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chickpea lentil burgers with mango and avocado on plate with lettuce

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

These vegan chickpea lentil burgers are spicy and packed with fresh flavors. Topped with a sweet, magical mango avocado pico, they’re healthy and delicious!

Course Burger, Dinner, Gluten Free, Vegan, Vegetarian
Keyword chickpea lentil burgers
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 225 kcal
Author Monique of AmbitiousKitchen.com

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.

Recipe 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.

Nutrition Facts
Jalapeño Chickpea Lentil Burgers with Sweet Mango Avocado Pico {vegan, gluten-free}
Amount Per Serving (1 burger)
Calories 225 Calories from Fat 55
% Daily Value*
Fat 6.1g9%
Carbohydrates 34.9g12%
Fiber 12.7g53%
Sugar 7.7g9%
Protein 9.6g19%
* Percent Daily Values are based on a 2000 calorie diet.