Maftoul and Roasted Vegetable Burgers with Tahini

Name: Maftoul and Roasted Vegetable Burgers with Tahini
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Palestinian
Ingredients: 1 cup (150 g) maftoul pasta (pearl couscous); 12 oz (340 g) butternut squash, cut into ¾-inch (2 cm) cubes; 1 can (15 oz) (425 g) canned chickpeas, drained and rinsed, drained and rinsed; 3 tablespoons (45 ml) tahini (sesame paste); ½ medium (75 g) red onion, finely diced; 2 cloves (10 g) garlic, minced; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 2 tablespoons (10 g) fresh mint leaves, finely chopped; 1½ teaspoons (4 g) ground sumac; 1 teaspoon (2 g) ground cumin; to taste freshly ground black pepper; to taste sea salt; 1 whole (50 g) large egg, at room temperature; ¼ cup (30 g) panko breadcrumbs; 3 tablespoons (45 ml) extra-virgin olive oil, divided

From the MyKitchenBank Kitchen

Palestinian-inspired veggie burgers built on a base of nutty maftoul pasta, roasted butternut squash, and chickpeas, bound together with tahini and brightened by sumac and fresh herbs. These pan-fried patties are crispy on the outside and tender within, perfect served with hummus, fresh tomatoes, and tahini sauce.

Prep: 25 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 4 burgers (about ½ lb / 225 g each)

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Ingredients

4 servings

1 cup (150 g) maftoul pasta (pearl couscous)
12 oz (340 g) butternut squash, cut into ¾-inch (2 cm) cubes
1 can (15 oz) (425 g) canned chickpeas, drained and rinsed, drained and rinsed
3 tablespoons (45 ml) tahini (sesame paste)
½ medium (75 g) red onion, finely diced
2 cloves (10 g) garlic, minced
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
2 tablespoons (10 g) fresh mint leaves, finely chopped
1½ teaspoons (4 g) ground sumac
1 teaspoon (2 g) ground cumin
to taste freshly ground black pepper
to taste sea salt
1 whole (50 g) large egg, at room temperature
¼ cup (30 g) panko breadcrumbs
3 tablespoons (45 ml) extra-virgin olive oil, divided

Equipment (10)

Baking sheet
Parchment paper
Large pot
Colander
Large bowl
Cutting board
Chef's knife
Large skillet (12-inch / 30 cm)
Measuring cups and spoons
Fork or potato masher

Steps

Before you start

Preheat your oven to 425°F (220°C) for roasting vegetables.
Line a baking sheet with parchment paper.
Have all ingredients prepped and measured before you begin.

