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Moroccan Veggie Burgers

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.