Ingredients
For the Burgers
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2 cups cooked green or brown lentils
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1/2 cup cooked chickpeas
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1/2 medium onion, coarsely chopped
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3 garlic cloves, smashed
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2 large eggs
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1/2 cup old fashioned rolled oats
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1 teaspoon chili powder
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1 teaspoon smoked paprika
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1/2 teaspoon kosher salt
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1 carrot, peeled and coarsely grated
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Oil, for the pan
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6 burger buns
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Desired toppings (lettuce, tomato, red onion, pickles, etc.)
For the Avocado Yogurt Sauce
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1/4 cup plain Greek yogurt
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1 medium ripe avocado
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Salt, to taste
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2 teaspoons lemon juice
Instructions
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 MixturePlace 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 PattiesUsing 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 BurgersHeat 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 SauceIn a small bowl, mash together the Greek yogurt, avocado, lemon juice, and salt until smooth and creamy.
6. AssembleSpread 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.
