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Lentil-Chickpea Burgers with Avocado Yogurt Sauce

Lentil Chickpea Burgers 2

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I'm working on a new menu planning service, and one of the biggest requests I have received so far has been for more vegetarian recipes. Trust me, I get it and I'm here to please. Living with two borderline vegetarians myself (my hubby and Kenya), I fully understand the challenge of trying to make one meal that will satisfy everyone in the family.

While reorganizing my cookbook collection over the holidays, I often found myself easily distracted, getting caught up reading both my old and new favorites. Hands-down, one of the ones I love most is Feast by Sarah Copeland. It's a gorgeous, beautifully written book which I can't put down or stop cooking out of. I met Sarah years ago when we were both enrolled at the Institute of Culinary Education and we became instant friends. She spent years working at the Food Network and is now the food editor at Real Simple Magazine. She also has a sweet little girl named Greta who is absolutely delicious herself. Sarah has an innate talent and sense for food, styling, and creating delectable recipes. I featured her Rise and Shine Muffins here on weelicious during the launch of her previous book The Newlywed Cookbook and it has remained one of my go-to recipes ever since.

The first of many recipes which caught my eye in Feast was these Lentil-Chickpea Burgers. Having nutritious, full-flavored, vegetarian entrees on my brain, I was jazzed to make them as soon as I saw the name. And indeed, who needs meat when you have something that looks and tastes like these beauties. Whether or not you're a vegetarian, don't overlook lentils. They're inexpensive, a powerhouse of protein, cook quickly, and are versatile -- they can be tossed into salads, used for soups and stews, mashed into a hearty dip, or mixed with chickpeas and a ton of other yummy ingredients to make these delectable burgers. Sarah serves her's with a chipotle sauce but since I was out of chilies the first time I made them, I threw together this cool Avocado Yogurt Sauce which not only is simple to prepare, but it balances perfectly with these flavorful patties which I am convinced even the most ardent red meat burger lover will love!

Lentil Chickpea Burgers

Lentil-Chickpea Burgers with Avocado Yogurt Sauce adapted from Feast by Sarah Copeland  (makes 12-14 small patties)

  • Prep Time: 15 mins,
  • Cook Time: 10 mins,
  • Rating:
    Rate this recipe
I'm working on a new menu planning service, and one of the biggest requests I have received so far has been for more vegetarian recipes. Trust me, I get it and I'm here to please. Living with two borderline vegetarians myself (my hubby and Kenya), I...

Ingredients

  • 2 cups cooked green or brown lentils
  • 1/2 cup cooked chickpeas
  • 1/2 medium onion, coarsely chopped
  • 3 garlic cloves, smashed
  • 2 large eggs
  • 1/2 cup old fashioned rolled oats
  • 1 teaspoon chili powder
  • 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
  • dash of salt
  • splash of lemon juice

Preparation

  1. 1. Pat the lentils and chickpeas dry. Make sure to dry themwell, otherwise the mixture will be too wet.
  2. 2. 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.
  3. 3. Stir the grated carrot into the mixture.
  4. 4. 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.
  5. 5. 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.
  6. 6. 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.
  7. Note: If you are using canned lentils and chickpeas, drain and rinse them well before patting dry.
Lentil-Chickpea Burgers with Avocado Yogurt Sauce adapted from Feast by Sarah Copeland

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Comments






  1. Sherri

    April 19, 2014 at 10:53 pm

    Try making

  2. Tara

    April 3, 2014 at 8:13 pm

    Has any tried these on the grill? Wondering how they hold up. And can they go from freezer to grill like a gardenburger?

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  4. Julie Gross

    February 23, 2014 at 11:12 am

    Want to make these tomorrow but we’re only 2 people. Do these freeze well?

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  6. Juyne Posta

    February 1, 2014 at 12:45 pm

    These were dee-lish!!! My whole family enjoyed them and I will will be making these for super bowl. Instead of carrots I added mushrooms and used some BBQ sauce in the mix and only one egg. Yummy!!!

  7. John D

    January 22, 2014 at 8:19 pm

    mmm… Burger with avocado. Great recipe, i can’t wait to try it. Tnx for the share…

  8. MD

    January 20, 2014 at 5:22 pm

    These were delicious! We could not stop eating them. :)
    We tried with a variety of toppings, all of which went well with the flavor of the lentils and chickpeas. I will definitely be keeping this recipe in my book of go to favorites.

  9. Barbara

    January 19, 2014 at 2:13 pm

    The chili powder doesn’t make these too spicy, especially for kids?

    • Catherine

      January 21, 2014 at 5:12 pm

      I didn’t taste any spice at all :-)

  10. naaz

    January 18, 2014 at 11:34 am

    Hi. By green lentil do you mean moong?

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  12. Laurel

    January 17, 2014 at 4:38 pm

    For those avoiding eggs, the “flax egg” could work. Two Tb of water to 1 Tb of ground flax seeds. Blend, and allow to set for a few minutes.

    • lrdander

      January 20, 2014 at 6:03 am

      Thanks Laurel! I scrolled to the comments hoping someone would have a suggestion for an egg replacement.

  13. Michelle

    January 17, 2014 at 2:12 pm

    What could I subsitute for the smoked paprika?

  14. Liz

    January 17, 2014 at 1:07 pm

    Could these be frozen at any point and then reheated? Thank you!

  15. Rebecca

    January 17, 2014 at 12:28 pm

    My first thought was, Yay! Veggie recipe!, but then saw these need eggs to hold together. I keep finding delicious vegetarian recipes but that have eggs in them, which my son is allergic to. I’ve tried alternatives to eggs add a binder but it never turns out right.

    • MD

      January 17, 2014 at 12:51 pm

      Some egg replaces work better than others, depending on the function the egg is serving in a recipe. Some suggestions I found that may work for this recipe, which sounds delicious. I plan on trying a few of these options as well since I don’t eat eggs.
      From the PETA website:
      • If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

    • Rebecca

      January 17, 2014 at 12:29 pm

      I meant, “alternatives to eggs AS a binder” =)

  16. Mary

    January 17, 2014 at 12:12 pm

    I am not fond of avocado. What could I substitute?

    • Catherine McCord

      January 17, 2014 at 12:34 pm

      The recipe in the book actually includes a Harissa Sauce to accompany these burgers! Check it out!

  17. Kate

    January 17, 2014 at 11:55 am

    I love a good veggie burger. I too want to make every recipe in Feast!

  18. Catherine

    January 17, 2014 at 9:58 am

    They held together very well. The sauce makes it!!! I will be making these again.