A quick and easy veggie burger recipe that's ideal for busy weeknights and summer cookouts.
Course Main Course
Cuisine African, dairy-free, Moroccan, vegetarian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4burgers
Author Stephanie McKercher, RDN
Ingredients
Chickpea burgers:
1canchickpeas,drained, rinsed, and patted dry (about 1 ¼ cups)
¾cupcooked farro
½cupshredded carrots, squeezed dry
¼cupdiced red onion
¼cupfinely chopped parsley
¼cupfinely chopped cilantro
2largeeggs(or flax eggs, see note)
1tablespoonras el hanout(Moroccan spice blend)
1tablespoontomato paste
3clovesgarlic, minced
vegetable oilto coat pan
Optional for serving:
4Whole wheat hamburger buns
Lettuce
Sliced tomato
Sliced cucumber
Sliced onion
Instructions
Mash chickpeas, farro, carrots, diced onion, parsley, cilantro, eggs, ras el hanout, tomato paste, and garlic. (I like to leave some larger pieces for texture.)
Quarter chickpea mixture and form each portion into patties. Press until burgers stick together without being held. Set aside.
Coat a large cast iron pan with ¼-inch vegetable oil and heat over the stovetop or grill.
Spread patties in a single layer on hot pan (cook in batches if needed), and cook 4-5 minutes, or until bottom is golden brown. Flip and cook 3-4 additional minutes, or until both sides are golden and crispy.
Serve on a bun with lettuce, tomato, cucumber, and onion if desired.
Notes
Ingredient Substitutions:For a vegan variation, use flax eggs in place of eggs. To make one flax egg: Whisk together 1 tablespoon ground flax and 2 ½ tablespoons water. Allow mixture to thicken to the consistency of a beaten egg before using.For a gluten-free variation, use cooked brown rice in place of farro. Storage notes:Store in an airtight container in the fridge or freezer.