Here’s a burger packed with the flavours of Morocco: coriander, cumin, cinnamon, ginger, paprika, oregano, tahini, lemon juice and raisins, served on this occasion with date and parsley cous-cous, blood orange salad, harissa yogurt dip and toasted pumpkin seeds.
The never-ending search for the ultimate burger! Everyone loves a burger….they’re so versatile, so adaptable…they will go with just about anything, they store well, freeze easily, can be re-heated/refried, and they will taste good hot, warm or cold…and whether it’s a sit down meal, lunch to go or a picnic…they just go on working …any way you like….
These would be delicious in a bun with slices of cucumber and hot chilli pickle.
MOROCCAN CHICKPEA BURGERS
can be prepared several hours in advance and kept chilled in the fridge until ready to fry…or bake
- 2-4 tbs. hot oil, such as grape-seed oil.
- 300 gms. pre-cooked chickpeas
- 200gms. carrots
- 1 small red onion
- 12 gms. fresh oregano ( or 2 tbs. dried oregano)
- 2 tsps. coriander seeds
- 2 tsps. cumin seeds
- 1 tsp. paprika
- 1 tsp. cinnamon powder
- 1 tsp. ginger powder
- 1/2 tsp. black pepper corns
- 1 tsp. chilli flakes
- 2 tsps. salt
- 100gms. raisins
- 50gms. chickpea flour (+ extra for coating burgers)
- 4 tsps. chia seeds
- juice of 1 lemon
- 3 tbs. tahini
- Peel, wash and grate carrots. Peel and finely dice onion. (I chopped these veg. in a food processor using pulse until very finely chopped).
- Finely chop fresh oregano if using.
- Combine all spices and salt, and grind to a fine powder.
- In a bowl, place raisins with 50gms. chickpea flour, and combine well, until the raisins are coated.
- Grind chia seeds until fine, and combine with the juice of 1 lemon. Set aside for 10 mins.
- In a large bowl, mash pre-cooked chickpeas roughly. It’s fine if a few are left whole.
- Add finely chopped/grated carrots, onions and oregano.
- Combine well.
- Add ground spices. Combine well.
- Add soaked chia with lemon juice and 3 tbs. tahini.
- Combine really well.
- Add raisins and chickpea flour.
- Combine well and evenly.
- Bring everything together.
- Form burgers on a plate, lightly coating them with chickpea flour.
- Should make 8 x 100gm. burgers.
- Chill the burgers in the fridge for at least 1 hour.
- In a wide pan, add 2 tbs. oil.
- When hot, reduce heat to low-med. and fry burgers for about 4 mins. on each side. Until golden. Adjust heat as necessary.
- Fry in batches – don’t overload the pan.
- Keep burgers warm in a warmed dish in the oven Gas. Mk3. / 160C.
- * Or place on an oiled baking tin, baste/spray v. lightly with oil, and bake at Gas Mk.7/ 220C for about 30-40 mins. until golden and slightly crispy….*
A serving idea:
- Follow packet instructions.
- I added 1/2 tsp. salt and 1 tsp. vegetable stock powder prior to adding boiling water.
- When cous-cous is ready to serve, fold in finely chopped dates (about 8) and a handful of chopped parsley.
- Peel and slice an orange, and chop up and add to fresh green salad leaves.
- Mix 1-3 tsps. Harissa paste(depends on how hot you like it 🙂 ) with 120ml. yogurt + salt and pepper
Or else serve in a bun with salad and chutney of your choice!