Chickpea lentil burger


Just because fall has arrived doesn’t mean we can’t still rock a good barbecue. These Chickpea Lentil Burgers are stick-together goodness, and if you make the vegetarian ones, they should hold up to any grilling without falling apart – quite the feat for a veggie burger, as you likely know.

I’ve included two versions of this recipe. I like to make my burgers with less ingredients, and I don’t mind if they turn to mush and don’t stick together well – they’re all going to the same place. But Kev likes to feel as though he’s eating a traditional burger, so I throw in some goodies to help make that happen.

Ingredients ~ Vegan Burgers

1.5 cups of cooked lentils, no moisture

1 medium onion

tbsp coconut oil

1 clove of garlic

tsp garlic powder

1 small winter squash, de-seeded, peeled and sautéed (Here’s a pic of the one I used)

Baby Squash

4 collard leaves, destemmed and steamed

1 cup of cooked chickpeas

3 spring onions

tsp garlic powder

tsp cracked pepper

1/4 cup of sunflower seeds

1/3 cup of oats

1/4 cup of finely ground corn meal

To make these burgers stick together better, and keep them meat free (but not vegan) add the following ~

1/2 cup of grated cheese

Another 1/3 cup of cornmeal

1/2 c rice flour

2 eggs (one for coating)

Directions ~

Hopefully you’ve soaked and home-cooked your lentils and chickpeas by now. Make sure your squash and collards are sautéed, and combine the whole lot of ingredients in a big bowl. If you’re making the vegetarian burgers, keep one egg aside. Using your handheld blender, turn them into a paste that will be easy to make into patties. This will require you to get quite involved with that handheld.

Have a frying pan ready to go on medium with the coconut oil, which you may have to refresh with each patty. Once you have your proper bowl of mush, roll small balls, coat both sides with a bit of rice flour, place in oil on frying pan, and press with your hand or a spatula. For the vegetarian version, beat your egg, dip the ball in the egg, and roll it in some rice flour to give it a light coating.

Fry each side for 3-4 minutes, and then place in oven at 375 for 30 minutes. Should come out with a crispy outside.

Dress it up as you please, serve with a salad or some homemade fries, and enjoy your fall barbecue!

Jenny B.

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