Moroccan Spiced Beyond Burgers with Pea Hummus [& more!]

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

5 from 1 vote

Moroccan Spiced Beyond Burgers with Pea Hummus [& more!]

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

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: American, Middle Eastern

Diet: Gluten Free, Vegetarian

Servings: Burgers

Calories: 807kcal

Author: Marie Porter

Equipment

Mini Food Processor Or stick blender

Ingredients

Goat Cheese Spread

12 oz Goat Cheese
⅓ cup Heavy Cream
1 teaspoon Lemon Zest
Salt and Pepper

Pea Hummus

1 ½ cups Frozen Peas
¼ cup Olive Oil
1 tablespoon Lemon Juice
2 tablespoon Fresh Mint
1 Garlic Clove

Burgers

1 package Beyond Beef Or other vegetarian ground "beef" product - about 1 lb
¼ cup Grated Onion
1 Large Egg
2 Garlic cloves crushed
2 tablespoon Finely Chopped Cilantro
1 teaspoon Ground Pepper
¾ teaspoon Salt
½ teaspoon Ground Coriander
½ teaspoon Garam Masala
¼ teaspoon Smoked Paprika
¼ teaspoon Cumin
Pinch Cinnamon

Assembly

Burger bun of choice Gluten free, if needed
Thinly sliced roasted beets

Instructions

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.

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

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.
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.

Notes

You can cook these on the stovetop, 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.

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!

Nutrition