To me nothing says “weekend” like a delicious burger. This recipe was inspired by whatever I had leftover in my fridge at the end of the week and could be adapted to add whatever you may have on hand. You could try with black beans if you don’t have chickpeas, or brown rice if you don’t have lentils…I mean the options are endless. This recipe is really easy to throw together on a relaxing weekend evening. I hope you enjoy.
Lentil Chickpea Burger
1 medium yellow onion
2 cloves garlic
3 Tbs Whole Wheat Flour
Combine in food processor
1 cup cooked lentils
1 can (15oz) drained and rinsed chickpeas
Avocado oil (optional)
Chao original sliced tofu cheese
In a food processor add the onion, cut into fours, the garlic cloves, and the shallot and pulse until chopped. Next add the lentils and chickpeas and pulse until combined to your likeness. Next, add the salt, smoked paprika, whole wheat flour, vegan Worcestershire, and tamari to the mixture and stir to combine.
You can cook these on the stove top by adding the avocado oil to a pan and cooking over medium heat until each side is golden brown, about 10 minutes a side. Or you can preheat your oven to 425 °F and place patties on a lined baking sheet cooking for 30 minutes and flipping halfway.
I had mine on a toasted bun topped with a slice of Chao original tofu cheese, tomato, red onion, lettuce and BBQ sauce with a side of homemade sweet potato chips. But my family also enjoys these burgers with potato puffs or fries.