This patty has mung dal (petite yellow lentils) which is split and dehusked green mung bean, and chickpeas with roasted red pepper and a taco spice blend.
Kicking off the new year with a delicious burger!
This patty has mung dal (petite yellow lentils) which is split and dehusked green mung bean, and chickpeas with roasted red pepper and a taco spice blend. Add greens, vegan ranch, chipotle aioli or parsley chimichurri or other toppings of choice. You can use Red lentils or whole Mung beans that are cooked al dente instead of mung Dal.
It is a simple patty with a few ingredients. Wash the mung dal and cook partially. Then process it up with the chickpeas, roasted red pepper and spices. Add onion, cilantro and greens or other finely chopped veggies of choice. Shape and bake or pan fry. These patties like most of my burger patties are gluten-free.
I have a good number of beans and lentils in my house as they form a large part of our Indian meals. The awesome part about them is that they are full of protein and fiber and make awesome burgers. Use other lentils or split peas. cook them to al dente and use for variation.
The first picture has patties that have been pan fried. the picture below has baked patties.
More Burgers from the blog.
Lentil Cauliflower Burgers with Chipotle habanero Mayo and Onion rings.
Smoky Amaranth Black Bean Burgers with Roasted Red pepper cream sauce.
Sweet Potato Peanut Chickpea Burgers with PB Sriracha Sauce.
BBQ Lentil Veggie Burger with Mango Carrot slaw.
Anyone trying vegan diet this January for the Veganuary challenge!? Start up 2015 with plants and awesome food 🙂
Need some help with the options, see my most popular posts from 2014 to add to the Jan menu!
Steps:
Cook the lentils al dente. Process with chickpeas, peppers and spices. Add in the chopped onion and cilantro. Taste and adjust salt and spice. Shape into patties.
Bake or pan fry. Serve with favorite toppings.
Spicy Chickpea Burgers
Ingredients
- 1/2 cup (96 g) Petite Yellow Lentils Mung Dal, or use Red/Pink Lentils
- 1 cup (250 ml) Water
- 1 15 oz can (425.24 g) Chickpeas, or 1.5 cups cooked
- 1/4 cup (37.25 g) Roasted Red Bell Pepper, or use Fresh, Chopped Red Bell Pepper
- 1 Tbsp Taco Spice Blend recipe follows
- 1/4 tsp (0.25 tsp) Cumin Seeds
- 1/4 tsp (1/4 to 1/2 tsp) Salt
- 2 tsp Nutritional Yeast optional
- 1 tsp Oil, plus more for brushing or the pan optional
- 1 tsp Lemon Juice
- 2 cloves Garlic, minced
- 1/4 cup (4 g) Packed, Chopped Cilantro
- 1/4 cup (3.5 g) Finely Chopped Red Onion
- 2 Tbsp Oat, Chickpea, or Wheat Flour, plus more for a crispier crust optional
- 1/4 cup Breadcrumbs optional
Toppings:
- Sliced Avocado/Guacamole, Vegan Sour Cream, Vegan Ranch, Adobo Sauce, Chipotle Aioli (Chipotle Sauce mixed with Veganaise), Sliced Jalapenos, Chimichurri, Lettuce, Tomato, Cilantro, Parsley
Instructions
- Preheat the oven to 400 degrees F / 200 degrees C, if baking the chickpea burgers in the oven.
- Wash the lentils. Add to a pot with a cup of water and cook over medium heat. Bring to a boil, cover, and cook for 8-12 minutes, or until they are almost tender. Cool for a few minutes. (If using red lentils, bring to a boil and cook for 3 minutes, or until al dente).
- Drain the excess water from the yellow lentils and add to a food processor.
- Drain and wash the chickpeas and add to processor, along with the roasted red peppers, taco spice, cumin seeds, salt, nutritional yeast, oil, and lemon juice, and pulse to get a coarse, pasty mixture.
- Transfer mixture to a bowl. Mix in the garlic, cilantro, and onion. Taste, and adjust salt and spice. If the mixture is too wet, let chill for 10 minutes. If the mixture is still too wet, add the 2 Tbsp flour and gently stir to combine.
