Main dishes

Moroccan style burgers

5 min Cook
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Moroccan style burger

Some time ago I made a delicious couscous Buddha bowl. In spite of going back for seconds, I still have half of the couscous, chickpeas, and green beans left over, with a splash of carrot sauce. It was the perfect combo to make these spiced Moroccan style burgers inspired to famous Harira soup. In our home, nothing gets wasted, and I try to repurpose ingredients to make something different at any possible occasion. The secret? Add some spices and create new combinations. If you want to get more ideas and tips, read our practical guide on how to make homemade plant-based burgers.

These Moroccan-style burgers are sticky enough to bind without additional egg substitutes, and you can freeze them, separated by parchment paper, for up to one week. When it’s time to use them, have them thaw for a few hours, then pan fry them in a little olive oil until they start to brown a little on each side. If you find them soft, sprinkle a bit of breadcrumbs on their surface while cooking. Garnish with fresh greens and a spicy, harissa-based sauce.

Here, I accompanied them with a little lettuce and pan-roasted red radishes.

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Moroccan style burgers

Moroccan style burgers

corinthian
These vegan burgers have all the flavors of Morocco: with Turmeric couscous and chickpeas as a base, we have added steamed green beans, cumin, and garlic for a real flavor of the Northern African dishes.
prep time
10 min
cooking time
5 min
servings
4 burgers
total time
15 min

Equipment

  • Mixer or food processor

  • Mixing bowl

  • Cookie cutter or pasta cup

  • Parchment paper

Ingredients

  • 200 g cooked turmeric couscous

  • 100 g of steamed (or boiled) green beans

  • 1/2 cup cooked chickpeas

  • 1 teaspoon ground cumin

  • A handful fresh parsley

  • Salt and pepper, to taste

  • A couple of drops of vegetable oil, to grease

Instructions

1

Mix the ingredients

Put all the ingredients (except for the vegetable oil) in a large mixing bowl. With the mixer, process all the ingredients together into a paste.
2

Form the patties

On a flat surface - like an oven tray or a countertop - lay a sheet of parchment paper. Pour a couple of drops of olive oil on the cookie cutter (or pasta cup) and brush it along its interior side with your fingers or a small brush. Lay the cutter on the parchment paper, and fill it with the mix, compacting it to the bottom. We recommend a thickness of ~1.5 cm (1/2 in). Repeat the process to form 4 patties.
3

Cook or freeze

Refrigerate for at least 1 hour before cooking. You can also freeze the burgers for a few days before using, separated by parchment paper. Thaw them before cooking after frozen.
4

Serve and garnish

You can serve these burgers topped with sliced tomatoes, thinly sliced red onion, and a splash of harissa-based sauce. Here, I mixed 1/2 teaspoon harissa paste with 1 tablespoon yogurt, 1 teaspoon maple syrup, 1 pinch of salt, and dill.

Notes

To cook the couscous from scratch, add the couscous to a bowl and cover with the same quantity of hot vegetable broth and a teaspoon vegetable butter. If using plain couscous, add a teaspoon ground turmeric to the broth.
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Main dishes

Couscous Buddha bowl

20 min Cook