Spicy harissa lentil burgers are a nourishing, plant-based burger to prep for the week. Serve them with your favorite toppings and a homemade smokey tahini sauce.
Harissa Lentil Burgers
Lentil burgers have been my go-to meal prep burger for years and I’m so excited to share this easy, spicy harissa version. It’s made with brown lentils, harissa paste, fresh herbs & spices, and a few other simple ingredients.
I love to serve them in a bun with greens, feta cheese and a homemade smoked paprika tahini sauce. They’re the perfect simple dinner recipe packed with fiber and plant-based protein.
Lentils are so versatile, and really provide that hearty, meaty flavor when making veggie burgers. Brown lentils are the most widely eaten type, have an earthy flavor, and hold their shape really well during cooking- making them a great option for this recipe.
To save time, I normally buy canned brown lentils that are already cooked, or a pre-steamed package (I love the one from Trader Joe’s!)
Harissa is one of my pantry must-haves and can be used in so many recipes. It’s a Tunisian hot chili pepper paste and comes in a mild or spicy variety depending on where you shop. It adds the perfect heat to these burgers!
If you’re looking for more recipes to make with harissa, try my harissa chickpea wraps or my halloumi kale salad with harissa dressing.
What you’ll need to make harissa lentil burgers
- Brown lentils– brown lentils work best for this recipe because of their meatier flavor and texture. You can buy canned lentils from the store to save some time. I typically grab the streamed lentil pack at Trader Joe’s!
- Harissa– you can find harissa in middle eastern markets or most large grocery stores by the condiment/international section
- Grated carrots for added veggies and flavor
- Oat flour to help bind the burgers. You can make your own oat flour by blended rolled oats in a blender, or substitute your favorite breadcrumbs (regular or gluten-free)
- Parsley, cilantro & lemon zest for added flavor
- Simple spices like cumin, paprika, cayenne pepper, and salt & pepper
Storing the leftovers
These burgers are so easy to whip up, and store really well in the fridge or freezer.
Refrigerate
You can keep the leftovers in the fridge for up to 5 days, and warm them in the oven or microwave when you’re ready to eat them.
Freeze
If you wanted to double the batch, or meal prep these for a later time, you can store the cooked burgers in a freezer-safe container for 2-3 months. Warm them in the oven or microwave when ready to serve, or let them defrost in the fridge overnight.
Harissa lentil burgers are so nutritious and easy to make. I can’t wait for you guys to try them!
Other lentil recipes you’ll love:
Lentil Salad with Lemon Vinaigrette
Roasted Cauliflower Lentil Salad
Crispy Walnut Lentil Tacos
Harissa Lentil Burgers
Ingredients
- 2 cups cooked brown lentils. I like to buy canned or pre-cooked lentils to save time
- 3/4 cups oat flour
- 2 tbsp harissa paste
- 1/4 cup parsley, chopped
- 1/4 cup cilantro, chopped
- 2 carrots, peeled and grated
- 1 tsp lemon zest
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- Olive oil
Smokey Tahini Sauce
- 1/4 cup tahini paste
- 1/4 cup water
- Juice from 1/2 lemon
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp paprika
- 1/4 tsp salt
Directions
- Add the lentils to a large bowl and gently mash them with a fork or your hands. I prefer to keep some pieces whole for texture.
- Add in the oat flour, grated carrots, harissa, lemon zest, herbs and spices and combine together with your hands until everything is mixed well.
- Shape the batter into burgers, you’ll get about 5-6 depending on size. If it’s sticky to work with, I suggest shaping them with wet hands.
- Heat a skillet on medium/low heat, and add in about 1 tbsp of olive oil. Cook the burgers for about 5-6 minutes per side, until golden brown.
- Prepare the tahini sauce by whisking or blending together the ingredients until smooth. Add more water if needed to thin out the sauce.
- Serve the sauce over the burgers in a bun or a salad.
- Leftover lentil burgers can be frozen for up to 2 months, or refrigerated for up to 5 days.
I haven’t baked them, but I think you can! I would suggest 375 F for about 20 minutes, flipping halfway through.
These are delicious! Will be making them again.