Moroccan pumpkin, chickpea and haloumi burgers

Get ready to transport your tastebuds straight to the aromatic streets of Marrakech! The Moroccan pumpkin, chickpea and haloumi burgers offer a delightful merge of flavors and textures, bringing the rich culinary heritage of Morocco straight to your table. A blend of earthy pumpkin, robust chickpea, and the creamy goodness of haloumi, these burgers are more than just a meal—they’re an experience. Read on to master the art of crafting these beauties!

Ingredients:

• Pumpkin (diced) – 2 cups (480 mL)
• Chickpeas (canned) – 1 can, drained and rinsed (15 oz [425 g])
• Haloumi cheese (sliced) – 8 oz (225 g)
• Red onion (chopped) – 1 (1 [1])
• Garlic cloves (minced) – 2 (2 [2])
• Fresh cilantro (chopped) – 1/4 cup (60 mL)
• Cumin powder – 1 tsp (5 mL)
• Paprika – 1/2 tsp (2.5 mL)
• Ground coriander – 1/2 tsp (2.5 mL)
• Lemon zest – 1 tsp (5 mL)
• Olive oil – 2 tbsp (30 mL)
• Salt and pepper – to taste (to taste [to taste])
• Burger buns – 4 (4 [4])

Prep and Cook Time: 50 minutes

Serves: 4

Nutritional Facts (per serving)

• Calories: 365 kcal
• Protein: 18 g
• Carbohydrates: 40 g
• Dietary Fiber: 7 g
• Sugars: 5 g
• Fat: 15 g
• Saturated Fat: 8 g
• Sodium: 590 mg
• Potassium: 430 mg

Instructions:

1. Start by preheating your oven to 375°F (190°C).
2. Spread the diced pumpkin on a baking tray, drizzle with a tablespoon of olive oil, and season with salt and pepper.
3. Roast in the oven for 20 minutes or until the pumpkin becomes soft and slightly caramelized.
4. In a large mixing bowl, mash the roasted pumpkin and chickpeas together until you achieve a consistent texture.
5. Stir in the red onion, minced garlic, chopped cilantro, cumin, paprika, ground coriander, and lemon zest.
6. Shape the mixture into 4 burger patties.
7. Heat the remaining olive oil in a skillet over medium heat.
8. Place the patties in the skillet and cook for 4-5 minutes on each side until they develop a golden crust.
9. Once flipped, place haloumi slices on top of each patty and let it get a bit melty and golden.
10. Toast the burger buns slightly, then place the Moroccan pumpkin, chickpea, and haloumi patties between them.

Tips:

1. For an extra kick, add a pinch of chili powder or harissa to the burger mix.
2. Haloumi can be salty, so be cautious when adding extra salt to your patties.
3. Instead of canned chickpeas, you can soak and boil dried chickpeas overnight for a fresher taste.
4. If your burger mix feels too wet, you can add a tablespoon of breadcrumbs to help bind it better.
5. Pair your Moroccan pumpkin, chickpea, and haloumi burgers with a light mint yogurt sauce for added zest.

Serving Suggestions:

• Slide these Moroccan pumpkin, chickpea, and haloumi burgers into whole grain buns for added fiber and nutrition.
• Pair with a light green salad tossed in a lemon vinaigrette.
• Serve alongside baked sweet potato fries or zucchini fries.
• Drizzle with tahini or your favorite spicy mayo for an extra layer of flavor.
• Perfect for backyard cookouts, picnics, or a unique dinner option that’s sure to impress.

Imagine the warm, golden hues of a Moroccan sunset, the bustling souks, and the distant sound of evening prayers. Now translate that into flavor, and you’ve got the Moroccan pumpkin, chickpea, and haloumi burgers. They’re not just food; they’re a journey—one that’s filled with tradition, passion, and love. So, why just eat when you can travel through your taste buds? Dive into the rich tapestry of Moroccan cuisine and let these burgers be your guide. AH7 is here to ensure you don’t miss out on such gastronomic wonders. So, get your apron on, play some Moroccan tunes, and let’s create culinary magic together! Happy cooking and even happier eating!

Moroccan pumpkin, chickpea and haloumi burgers

Get ready to transport your tastebuds straight to the aromatic streets of Marrakech! The Moroccan pumpkin, chickpea and haloumi burgers offer a delightful merge of flavors and textures, bringing the rich culinary heritage of Morocco straight to your table. A blend of earthy pumpkin, robust chickpea, and the creamy goodness of haloumi, these burgers are more than just a meal—they’re an experience. Read on to master the art of crafting these beauties!

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Total Time: 50 minutes minutes

Nutritions

Nutrition Facts

Moroccan pumpkin, chickpea and haloumi burgers

Amount per Serving

Calories

365

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

8

g

50

%

Sodium

 

590

mg

26

%

Potassium

 

430

mg

12

%

Carbohydrates

 

40

g

13

%

Fiber

 

7

g

29

%

Sugar

 

5

g

6

%

Protein

 

18

g

36

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Pumpkin diced – 2 cups (480 mL)
• Chickpeas canned – 1 can, drained and rinsed (15 oz [425 g])
• Haloumi cheese sliced – 8 oz (225 g)
• Red onion chopped – 1 (1 [1])
• Garlic cloves minced – 2 (2 [2])
• Fresh cilantro chopped – 1/4 cup (60 mL)
• Cumin powder – 1 tsp 5 mL
• Paprika – 1/2 tsp 2.5 mL
• Ground coriander – 1/2 tsp 2.5 mL
• Lemon zest – 1 tsp 5 mL
• Olive oil – 2 tbsp 30 mL
• Salt and pepper – to taste to taste [to taste]
• Burger buns – 4 4 [4]

Instructions

• Start by preheating your oven to 375°F (190°C).
• Spread the diced pumpkin on a baking tray, drizzle with a tablespoon of olive oil, and season with salt and pepper.
• Roast in the oven for 20 minutes or until the pumpkin becomes soft and slightly caramelized.
• In a large mixing bowl, mash the roasted pumpkin and chickpeas together until you achieve a consistent texture.
• Stir in the red onion, minced garlic, chopped cilantro, cumin, paprika, ground coriander, and lemon zest.
• Shape the mixture into 4 burger patties.
• Heat the remaining olive oil in a skillet over medium heat.
• Place the patties in the skillet and cook for 4-5 minutes on each side until they develop a golden crust.
• Once flipped, place haloumi slices on top of each patty and let it get a bit melty and golden.
• Toast the burger buns slightly, then place the Moroccan pumpkin, chickpea, and haloumi patties between them.

Notes

TIPS

1. For added flavor, consider adding a teaspoon of paprika or turmeric to the patty mixture.
2. The burgers can be served with a side of salad or roasted veggies for a complete meal.
3. If the mixture feels too wet, you can add breadcrumbs to get the right consistency.

SERVING SUGGESTIONS

Serve the Moroccan pumpkin, chickpea, and haloumi burgers with a side of sweet potato fries or a fresh Mediterranean salad. They also pair well with tangy yogurt sauce or a mint chutney. For those looking for a spicier kick, drizzle some sriracha or hot sauce on top. Enjoy the burst of flavors!