Moroccan Veggie Burgers
User Reviews
5
116 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
489 kcal
-
Course
Main Course
Moroccan Veggie Burgers
Report
Moroccan Veggie Burgers blend cooked millet, sweet potato, onions, garbanzo beans, and aromatic spices like turmeric, cumin, coriander, and cinnamon. Preserved lemon, apricots, almonds, and harissa add distinctive flavor and texture. The mixture is formed into patties and fried until golden, served on buns with lettuce, tomato, and a cilantro preserved lemon yogurt sauce for a rich, savory vegetarian burger.
Description
The recipe starts by dry roasting millet before simmering it in a flavorful vegetable broth and letting it rest to absorb moisture. Sweet potato, onion, and garlic are finely chopped and cooked with garbanzo beans until soft. The mixture is enhanced with chopped cilantro, preserved lemon peel, chopped dried apricots, almonds, and a blend of North African spices including turmeric, cumin, coriander, ground ginger, and cinnamon. Harissa or hot sauce adds heat to taste.
Combined with the cooled millet, breadcrumbs, and eggs, the mixture forms a firm but moist dough shaped into burger-sized patties. These are pan-fried in olive oil to a golden crust. The preserved lemon cilantro yogurt sauce serves as a tangy, herbal complement. Assembled on toasted hamburger buns with fresh lettuce and tomato slices, these patties offer complex, layered textures and flavors typical of Moroccan cuisine.
Share:
Ingredients
- 1 cup millet uncooked
- 2 cups vegetable broth
- 1 sweet potato about 8 ounces, peeled and roughly chopped, medium
- 1 yellow onion quartered, medium
- 3 cloves garlic
- 15 ounce garbanzo beans drained, canned
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Turmeric
- 2 teaspoons cumin ground
- 2 teaspoons ground coriander
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 2 teaspoons salt
- 3 tablespoons cilantro chopped
- 1/2 preserved lemon , pulp discarded, peels rinsed and minced
- preserved lemon click link for recipe; they're SO easy and taste much better than store-bought, homemade
- 1/4 cup dried apricots chopped
- 2 tablespoons almonds chopped
- 2 teaspoons harissa or more according to heat preference, can substitute hot sauce
- harissa click link for recipe; easy and a powerhouse of flavor, homemade
- 3 egg vegan: use flax eggs, large
- 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 Bun lightly toasted
- lettuce for serving, sliced tomatoes
- tomato for serving, sliced tomatoes
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
116 reviews
Excellent
Other Recipes
You'll Also Love
