Mediterranean Veggie Burgers Recipes

MEDITERRANEAN VEGGIE BURGERS WITH MINT-YOGURT SAUCE AND CARROT SALAD

Steps:

• In a food processor fitted with the shredding disk, shred carrots. Transfer to a medium bowl; toss with 2 tablespoons lemon juice, 1 tablespoon oil, and half the scallions. Season with salt and pepper; set aside.
• Wipe food processor clean, and fit with chopping blade. Process 1 bun until finely ground. Add lentils, egg, half the mint, 1 teaspoon salt, 3/4 teaspoon pepper, and remaining scallions. Pulse just until combined.
• Dividing evenly, shape mixture into four 3 1/2-inch patties. In a large skillet, heat remaining 2 tablespoons oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.
• In a small bowl, combine yogurt, remaining mint, and remaining tablespoon lemon juice; season with salt and pepper. Place burgers on buns, and top with yogurt sauce and lettuce. Serve with carrot salad.

MEDITERRANEAN VEGGIE BURGERS

Steps:

• Preheat oven to 400°F Place the garbanzo beans, tahini, breadcrumbs, egg, spinach, onions, cilantro, lemon juice, olive oil, garlic, cumin, coriander, and salt in the food processor. Pulse until the garbanzo beans are mostly smooth. DO NOT over-process--a few chunks are fine.
• Scoop the mixture into a bowl and fold in the roasted red peppers, feta, and olives.
• Spray a cookie sheet well with pan spray. Shape the mix into 6 equally sized patties, flattening slightly, and place on the cookie sheet.
• Bake the burgers in the oven for 20 minutes. Use a spatula to flip the burgers and continue to cook for an additional 20 minutes, until golden brown.
• Serve on a toasted burger bun with lettuce, tomato and tzatziki sauce if desired.

MEDITERRANEAN VEGGIE BURGERS WITH PROVOLONE AND ITALIAN KETCHUP

Steps:

• Combine ketchup ingredients in a small pot and bring to a bubble. Reduce heat to low and simmer to thicken to the consistency of ketchup, 15-20 minutes.
• Meanwhile, heat a tablespoon oil in a skillet over medium to medium-high heat. Add carrot, onions and mushrooms, and sauté to tender. Add thyme and garlic, season with salt and pepper, cook a minute or 2 more then turn off heat and cool.
• To a food processor bowl, add a few pieces of dried mushrooms. Process to finely chop then add lentils, quinoa or couscous, chickpeas, nuts and raisins. Season with salt and pepper and add cooled, cooked vegetables. Pulse until well combined. Add egg and pulse a few more times. Form 6 patties.
• Heat remaining 2 tablespoons EVOO in a large skillet over medium-high heat. Add patties and cook 5-6 minutes. Flip burgers, cook 2-3 minutes more, add cheese and tent pan with tin foil to melt cheese, 1-2 minutes. Serve on rolls with greens and Italian ketchup.
• Note:.
• For a vegan burger, omit egg -- be gentle when flipping burgers so they don't fall apart and omit cheese.