Recipe adapted from here
Note: SO GOOD.
- 1 carrot, peeled
- 1/4 medium yellow or white onion
- 1 large garlic clove
- 2 cups cooked green or brown lentils
- ½ cup cooked chickpeas (or canned)
- 2 large eggs
- ½ cup old-fashioned rolled oats (or whatever you have- I used instant steel cut oats)
- Handful fresh parsley leaves, optional (not shown in pictures)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic chili sauce, sriracha or other hot sauce
- 1/2 teaspoon dried herbs, such as oregano
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon freshly ground black pepper
- Cornmeal for dusting
- All-purpose flour for dusting
- Vegetable oil or extra-virgin olive oil, for the pan
- Burger extras: buns, avocado, tomato, BBQ sauce, red onion, etc
- Cut carrot and onion into chunks and add to food processor with garlic.
- 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). Add some cornmeal and/or flour to the mix if it seems too wet to form into patties.
- To prepare the burgers: Divide the lentil mixture into 6 portions and shape them into patties about 1-inch thick. Dust the patties lightly with flour/cornmeal on both sides.
- To cook the burgers: Heat a thin layer of oil in a large skillet 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 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.