These Mediterranean Bean Burgers are not your average bean burger recipe! With kalamata olives, fresh oregano, and other inspired seasonings these veggie burgers have zesty flavors.
In fact, these vegan burgers are one of my favorite recipes in Let Them Eat Vegan (as many of you know, there is a full burger chapter in that book).
True, I have a few other veggie burger faves, like Umami Burgers, Artichoke Burgers, and Mushroom Pecan Burgers. But these? They really “use your bean”. 😉 (guys, I have laptop stickers coming with that phrase)
Also, I was surprised how much our daughters loved these burgers when I first created them. Furthermore, you all guys really love these Mediterranean Bean Burgers. I’ve appreciated your feedback over the years.
Mediterranean Bean Burgers: Why They’re Great!
- First, they use kidney beans, when so many bean burger recipes use chickpeas or black beans.
- 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.
- Third, they are easy to make. Everything into the food processor, then on to cooking. Here are the ingredients waiting for action in my food processor. Having a processor that’s at least 14 cups is very useful to prep burger recipes like these.
Veggie Burger FAQs
- Can another bean be substituted for kidney beans?
- I love using kidney beans, for their beautiful color and creamy texture. A good substitute would be white beans (cannellini).
- I don’t like olives, can I omit them?
- You bet! In fact, I make a few patties without them (see recipe instructions) and then add in the olives to the remaining burger mixture.
- Can these burgers be baked in the oven?
- Absolutely. I typically bake patties at 400 degrees for about 20 minutes, flipping after 10 minutes.
- Can I freeze these Mediterranean Bean Burgers?
- Yes! In fact, you can freeze just about all veggie burger patties. To do so, prep the batch, then shape in patties (do not cook first). Place in an airtight container, separating the patties with pieces of parchment. To cook, let thaw and you’re in business.
- Is it better to cook the burgers on the stove or in the oven?
- For me, it’s easier to bake them, but I prefer the texture cooking stovetop. Do use a good non-stick pan to cook the burger patties, like a ScanPan.
- How do I keep the burger patties from falling apart?
- These veggie burgers hold together well, but there are a few tips: 1) try to flip just once when cooking 2) don’t flip until the first side is browned 3) best to cook stovetop or in the oven (see above), unless you have a solid grill pan.
- What condiments do I use with these Mediterranean Bean Burgers?
- Really, it’s up to you. I love some sliced avocado or guac with these burgers, so show that option in the photos. However, you can absolutely use traditional toppings (with or without the avocado). Try mustard, vegan mayo or cashew cream, ketchup, relish, and other toppings like pickles and fresh veg.
Guys, I hope you love these burgers. Please share your thoughts and how you like to serve ’em! x Dreena
Looking for more veggie burger recipes? Check these out!
- Artichoke Burgers
- Beet Burger Recipe
- Nutty Veggie Burgers
- Lentil Walnut Burgers
- Cauliflower Bean Burgers
- Mushroom Pecan Veggie Burgers
- Umami Almond, Quinoa, and Sundried Tomato Burgers
Mediterranean Bean Burgers link to print/share
- 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 or fresh basil (or both) 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
- 1/2 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.
This post was originally published May 2013 and updated with photos and instructions in May 2021.