Moroccan Veggie Burgers
Made with garbanzo beans, millet, sweet potatoes, and positively LOADED with the sweet, spicy and savory flavors of Morocco, these Moroccan Veggie Burgers are a true feast for the senses!
Ingredients
- 1 cup uncooked millet
- 2 cups vegetable broth
- 1 medium sweet potato , about 8 ounces, peeled and roughly chopped
- 1 medium yellow onion , quartered
- 3 cloves garlic
- 15 ounce can garbanzo beans , drained
- 2 tablespoons extra virgin olive oil
- 1 teaspoon turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 2 teaspoons salt
- 3 tablespoons chopped cilantro
- 1/2 preserved lemon , pulp discarded, peels rinsed and minced
- Homemade Preserved Lemons ( click link for recipe; they're SO easy and taste much better than store-bought)
- 1/4 cup chopped dried apricots
- 2 tablespoons chopped almonds
- 2 teaspoons harissa or more according to heat preference, can substitute hot sauce
- Homemade Harissa (click link for recipe; easy and a powerhouse of flavor)
- 3 large eggs
- 1/3 cup plain breadcrumbs , gluten free: use gf breadcrumbs
- extra virgin olive oil for frying
- Preserved Lemon Cilantro Yogurt Sauce , for serving (click link for recipe); for non-dairy eaters use vegan yogurt
- 6 hamburger buns , lightly toasted
- lettuce and sliced tomatoes , for serving
Instructions
- Heat a frying pan over medium-high heat. Add the millet and dry roast until golden brown. Remove. Bring the vegetable broth to a boil in a saucepan and add the millet. Cover, reduce the heat to medium, and simmer for 15 minutes. Turn off the heat and let sit for 10 minutes. Transfer to a large mixing bowl and let cool completely.
- Place the sweet potato, onion and garlic in a food processor and pulse until finely chopped. Transfer to a bowl. Next pulse the garbanzo beans until finely chopped.
- Heat the olive oil in a skillet over medium high heat and cook the sweet potato mixture and chopped garbanzo beans until soft, 5-7 minutes. Add the cilantro, apricots, almonds, preserved lemons, all the spices, and the harissa. Cook for another 2 minutes. Remove from heat and let cool completely.
- Add the sweet potato/garbanzo bean mixture to the cooked millet along with the breadcrumbs. Stir to combine. Add the eggs and stir until thoroughly combined.
- For hamburger patties, measure 1/2 cup of the mixture per patty. Form the mixture into a patty between your hands and place on a plate. For smaller patties (slider-sized) use a 1/4 cup of the mixture. Cover with plastic wrap and refrigerate for 3-4 hours.
- Heat some more olive oil in a large non-stick skillet over medium-high (*non-stick is important*). Once the oil is hot, add the patties and cooked until generously browned, about 4-5 minutes on each side. Be careful to only flip the patties once to prevent them from falling apart. Let the patties sit for a couple of minutes before serving to allow them to firm up a bit.To serve place the patties on hamburger buns with lettuce and tomatoes and a generous dollop Preserved Lemon-Cilantro Yogurt Sauce.
Nutrition
Calories: 489kcal | Carbohydrates: 76g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 1621mg | Potassium: 540mg | Fiber: 10g | Sugar: 10g | Vitamin A: 5872IU | Vitamin C: 4mg | Calcium: 152mg | Iron: 5mg
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