I have been wanting to share this recipe with you for SO long. It’s one of my very favorite burger recipes in Let Them Eat Vegan (as many of you know, there is a full burger chapter) – in fact, it’s one of my very favorite veggie burgers of all time! Only two of the recipes in that chapter are photographed in LTEV – the Pan-Fried Falafels and the Nutty Veggie Burgers. I happen to love both of those very much as well, but the falafels are well, falafels – and the nutty veg burgers are quite dense/hearty with the nuts, but sometimes I want a burger that uses its bean! These top my go-to veg burger recipes, along with the falafels, nutty veg burgers, grilled portobello burgers (LTEV), and the Umami Almond and Sundried Tomato Burgers (in the Plant-Powered 15 ebook). Those are the recipes I make most often (shhh, don’t tell my other burgers)!
These Mediterranean Bean Burgers have been getting really great feedback, and I’ve made them at a couple of cooking demos with rave reviews from the audience. So, I have been determined to get a few decent photos of these plant-powered burgers to share with you… so you can finally enjoy the recipe too!
Here are the ingredients waiting for action in my food processor (and before you ask, I have a Breville Sous Chef… all the scoop here). 🙂 I just LOVE the brilliant colors in this pic, all the nutritional GOODNESS going into these plant-powered burgers!
The Breville has a 16-cup capacity, so it can easily manage a double-batch of this mix. I often make an extra batch to freeze for a later date. This time round, that later date will be so the fam can eat them while I’m away at VVC! (Are you going?!)
I get emails often asking whether my burger recipes can be frozen. Short answer: YES! Long answer: Yes, to do so, prep the batch… shape in patties (do not cook), place in an airtight container, separating the patties with pieces of parchment. To cook, let thaw and you’re in burger business!
When I created these burgers, I had NO idea our girls would like them as much as they do. Bonus! I do have to make a couple of patties sans the olives and red peppers for the younger two girls, but that takes just another minute of prep (directions are in the recipe notes).
Last year I made a cooking video for this recipe. (That’s just HOW long I’ve been wanting to post this, truly need an assistant!) Have a watch… and yeah, laugh with me, not at me, when our daughter cheers for the salt. And, then asks me to “scrape out the red peppers”. Uh-huh. Oh, in the clip I made the burgers miniature/slider size, but I usually make full-size patties. OH! Should mention – because this video was recorded last year, that’s my old processor you see in the clip, not the Breville.
What I love about these burgers is that they are really different from many burger recipes. First, they use kidney beans – which have a beautiful color and creamy texture (similar to cannellini beans). I really enjoy them and use them a lot in our weekly cooking. Second, they have a unique blend of seasonings for a vegetarian burger! How often have you had olives and fresh oregano in a burger?! Don’t skip the balsamic vinegar – or any of the ingredients. It’s flavor synergy!
Have I rambled enough? Yeah, I think so. Time to get to the goods!…
Mediterranean Bean Burgers Link to RECIpage for emailing/printing
Kalamata olives, fresh oregano, and other Mediterranean-inspired seasonings give these healthy meat-free burgers a perky twist!
2 cans (14 oz) kidney beans, drained and rinsed
1 to 2 medium to large cloves garlic, roughly chopped (use 1 for kid-friendly)
2 1/2 tablespoons tomato paste
1 1/2 tablespoon red wine or balsamic vinegar
1 teaspoon (little generous) Dijon mustard
3/4 cup green onions, sliced (using mostly green portion, and less white)
1/4 cup fresh parsley, roughly chopped
2 tablespoons fresh oregano, chopped (fresh is best, but if you don’t have it, substitute about 1 1/2 – 2 tsp dried oregano)
1/2 teaspoon (rounded) sea salt
freshly ground black pepper to taste
1 1/4 cups rolled oats (use certified gluten-free for that option)
1/3 – 1/2 cup kalamata olives, roughly chopped (see note)
1/4 cup diced red bell pepper (optional, see note)
In a food processor, combine the kidney beans, garlic, tomato paste, vinegar, and mustard. Pulse until pureed. Add the green onions, parsley, oregano, salt, and pepper to taste, and process to break up and blend. Add the oats and pulse to begin to incorporate. Transfer the mixture to a large bowl (or remove the blade) and stir in the olives and red pepper (if using; see note). Refrigerate the mixture for 30 to 45 minutes, then shape into patties with your hands (see note). To cook, wipe a smidgen of oil over a non-stick skillet on medium/medium-high heat. Cook the patties for 6 to 8 minutes per side, or until golden brown. Alternatively, bake the patties for about 15-20 minutes at 400 degrees, flipping once through cooking. Makes 6-7 patties.
If This Apron Could Talk:
If you have family members that don’t care for olives, simply remove a scoop of the mixture before adding the olives and form into a patty or two. And the red peppers add a touch of freshness and texture to the burgers, but can be easily omitted—or, as with the olives, you can make some patties without them before adding the diced peppers.
Refrigerating the mixture is important as it helps the burger mixture firm up. When you first start to pulse in the oats, the mixture will appear somewhat loose. But, the oats absorb moisture as the mixture sits and refrigerates, and once you remove to shape into patties you’ll notice the mixture has firmed up some.
Ingredients 411: If you dislike olives and want to omit them altogether, note that you may want to add another few pinches of salt to season the mixture, as the olives contribute a salty bite.
If you have LTEV, have you made these yet? If so, please share your thoughts, I’d love reads to have some feedback other than mine! And, what are YOUR favorite veggie burgers?