Moroccan Veggie Burgers

This Moroccan Veggie Burgers recipe is guaranteed to be a hit!  Made with garbanzo beans, millet, sweet potatoes, and positively LOADED with the flavors of Morocco, they are a true feast for the senses!  Vegetarian and gluten-free.

Serve them with our Preserved Lemon Cilantro Yogurt Sauce and you’re all set for a journey to deliciousness!

moroccan veggie burgers recipe garbanzo beans chickpeas millet sweet potatoes preserved lemons vegetarian vegan gluten free

The name doesn’t begin to capture all the deliciousness that is in these burgers.  Layers upon layers of flavors greet your palate with every bite.  Coupled with a great texture, these burgers are just downright fabulous!  I’m a tough critic when it comes to veggie burgers; too often they lack flavor and their texture is poor.  But these Moroccan Veggie Burgers had me at the first bite, hooked line and sinker!

These burgers incorporate millet, an ancient grain that’s healthy, naturally gluten-free, and has a relatively low glycemic index. It’s also very versatile.  Today we’re going to pack it into these veggie burgers along with garbanzo beans and sweet potatoes for terrific texture that isn’t too dry or too wet, but just right.  Then we’re adding in a myriad of fragrant and flavorful spices along with dried apricots, chopped almonds, harissa, and preserved lemons – all hallmarks of Moroccan cuisine.  This interplay of sweet and spicy is mesmerizing.  Then to top it all off we’re serving these veggies burgers with a dollop of our homemade Preserved Lemon Cilantro Yogurt Sauce which provides the perfect refreshing contrast.

My husband’s verdict, and I wholeheartedly agree:  “This is without a doubt the BEST veggie burger I’ve ever had!”

moroccan veggie burgers recipe garbanzo beans chickpeas millet sweet potatoes preserved lemons vegetarian vegan gluten free

You enjoy this recipe at least a couple of different ways:  Make burgers with them or make patties to eat with a fresh salad.  Or form them into small balls and fry or bake them and serve in pita bread like falafel.  They’re delicious no matter what!

A common problem with veggie burgers is that they often fall apart and don’t stick together very well.  The millet, sweet potato and chickpeas in these burgers make for a great veggie burger texture.  Still, the key is to refrigerate them for a while before frying and then fry them until well-browned before carefully flipping them over.  You can see from the picture that they’ll develop a nice and crispy outer layer and adhere together well.

These Moroccan Veggie Burgers are a nice combination of sweet and spicy.  If you don’t like a lot of heat, simply cut back on or eliminate the harissa.  And if you’re a heat fiend, crank it up!

moroccan veggie burgers recipe garbanzo beans chickpeas millet sweet potatoes preserved lemons vegetarian vegan gluten free

Moroccan Veggie Burgers Recipe

Let’s get started!

To prepare the millet, heat a frying pan over medium-high heat. Add the millet and dry roast until golden brown.

Next 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.

toasting and cooking millet

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.

blending sweet potato and garbanzo beans

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.

adding the seasonings to the sweet potato millet mixture in pan

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.

forming the mixture into patties

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.

frying the patties in a skillet

Place the patties on hamburger buns with lettuce and tomatoes and a generous dollop Preserved Lemon Cilantro Yogurt Sauce.

Enjoy!

moroccan veggie burgers recipe garbanzo beans chickpeas millet sweet potatoes preserved lemons vegetarian vegan gluten free

Originally published on The Daring Gourmet July 11, 2014

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