Mediterranean Bean Burgers link to print/share

Kalamata olives, fresh oregano, and other Mediterranean-inspired seasonings give these healthy meat-free burgers a perky twist!
Course burgers, Main Course


  • 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


  1. 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.

Recipe Notes