Real Simple

Plant Powered

Open wide! This bright burger with a kick wants an invite to all your summer cookouts.

- BY ANANDA EIDELSTEIN

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

11/2

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.

 ?? Photograph­s by Caitlin Bensel ?? PLACE
FORM
MASH
Photograph­s by Caitlin Bensel PLACE FORM MASH

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