Black Bean Veggie Burger with Couscous

Black Bean Veggie Burger with Couscous
Black Bean Veggie Burger with Couscous

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup(s) couscous

  • 3

    tablespoon(s) olive oil

  • 1

    medium red onion, finely chopped

  • 2

    clove(s) garlic, finely chopped

  • 1

    teaspoon(s) fresh thyme leaves

  • 1 1/2

    teaspoon(s) ground cumin

  • Kosher salt

  • Pepper

  • 2

    medium (about 8 ounces) carrots, coarsely grated

  • 1

    can(s) (15-ounce) black beans, rinsed

  • 4

    English muffins, split and toasted

  • Lettuce, for serving

  • Sliced avocado, for serving

  • Red onion, for serving

  • Tomato, for serving

Directions

Place the couscous in a medium bowl. Add 1 1/4 cups hot tap water, cover and let sit for 15 minutes; fluff with a fork. Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat. Add all but 1/4 cup of the onion and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the garlic and thyme, sprinkle with 1 teaspoon cumin and 1/2 teaspoon each salt and pepper and cook, stirring, for 1 minute. Add half the carrots (about 1 cup) and cook, stirring occasionally, for 2 minutes more; remove from heat and transfer to a large bowl. Fold in the black beans, then 1/2 cup of the prepared couscous. With wet hands, form the mixture into four 3/4-inch-thick patties. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook the patties until browned and heated through, about 3 minutes per side. Fold the remaining carrots, onion, tablespoon oil, and 1/2 teaspoon cumin into the couscous along with 1/4 teaspoon each salt and pepper. Serve the burgers on English muffins and top with lettuce, avocado, onions, and tomato, if desired. Serve with the couscous.

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