Open wide! This bright burger with a kick wants an invite to all your summer cookouts.
Protein-packed veggie burgers
ACTIVE TIME 20 MINUTES TOTAL TIME 35 MINUTES SERVES 4
2 15-oz. cans chickpeas,
drained and rinsed
1/2 cup jarred harissa (such as Mina), plus more for serving (optional) cup loosely packed fresh cilantro leaves and/or flat-leaf parsley leaves, finely chopped cup panko
Tbsp. fresh lemon juice (from 1 lemon) tsp. kosher salt
Freshly ground black pepper Tbsp. olive oil avocados brioche buns, split and toasted Sliced tomatoes, sliced red onion, and red leaf lettuce, for topping 1 1/2 1
2 2 4
chickpeas and harissa in a large bowl. Mash with a masher or fork until a coarse paste forms; leave some slightly larger pieces of chickpeas. (Alternatively, place chickpeas and harissa in a food processor and pulse until a coarse paste forms, 8 to 10 pulses.) Add herbs, panko, lemon juice, salt, and several grinds of pepper. Stir and lightly mash mixture until well combined. Let stand at room temperature for 15 minutes or refrigerate, covered, up to overnight.
mixture into 4 (3/4 inch thick) patties. Heat oil in a large nonstick skillet over medium. Add patties and cook, flipping once, until golden brown, about 3 minutes per side.
avocados and spread evenly on both cut sides of buns. Assemble burgers with patties, tomatoes, onion, and lettuce. Serve alongside additional harissa, if desired.