Why We Love It: Veggie burgers are a great way to include high protein legumes into diets, such as this recipe with lentils and beans.

Note: You can have it as the center of a burger but I also like them on the side of a salad, with a drizzle of good chili sauce and vegan tahini.

Chickpea and Lentil Burger

Serves 4


  • ¼ cup olive oil
  • 1 onion
  • 1 teaspoon cumin
  • 3 garlic cloves, diced
  • 1 bunch of dill, chopped
  • ½ teaspoon cayenne pepper
  • 1 ¾ cups lentils, cooked or from a can
  • 1 ¾ cups chickpeas, cooked or from a can
  • 3 tablespoons tahini
  • ½ cup breadcrumbs
  • ¼ cup of flour – whichever you prefer


  1. In a fry pan, on low heat, add 1 tablespoon of oil and cook the onion, garlic, and spices for a few minutes, mixing to keep from burning.
  2. Mash together the ingredients apart from the breadcrumbs and flour, leaving some texture to the mash ( rather than blending totally - this is a key I have learned remaking burgers work!) Add breadcrumbs into the blended mix afterward.
  3. Shape into patties. Dust down the sides of the patty in flour.
  4. Heat in a fry pan, cooking both sides until golden, for around 5 minutes per side.

Nutrition Notes:

Calories 611, Protein 24.5g, Total Fat 24g, Sat. Fat 3.5g, Total Carbohydrate 77.5g, Sugar 9.5g, Fiber 18.5g, 109% Folate

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