Black Bean Burger with Harissa Carrot Slaw

Ingredients:

• 1 Hilary’s Fiesta Black Bean Veggie Burger
• 1 sweet potato, scrubbed 
• 1 cup dried black lentils
• 1 cup wild rice
• 4 cups water
• 2 tsp salt, divided
• 1/2 cup fresh cilantro, coarsely chopped 
• 1/2 cup flat-leaf parsley, coarsely chopped
• 1  knob fresh ginger, finely chopped
• 2 cloves garlic, minced
• 2 tsp ground cinnamon
• 1 tsp cayenne pepper
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 8 gluten-free brioche burger buns 

 
For the Harissa Carrot Slaw:

• 5 small carrots, peeled & cut into ribbons
• 1/4 cup flat-leaf parsley, coarsely chopped
• 1/4 cup gluten-free breadcrumbs 
• 1 clove garlic, minced
• 2 tbsp olive oil
• 1 tbsp harissa paste
• Juice of 1/2 a lemon
• 1/2 tsp salt 

For the Saffron Mint Yogurt Spread: 

• Pinch of saffron
• 1 tbsp boiling water
• 1/4 cup vegan Greek yogurt
• 1 clove garlic, minced
• 2 tbsp fresh mint, finely chopped
• 1/4 tsp salt

Instructions:

For the Slaw:

1. Place the carrots, parsley, and almonds in a medium-sized mixing bowl and set aside.
2. In a small bowl: whisk the garlic, olive oil, harissa, lemon juice, and salt together.
3. Pour the mixture over the carrots, parsley, and almonds and toss to coat. Transfer the slaw to the fridge and chill until ready to serve.

For the Yogurt: 

1. Place the saffron in a bowl and add the boiling water. Leave the saffron to steep for 15 minutes.
2. Using a fine-mesh strainer, drain the saffron, reserving the steeping liquid and discarding the solids.
3. Pour the steeping liquid into a small bowl and add the yogurt, garlic, mint, and salt. Stir to combine. Chill until ready to serve.

Assembly:

1. Cook Hilary’s Fiesta Black Bean Veggie Burger as directed. 
2. Spoon a tablespoon of the vegan yogurt spread on the bottom half of a toasted gluten-free brioche bun and place a Hilary’s Black Bean Veggie Burger on top. Top the burger with a mound of the carrot slaw and place the other half of the brioche bun on top.
3. Serve immediately and enjoy!