(Vegetarian) Moroccan Spice Veggie Burger

(Vegetarian) Moroccan Spice Veggie Burger

with Beetroot-Walnut Mayo

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Sink your teeth into this one and celebrate the versatility of the humble kidney bean! Packed with spices, fresh parsley and topped with a delicious beetroot-walnut mayo – this recipe ensures no one misses out on the joys of tucking into a juicy, satisfying (not to mention healthy!) veggie burger.

Allergens:SesameEggGlutenTree NutsMilkSoya
Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
serving amount

1 clove


1 bunch


1 tin

red kidney beans

1 unit

roma tomato

1 unit


1 unit


1 head

cos lettuce

½ sachet

souk market spice blend

(May be presentGluten)

1 packet

sesame seeds


½ packet

fine breadcrumbs


1 tub



1 tub

beetroot & walnut relish

(ContainsTree NutsMay be presentEgg)

2 unit

bake-at-home burger buns

(ContainsEgg, Gluten, Milk, SoyaMay be presentSesame)

Not included in your delivery

olive oil

¼ tsp


1 unit



1 tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3050 kJ
Fat29.2 g
of which saturates5.6 g
Carbohydrate75.1 g
of which sugars14.4 g
Protein27.3 g
Sodium1090 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Large Bowl
Potato Masher
Small Bowl
Large Pan
Medium Bowl

Preheat the oven to 180°C/160°C fan-forced. Drain and rinse the red kidney beans and place in a large bowl. Peel and crush the garlic. Finely chop the parsley leaves. Finely slice the Roma tomato. Finely slice the cucumber. Grate the carrot (unpeeled). Roughly chop the cos lettuce.


Using a potato masher or a fork, mash the kidney beans as much as you can. Add the garlic, Souk Market spice blend (use suggested amount), 1/2 the parsley, the sesame seeds, salt (use suggested amount), egg and fine breadcrumbs (use suggested amount) to the large bowl with the kidney beans. Mix well then shape the bean mixture into patties slightly larger than your buns (you should get 1 patty per person). Set aside on a plate, ready to cook.


In a small bowl, combine the mayonnaise and beetroot, walnut and pomegranate dip. Set aside.


Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Cook the patties for 4-5 minutes on each side, or until golden on the outside and firm.
TIP: Don’t be tempted to flip your veggie patty early, letting it form a crust will prevent it from breaking apart when you flip it! In the last 5 minutes of the veggie patty cooking time, place the bake-at-home burger buns directly onto a wire rack in the oven for 3 minutes, or until heated through. Slice in half.


While the patties are cooking, combine the vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Reserve 1/4 of each of the tomato, cucumber, carrot and cos lettuce for the burgers, and add the remaining to the medium bowl, along with the parsley. Toss to coat. TIP: Toss your salad just prior to serving to prevent soggy leaves.


Add a handful of cos lettuce to the base of the burger bun. Add a Moroccan spice veggie patty and spread over some of the beetroot-walnut mayo. Top with the remaining tomato, cucumber and carrot. Serve the salad on the side.