Lentil-Chickpea Veggie Burgers with Avocado Green Harissa

cookieandkate.com

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subheading: Veggie burgers:

1 carrot, peeled

½ medium yellow or white onion

3 garlic cloves

2 cups cooked green or brown lentils

½ cup cooked chickpeas

2 large eggs

½ cup old-fashioned rolled oats

Handful fresh cilantro or 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

½ teaspoon fine-grain sea salt

¼ teaspoon freshly ground black pepper

note: Oat flour (can be easily made from oats, see step 1) or flour of choice, for dusting

High quality vegetable oil or extra-virgin olive oil, for the pan

subheading: Avocado green harissa:

1 medium to large avocado, pitted and sliced

1 cup lightly packed mint leaves (or parsley)

1 cup lightly packed cilantro leaves and stems (or parsley)

3 jalapeños, seeded and coarsely chopped (save seeds if you want extra-spicy harissa)

2 tablespoons fresh lemon juice (about 1 small lemon)

1 garlic clove

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon fine-grain sea salt

3 to 4 tablespoons extra-virgin olive oil

subheading: Burger assembly:

6 buns of choice (English muffins, hamburger buns, or flatbread), toasted

Add some crunch: dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers

Greens, like arugula or spinach, optional

Tomato slices, optional

Whatever else strikes your fancy

Directions at cookieandkate.com

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