- Shape into patties by pressing into a 3 inch cookie cutter. Coat the patty in flour or bread crumbs, for crisper crust.
- Brush oil on top and bake in the oven for 20 minutes. Or, pan fry the patties in a greased pan over medium high heat, 3 to 4 minutes each side. I like these patties pan fried.
- Top with with avocado/guacamole, vegan sour cream, or vegan ranch, to balance the spice. Top with adobo sauce, chipotle aioli, or jalapenos for more spice. Add chimichurri, lettuce, tomato, cilantro, and parsley. Serve without the buns, on a bed of greens, with extra sauce for gluten-free.
Taco Spice Blend
- Mix 1 Tbsp Cayenne Pepper, 1 tsp Garlic Granules, 1/2 tsp Onion Powder, 2 tsp Cumin Powder, 1 tsp Smoked Paprika, 1/2 tsp Oregano, 1 tsp Coriander Powder, 1/4 tsp Black Pepper. Store in an airtight container.
Notes
Nutrition
Amy Stefani says
January 2, 2015 at 4:09 pmYum! I’m always on the lookout for new veggie burger recipes to try!
Looks delish!!
Amy
Handmade by Lorna says
January 3, 2015 at 9:58 amThese look seriously yummy – I have took a look at Veganuary and I am aiming to eat vegan two days at week. Not perfect I know but it is something I can build on. Happy New Year.
Kittee Bee says
January 3, 2015 at 8:51 pmYour burgers always look so amazing Richa!
Yuuuum.
xo
kittee
IR says
January 4, 2015 at 4:00 pmWow, this looks delicious! Thank you for telling us about veganuary. I will try it! (can’t fully abandon eggs and yogurt yet =/)
Happy New Year!
Sara Pereira says
January 6, 2015 at 6:04 amThese look great! Do you think they would freeze well? Say, make the patties and freeze them on a baking sheet, then take out and cook only what you need… I live alone and I prefer to freeze ahead instead of downsizing recipes when I can. Thank you in advance!
Richa says
January 6, 2015 at 3:34 pmyes they should freeze fine. freeze them uncooked separated by parchment. Thaw slightly and bake.
Thalia @ butter and brioche says
January 13, 2015 at 11:56 pmI have to make this chickpea and lentil burger for myself and my vegetarian family. Love how delicious they look!
Laura says
January 14, 2015 at 9:24 amBurgers with chickpeas and lentils? Yes please!! Looks awesome:)
Satya says
April 2, 2015 at 5:47 amHi Richa,
I made these burgers, but they didn’t work out for me. They were so soft, and did not hold together – even though I put the bowl in the fridge for 2 hours before forming patties. I wonder what I missed… any suggestions? Thank you!
Satya
Richa says
April 2, 2015 at 10:17 ammaybe extra moisture in the patties. Sometimes moisture in unpredictable. it can come with the beans, veggies or other ways. add more flour or breadcrumbs. also if they are too soft, bake them. they will get sturdy after baking.
Satya says
April 5, 2015 at 7:00 pmThank you for the tips!
Lisa says
May 14, 2015 at 3:15 amBy far the best burger I’ve made in the 4 months my boys have been Vegan.
This recipe is a keeper!
Thank you for all of the details and options, too!
Richa says
May 14, 2015 at 12:28 pmyay! awesome!
Rhonda says
June 20, 2015 at 3:29 pmHi, I’veh just discovered your website and am very pleased I have :). Tried these today for my lunch and absolute love them – heaps of flavour and spice, and pretty easy/quick to put together. Thank you
Judy says
January 10, 2016 at 4:48 pmAbsolutely wonderful! Was terrific crumbled on a bed of greens with diced tomato and avocado. This is going to be on the weekly rotation in our household!
Richa says
January 10, 2016 at 6:19 pmAwesome!
Carolann says
January 22, 2016 at 9:37 pmI think these look great, but I don’t see mung beans as an ingredient and am wondering if I am missing something. Thanks for any help that can be provided.
Richa says
January 22, 2016 at 9:48 pmHi, Mung Dal (petite yellow lentils) are Mung beans that are split, just like red lentils are brown lentils that are split and dehusked. Mung dal cooks faster than whole mung beans. I should add that in the post. You can use red lentils, cook them al dente and use, or use whole green mung beans and cook them till aldente. Hope this helps.
