Guys, I’m always on a quest for interesting veggie and bean burgers.  I came up with a little combination for a Mediterranean inspired burger last week.

Making any veggie burger can be a bit time-consuming with all of the chopping and food processing so I finally got smart a doubled up my recipe this time so we’d get twice as many.  For us, that means 2 dinners and 2 lunches instead of just one of each.  Or 8 burgers.

And since I am in post-Clover Market hangover mode today, that means I can just pull out the 2nd half of these burgers and fire them up tonight with minimal prep.  Amen to that.

So here’s what’s in my (double) Mediterranean veggie burger.  I chopped, ground and combined the following ingredients:

• 2 cans of kidney beans
• 1 can of olives
• 1 small zucchini
• 1 large tomato (draining the juice)
• 1-2 stalks of scallions
• 2 cloves garlic
• salt, pepper, oregano

*We were out of fresh peppers or I definitely would have added one however olives are definitely the key to making this veggie burger full of Mediterranean inspired flavor.  I may just add more next time!

For a binder, I used one slice of bread plus a handful of oats and 1 egg.  I usually use 2 of the 3 mentioned binding agents but I felt wild so I threw all 3 into the mix this time.  It is just preference.

I pan cooked these for about 8-10 minutes on each side and then served them up on ciabbatta rolls with avocado & lettuce.  Yum!

What is your favorite veggie burger combo?  What should I try next?