Moroccan White Bean Burgers - Phase 1 and Phase 3 (vegan)

These easy to make spicy burgers can be served on sprouted wheat pita or buns. You can adjust the spice to your taste buds.

Tip: If you cannot find harissa, or it is too hot, you can use sriracha, or hot sauce, or chili paste or berbere (a terrific spice similar to curry but different. I get mine from Penzey's).

Moroccan White Bean Burgers
Phase 1 and Phase 3
Makes 4 standard servings of protein

1/2 red bell pepper
3 scallions, trimmed
1/2 cup cilantro leaves
1 clove garlic
1.5 tsp ground coriander
1.5 tsp cumin
1/2 tsp harissa (see tips above if you cannot find this)
1/2 tsp sea salt
2 cups cooked white beans (cannellini)
3/4 c sprouted wheat breadcrumbs
3 T olive oil (phase 3 only)

In a food processor, pulse red bell pepper, scallions, cilantro, garlic, coriander, cumin, harissa, and salt until vegetables are very finely chopped. Add beans; pulse until beans are coarsely mashed.

Transfer mixture to a bowl; add breadcrumbs. Mix with your hands until well combined. Shape into 4 burgers. Place on a parchment lined plate and refrigerate 30 minutes.

For phase 3, heat oil in a large skillet over medium heat. Add burgers and cook 3 to 4 minutes per side, or until golden brown. Drain on a paper towel.

For phase 1, place burgers on a baking rack on a baking sheet and bake at 350 degrees for 20-25 minutes, until heated through and browned a bit. 

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