Freekeh Bean Burgers with Harissa Onions
Need a dairy free main course? Freekeh Bean Burgers with Harissan Onions could be an amazing recipe to try. This recipe serves 4 and costs $1.27 per serving. One serving contains 353 calories, 16g of protein, and 7g of fat. From preparation to the plate, this recipe takes about 45 minutes. A mixture of green onions, pinto beans, carrot, and a handful of other ingredients are all it takes to make this recipe so tasty. Plenty of people made this recipe, and 178 would say it hit the spot. This recipe is typical of American cuisine. It is brought to you by Oh My Veggies. Overall, this recipe earns an amazing spoonacular score of 89%. Similar recipes include Black Bean Harissa Burgers, Honey-Harissa Pork Tenderloin with Saffron Freekeh & Zucchini, and Honey-Harissa Pork Tenderloin with Saffron Freekeh & Zucchini.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 batch Smoky Garlic Aioli
Baby spinach leaves, for serving
1/4 cup shredded carrot
1 teaspoon cumin
1 egg, lightly beaten
1/2 cup cracked freekeh, cooked according to package instructions
2 cloves garlic, minced
1/4 cup sliced green onions
4-6 hamburger buns
1-2 teaspoons harissa
1 tablespoon olive oil
1 large onion, thinly sliced
1 1/2 cups cooked pinto beans (or one 15-ounce can)
Salt and pepper to taste
1 tablespoon za'atar
Equipment:
oven
potato masher
baking sheet
wooden spoon
frying pan
bowl
Cooking instruction summary:
Preheat oven to 350ºF.Place the beans in a large bowl and use a wooden spoon or potato masher to mash them slightly—they shouldn't be completely mashed, but there should be very few left intact when you're finished. Stir in the freekeh, garlic, carrot, and green onions. Season with the za'atar 1 teaspoon at a time, tasting to get the right amount. (Since za'atar mixtures can vary, it's hard to give an exact number, but I ended up using a full tablespoon.) Stir in the cumin and salt and pepper to taste, then fold in the egg.Form the burger mixture into 4 large patties (for large hamburger buns) or 6 small patties and place them on a parchment paper-lined baking sheet, shaping them on the sheet to make sure they're round and well-formed. Spray the tops with an oil mister (or brush them with a small amount of olive oil) and bake for about 25 minutes, or until lightly browned and slightly crispy on the edges.While the burgers are in the oven, heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt; cook until browned, 8-10 minutes. Stir in the harissa, starting with 1 teaspoon (or a half teaspoon if you're not a fan of spicy food) and adding more to taste. To assemble the burgers, place each patty on a bun and top them with onions, aioli, and spinach leaves.
Step by step:
1. Preheat oven to 350ºF.
2. Place the beans in a large bowl and use a wooden spoon or potato masher to mash them slightly—they shouldn't be completely mashed, but there should be very few left intact when you're finished. Stir in the freekeh, garlic, carrot, and green onions. Season with the za'atar 1 teaspoon at a time, tasting to get the right amount. (Since za'atar mixtures can vary, it's hard to give an exact number, but I ended up using a full tablespoon.) Stir in the cumin and salt and pepper to taste, then fold in the egg.Form the burger mixture into 4 large patties (for large hamburger buns) or 6 small patties and place them on a parchment paper-lined baking sheet, shaping them on the sheet to make sure they're round and well-formed. Spray the tops with an oil mister (or brush them with a small amount of olive oil) and bake for about 25 minutes, or until lightly browned and slightly crispy on the edges.While the burgers are in the oven, heat the olive oil in a large skillet over medium heat.
3. Add the onion and a pinch of salt; cook until browned, 8-10 minutes. Stir in the harissa, starting with 1 teaspoon (or a half teaspoon if you're not a fan of spicy food) and adding more to taste. To assemble the burgers, place each patty on a bun and top them with onions, aioli, and spinach leaves.
Nutrition Information:
covered percent of daily need
