Jalapeno Chickpea Lentil Burgers with Sweet Mango Avocado Pico {vegan, gluten-free}

It really felt like a Summery Cinco de Mayo weekend, didn’t it?

I spent the better half of it with my face in a bowl of chips and guac… like you would expect anything less from me. I’m just going to be honest and say that I’m hoping to repeat it every single weekend for the rest of my life.

But seriously.

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I can’t tell you how much I’m looking forward to Summer. My ears are longing for Lana Del Ray and old Mariah Carey beats.

Everyone knows Minnesota summers are the BEST EVER!  Probably because we endure a solid six months of Winter? Nevertheless, a completely irresistible three months are coming soon. I can’t wait to lounge by the lake and catch the pink-painted sunsets with a drink in hand. YUM!

Anyway I was thinking we’d start enjoying the flavors of Summer a little early with a bit of mango avocado pico and burgers packed with fresh flavors. I already know you’re down.

(If you don’t know what that means, the just make the burgers and enjoy how freaking healthy delicious they are.)

Again, I don’t know what’s up with the slew of vegan recipes on my blog, but lately most of what I’ve been creating just happens to fall into that category. Like I mentioned last week, I’m certainly not vegan… heck I’m not even a vegetarian! I ate a massive omelet with mozzarella for dinner last night and the other week I had lamb meatballs. Just in case you were curious.

Anyway I suppose that this is my chance to prove to you that healthy CAN BE and IS super freaking delicious. And yes the phrase ‘super freaking delicious’ is my new favorite. But really if you haven’t tried lentils, they are to die for! I love them in salads, but since I only had red lentils in my cupboard, I opted to make burgers. Red lentils they tend to become mushy when cooked, so they’re very good for burger making! You can learn more about how to properly cook lentils here.

These burgers are packed with spices and herbs: chili powder, cumin, red pepper flakes, cilantro AND jalapeno. Total goodness. And the pico? It’s the most magical thing I’ve ever put on a burger.

I hope you’re convinced!

4.7 from 3 reviews

Jalapeno Chickpea Lentil Burgers with Sweet Mango Avocado Pico {vegan, gluten-free}

 

Author: Monique of AmbitiousKitchen.com

Nutrition Information

• Serves: 6

• Serving size: 1 patty with 1/6th of pico recipe
• Calories: 225

• Fat: 6.1g
• Carbohydrates: 34.9g
• Sugar: 7.7g
• Fiber: 12.7g
• Protein: 9.6g

Recipe type: Vegan, Vegetarian, Burger, Dinner, Gluten-free

Prep time:  15 mins

Cook time:  10 mins

Total time:  25 mins

Print

Spicy Chickpea Lentil Burgers topped with a sweet and delicious mango avocado Pico!

Ingredients

• 1/2 cup dried red lentils, rinsed and drained
• 1-15 oz can of chickpeas, rinsed and drained
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp sea salt, plus more to taste
• 1/2 cup packed cilantro
• 2 garlic cloves, minced
• 1 jalapeno, de-seeded and finely chopped
• 1/2 small red onion, minced
• 1 red bell pepper, very finely diced
• 1 large carrot, very finely chopped or shredded
• 1/4 cup oat bran or oat flour, gluten-free if desired
• Lettuce or Hamburger Buns, to place patty in
• For pico:
• 1 large ripe mango, diced
• 1 ripe avocado, diced
• 1/2 small red onion, finely diced
• 1/2 cup chopped cilantro
• 1/2 tsp fresh lime juice
• sea salt, to taste

Instructions

1. To make mango avocado pico: Place all ingredients in a bowl and stir to combine. Add salt to taste. Place in refrigerator until ready to serve.
2. Place a medium saucepan over medium high heat, add lentils and 1 1/2 cups of water; bring water to a boil, then cover, reduce heat to low and simmer lentils for about 10-15 minutes or until the liquid is absorbed and lentils are very soft and a bit mushy. Drain any excess water and set aside.
3. Place the chickpeas, cooked lentils, garlic, cilantro, sea salt, cumin, and chili powder in a food processor and blend until the beans and lentils are very smooth.
4. Transfer mixture into large bowl. Stir in onion, jalapeno red pepper and carrot. Taste and adjust seasonings as necessary. Add in oat bran a little at a time, and work into mixture with your hands. You want to be able to form patties, but you don't want too much oat bran, or the burgers will fall apart. So use as much as you feel necessary. Because these burgers do not use an egg to bind them, you'll have to firmly shape the patties but still keep them pretty thick so that they don't easily fall apart. Divide into 6 equal portions and shape into thick patties with your hands.
5. Heat skillet over medium high heat; add in a 1/2 tablespoon of olive oil (sometimes I spray both sides of the burger with olive oil cooking spray too). Place a few burgers in at a time and cook for a few minutes on each side, or until golden brown and crisp. Repeat with remaining patties and continue to add olive oil as needed.
6. Place patties in lettuce or in a bun and top with mango avocado pico.

Notes

You can freeze burgers. Simply individually wrap and place in freezer. They should keep for about a month.
I love these burgers with a dollop of greek yogurt or sour cream (not vegan).
Serve in lettuce or on a bun of choice. Calorie count does not include bun or lettuce.
Adapted from Whole Living.

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