Saturday, January 19, 2013

Moroccan Veggie Burger Wraps

I'm gearing up this week to post a review of Jeff's Novick's latest video, "Fast Food Shopping School." I'm so excited to tell you about it, complete with a giveaway and promotions for those who don't win. Jeff, a nutritionist who also went to cooking school, is quickly becoming my biggest plant-based diet hero. I have learned so much from him and we've never met! He has really changed not only the amount of time I spend in the kitchen, but also my level of confidence.

A few days ago on Facebook I saw Jeff posting a recipe for a new "Fast Food" burger of his with a Moroccan flair. I totally dig any veg'n Middle Eastern type food (I really have never met an ethnic food that I did not at least like), so I excitedly scribbled down the instructions. I prepared them a few days later and we have been enjoying them ever since (they keep well in the refrigerator). Not my favorite Fast Food burger of his, but certainly good.

Then inspiration struck. I had some Roasted Red Pepper Hummus and grape tomatoes hanging around that I wanted to use up. Added to fresh sprouted grain tortillas and salad greens, and, well, the rest is history! The acidy pop from the warm tomatoes, the little bit of sweetness from the currants and the sweet potatoes, the creaminess from the hummus; it all just works wonders together.

Moroccan Burgers
adapted from a recipe by Jeff Novick
makes 8 or more burgers

print me!

1 15 ounce can kidney beans, no salt added, drained and rinsed
1 15 ounce can garbanzo beans, no salt added, drained and rinsed
1 cup rolled oats, uncooked
1/2 cup cooked brown rice (Jeff used cooked quinoa)
1/2 cup cooked sweet potato
4 Tbsp no sugar katsup (Jeff used canned diced tomatoes, no salt added)
1/4 cup chopped currants (Jeff suggested dried figs or raisins)
2 Tbsp Moroccan Seasoning Blend get that recipe here

Place kidney and garbanzo beans into a medium sized bowl. Mash with an avocado or potato masher or the back of a fork.

Add all other ingredients and keep mashing until everything is well incorporated.

Form by hand into 8 or more burger patties. Place a non stick skillet over medium high heat. When pan is very hot, place burgers into pan and let cook for 3-4 minutes. Turn burgers over and cook for 3-4 minutes on the other side. Burgers will crisp up, but watch that they do not burn.

These burgers can be served immediately, and also keep very well in the refrigerator.

To make the Moroccan Burger Wrap you will need:

Spring Green Mix or Baby Spinach Leaves

Grape or Cherry Tomatoes
Hummus or Red Pepper Hummus
Sprouted Grain Tortillas or 100% Whole Wheat Tortillas
Moroccan Burgers

To make the wraps, place once tortilla on a plate. Schmear about 2 Tbsp of hummus in a line down the middle of the wrap. Crumble 1 or 1 1/2 Moroccan Burgers directly over the schmear. Line the center of the hummus/burger crumble line with a line of grape or cherry tomatoes that have been cut in half. Place salad greens in down the line of the wrap. Roll up as tightly as you can. Slice in the middle on a diagonal. Microwave for approximately 2 minutes. Remove from microwave and and serve immediately.

Schmear on some hummus

crumble on some homemade veggie burger

line up some halved tomatoes

pile on the greens

and wrap it up for a taste sensation!

Have you made any of Jeff Novick's Fast Food Burgers yet? What are you waiting for? To leave a comment/view the comments, please click on the title of this post (the orange text above).

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