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Mediterranean Veggie Burger
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Ingredients:
| 2 15 oz cans garbanzo beans, drained |
| 1/2 small purple onion, diced |
| 1/2 cup Jensen’s Olive Medley, chopped |
| 1/2 cup Jensen’s Marinated Artichoke Hearts, chopped |
| 1/2 cup red bell pepper, diced |
| 2 cups fresh spinach, chopped |
| 3 cloves garlic, minced |
| 1 tablespoon fresh oregano, chopped (or substitute teaspoon dried oregano) |
| 1/2 cup whole grain bread crumbs |
| 1/4 cup organic yellow cornmeal |
| Juice of one lemon |
| Freshly ground salt and pepper, to taste |
| 2 tablespoons olive oil, (for frying) |
| Accompaniments: |
| Leaf lettuce |
| Tomatoes, sliced |
| Cucumbers, sliced |
| Purple onion, sliced |
| Vegan mayo |
| Hummus |
| Pita chips |
| Antipasto Marinated Vegetables and Olives |
| Buns |
Directions:
- Place the drained garbanzo beans in a medium mixing bowl, use a masher or a fork to partially mash them leaving some chunky for texture. Add the remaining ingredients and stir to combine.
- Shape the veggie burger mixture into 8-10 one inch thick patties. Heat a large skillet or flat grill to a medium range temperature. Add two to three tablespoons of olive oil, when the oil is hot transfer the burgers to the skillet or grill and cook them in batches allowing 6-8 minutes on each side until they are golden brown and firm.
- Prepare the hamburger buns by spreading a light amount of vegan mayo on the inside of each half. Place the mayo side down on the grill or skillet and heat 1-2 minutes until it begins to toast and lightly brown.
- Transfer the bun to a serving plate, place a little additional vegan mayo on the bottom half, top with a burger and a spoonful of hummus. Serve with lettuce, tomato, sliced onion, freshly ground salt and pepper to taste with additional sides of hummus, pita chips and antipasto vegetables and olives.
- Note
- Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
| See more vegan recipes from Liz Gary | |
| Course: | Dinner |
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