mediterranean veggie burgers

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.

Mediterranean Veggie Burger

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.

Mediterranean Bean Burger

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.

Mediterranean Veggie Burger

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?