Chickpea Lentil Veggie Burgers
These savory chickpea lentil burgers are filled with wholesome and hearty plant-based ingredients. They are better than any store-bought veggie burger and will leave you feeling satisfied!
Ingredients
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 3 tablespoons olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 4 ounces mushrooms sliced
- 1 teaspoon thyme
- 1 (15) ounce can reduced-sodium chickpeas, drained and rinsed
- 1 (15) ounce can lentils, drained and rinsed
- 1 cup rolled oats
- 2 teaspoons reduced-sodium soy sauce
- 1 tablespoons ketchup
- 8 hamburger buns
Optional Toppings
- Lettuce
- Tomato
- Onion
- Ketchup
Instructions
- Combine the ground flax seed and water in a small bowl. Whisk together and set aside for 5 minutes to form a "flax egg."
- Add 1 tablespoon of oil to a pan. Sauté the onion, garlic and mushrooms over medium heat for 8-10 minutes until softened.
- Add the sautéed veggies to a food processor along with the flax egg, chickpeas, lentils, rolled oats, thyme, soy sauce, and ketchup.
- Pulse together until the chickpeas are broken down. You may want to scrap the sides down between pulses. Do not over blend, you still want some texture to the burger patties.
- Divide the burger mixture into 8 equal sized portions. Using your hands, form each portion into a patty about ½ an inch to ¾ of an inch thick.
- Add 2 tablespoons of olive oil to a cast-iron pan over medium heat. When the pan is hot, add the burgers. Cook the burgers 5 minutes per side. Look for a nice crust to form on each side of the burger, as that helps it to hold its shape.
- Serve the burgers on buns with your favorite toppings and enjoy!
Notes
I recommend cooking the veggie burgers in a cast iron pan. Let the patties cook (without moving them) for a full 5 minutes until they are ready to flip.
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