Mediterranean Veggie Burger


5 from 1 vote

Mediterranean Veggie Burgers

Course Main Course
Prep Time 20 minutes
Servings 4 people
Author Caitlin Rogers


  • 2 15 oz cans low sodium garbanzo beans, drained
  • 1/3 cup of Once Again Tahini
  • 1 cup panko breadcrumbs
  • 1 large egg
  • 1/2 cup chopped frozen spinach defrosted
  • 1/2 cup sliced green onions
  • 1/4 cup chopped flat leaf cilantro
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 2 garlic cloves peeled and minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 1/2 tsp kosher salt
  • 1/2 cup chopped roasted red peppers
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped black olives
  • Pan spray


  1. Preheat the oven to 400°F.
  2. Place the garbanzo beans, tahini, breadcrumbs, egg, spinach, onions, cilantro, lemon juice, olive oil, garlic, cumin, coriander, and salt in a food processor. Pulse until the garbanzo beans are mostly smooth. Do not over process – a few chunks are fine.
  3. Scoop the mix into a bowl and fold in the roasted red peppers, feta, and olives.
  4. Spray a cookie sheet well with the pan spray. Shape the mix into 6 equally sized patties, flattening slightly, and place on the cookie sheet.
  5. 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.
  6. Serve on a toasted burger bun with lettuce, tomato, and tzatziki sauce if desired. May also be served with Once Again Tahini-Lemon Dressing & Dipping Sauce.

Recipe Notes


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