Lentil and Chickpea Burgers

clock 15 minutes + 10 minutes bowl Serves 4


  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 400 g can brown lentils, drained, rinsed
  • 400 g can chickpeas, drained, rinsed
  • 1 cup cooked long-grain brown rice
  • 1/4 cup sun-dried tomato pesto
  • 1/4 cup plain flour
  • 4 hamburger buns, split in half
  • 50 g baby spinach leaves
  • 1 carrot, cut into ribbons
  • 8 slices drained canned beetroot
  • Sumac to sprinkle
  • 1/2 cup extra-light sour cream
  • 2 tbsp tahini
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  • 1. In a large frying pan, heat half the oil on medium. Sauté onion for 5 minutes. Add garlic and cook for 1 minute or until fragrant. Cool slightly.

  • 2. In a food processor, place onion mixture, lentils, chickpeas, rice and pesto, then blend until almost smooth. Shape mixture into 4 patties, about 10cm in diameter. Lightly dust patties with flour.

  • 3. In a large, non-stick frying pan, heat remaining oil on medium. Cook patties for 2 minutes each side or until heated and golden.

  • 4. For the tahini sauce: In a bowl, whisk sour cream, tahini and water.

  • 5. Place burger bun bases on serving plates. Top with spinach, carrot, beetroot, a patty and a dollop of tahini sauce. Sprinkle with sumac. Top with remaining bread.

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