Black Bean and Chickpea Burger with Minted Cucumber and Harissa Aioli (AKA The Casablanca)
 
Prep time
Cook time
Total time
 
If you don't have oat flour, just take the oats and grind them in a food processor. For a gluten-free version, make sure to use gluten-free oats and a gluten-free hamburger bun.
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • Burger:
  • 1 cup chopped red onion
  • ½ cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • 1 15.5-ounce can black beans, drained and rinsed
  • 3 garlic cloves, chopped
  • 2 eggs
  • ½ cup gluten-free oats
  • 6 tablespoons oat flour, plus more for your hands
  • 4 tablespoons olive oil, divided
  • 6 whole-wheat or gluten-free hamburger buns
  • Minted Cucumber:
  • 1 and ½ cups thinly-sliced English cucumber
  • Pinch of kosher salt
  • 2 tablespoons white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh mint
  • Harissa Aioli:
  • ½ cup low-fat mayonnaise
  • 3 teaspoons Harissa powder
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
Instructions
  1. Burger: Add the red onions and next 12 ingredients (through gluten-free oats) to a food processor and pulse, 8-10 times, until all the ingredients are combined. The texture should be chunky. Scrape the bean mixture into a bowl and add the oat flour. Mix by hand. Coat your hands with oat flour and divide bean mixture into 6 equal portions, shaping the mixture into bun-size patties.
  2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 3 of the burger patties to the pan; reduce heat to medium, and cook 5-6 minutes or until the bottom edges are browned. Carefully turn the patties over; cook 4-5 minutes or until bottom edges are done. Repeat with the remaining patties and remaining 2 tablespoons oil.
  3. Minted Cucumber: Add the cucumber slices and salt to a colander and allow to drain for 20 minutes. Squeeze any remaining moisture out of the cucumber slices with a paper towel. Add the cucumber slices, white wine vinegar, olive oil, pepper and mint to a small bowl and mix together. Adjust seasonings to taste. Let the cucumber mixture sit for at least 15 minutes before using. This allows the flavors to mingle.
  4. Harissa Aioli: Whisk all the ingredients together in a small bowl.
  5. To Assemble: Toast the hamburger buns. Spread the harissa aioli on the hamburger buns. Divide the patties and cucumber slices among the buns and scarf!
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/black-bean-and-chickpea-burger/