Moroccan Spiced Beyond Burgers are a vegetarian take on one of my favourite burgers ever! With pea hummus & roasted beets, they're FANTASTIC!

Several years ago, I worked up a recipe for my Moroccan Spiced Lamb Burgers. They were fantastic - with a goat cheese spread, pea hummus, and roasted beets - but it went poorly for my husband.

Though he loved the flavour, that night was the night he really realized he would have to swear off red meat - he just doesn’t seem to digest it right.

Swapping out ground beef for plant-based products has had a great impact on his guts - and my ability to live with him 🙂

He’s still a casual meat eater - it’s not all animal protein he can’t handle, just red meat products - but he loves veggie burgers.

He’s tried a ton of delicious plant-based burgers across many of the chain restaurants here in Hamilton, and I’ve played around with using plant-based meat alternatives.

For instance, my Vegetarian Chorizo Burgers. Unf.

Anyway, recently I’ve been making Beyond Meat burgers for him. For the most part, I season them up like I do my own traditional beef burgers - usually with some of my Homemade Montreal Steak Spice, and life is good.

Recently though, I was craving that lamb burger.. And didn’t want him to feel left out.

So, I did his up as plant-based patties, and may have created the GREATEST Beyond Burger in the process!

According to him, this is right up there with the real thing, and has all the meaty deliciousness of a traditional burger.

So, whatever your reason for looking to plant-based protein .. You should definitely consider trying this new Beyond Burger!

Ingredients

The ingredients list may look a bit extensive, but it’s mostly in the spices!

Generally speaking, these are relatively simple ingredients that should be easy to find in most large grocery stores.

A few notes for you:

Beyond Beef

We used Beyond Beef “plant based ground” for this recipe, as it’s the easiest for us to find, and it’s a good product that’s in the neighbourhood of the fibrous texture of meat .

Here’s the ingredient list, from the product packaging:

Water, Pea protein, Canola oil, Refined coconut oil, Rice protein, Flavour, Cocoa butter, Dried yeast, Mung bean protein, Methylcellulose, Potato starch, Sugars (apple extract, pomegranate extract), Potassium chloride, Yeast extract, Beet juice extract (vegetable glycerin, water, maltodextrin, ascorbic acid), Salt, Sunflower Lecithin, Vinegar, Concentrated lemon juice, Carrot powder, Vitamins and minerals (niacin [vitamin B3], pyridoxine hydrochloride [vitamin B6], thiamine hydrochloride [vitamin B1], riboflavin [vitamin B2], folic acid [vitamin B9], cyanocobalamin [vitamin B12], calcium pantothenate, biotin, zinc sulphate, ferric orthophosphate).

If you have an allergy to peanuts - a legume - you may want to avoid it, though, due to the possibility of a pea allergy.

If you can’t find Beyond Beef, you can substitute another plant based ground “beef” product, with a few caveats:

1. You’ll want a raw product, not something that’s already been cooked into burger form.

2. I wouldn’t recommend using something that’s been formed into burgers - even uncooked - as they may have included fillers that will mess with the recipe.

Impossible Foods has their “Impossible Beef”- That’s been the closest one we’ve found for a substitute, it’s just much harder to find, where we live now.

Herbs, Spices, and Aromatics

There’s a LOT of flavour going on in these Beyond Burgers, so there’s a bit of a laundry list of seasonings:

Fresh Mint
Fresh Cilantro
Lemon (Lemon Zest and Lemon Juice)
Onion
Garlic Cloves
Ground Black Pepper
Garam Masala
Ground Coriander
Smoked Paprika
Ground Cinnamon
Ground Cumin
Salt

.... trust me, the burger is worth the effort of all this measuring!

Roasted Beets

The thinly sliced roasted beets go SO well in this recipe - a great contrast for texture, flavour, and colour.

We’ll usually roast our own (Peeled, tossed with oil, salt, and pepper, wrapped in foil. 400 F oven for an hour or so), but you can use pre-roasted from the product section, or even canned, if you like.

Just note: You’d be looking for canned beets, not PICKLED beets. Big difference, when it comes to flavour!

Everything Else

Rounding out this recipe, you will need:

Burger Buns (Gluten-Free, if needed)
Frozen Peas
Goat Cheese
Heavy Cream / Heavy Whipping Cream
Olive Oil or Vegetable Oil
Large Egg

How to Make Moroccan Spiced Beyond Burgers

The full recipe is in the recipe card at the end of this post, here is a pictorial walk through:

Lemon Goat Cheese Spread

In a small food processor, using a stick blender, or in a small bowl - whisking by hand - blend together the goat cheese, heavy cream, and lemon zest.

Season with salt and pepper to taste, cover and chill until use.

Pea Hummus

In a medium saucepan, cover peas with water and bring to a boil. Boil for 5 minutes, drain well.

Place cooked peas, olive oil, lemon juice, mint, and garlic into a food processor, blitz until smoothish.

Season with salt and pepper to taste, cover and chill until use.

Moroccan Spiced Beyond Burgers

Place Beyond Meat in a large bowl, along with the onion, egg, garlic, cilantro, and spices.

Gently use hands to get a really good mix going, making sure that everything is evenly distributed and well incorporated in the meat mixture.

Divide the burger mixture into 3-4 equal balls. Flatten each ball into a patty that is roughly the size of your burger buns – maybe a little larger.

Place burgers on the grill grates, grill over medium heat until fully cooked - the internal temperature of each Beyond burger patty should reach 165 F on a meat thermometer / instant-read thermometer.

You can cook these on the stove top, if you prefer. I like to use a large nonstick pan to cool the patties over medium heat, but a large cast-iron skillet / cast iron pan over medium-high heat is also a good option.

Note: Cook times will vary based on cooking method, and how thick your Beyond Meat patty is

To Assemble

Split your hamburger buns.

Spread goat cheese on each top bun, and pea hummus on lower buns. Place cooked burger on lower bun, top each burger patty with sliced beets and upper bun.

Notes

Leftover burgers can be cooled to room temperature and kept in an airtight container the fridge for up to 3 days.

I’ll usually reheat the cold patties in the microwave for about 45 seconds, before assembling my burger.

Also: Note that the nutrition information is a bit higher than reality. It assumes you'll be using ALL of the ingredients - the pea hummus and goat cheese make a generous amount, we never use all of it!

More Burger Recipes

In the mood for a burger, and wanting to branch off from regular cheeseburgers? We've got you covered!

Ahi Tuna Burgers
Apple Chicken Burgers with Basil and Gouda
Copycat White Castle Burgers
Dukkah Spiced Falafel Burgers
Dukkah Spiced Lamb Burgers
Fresh Salmon Burgers with Spinach & Feta
Juicy Goosey Burger
Lemongrass Chicken Banh Mi Burgers
Mediterranean Chicken Burgers
Moroccan Spiced Lamb Burgers
Paneer Burgers
Tandoori Chicken Burgers
Vegetarian Chorizo Burgers

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

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A spiced vegetarian burger with pea hummus, beet slices, and goat cheese, on a sesame bun.

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5 from 1 vote