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Healthy Couscous Burger Recipe with Garlic Coconut Sauce | VeganFamilyRecipes.com | #bbq #vegan #vegetarian

Couscous Burger w/ Garlic-Coconut Sauce (V)

A quick and easy Couscous Burger that can be grilled, baked or fried in a pan. Topped with an incredibly delicious Garlic Coconut Sauce.
Course Entree
Cuisine dairy-free, Egg-free, Soy-free, vegan, vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Makes 5 large Couscous Burgers
Calories 396 kcal
Author Vanessa @ VeganFamilyRecipes.com

Ingredients

Couscous Burger

  • 1 cup 200g Couscous
  • 1 teaspoon Salt
  • 1 teaspoon Paprika
  • 1 and 1/2 teaspoons Cumin
  • 1/2 teaspoon Cayenne Pepper Powder optional
  • 2 Garlic Cloves minced
  • 1 small Yellow Onion finely diced
  • 1 and 1/2 cups 375ml Hot Water (just below boiling)
  • 1 and 3/4 of a cup 315g Chickpeas (soaked & cooked or rinsed & drained from a can)
  • 1 large handful of Fresh Parsley and/or Cilantro recommended but not necessary
  • Salt & Pepper to taste
  • Cayenne Pepper optional

Garlic-Coconut Sauce

  • 1 Clove of Garlic or more if you are REALLY ambitious
  • 1/2 of a cup 140g Tahini
  • 1 Medjool Date pit removed
  • 1 and 1/2 teaspoon ground Turmeric
  • 1 cup 250ml Full fat Coconut Milk
  • 1 tablespoon Fresh Lemon Juice
  • Salt to taste

Extras

  • Buns also taste great without a bun!
  • Lettuce
  • Tomato
  • Onion
  • Ketchup BBQ sauce or other favorite sauce

Instructions

  1. Put couscous, salt, paprika, cumin, cayenne pepper, minced garlic, and diced onion in a large bowl and mix together. Pour the hot water over the couscous, cover the bowl with a kitchen towel for 3 minutes. Fluff couscous with a fork.
  2. Pulse chickpeas in a food processor until slightly chunky or mash with a fork. Check picture above in the post to see the texture my chickpeas had. You don't want to over-process your chickpeas until smooth.
  3. Put couscous, chickpeas and chopped parsley and/or cilantro in a large bowl and knead together with your hands. Add salt, pepper and cayenne pepper to taste. Divide and form into 5 (6oz (170g)) large burgers.
  4. Make the Garlic-Coconut Sauce before cooking the burgers. Add the garlic, tahini, turmeric and 1/4 of a cup of the coconut milk to a food processor or blender. Blend until the garlic and date is smooth. Add the remaining coconut milk and lemon juice. Add salt to taste. Pour into a a small bowl or glass (preferably with a lid or cover with saran wrap). See notes on more info about the sauce.
  5. The burgers can be grilled, baked or fried. See instructions for each.
  6. Grill: Brush burgers with a little bit of oil (I used coconut oil) and grill on each side for 5 to 10 minutes over medium-high heat until lightly browned on each side.
  7. Oven: Preheat oven to 435F (225C). Line a tray with parchment paper. Brush a little bit of oil and both sides of each burger and bake for 15 minutes on one side, flip and bake for an additional 8 minutes.
  8. Stovetop: Drizzle a bit of oil in a frying pan and fry each burger for 3-5 minutes on each side until golden brown. Keep a lid on the frying pan to insure the center of the burger gets hot. Use more oil if needed.
  9. Serve burgers on buns with all your favorite fixing (lettuce, tomato, onion, etc.)

Recipe Notes

1.) The Coconut-Garlic Sauce will thicken once refrigerated. It will harden and have a similar consistency like butter. It can be spread easily then and will melt when heated or spread on something warm/hot. The sauce should be kept covered in a fridge and eaten within 7 days.