Moroccan Veggie Burgers

Name: Moroccan Veggie Burgers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving
Ingredients: 1 cup uncooked millet; 2 cups vegetable broth; 1 medium sweet potato; 1 medium yellow onion; 3 cloves garlic; 15 ounce can garbanzo beans; 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; homemade preserved lemons; 1/4 cup chopped dried apricots; 2 tablespoons chopped almonds; 2 teaspoons harissa; Homemade Harissa; 3 large eggs; 1/3 cup plain breadcrumbs; extra virgin olive oil for frying; Preserved Lemon Cilantro Yogurt Sauce; 6 hamburger buns; lettuce and sliced tomatoes

User Reviews

5.0

204 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6
Calories
489 kcal
Course
Main Course
Cuisine
American, Moroccan

Moroccan Veggie Burgers

Nevaeh Sloan

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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!

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Ingredients

Servings

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 (vegan: use flax 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

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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 Information

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Calories 489kcal (24%) Carbohydrates 76g (25%) Protein 17g (34%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 6g Cholesterol 82mg (27%) Sodium 1621mg (68%) Potassium 540mg (15%) Fiber 10g (40%) Sugar 10g (20%) Vitamin A 5872IU (117%) Vitamin C 4mg (4%) Calcium 152mg (15%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 489 kcal

% Daily Value*

Calories	489kcal	24%
Carbohydrates	76g	25%
Protein	17g	34%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	6g	30%
Cholesterol	82mg	27%
Sodium	1621mg	68%
Potassium	540mg	11%
Fiber	10g	40%
Sugar	10g	20%
Vitamin A	5872IU	117%
Vitamin C	4mg	4%
Calcium	152mg	15%
Iron	5mg	28%