Moroccan Veggie & Bean Burger

IngredientsEggs, Vegetables, Beans, Coffee
Day PartDinner, Lunch
Menu PartSandwich/Wrap
Cuisine TypeAmerican
Moroccan Veggie & Bean Burger

The complex flavors of Morocco shine in this burger, made with garbanzo beans, carrots and zucchini, spiced with cumin, coriander, cayenne and cinnamon, and topped with harissa mayonnaise.


1 tsp Cumin, seeds
2 cup Garbanzo Beans, drained, mashed
2 oz Zucchini, shredded & sauteed until almost dry
2 oz Carrots, shredded & sauteed until almost dry
2 oz Breadcrumbs, plain, whole wheat
2 tsp Lemon Zest, grated
0.5 tsp Salt
0.08 tbsp Coriander, ground
0.3 tsp Cayenne pepper
0.3 tsp Cinnamon, ground
1 pc Eggs, lightly beaten
4 x Hamburger buns, large whole wheat
4 leaf green leaf lettuce, optional
4 slices tomato, sliced, optional
4 tbsp Harissa Mayonnaise


  1. Place cumin seeds in small sauté pan. Heat over medium heat, stirring frequently until toasted and fragrant, about 3-4 minutes.
  2. Remove from heat; cool slightly. Place seeds in mortar or small bowl; crush finely (or use coffee grinder to grind cumin seeds).
  3. In medium bowl, combine beans, zucchini, carrot, breadcrumbs, lemon zest, salt, coriander, pepper, cinnamon, cumin and egg until thoroughly mixed. Shape into 4 oz. patties. Chill at least 1 hour.
  4. Coat sauté pan lightly with olive oil and heat over medium heat. Fry patties until lightly browned, about 3-4 minutes; turn and fry 2-3 minutes more. Alternatively, patties may be baked in a 400°F. oven for about 10 minutes.
  5. Spread cut sides of 1 bun evenly with 1 Tbsp. Harissa Mayonnaise. Place veggie burger on bottom of bun. Top with lettuce and tomato, if using. Replace top of bun; repeat to make 4 burgers. Serve immediately.


The African hot sauce harissa can vary in the intensity of its heat. Start with a lesser amount and increase as desired.

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