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Moroccan Spiced Chickpea Black Bean Vege Burger

Moroccan Spiced Chickpea Black Bean Vege Burger

A savory veggie burger that combines chickpeas and black beans with the bold flavors of Moroccan spices. This plant-based burger is infused with ras el hanout and harissa for an exotic and smoky taste. Perfect for grilling or stovetop cooking.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Global Fusion, Moroccan, North African
Calories: 350
Ingredients Method Notes

Ingredients
  

Burger Patty:
  • 1 can chickpeas drained and mashed (leave some chunks)
  • 1 can black beans drained
  • 1 tsp ras el hanout
  • 1 tsp harissa paste
  • 1 tsp cumin
  • ½ tsp coriander
  • ½ tsp paprika
  • ½ cup cooked bulgur or gluten-free option like quinoa or brown rice
  • 1 flax egg 1 tbsp ground flaxseed + 3 tbsp water
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • Olive oil for cooking
Toppings & Serving:
  • Sliced avocado
  • Sliced tomato
  • Vegan cheese
  • Fresh cilantro or parsley
  • Whole grain buns
  • Sweet potato fries or salad optional

Method
 

  1. Make Flax Egg: Mix ground flaxseed and water in a bowl. Let it sit for 10 minutes to form a gel-like consistency.
  2. Prepare Patty Mixture: In a large bowl, mash the chickpeas, leaving some chunks. Add black beans, onion, garlic, spices, and cooked bulgur. Mix in the flax egg.
  3. Form Patties: Divide the mixture into 4-6 patties. Shape them firmly with your hands to ensure they hold together.
Cook Patties:
  1. Grill: Preheat the grill to medium-high. Brush patties with olive oil. Grill each side for 4-5 minutes until golden and crispy.
  2. Stovetop: Heat olive oil in a skillet over medium heat. Cook patties for 4-5 minutes per side until golden-brown.
  3. Assemble Burgers: Toast buns and layer with avocado, tomato, vegan cheese, and fresh herbs. Place the patty on top and serve with sweet potato fries or salad.

Notes

  • Make it Spicier: Add cayenne or extra harissa for more heat.
  • Gluten-Free Option: Replace bulgur with quinoa or brown rice.
  • Storage: Store cooked patties in an airtight container for up to 3 days or freeze for up to a month.