Making any veggie burger is a lot of futzing, but these ones are amongst the best tasting and best textured you'll eat.
- Put the couscous in a bowl; pour over it the warm water and set aside (after 15 minutes, it should have absorbed all the water.) Zest the lemon; set the zest aside, and wrap the lemon and put it in the fridge for other uses.
- Peel the onion and chop it finely; set aside.
- Peel and chop the garlic; set aside.
- Seed the chile, chop it finely, and set it aside.
- Heat 1 tablespoon of the oil in a frying pan over medium heat, add the onion, garlic and chile and cook for 5 minutes. Add the ground coriander, the cumin seeds, cook for an additional 1 minute, then remove from heat.
- Drain the beans of their liquid from the can, and mash them roughly in a large bowl. Add the couscous, the sautéed onion mixture, and all the remaining ingredients -- the lemon zest, the fresh coriander and the egg. Season with salt and pepper, and form mixture into 4 patties. If they feel moist, don't be tempted to add anything to compensate: they should be moist. Refrigerate for a few hours, or overnight. You can even freeze them at this point.
- To cook, heat oil in a non-stick pan over medium heat, and fry each side until it is crisp and golden. This will be about 5 minutes per side. Turn only once.
Best fried; if you want to try barbequing these, you may be best to cook them on one of those cooking sheets that go on barbeque grills, well-oiled. If cooking from frozen, allow them to thaw first, but cook them still chilled.
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