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Moroccan veggie burgers with lemon chilli yoghurt
heartfoundation.org.au|Helpline 13 11 12

Moroccan veggie burgers with lemon chilli yoghurt

10 minutes (30 minutes)
Serves 6
  • 420g can no added salt lentils  
  • 420g can no added salt chickpeas 
  • 2 cloves garlic, crushed 
  • ¾ cup (45g) chopped fresh coriander 
  • 2 tablespoons tahini 
  • 1 tablespoon plain flour 
  • 2 teaspoons Harissa spice blend 
  • ¼ cup (20g) soft wholegrain breadcrumbs  
  • 6 wholemeal bread rolls, halved and lightly toasted 
  • ¼ cup olive oil  
  • 12 small butter lettuce leaves 
  • 2 tomatoes, thinly sliced 
  • 2 Lebanese cucumber, sliced into thin ribbons (see Tip) 

Chilli yoghurt: 

  • ¼ cup plain Greek yoghurt 
  • 2 teaspoons lemon juice 
  • 1 teaspoon crushed chilli paste 
  1. Place lentils and chickpeas in a large sieve. Rinse under cold water. Press with the back of a spoon to extract excess liquid.  
  2. Process chickpeas, lentils and garlic in a food processor to form a coarse paste. Transfer mixture to a large bowl. Add coriander, tahini, flour and harissa. Mix well.  
  3. Divide evenly into 6 portions. Shape each portion into an 8cm round patty. 
  4. Spread breadcrumbs over a large plate. Coat patties in breadcrumbs, pressing on lightly. Transfer to a tray.  
  5. Heat oil in a large, non-stick frying pan over a medium-high heat. Add patties. Cook for 4-5 minutes on each side, or until golden brown. 
  6. To make chilli yoghurt, combine all ingredients in a small bowl.  
  7. Top base of rolls with lettuce, tomato, cucumber and hot patties. Spoon chilli yoghurt over patties. Replace roll tops to serve. 

Tips

  • Harissa is a North African spice and herb blend. It is available from the spice section in supermarkets and fruit and vegetable stores. 
  • For a lighter meal, omit rolls and serve patties with a leafy salad. 
  • Omit chilli from yoghurt for a milder topping. 
  • Patties can be prepared and cooked up to 2 days ahead. Keep, covered in fridge.
  • Reheat in oven or microwave. 

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