Lentil-Chickpea Burgers with Avocado Yogurt Sauce

By devogirl

Whether or not you're a vegetarian, don't overlook lentils. They're inexpensive, a powerhouse of protein, cook quickly, and are versatile -- they can be tossed into salads, used for soups and stews, mashed into a hearty dip, or mixed with chickpeas and a ton of other yummy ingredients to make these delectable burgers.

Ingredients

• 2 2 2 cups cooked green or brown lentils
• 1/2 1/2 1/2 cup cooked chickpeas
• 1/2 1/2 1/2 medium onion, coarsely chopped
• 3 3 3 garlic cloves, smashed
• 2 2 2 large eggs
• 1/2 1/2 1/2 cup old fashioned rolled oats
• 1 1 1 teaspoon chili powder
• 1 1 1 teaspoon smoked paprika
• 1/2 1/2 1/2 teaspoon salt
• 1 1 1 carrot peeled and coarsely grated
• all purpose flour, for dusting
• oil, for the pan
• 1/4 1/4 1/4 cup plain greek yogurt
• 1 1 1 medium ripe avocado
• dash dash of salt
• splash splash of lemon juice
• Note: If you are using canned lentils and chickpeas, drain and rinse them well before patting dry.

Details

Servings 12
Preparation time 15mins
Cooking time 25mins
Adapted from weelicious.com

Preparation

Step 1

1. Pat the lentils and chickpeas dry. Make sure to dry themwell, otherwise the mixture will be too wet.

2. Place the lentils, chickpeas, onion, garlic, eggs, oats, chili powder, paprika, and salt in the bowl of a food processor and pulse until the consistency of thick, chunky hummus.

3. Stir the grated carrot into the mixture.

4. With floured hands, form the mixture into patties using 1/4 cup of the mixture at a time. Lightly coat the patties with flour and gently brush off any excess.

5. Heat a thin layer of oil in a skillet over medium-high heat. Cook the burgers for 5 minutes on each side, until crispy on the top and bottom.

6. In a small bowl, stir together the yogurt, avocado, salt and lemon juice until smooth and well combined. Top the burgers the sauce and place between mini burger buns.