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Grilled Artichoke and Cous Cous Burger

Grilled Artichoke and Cous Cous Burger

Chef Jeff Merry | Reinhart Boston Division


  • 2 oz Tri-Color Israeli Couscous, Cooked
  • 2 oz Black Beans, Unseasoned
  • 1/4 tsp Garlic, Chopped
  • 1 tsp Greek Yogurt, Vanilla, Non-Fat
  • 1 tsp Onion, Scallion, Fresh
  • 2 oz Artichoke Grilled, Chopped
  • 1 tsp Vinegar, Cider Apple
  • 1/4 tsp Basil Fresh, Chopped
  • 1/4 tsp Parsley, Flat Fresh
  • 1/4 tsp Thyme, Fresh, Chopped
  • 1 oz Extra Virgin Oil Olive
  • 1 oz Chipotle Ranch Dressing
  • 1 Ea Better Burger Leaf Lettuce
  • 1 Ea Brioche Bun, 4"
  • 1 oz  Tomato


  1. In a food processor, combine chopped garlic, cous cous, black beans and olive oil. Transfer to a mixing bowl. Combine with artichokes, scallions, vinegar, chopped herbs and yogurt. Shape mixture into patty. On a preheated felt top, place burger and cook for 4 minutes each side. Place on toasted roll with lettuce and tomato and top with Chipotle dressing.

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