Going either Vegan or Vegetarian is in trend and here to stay. These burgers are made with mostly lentils and some chickpeas, as well as carrots, spices and oats. This feast is full of utterly gorgeous, unfussy, gourmet vegetarian recipes.
The resulting creamy, spiced, herbed goodness would be fantastic on any veggie burger or sandwich. I have no idea if this untraditional harissa should even be called harissa at this point. I was curious about the difference between the spicier, red harissa paste and more herby green harissa, but it certainly hits the spot.
Veggie Burgers with Avocado Green Harissa
Course: MainCuisine: AmericanDifficulty: MediumServings
2
servingsPrep time
15
minutesCooking time
20
minutesCalories
850
kcalIngredients
1 carrot, peeled
½ medium yellow or white onion
3 garlic cloves
2 cups cooked green or brown lentils
½ cup cooked chickpeas
2 large eggs
Directions
- Preheat oven to 400 degrees. Season ribs with chili powder, salt, and pepper. Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 1 1/2 to 2 hours.
- Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne, and desired variation (see ingredients above). Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.
- Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.
