Con Poulos; Food Styling by Maggie Ruggero; Prop Styling by Erin Swift

Black beans make these vegetarian burgers both hearty and full of flavor.

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Cal/Serv: 509 Yields: 4 Prep Time: 0 hours 25 mins Total Time: 0 hours 25 mins

Ingredients 1 c. couscous 3 tbsp. olive oil 1 medium red onion 2 clove garlic 1 tsp. fresh thyme leaves 1 1/2 tsp. ground cumin Kosher salt pepper 2 medium carrots 1 can vegetarian refried beans 4 English muffins Lettuce Sliced avocado red onion tomato This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Place the couscous in a medium bowl. Add 1 1/4 cups hot tap water, cover and let sit for 15 minutes; fluff with a fork. Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat. Add all but 1/4 cup of the onion and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the garlic and thyme, sprinkle with 1 teaspoon cumin and 1/2 teaspoon each salt and pepper and cook, stirring, for 1 minute. Add half the carrots (about 1 cup) and cook, stirring occasionally, for 2 minutes more; remove from heat and transfer to a large bowl. Fold in the refried beans, then 1/2 cup of the prepared couscous. With wet hands, form the mixture into four 3/4-inch-thick patties. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook the patties until browned and heated through, about 3 minutes per side. Fold the remaining carrots, onion, tablespoon oil, and 1/2 teaspoon cumin into the couscous along with 1/4 teaspoon each salt and pepper. Serve the burgers on English muffins and top with lettuce, avocado, onions, and tomato, if desired. Serve with the couscous.

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