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Greek-Style Veggie Burgers

Makes 16 mini-patties
Time 50 min
Add big flavor to tiny burgers—also called sliders—with smoked peppercorns. These are sure to please meat lovers and vegetarians alike.
Special Diets:
Ingredients
  • 2 tablespoons canola oil
  • 1 clove garlic chopped
  • 1 small yellow onion chopped
  • 1 red or yellow bell pepper diced
  • 2 teaspoons ground smoked black pepper
  • 1 teaspoon fresh oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon fine sea salt
  • 2 (14.0-ounce) cans no-salt-added garbanzo beans drained and rinsed
  • 1/2 cup whole raw cashews
  • 2 eggs
  • 1/3 cup chopped fresh cilantro
  • Zest and juice of one lemon
  • 2 cups panko-style breadcrumbs
  • For Serving
  • 16 Challah rolls, small buns or pita bread
  • 1/2 cup Tzatziki
  • 3 tablespoons prepared olive tapenade
  • 2 Roma tomatoes thinly sliced
  • 1 red onion thinly sliced
Method

Heat 1 tablespoon of the canola oil in a large skillet over medium heat. Add garlic, onion and bell pepper. Cook, stirring frequently, until soft, 5 to 7 minutes. Stir in ground pepper, oregano, cumin, paprika and salt, cooking for 1 minute to bring out flavors.

Transfer mixture to a food processor with beans, cashews, eggs, cilantro, lemon zest and lemon juice. Pulse to combine. Add breadcrumbs and pulse until incorporated. The mixture should be thick yet slightly chunky. Chill mixture 10 to 15 minutes, until firm. Add more breadcrumbs if mixture seems too wet or warm water if the mixture seems dry.

Heat remaining tablespoon oil in a pan over medium heat. Spoon mixture into pan to form patties about 1/2-inch think and 3 inches across. Make 4 to 6 patties, being careful not to overcrowd the pan. Cook until golden brown, about 4 minutes per side. Remove from the pan and cook remaining patties, adding more oil as needed. Serve on toasted challah rolls topped with tzatziki, tapenade, tomatoes and red onions.

Cooked patties can be refrigerated for up to 1 week or frozen for 2 months.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons canola oil
  • 1 clove garlic chopped
  • 1 small yellow onion chopped
  • 1 red or yellow bell pepper diced
  • 2 teaspoons ground smoked black pepper
  • 1 teaspoon fresh oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon fine sea salt
  • 2 (14.0-ounce) cans no-salt-added garbanzo beans drained and rinsed
  • 1/2 cup whole raw cashews
  • 2 eggs
  • 1/3 cup chopped fresh cilantro
  • Zest and juice of one lemon
  • 2 cups panko-style breadcrumbs
  • For Serving
  • 16 Challah rolls, small buns or pita bread
  • 1/2 cup Tzatziki
  • 3 tablespoons prepared olive tapenade
  • 2 Roma tomatoes thinly sliced
  • 1 red onion thinly sliced