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WEST AFRICAN INSPIRED FOOD & PHOTOGRAPHY

Moroccan Mixed bean burger

By Filed Under: Entrees, RECIPE, vegetarian

Moroccan mixed bean burger

“I’ll  have your veggie burger please” . Twenty minutes later you are biting into the most bland, dry and boring burger to ever grace your palate. Your  overly polite self says nothing and punish yourself by chowing down. Of course your nice waiter picks the right moment to ask “how are the first bites ?” with a big smile. You decide what to do at this point…..

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Well, this layered masterpiece is gratifying and packed with a mouthful of wonderful flavors. The creamy spicy garlic mayo spread takes it to a whole ‘nother level!  When I asked my husband what he misses most with his pescatarian diet he had two things; crispy bacon and a juicy burger. I have several recipes for bean burgers and will share more but this is one of my favorites.

 

Moroccan Mixed Bean Burger

  • Servings: 3-4 burger patties
  • Difficulty: moderate
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Ingredients
  • 1 cup cooked chickpeas
  • 1 cup cooked black beans (Unsalted)Watermark635923729030719012
  • 1/2 cup diced portabella mushrooms
  • 1/2 fresh parsley packed
  • 1/4 cup diced shallots
  • 1/4 cup coarse bread crumbs
  • 1 egg
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon coriander
  • 1/2 teaspoon salt
Spicy mayo garlic spread

To make spread, combine all ingredients in a bowl and mix well.

Method
  1. In a food processor, combine beans, mushroom, shallots , parsley and pulse into a coarse lightly sticky dough.
  2. Transfer into a bowl, add egg , spices and mix well. Lastly add in bread crumbs and gently mix to fold into burger dough.
  3. Depending on the size of your burger buns, scoop and roll dough into round burger patties. Heat up your stove top or outdoor grill, drizzle with a little harissa olive oil and cook for about 5 minutes on each side. After 5 minutes on the flipped side, add cheese and let melt.
  4. Cut buns in half,  rub halves with harissa infused olive oil (using a pastry brush) and toast on the grill.
  5. For building burgers, bean burger patty with cheese goes directly on bottom bun, layer spread on top bun. Now you can go crazy on your condiments. I used tomatoes, lettuce and some pickles.

 

Notes
  1. Unlike beef, these do not shrink, so you will end with the size you start with.
  2. Unlike Beef , they need a little more finesse when flipping, if not you might have Them fall apart on you.