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?