! I was looking for a fun vegan or vegetarian meal one day, came across this recipe on cookieandkate.com, and I was like THIS IS DINNER TONIGHT BRUH :D No other recipe searching necessary. And let me tell you, it did not disappoint. 

{Adapted from cookieandkate.com}

Ingredients:

Veggie Burgers:

  • 1 carrot
  • 1/2 medium yellow or white onion
  • 3 garlic cloves
  • 2 cups cooked green or brown lentils
  • 1/2 cup cooked chickpeas (I used canned chickpeas)
  • 2 large eggs
  • 1/2 cup rolled oats
  • Handful of fresh cilantro or parsley leaves
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp hot sauce of choice (I used cholula...my fav)
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • Oat flour or flour of choice for dusting
  • Avocado oil for the pan

Avocado Green Harissa:

  • 1 avocado, pitted and sliced
  • 1 cup lightly packed parsley leaves
  • 1 cup lightly packed cilantro leaves and stems
  • 3 jalapeños, seeded and coarsely chopped
  • 2 TB fresh lemon juice (about 1 small lemon)
  • 1 garlic clove
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp sea salt
  • 3-4 TB extra virgin olive oil

Burger Assembly:

  • 6 buns of choice, toasted (Whole wheat hamburger buns, whole wheat english muffins, flatbread, etc.)
  • Add some crunch: dill pickles, thinly sliced cucumber or radishes, onions, etc.
  • Greens (I used a supergreens blend. You could also use spinach or arugula) 
  • Tomato slices
  • Whatever else your heart desires

Directions:

  1. To make the burgers: Use your food processor's grating blade to coarsely grate the carrot. (Or you can use a cheese grater probably.) 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.
  2. 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.
  3. To prepare the burgers: Divide the lentil mixture into 6 portions and shape them into patties about 1-inch thick (if your mixture is unmanageably wet, stir in a couple tablespoons of oat flour first). Dust the patties lightly with flour on both sides.
  4. To cook the burgers: Heat a thin layer of oil (preferably avocado oil) in a large skillet over medium heat. Best with a cast iron, but I had to use a regular skillet and it turned out just fine. Once the oil is shimmering, cook the veggie burgers in batches. Cook until the burgers are crispy on the bottoms and the mixture holds together, about 4½ to 5 minutes. Flip the burgers carefully with a spatula and continue cooking until the second sides are firm and brown, about 4½ to 5 more minutes. Transfer the burgers to a plate, then add more oil to the pan and repeat with the remaining burgers until they are all cooked through.
  5. To make the avocado green harissa: First, clean out the bowl of your food processor. Then add all of the harissa ingredients to the food processor except for the olive oil. Turn on the food processor and drizzle in the olive oil while it's running.
  6. To assemble the burgers: Toast your buns, if you'd like. Top the lower bun with a veggie burger patty, then spread a generous amount of avocado green harissa on top. Top with crunchy condiments, greens, etc. and eat!

Tell me this isn't one of the best tastebud parties your mouth has experienced. It was for