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Lunch recipe · from the recipe book

Smashed Chickpea-Lentil Burgers with Dill Pickles

Crisp-edged chickpea and red lentil patties seasoned with smoked paprika and dill, topped with tangy quick-pickled cucumber and sharp mustard over a crunchy cabbage slaw.

Smashed Chickpea-Lentil Burgers with Dill Pickles

Ingredients

  • ⅔ cup120 gRed lentils, dryrinsed
  • 1⅔ cups400 gWater
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • 1 medium110 gRed oniondivided: half finely minced, half thinly sliced
  • 2 cloves6 gGarlicminced
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • 1 cup sprigs10 gFresh dillchopped, divided
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 2⅓ cups sliced250 gCucumberthinly sliced into rounds
  • ⅓ cup90 gApple cider vinegar
  • 2 tsp8 gGranulated sugar
  • 4 cups shredded280 gGreen cabbagefinely shredded
  • 2 tbsp30 gOlive oildivided
  • ¼ cup60 gYellow mustard

Steps

  1. Quick pickles first: in a bowl stir the cider vinegar, sugar and half the salt until dissolved. Add the cucumber, the sliced half of the red onion and half the dill; set aside at least 30 minutes, stirring once.
  2. Simmer the red lentils in the water in a small pot, uncovered, until very soft and the water is absorbed, about 12 minutes. Spread on a plate to cool for 10 minutes.
  3. In a large bowl mash the chickpeas with a fork until mostly smooth. Add the cooled lentils, egg, breadcrumbs, minced red onion, garlic, smoked paprika, cumin, black pepper, the remaining dill and the remaining salt; mix well. Shape into 8 loose balls.
  4. Heat one third of the olive oil in a large cast-iron skillet over medium-high heat. Add 4 balls, spaced apart, and smash each flat to about 1/2 inch with a sturdy spatula.
  5. Cook until deeply browned and crisp, 4 to 5 minutes, then flip and cook 4 minutes more until the center reaches 160°F (71°C). Move to a plate. Add another third of the olive oil and repeat with the remaining 4 balls.
  6. Toss the cabbage with the remaining olive oil and 2 tablespoons of the pickle brine from the cucumber bowl.
  7. Divide the cabbage slaw among 4 plates, stack 2 patties on each, spread with the mustard and pile on the drained pickled cucumber and onion.

Check labels: Dairy-free when you buy plain dry breadcrumbs made without milk.

Contains: Egg, Gluten. Some brands contain milk, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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