I love a good burger, and I am on a constant quest to create a satisfying veggie burger that delivers on both taste and texture (and doesn't take forever to make). This burger does just that. The Ras el Hanout is a beautiful, fragrant North African spice that gives the burger a real depth of taste and combines beautifully with the carrots and the couscous. This burger is packed full of flavour and spice but also won't leave you with a heavy feeling, like some bean burgers can. Perfect served with some sweet potato fries and my no-mayo summer slaw.
Makes 5 burgers
Ingredients
2 tablespoons olive oil
2 teaspoons Ras el Hanout (or 1 teaspoon ground coriander and 1 teaspoon of smoked paprika)
1 teaspoon ground cumin
400g carrots, peeled and grated
1 red onion, peeled and finely diced
100g couscous
1 stock cube (chicken or vegetable)
2 tablespoons gram flour
1-2 tablespoons of water
Large handful of fresh coriander, roughly chopped
80 g feta, chopped into small cubes
Brioche buns
50g feta, crumbled
Sweet chilli sauce (1 tablespoon per bun)
Rocket salad
Directions
Place the couscous and stock cube into a medium sized bowl.
Pour enough boiling water over the couscous so that it is just covered.
Cover the top of the bowl with cling film and leave to stand for 10 minutes; the couscous will soak up the liquid and fluff up.
Heat a heavy based, wide pan over a medium heat.
Add 1 tablespoon of oil and allow to heat for 20 seconds.
Add the onion and fry gently for 1 minute.
Add the carrot, cumin and Ras el Hanout and fry until the carrot softens, approximately 4-5 minutes.
Set aside to cool slightly.
Remove the cling film from bowl and fork through the couscous to fluff it up.
Add the carrot mixture to the couscous and mix well.
Add the gram flour, chopped coriander, cubed feta, and a pinch of salt and pepper. Mix thoroughly.
Add a tablespoon or two of cold water and gently mix again.
Divide the mixture into 5 equal sized portions and then mould each portion into a burger (slightly dampen hands if mixture sticks to your hands).
Place the burgers into the fridge for 15 -20 minutes, or until ready to use.
Preheat the oven to 190 degrees C.
Heat 1 tablespoon of oil in a frying pan.
Cook the burgers, over a medium heat, for 3 minutes on each side.
Transfer the burgers into a baking dish and place in the oven for 10-12 minutes to cook through. (Add a 1/4 teaspoon of ghee to the top of each burger before placing in the oven to baste the burgers as they cook - not essential, but adds a little extra flavour).
Remove the burgers and allow to rest for 2 minutes.
Lightly toast the brioche buns.
Spoon a tablespoon of sweet chilli sauce onto the brioche base.
Top with one of the carrot burgers, some of the crumbled feta and few sprigs of rocket and then the brioche top.
Enjoy.