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Ingredients
6 servings
1carrot
peeled
0.5yellow onion
medium, or white
3garlic cloves
2 cupscooked green lentils
or brown
½ cupchickpeas
cooked
2eggs
large
½ cupold-fashioned rolled oats
fresh cilantro
or parsley leaves, optional, not shown in pictures
1 teaspoonchili powder
1 teaspoonsmoked paprika
1 teaspoongarlic chili sauce
sriracha, or other hot sauce
½ teaspoonfine-grain sea salt
¼ teaspoonblack pepper
freshly ground, or flour of choice, for dusting
oat flour
vegetable oil
high quality, or extra-virgin olive oil, for the pan
Avocado green harissa
1avocado
medium to large, pitted and sliced
1 cupmint leaves
lightly packed, or parsley
1 cupcilantro leaves
lightly packed and stems, or parsley
3jalapeños
seeded and coarsely chopped, save seeds if you want extra-spicy harissa
2 tablespoonsfresh lemon juice
1garlic clove
½ teaspoonground cumin
½ teaspoonground coriander
½ teaspoonfine-grain sea salt
3 tablespoonsextra-virgin olive oil
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
To cook the burgers: Heat a thin layer of oil in a large skillet, preferably cast iron, over medium heat. 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 4 ½ to 5 minutes. Flip the burgers carefully with a spatula and continue cooking until the second sides are firm and brown, about 4 ½ 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.
Step 6
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.
Step 7
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!
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