Baked Broccoli and Couscous Burgers
Photo and Recipe From Nikki Haney of the Tolerant Vegan Blog
(Makes 4 Burgers)
- 1/3 cup dry couscous
- 1 cup water
- 1 1/2 cups broccoli florets
- 2 tsp. olive oil
- 1/2 cup chopped scallions
- 1/2 cup chopped yellow onion
- 2 tps ground cumin
- 1-15 oz. can of chickpeas, rinsed and drained
- 1 Tbs. sesame tahini
- 1/2 cup panko breadcrumbs
Tahini Dressing Ingredients:
- 1/3 cup sesame tahini
- 1/3 cup water
- 1/4 cup plus 1 Tbs. fresh lemon juice
- 2 garlic cloves, chopped
- 3/4 tsp. sea salt
Preheat your oven to 400 degrees Fahrenheit.
If you can, do the first three steps simultaneously in order to speed up the prep time.
- In a small pot, bring the water and couscous to a boil. Remove from heat immediately and allow the couscous to sit in the pot for 10 minutes, soaking up the water.
- Steam the broccoli in a steamer for 5-7 minutes (or use a microwave or stove method, you just want the broccoli to be soft in the end)
- In a skillet, heat the olive oil over medium heat and add in the onion and scallions, stirring occasionally for 3-5 minutes until the onion softens. Remove from heat and stir in the cumin.
- Gather your couscous, broccoli, onion mix, chickpeas and sesame tahini and combine together in a food processor.
- Pour the mixture into a bowl and stir in the bread crumbs.
- Form it into patties and place the patties on a cookie sheet lined with foil.
- Bake for 50 minutes, turning the patties over halfway through. You’ll know they are done when the tops begin to brown.
- To make the tahini sauce, place all ingredients in a food processor and blend until combined, roughly 30 seconds.
- Top your burgers with the sauce, throw some pickles, tomato and lettuce on there, and go to town!
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