I have been to Morocco and they definitely don’t have vegan burgers. However, I used Moroccan spices to flavour these burgers which are spicy and rich and can be served with just about anything. Try couscous or quinoa salad, potato wedges or just a huge green salad.
When I make burgers, I don’t start off with a recipe as it really depends on what is in the cupboards and fridge. Any pulses and/or nuts and/or tofu will work. There are infinite flavours you can create by adding vegetables and herbs and spices.
The problem with vegan burgers is getting them to stay together as you cannot use eggs to bind them. I discovered recently that a tablespoon of ground flaxseeds mixed go a paste with water and then added to the burger mix binds them really well. At last my burgers look like burgers.
For 4 large burgers
Half a pack of smoked tofu
A tin of chickpeas
A handful of almonds
Half a medium onion
A clove of garlic
2 teaspoons of chermoula paste or dried Moroccan spices
2 tablespoons of whole wheat breadcrumbs
A tablespoon of ground flaxseeds mixed to a paste with a little water
Salt and pepper to taste
Blitz all of the ingredients in a food processor, except for the flaxseed paste and breadcrumbs. Turn out into a bowl and mix together. Add the breadcrumbs and the flaxseed paste. Form into burger shapes and put into the fridge for at least 30 minutes.
Place on an oiled baking tray and cook in the oven at 180 degrees centigrade for 15 minutes before turning and cooking for 15 minutes on the other side.