1 carrot, peeled
1⁄2 medium onion
3 garlic cloves
2 cups cooked green or brown lentils
1⁄2 cup cooked chickpeas
2 large eggs
1⁄2 cup old-fashioned rolled oats
Handful fresh coriander, optional
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic chili sauce, sriracha or other hot sauce (optional)
1⁄2 teaspoon fine-grain sea salt
1⁄4 teaspoon freshly ground black pepper
*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
*Before you get started, will you need oat flour? If so, blend up some oats in your food processor using the S-blade. Blend until the oats have a fine, flour-like texture. Transfer the oats to a bowl for later.
To make the burgers: Grate the carrot and transfer to a bowl for now.
Cut the halved onion into a few slices before adding the onion and garlic cloves to the food processor. Pulse until the onions are roughly chopped, but no more
Add to the food processor: towel-dried lentils and chickpeas, eggs, oats, handful of herbs (optional), all of the spices, salt and black pepper. Process only until the mixture has the consistency of a chunky hummus (err on the conservative side here). Stir in the grated carrot.
To prepare the burgers: Divide the lentil mixture into 6 portions and shape them into patties about 1-inch thick (if your mixture is unmanageably wet, stir in a couple tablespoons of oat flour first). Dust the patties lightly with flour on both sides.
To cook the burgers: Heat a thin layer of oil in a large skillet, preferably cast iron, over medium heat. Once the oil is shimmering, cook the veggie burgers in batches. Cook until the burgers are crispy on the bottoms and the mixture holds together, about 41⁄2 to 5 minutes. Flip the burgers carefully with a spatula and continue cooking until the second sides are firm and brown, about 41⁄2 to 5 more minutes. Transfer the burgers to a plate, then add more oil to the pan and repeat with the remaining burgers until they are all cooked through.
Serve with salad or a couple vegies. If you want carbs with it, ensure you are eating the right ones at the right time of day with this meal. I have served mine with portebello mushrooms or even chunk pieces of sweet potato.
