These flavorful and satisfying homemade veggie burgers put cardboard-like patties to shame.
Most veggie burgers are either not worth eating or too complicated to make at home.
to form the base of the patties.
Caitlin Bensel
Harissa is a spicy red pepper sauce originally from North Africa.
It tends to be looser, instead of the paste that comes in a tube.
Ingredients
215-oz.
Mash with a masher or fork until a coarse paste forms; leave some slightly larger pieces of chickpeas.
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.
Form mixture into 4 (34-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.
Mash avocados and spread evenly on both cut sides of buns.
Assemble burgers with patties, tomatoes, onion, and lettuce.
Serve alongside additional harissa, if desired.
