Couscous Burgers
Making any veggie burger is a lot of futzing, but these ones are amongst the best tasting and best textured you'll eat.
Ingredients
Instructions
- Wash hands with soap and water; ensure worksurface is clean.
- 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.)
- Wash the lemon by rubbing under cold running water. Zest it. Set the zest aside, and wrap the lemon and put it in the fridge for other uses.
- Wash the onion by rubbing under cold running water. Peel it, then chop it finely; set aside.
- Wash the garlic under cold running water, then peel and chop the garlic; set aside.
- Wash the chile by running under cold running water, then 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.
- While the onion mixture is cooking, drain the beans of their liquid from the can, rinse can sludge off, and mash them roughly in a large bowl.
- To onion mixture in pan, add the ground coriander, the cumin seeds, cook for an additional 1 minute, then remove from heat.
- To mashed beans in bowl, add the couscous, the sautéed onion mixture, and all the remaining ingredients -- the lemon zest, the fresh (washed) 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 the patties, heat oil in a non-stick pan over medium heat.
- Fry until internal temperature reaches 165 °F (75 °C) as measured with a food thermometer, and the patties are crisp and golden on both sides. This will be about 5 minutes per side. Turn only once.
Notes
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.
Directions in this recipe follow the Safe Recipe Style Guide .
Directions in this recipe follow the Safe Recipe Style Guide .
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