Chickpea and Chili Burgers with Avocado and Mango dressing


If you are vegetarian and cant stomach a soy burger anymore this easy recipe is perfect for you and for anyone who that is wanting a change from the boring beef pattie.  These  Chickpea and Chili Burgers are perfect to have for a summer BBQ, they make for a quick and nutritious meal and are full of flavour.

This recipe is high in protein thanks to the lentils and chickpeas, and it is packed full of essential minerals.

These satisfying patties can be served in a wholemeal bun or served alone with one of your favourtie toppings.  At your next gathering you'll come prepared with a burger made without processed ingredients, additives and mystery chemicals.


1x 400g tin of Chickpeas

1x 400g tin of Red lentils

3 Garlic cloves

1 pinch of Salt

1 cup of Coriander

½ small Red Onion

1 red Chili (optional)

1 Carrot

1 Capsicum

Iceberg Lettuce

¼ cup of Rice flour (you can use any type of flour)


1 Avocado (I used the Fressure Foods Avocado dip with Red Capsicum)

½ Mango

½ cup Coriander

½ cup Hummus (optional)


Place the lentils in a sieve and rinse under cold water, place in a saucepan with 1 ½ cups of water and bring water to a boil.  Once boiled, reduce heat to low and simmer lentils for about 10 minutes or until the water is absorbed. Drain any excess water and set aside.

Put the chickpeas, cooked lentils, garlic, coriander, salt, capsicum and chili in a food processor and blend until the beans and lentils are very smooth.

In a large bowl add the mixture along with the diced onion and grated carrot.  If the mixture is quite sticky add in the flour.  Divide the mixture into 8 portions and shape into thick patties with your hands. If the mixture is still sticky add more flour.

Place a fry pan over medium heat and add one tablespoon of oil (I used coconut oil),  Place a few patties in at a time and cook for a few minutes on each side, or until golden and crispy.

Place the patties in a lettuce leaf or in a bun along with the topping. I added the avocado first, then the hummus and sprinkled the diced mango and coriander over the top.


Libby x