Lentil & Chickpea “Burgers”

These “burgers” are chock full of lentils and chickpeas, and they’re baked, making them super healthy. When making vegetarian burgers, I skip the bun entirely – otherwise it quickly becomes too stodgy to eat. Adapted from Heidi Swanson’s Super Natural Cooking. If you don’t already, you must follow her blog, 101 cookbooks!

Lentil & Chickpea “Burgers”


1 cup puy lentils, cooked
1 cup chickpeas, cooked
4-5 cloves of garlic, peeled
3-4 green chillies, sliced (remove the seeds if you prefer)
Salt to taste
Oil to grease baking pan or to shallow fry

Chopped vegetables: I used 1 cup of onions and capsicum


Combine cooked puy lentils, chickpeas, garlic, green chillies and coriander in a bowl. Salt to taste and blend with a hand blender to form a chunky paste. I ended up leaving some chickpeas and lentils whole.. I think it looks better that way.

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 Add any mix-ins. I added onions and capsicum since I had them to hand (and partly because the latter looked like it wouldn’t make it till the end of the week).

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Add an egg or two to bind. Combine with breadcrumbs. Allow the mixture to sit for a few minutes to allow the breadcrumbs to soak the moisture. Coat with some more breadcrumbs, and you’re good to go.

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I usually pan fry these with a little bit of oil. This time I tried grilling them in an oven (200 deg C). It ended up taking about 40-45 minutes to get them cooked. Grilling in an oven gets them crisp, but takes a while. I served these with watercress and a simple avocado and mango salsa!

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Prep time: 15 min; Cook time: 40-45 min. Adapted from Heidi Swanson’s Super Natural Cooking.
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