Ingredient:

• Veggie burgers
• 1 carrot, peeled
• ½ medium yellow or white onion
• 3 garlic cloves
• 2 cups cooked green or brown lentils
• ½ cup cooked chickpeas
• 2 large eggs
• ½ cup old-fashioned rolled oats
• Handful fresh cilantro or parsley leaves, optional (not shown in pictures)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic chili sauce, sriracha or other hot sauce
• ½ teaspoon fine salt
• ¼ teaspoon freshly ground black pepper
• *Oat flour (can be easily made from oats, see step 1) or flour of choice, for dusting
• Avocado oil or extra-virgin olive oil, for the pan
• Avocado green harissa
• 1 medium to large avocado, pitted and sliced
• 1 cup lightly packed mint leaves (or parsley)
• 1 cup lightly packed cilantro leaves and stems (or parsley)
• 1 to 3 jalapeños, seeded and coarsely chopped (save seeds if you want extra-spicy harissa)
• 2 tablespoons fresh lemon juice (about 1 small lemon)
• 1 garlic clove
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon fine salt
• 3 to 4 tablespoons extra-virgin olive oil
• Burger assembly
• 6 buns of choice (English muffins, hamburger buns, or flatbread), toasted
• Add some crunch: dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers
• Greens, like arugula or spinach, optional
• Tomato slices, optional
• Whatever else strikes your fancy