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 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.