Lentil Chickpea Burgers with Avocado Yogurt Sauce

Hearty, Plant-Based, and Meat-Eater Approved

If you live in a house with a mix of vegetarians and meat lovers, you know the struggle of finding one meal that satisfies everyone. These Lentil Chickpea Burgers are the answer! They aren’t those bland, crumbly veggie burgers you find in the freezer aisle. Instead, they are hearty, protein-packed, and bursting with fresh herbs. Even the meat eaters in my family reach for seconds because the texture is so satisfying and the flavor is so bold.

Why You’ll Love These Veggie Burgers

• Plant-Based Powerhouse: Lentils and chickpeas are affordable staples that offer a massive boost of protein, fiber, and essential nutrients.
• Texture That Holds Up: The combination of legumes creates a “meaty” bite that won’t fall apart on the bun.
• Budget-Friendly: You likely have the main ingredients sitting in your pantry right now for a fraction of the cost of beef.
• The “Wow” Factor: When paired with a creamy Avocado Yogurt Sauce, these burgers become something truly special—fresh, bright, and completely crave-worthy.

What You’ll Need

• Cooked Lentils: These provide a soft, earthy base. (Pro tip: Brown or green lentils hold their shape best!).
• Chickpeas (Garbanzo Beans): These add a nice “chew” and structure to the patty.
• Aromatics: Garlic, onion, and fresh herbs (like parsley or cilantro).
• The Binder: Breadcrumbs or oat flour to keep everything together.
• Spices: Cumin, smoked paprika, and a pinch of salt and pepper.
• Avocado Yogurt Sauce: A blend of Greek yogurt, ripe avocado, and lime juice for topping.

How to Make Them

1. The Mash: In a large bowl (or food processor), lightly mash the chickpeas and lentils. You want some texture remaining—don’t turn it into a total paste!
2. The Mix: Stir in your minced garlic, onion, herbs, spices, and your binder (breadcrumbs).
3. The Shape: Form the mixture into 4–6 even patties.Tip: Let the patties rest in the fridge for 15 minutes before cooking to help them set.
4. The Sear: Heat a drizzle of oil in a skillet over medium heat. Cook the burgers for 4–5 minutes per side until they are golden brown and crisp.
5. The Sauce: Whisk together your yogurt, mashed avocado, and a squeeze of lime while the burgers cook.
6. Assemble: Serve on toasted buns with a generous dollop of the avocado sauce.

Get the Kids Involved: The “Patty Press”

Since this recipe is essentially like playing with “edible clay,” kids usually jump at the chance to help.

• Ages 3–5: Let them be the “Legume Mashers.” Using a potato masher or even the back of a large fork to squish the chickpeas is a great way for them to help.
• Ages 6–9: Have them help shape the burgers. Show them how to roll a ball and then gently press it into a perfect circle.
• Ages 10+: Let them lead the “Flavor Station.” They can be in charge of making the Avocado Yogurt Sauce, tasting it to see if it needs more lime or salt.

Make It Weeknight-Friendly

• The Pantry Shortcut: Use canned lentils and chickpeas! Just make sure to rinse and dry them thoroughly so the burgers aren’t too wet.
• Batch Cook & Freeze: These freeze beautifully. Cook a double batch, let them cool, and freeze them with parchment paper in between. Reheat in a skillet or oven for a 10-minute dinner later.
• Versatile Serving: If you’re skipping the bun, these are incredible over a bed of greens or tucked into a lettuce wrap.
• Add a Kick: If your family likes heat, add a finely diced jalapeño or a dash of hot sauce directly into the burger mixture.

Serve & Savor

Whether you’re a lifelong vegetarian or just trying to add “Meatless Monday” to your routine, these burgers prove you don’t need meat to create a filling, flavor-packed meal.

Lentil Chickpea Burgers with Avocado Yogurt Sauce

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Print Recipe

If you’re looking for a hearty, flavor-packed vegetarian meal that satisfies everyone at the table, these Lentil Chickpea Burgers with Avocado Yogurt Sauce are it.

They’re savory, protein-rich, and perfectly textured—crisp on the outside, tender on the inside. Whether you’re cooking for dedicated vegetarians or simply adding more plant-based meals into your week, this recipe delivers big flavor without feeling like a compromise.

And that creamy avocado yogurt sauce? It takes these burgers completely over the top.

Ingredients

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For the Burgers

• 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 kosher salt

• 1 carrot, peeled and coarsely grated

• Oil, for the pan

• 6 burger buns

• Desired toppings (lettuce, tomato, red onion, pickles, etc.)

For the Avocado Yogurt Sauce

• 1/4 cup plain Greek yogurt

• 1 medium ripe avocado

• Salt, to taste

• 2 teaspoons lemon juice

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Instructions

1. Prepare the Lentils and Chickpeas

Pat the lentils and chickpeas very dry using paper towels. This step is important—if they’re too wet, the mixture will be too soft to form patties.

2. Make the Burger Mixture

Place the lentils, chickpeas, onion, garlic, eggs, oats, chili powder, smoked paprika, and salt in the bowl of a food processor.

Pulse until the mixture resembles thick, chunky hummus. You want texture—avoid over-processing into a completely smooth paste.

Transfer to a bowl and stir in the grated carrot.

3. Form the Patties

Using about 1/4 cup of the mixture per burger (a large ice cream scoop works great), form into patties with your hands.

4. Cook the Burgers

Heat a thin layer of oil in a skillet over medium-high heat.

Cook the patties for about 5 minutes per side, or until golden brown and crisp on the outside.

5. Make the Sauce

In a small bowl, mash together the Greek yogurt, avocado, lemon juice, and salt until smooth and creamy.

6. Assemble

Spread the avocado yogurt sauce on the buns, add the burgers, and top with your favorite toppings. Serve immediately.

Notes

• Using Canned Beans: If using canned lentils or chickpeas, drain and rinse thoroughly before patting dry.
• Make Ahead: The patties can be formed and refrigerated for up to 24 hours before cooking.
• Freezer Friendly: Cooked patties freeze well—store in an airtight container and reheat in a skillet or oven.
• Texture Tip: If the mixture feels too wet, add 1–2 extra tablespoons of oats.

• Author: Miks