3 min Read
Chickpea Harissa Veggie Burgers
July 4, 2019
3 min Read
July 4, 2019
1 tablespoon ground flaxseed
3 tablespoons water
1 tablespoon extra-virgin olive oil, plus more for drizzling
½ yellow onion, diced (1 cup)
½ teaspoon sea salt, plus more to taste
1 cup chopped walnuts
2 teaspoons ground cumin
2 teaspoons smoked paprika
½ teaspoon freshly ground black pepper
3 garlic cloves, minced
¼ cup Homemade Harissa, or store-bought
1½ cups cooked chickpeas, drained and rinsed (see note below), divided
1 cup cooked short-grain brown rice*
2 tablespoons fresh lime juice
¹⁄³ cup panko bread crumbs
½ cup mayonnaise
½ garlic clove, minced
¼ cup chopped fresh cilantro leaves and stems
½ teaspoon lime zest
1 teaspoon fresh lime juice
Sea salt and freshly ground black pepper
6 whole-grain hamburger buns, toasted
Thinly sliced red onion
In a small bowl, whisk together the ground flaxseed and water. Set aside.
Make the creamy cilantro sauce: In a small bowl, stir together the mayo, garlic, cilantro, and lime zest and juice and season with salt and pepper. Chill until ready to use.
Make the burgers: Heat the olive oil in a medium pan over medium heat. Add the onion and salt and cook until soft, about 5 minutes. Add the walnuts, cumin, paprika, pepper, and garlic. Stir to combine and remove the pan from the heat. Let the mixture cool slightly, then place the mixture in a food processor along with the harissa and half of the chickpeas. Pulse until everything is well combined but still chunky. Do not puree.
Transfer the mixture to a large bowl and add the remaining chickpeas, the brown rice, and the lime juice. Use a potato masher and mash until everything is well combined. Stir in the panko and the flaxseed mixture. Form the mixture into 6 patties.
Heat a grill to high or preheat the oven to 425°F. Drizzle the burgers with olive oil. Spray the grill grates with nonstick cooking spray or line a baking sheet with parchment paper. Grill the burgers for 5 minutes per side, or until dark char marks form, turning gently. If using the oven, bake the burgers on the baking sheet for 9 minutes per side.
Serve the burgers on the hamburger buns. Slather with the creamy cilantro sauce and assemble with red onion, arugula, and pickles, as desired.
*It’s very important that your brown rice is freshly made and sticky so that the burgers will be cohesive. Because long-grain rice isn’t as sticky, be sure to use short-grain rice.
For chickpeas: 1 cup dry + pot of water. Place in a pot and cover with at least 2 inches of water. Bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, for 1½ to 2 hours, or until tender.
Excerpted from Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photographs © 2019 by Jeanine Donofrio and Jack Mathews. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.