Black Bean Burger with Harissa Carrot Slaw
Ingredients
- 1 Hilary’s Fiesta Black Bean Veggie Burger
- 1 sweet potato, scrubbed
- 1 cup dried black lentils
- 1 cup wild rice
- 4 cups water
- 2 tsp salt, divided
- 1/2 cup fresh cilantro, coarsely chopped
- 1/2 cup flat-leaf parsley, coarsely chopped
- 1 knob fresh ginger, finely chopped
- 2 cloves garlic, minced
- 2 tsp ground cinnamon
- 1 tsp cayenne pepper
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 8 gluten-free brioche burger buns
For the Harissa Carrot Slaw:
- 5 small carrots, peeled & cut into ribbons
- 1/4 cup flat-leaf parsley, coarsely chopped
- 1/4 cup gluten-free breadcrumbs
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 tbsp harissa paste
- Juice of 1/2 a lemon
- 1/2 tsp salt
For the Saffron Mint Yogurt Spread:
- Pinch of saffron
- 1 tbsp boiling water
- 1/4 cup vegan Greek yogurt
- 1 clove garlic, minced
- 2 tbsp fresh mint, finely chopped
- 1/4 tsp salt
Directions
For the Slaw:
- Place the carrots, parsley, and almonds in a medium-sized mixing bowl and set aside.
- In a small bowl: whisk the garlic, olive oil, harissa, lemon juice, and salt together.
- Pour the mixture over the carrots, parsley, and almonds and toss to coat. Transfer the slaw to the fridge and chill until ready to serve.
For the Yogurt:
- Place the saffron in a bowl and add the boiling water. Leave the saffron to steep for 15 minutes.
- Using a fine-mesh strainer, drain the saffron, reserving the steeping liquid and discarding the solids.
- Pour the steeping liquid into a small bowl and add the yogurt, garlic, mint, and salt. Stir to combine. Chill until ready to serve.
Assembly:
- Cook Hilary’s Fiesta Black Bean Veggie Burger as directed.
- Spoon a tablespoon of the vegan yogurt spread on the bottom half of a toasted gluten-free brioche bun and place a Hilary’s Black Bean Veggie Burger on top. Top the burger with a mound of the carrot slaw and place the other half of the brioche bun on top.
- Serve immediately and enjoy!