Joe says
March 21, 2016 at 9:22 amThey were acceptable.
Richa says
March 21, 2016 at 10:56 amThanks. You can adjust the flavor profile and texture before cooking the burgers. Add some other flavors and herbs that you prefer.
Christin says
March 21, 2016 at 12:07 pmI have dried chickpeas, and both red lentils and yellow split peas (the round kind, not the long mung days). So, I have two questions:
1. Do you think I can cook the chickpeas and lentils together in my pressure cooker to save a little time? Is the texture of the lentils particularly important?
2. Would yellow split peas or red lentils work equally well, do you think?
Thanks! I love your site, by the way.
Richa says
March 21, 2016 at 5:08 pmThanks Christin!
1. You can’t cook the chickpeas and lentils together and the cooking time for lentils is 2 minutes under pressure and chickpeas will take 25 to 30 minutes. Cook them separately. The red lentils ( split ones) can be cooked in just 10 minutes in a saucepan on stove top.
The texture of the lentils isnt important, but they will become a puree and mix into the water when you cook them with chickpeas in a pressure cooker.
2. yes both cooked red lentils and split peas will work for the patties. you might need some additional flour or breadcrumb binding with the red lentils.
Stephen says
June 12, 2016 at 8:57 amI made these burgers, baked them and ate on a bun with tomato, mustard and avocado, very good!
I am wondering how to improve the texture and give it a little more chew.
Thanks
Richa says
June 12, 2016 at 10:51 amYou can add some flour or vital wheat gluten to the mix.
AP says
June 21, 2016 at 2:09 pmThis recipe looks really awesome. I am going to try this. Do you have any nutrition numbers for this burger?
Richa says
June 21, 2016 at 10:34 pmThanks! I don’t have them. You can add the recipe to myfitnesspal or caloriecounter and find the numbers.
Cathy says
May 9, 2017 at 11:45 amI made this tonight and it was delicious. One thing, though, was I think there’s far too much lemon juice in the avocado sauce.
Richa says
May 11, 2017 at 6:18 pmthere is no avocado sauce in this recipe. 🙂
Neala says
May 22, 2018 at 3:25 pmSo delicious and filling! Will definitely make again!
Sapna says
January 22, 2019 at 6:49 amHey! These look very tasty. Do you think I could substitute spinach for coriander. I don’t like the taste of coriander at all.
Richa says
January 22, 2019 at 9:19 amyes
Punam says
October 14, 2019 at 12:18 pmI made this today and had some issue with the moisture. I didn’t read your recommendation to let it sit for 10 minutes, but I tried by adding 2 tablespoons of besan to help thicken it. It worked a little, just enough to help handle it better. The burgers tastes nice and spicy. Definitely looking forward to taking this to work for lunch .
Richa says
October 14, 2019 at 12:49 pmawesome! thanks!
ryu says
October 20, 2019 at 1:25 amVery tasty! I also would like to find another way to thicken the consistency to handle it better so that the pattie doesn’t mush out of the bun when eaten. Will maybe try with shittake mushrooms and definitely with besan next time. Thank you!
Richa says
October 20, 2019 at 7:31 pmdont mush thebeans too much and add some oats for more texture and hold.
Makteh says
January 15, 2020 at 7:04 amThis looks like bun kabab of pakistan
megan says
January 5, 2021 at 3:28 pmHey there,
Just wondering if I’m reading this right at 1 TABLE SPOON of cayenne pepper? Yikes that’s a spicy mix?
Richa says
January 6, 2021 at 9:42 amThere are a bunch of other spices and you use only a small portion of the mix. You can use a mix of paprika and Cayenne.
Jamie says
February 18, 2021 at 12:49 pmReally good flavour! The mixture felt fine when shaping the burgers but didn’t stay together very well during cooking (especially frying – I did half fried and half in the oven for comparison) so I will try to add some flour next time. My “lentil” of choice was actually some split fava beans, which maybe affected the moisture content.
Vegan Richa Support says
February 22, 2021 at 4:21 pmthank you. ah, yes, the fava beans most likely