Couscous Burgers
Veggie burgers have a bad reputation because they are often tasteless and dry or have a strange texture. Couscous is a delightfully tender base, especially when infused with citrus and herbs. Serve them alone or on a bun with your favorite toppings.
Makes
Serving size
Ingredients
½ cup canned chickpeas, rinsed and drained
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon freshly squeezed lemon juice
2 teaspoons lemon zest
1 teaspoon garlic, minced
2½ cups cooked couscous
2 eggs, lightly beaten
2 tablespoons olive oil
Instructions
- Put the chickpeas, cilantro, parsley, lemon juice, lemon zest, and garlic in a food processor and pulse until a paste forms (or use a large bowl and a handheld immersion blender).
- Transfer the chickpea mixture to a bowl and add the couscous and eggs, mixing thoroughly to combine.
- Chill the mixture in the refrigerator for 1 hour to firm it.
- Form the couscous mixture into 4 patties.
- Place a large skillet over medium-high heat and add the olive oil.
- Place the patties in the skillet, 2 at a time, gently pressing them down with the back of a spatula. Cook for 5 minutes or until golden, and flip the patties over.
- Cook the other side for 5 minutes and transfer the cooked burgers to a plate covered with a paper towel.
- Repeat with the remaining 2 burgers.
Cooking Tip
You can make a double batch and freeze the uncooked patties for up to 3 months for a quick and convenient meal.
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