Entube Harissa Chili Veggie Burger

With the long-weekend just a few days away, we are preparing for a family getaway at our cottage and these Veggie Burgers will definitely be part of the menu. Whether you are at the cottage, camping or enjoying a family backyard BBQ, they are perfect summer eats. These bean burgers are spiced with one of my favourite flavoured pastes, Entube’s Harissa Chili. It has a subtle spice kick and with a few table spoons, it enhances the flavour with no need for further spicing. My spring/summer Cypriot Slaw is a perfect pairing to serve as a side. Cheers to burgers and the long-weekend! xoxo

Ingredients:

1 cup chickpea’s cooked

1 cup black beans cooked

1 tbsp. heaping of Entube Harissa Chili Paste

¼ cup roasted red peppers, drained & finely diced

¼ cup of cornmeal

2 cup shredded lettuce

1/2 cup garlic hummus

210 (mL) jar of julienne sundried tomatoes in oil

4 of your favourite hamburger buns

 

Caramelized Onions:

2 medium red onions, thinly sliced

3 tbsp. canola oil

1 tbsp. balsamic vinegar

Salt and fresh ground pepper

Preparation:

Line a small platter with parchment paper.

In a large bowl, mash chickpea’s & beans together. Add harissa, peppers

& cornmeal and mix well. Shape mixture into 4 burgers and place them on platter. Refrigerate until ready to grill.

To make caramelized onions, in a large non-stick frying pan, heat oil over medium heat. Add onions and cook for 8-10 mins until onions are soft

and golden stirring occasionally. Stir in balsamic vinegar and season with salt and pepper. Remove from heat and set aside to cool.

Preheat grill to med-high heat. Place a piece of aluminium foil on grill and add burgers.

 

Cook 4-5 minutes on each side until hot through.

Place buns cut side down on grill an heat for 1 min.

Add shredded lettuce on bottom bun and top with a veggie patty, spread

2 tbsp. of hummus, top with fried onions, sundried tomatoes and burger bun. Repeat with remaining burgers.

 

 

SERVINGS 4 | PREP & COOK TIME approx. 1 hour

Copyright © 2016 Irene Matys.

All Rights Reserved.

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