1
Roast the Butternut SquashOven 425°F / 220°C
- Toss the butternut squash cubes with 1 tablespoon (15 ml) of olive oil, ¼ teaspoon salt, and a pinch of black pepper.
- Spread in a single layer on the prepared baking sheet.
- Roast at 425°F (220°C) for 20–25 minutes until the edges are caramelized and the flesh is very soft when pierced with a fork.
- The squash should collapse easily.
- Remove from the oven and set aside to cool slightly, about 5 minutes.
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Ready when: Squash is very soft and edges are golden brown
Tip: Cut squash into uniform ¾-inch pieces so they roast evenly without drying out.
2
Cook the Maftoul
- While the squash roasts, bring a large pot of salted water to a rolling boil.
- Add the maftoul and cook for 10–12 minutes until tender but still slightly toothsome (not mushy).
- Drain in a colander and set aside to cool for 2–3 minutes.
- Do not rinse.
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Ready when: Maftoul is tender but still has slight bite
Tip: Don't overcook—soft maftoul will make the burgers mushy and fall apart during frying.
3
Combine and Bind
- In a large bowl, roughly mash the roasted butternut squash with a fork until mostly broken down but still slightly chunky (you want some texture).
- Add the cooked maftoul, drained chickpeas, minced garlic, diced red onion, chopped parsley, chopped mint, sumac, cumin, tahini, egg, and panko.
- Add ½ teaspoon salt and ¼ teaspoon black pepper.
- Mix gently with a fork until just combined—do not overmix or the burgers will be dense.
- Taste and adjust seasoning.
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Ready when: Mixture is just combined and holds together loosely
Tip: Light mixing keeps the burgers tender. If the mixture feels too wet to hold together, add another tablespoon of panko.
4
Chill and Shape
- Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours).
- This allows the mixture to firm up and makes shaping easier.
- Divide the mixture into 4 equal portions (about 6 oz / 170 g each).
- Gently shape each portion into a patty about 3½ inches (9 cm) in diameter and ¾ inch (2 cm) thick, with slightly thicker edges.
- Handle gently—compacting too hard makes them dense.
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Ready when: Patties hold their shape without crumbling
Tip: Chill the mixture so it becomes cohesive. Cold patties are less likely to fall apart when frying.
5
Pan-Fry the Burgers
- Heat the remaining 2 tablespoons (30 ml) of olive oil in a large 12-inch (30 cm) skillet over medium-high heat.
- When the oil shimmers (about 2 minutes), carefully place all 4 patties in the pan, spacing them about 2 inches (5 cm) apart.
- Do not move them for 5–6 minutes until the bottoms are deep golden brown and crispy.
- Gently flip each patty and fry the second side for 4–5 minutes until golden brown and a light crust forms.
- The burgers should hold together and have a slight give when pressed gently.
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Ready when: Both sides are deep golden brown and crispy; gentle pressure leaves a light indent
Tip: Resist the urge to move the patties while cooking—this helps them develop a crispy, cohesive crust.
6
Rest and Serve
- Transfer the cooked burgers to a paper towel-lined plate to blot any excess oil.
- Let them rest for 1–2 minutes so they firm up slightly.
- Serve warm on toasted buns or flatbread with hummus, sliced tomatoes, fresh lettuce, diced cucumber, and tahini sauce or lemon yogurt sauce.
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Ready when: Burgers are rested and firm enough to eat
Tip: Serve immediately while the burgers are still warm and the exterior is crispy.

Good to know

Tips

For crispier burgers, pan-fry them on medium-high heat without moving them—resisting the urge to flip or fuss with them is key to building a golden crust.
The mixture should feel moist but not wet. If it's too loose after mixing, refrigerate it for 15 minutes to let the panko absorb moisture, then add a bit more breadcrumbs only if needed.
Serve with tahini sauce (tahini thinned with lemon juice and water, seasoned with salt and garlic) or a cool yogurt sauce to balance the warm, nutty burgers.
These burgers are hearty enough to eat with knife and fork, but they also work wonderfully wrapped in warm pita or flatbread with fresh vegetables and a drizzle of tahini sauce.

Make ahead

Burgers can be shaped and refrigerated for up to 4 hours before frying, or frozen on a parchment-lined tray for up to 3 months and cooked directly from frozen (add 1–2 minutes to each side).

Storage & reheating

Store cooled burgers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through. Freeze cooked burgers for up to 3 months; thaw overnight in the refrigerator and reheat as above.

Substitutions

maftoul pasta (pearl couscous) → pearl couscous, farro, or cooked quinoa (use 1 cup / 150 g). These grains have similar texture and cook in similar time. Adjust cooking time if using farro (15–20 minutes).
butternut squash → roasted sweet potato (12 oz / 340 g) or roasted carrots and parsnip. Same roasting time. Sweet potato will add more sweetness; carrots/parsnip will be earthier.
tahini (sesame paste) → almond butter or sunflower seed butter (use 3 tablespoons / 45 ml). Will slightly change the flavor profile but provide similar binding and richness.
ground sumac → finely grated zest of 1 lemon plus ½ teaspoon paprika. Sumac adds a tart, lemony note; this substitution mimics that brightness.