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.
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
Instructions
- Make Flax Egg: Mix ground flaxseed and water in a bowl. Let it sit for 10 minutes to form a gel-like consistency.
- 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.
- Form Patties: Divide the mixture into 4-6 patties. Shape them firmly with your hands to ensure they hold together.
Cook Patties:
- Grill: Preheat the grill to medium-high. Brush patties with olive oil. Grill each side for 4-5 minutes until golden and crispy.
- Stovetop: Heat olive oil in a skillet over medium heat. Cook patties for 4-5 minutes per side until golden-brown.
- 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.