These vegetarian and vegan mini lentil and chickpea burgers are so good that even meat eaters will love them!
Ingredients
1 tablespoon extra virgin olive oil
1 large garlic clove, finely chopped
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
Salt and freshly ground black pepper
2-3 tablespoons water
One 410g (240g) can of lentils (1½ cups), drained and rinsed
Two 300g (220g) cans chickpeas (2½ cups), drained and rinsed
½ cup (50g) rolled oats
½ cup (60g) bread crumbs
18 mini hamburger buns
Instructions
Heat oil in a skillet over medium eat then ad the garlic and onion, cook for 2-3 minutes. Add the carrot, celery, salt, pepper and water. Cook until the vegetables are soft and the water has absorbed, about 5-6 minutes.
Pour the mixture into a blender or food processor and add the lentils and chickpeas. Blend until combined. Add the oats and blend for another minute.
Pour the mixture into a bowl and stir in the bread crumbs. Form into 18 mini patties. You can either heat the patties in the skillet until the patties are warm or add ½ tablespoon of extra virgin olive oil and then cook the patties so they brown on either side; about 3-4 minutes per side.
Cut the mini hamburger buns in half and heat them in the oven. Serve the mini lentil and chickpea burgers with toppings and sauces of choice.