Moroccan Chickpea Burger

Veggie Burger You can have too much of a good thing — like all of this beautiful snow we’ve been digging ourselves out of in the Northeast — but that maxim just doesn’t apply when it comes to my Moroccan Chickpea Burger. With this one, you are allowed to eat all you want and then some more.

I am a huge fan of Moroccan food, both while eating in and dining out. For one, the food is really vegetarian-friendly, which means there’s no need to go looking for too many substitutions and alternatives. For another, it’s extremely delicious with all of those spices and herbs and beans and grains. What’s not to love?

Chickpea BurgerFor my Moroccan Veggie Burger, I used chickpeas and bulgur as the base for the patty and then built up a ton of flavor using the ingredients in a Harissa paste– a flavoring of oil, garlic, chilies and cumin often added to Moroccan stews. Because I wanted to make the burger patty fat-free I skipped the oil. You can use an oil spray to coat the pan when you cook the patties.

The buns were made with my own, foolproof recipe for Whole Wheat Burger Buns. If you are still buying hamburger buns, please, stop and try these just once. You’ll never want to buy bread again.

I slathered my burger with a vegan mayonnaise, called Nayonnaise, into which I mixed in some Harissa paste for some added zip. You can absolutely leave it out or use another chili flavoring, like the adobo sauce from a can of chipotle chilies.  Your imagination’s the limit. For some green muscle I added baby spinach, but feel free to use mixed greens or lettuce or even baby kale.

This burger patty has a wheat product– bulgur– but you can easily make it gluten-free by using quinoa instead, like I did in these veggie burgers. This recipe is also extremely easy to make and really fast– you can go from start to done in 30 minutes or less– which makes it perfect for weekday and weekend eats.

Is everyone looking forward to the weekend? I know I am because Desi and I are seeing some old and very dear friends after a long time. May yours also be filled with friends, sunshine and fun.

***

Oh, and I have something to ask of you too– a favor, really. Holy Cow! has been nominated for The Kitchn’s Homies awards in two categories this year– Best Daily Read Cooking Blog and Best Health & Diet Blog. First of all, many, many thanks for nominating me — I love you! And if you, dear reader, enjoy the blog, please, please head on over to the links above and vote for me. You do need to sign up first, but I will love you double for it. If you don’t, no ill feelings. Thank you!

Now here’s the recipe:

Chickpea Burger

Moroccan Veggie Burger
 
Prep time
Cook time
Total time
 
Nutrition information is for 1 burger patty
Author:
Recipe type: Main
Cuisine: American
Serves: 6
Ingredients
  • For the burger patty:
  • 2 cups canned or cooked chickpeas, drained of all liquid and rinsed
  • ⅓ cup bulgur (cracked wheat).
  • ¼ cup chickpea flour (besan or garbanzo bean flour)
  • 1 large carrot, grated
  • 1 tsp allspice powder (use a combination of cloves and cinnamon if you don't have this)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp ground black pepper
  • 3 cloves garlic, minced or grated
  • 1 tsp cayenne pepper or red pepper flakes
  • 2 tbsp finely chopped coriander leaves
  • Salt to taste
  • To build the burger:
  • 6 whole-wheat burger buns
  • Tomato, onions, greens to top the burger
  • Vegan mayonnaise, mixed, if you like, with some Harissa paste or adobo sauce
Instructions
  1. Cook the bulgur by placing it in a saucepan with salt to taste and ⅔rd of a cup of water, bring to a boil, lower heat to a simmer, slap on a lid, and let the bulgur cook 15 minutes. Set aside to cool.
  2. Place the chickpeas in a large bowl and mash with a heavy ladle or potato masher. Leave some larger pieces in for some texture.
  3. Add all of the other ingredients for making the burger patty, including the bulgur, and mix them well. You should have a mixture that holds together when you press it into a patty.
  4. Make six patties, each about 2½ to 3 inches in diameter.
  5. Spray a nonstick griddle or cast-iron skillet with oil. Cook each patty for about 3 minutes on each side over medium-high heat or until charred and golden-brown.
  6. To build your burger, cut each hamburger bun along the middle, and then slather on some vegan mayonnaise. Add greens, an onion ring, top with the burger and more veggies if desired, and serve.
Nutrition Information
Calories: 191 Fiber: 8.7 grams Protein: 7.5 grams Cholesterol: 0

Vegan Chickpea Burger

Comments

    • says

      Thanks, Lily, I like cooking with things from the pantry — just makes life easier. :) You can substitute bulgur in the recipe with quinoa or even brown rice.

    • says

      Hi Anitha, thanks so much for your very sweet message — it is so kind of you and I am so happy the blog has been useful to you. You can vote from anywhere in the world, and thank you for offering to. I appreciate it! Hugs.

  1. Nisha Tiwari says

    hi vaishali,

    many congratulations on the achievement of holycow vegan, and wishing you many more in future.

    nisha.

  2. Ambica says

    Vaishali, We loved this recipe. So easy to put together and yet so flavorful. We put them inside grilled sandwiches with hummus and red chile salsa. Thanks for sharing. Rooting for you to win.
    Ambica

  3. Brenda Babcock says

    I just found your blog through Pinterest today when pinning your Chana Masala. Love it, particularly the chickpea story and all its recipes !!! I want good vegan recipes that others will enjoy as much as I, and your site seems to have that and more. Plus, the photographs are phenomenal. I found your request for nominations for The Kitchn’s Homies awards and headed right over there to add my vote. Signing up was worth it for access to all the food blogs, including yours!! Good luck to you!

  4. Alexios Panagopoulos says

    Hi Vaishali,

    I’m so glad I found your blog, thank you for posting, can’t wait to try some of your delicious recipes. The question I have is which are the best main course recipes that freeze well? I mainly cook for myself and it would be great to cook some meals in bulk.

    Regards
    Alexios

    • says

      Hi Alexios, welcome to the blog! I would say most curries and dals would freeze well but probably not rice dishes. Is there a specific type of dish you are thinking of? I might be able to give a better answer. :)

  5. Mike says

    I am not a vegan , but I was excited to try the Chickpeas Burger. I had a disappointment;the buger did not stick together as predicted . I added more of the wheat and stil it did not work. Eventuly I added and egg to bind, but the buger fell apart while cooking.

    • says

      Hi Mike, I am surprised– this recipe has worked for everyone that’s tried it, and it works for me. The only explanation could be that you substituted or left out ingredients.

      • Mike says

        Hi, I can honestly say that I tracked down all the ingredients. I was excited to try it because I need more protien in my diet. I felt the bulgur with the chickpea flour would be the binder. But this has not discouraged me from trying other recipes on this site.

  6. Vedika says

    Hi! Great recipe .. I really want to try it but I don’t have bulgur. Can I replace it with oats?IF not what do you suggest.

  7. Eileen Finnegan says

    I just found you on Google. Thank you so much ! It’s delightful to look at and read the recipes and I love the mentions of the omni Desi. I mean what do you need to kick him out… It’s good to hear that he’s supportive, as is my partner, of our vegan cooking. I am trying the Moroccan Chickpea Burgers tonight. Tomorrow I’m going to attack the whole-wheat rolls. (I have homemade bread for tonight). I can’t wait-I like your style lady. :)

    • says

      Hi Eileen, thanks for you delightful message! You made me smile. I have to show Desi your message. :) So happy you’re trying out the burgers. Hope you and your partner love them. And have a great weekend! :)

  8. Kelly says

    These look great! I would love to try them but want to use quinoa instead of bulgur. How much should I use. Measured dry or cooked? Thank you!

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