Mediterranean Veggie Burgers

Mediterranean Veggie Burgers

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Penny Batt


I adapted this for SCD compliance from a Once Again ad recipe in MaryJanesFarm magazine.


★★★★★ 1 vote

15 Min
40 Min


  • 3 c
    cooked navy beans or lima beans (or 2 15 oz cans), drained
  • 1/3 c
  • 1 c
    almond meal or flour (blanched) or dried 'legal' breadcrumbs
  • 1 large
  • 1/2 c
    frozen chopped spinach, thawed & drained
  • 1/2 c
    green onions, sliced
  • 1/4 c
    cilantro, chopped
  • 2 Tbsp
    fresh lemon juice
  • 2 Tbsp
    olive oil
  • 2 clove
    garlic, minced
  • 1 tsp
  • 1/2 tsp
  • 1 1/2 tsp
    kosher salt
  • 1/2 c
    roasted red peppers, chopped
  • 1/2 c
    feta cheese, crumbled
  • 1/4 c
    black olives, chopped (kalamata!)

How to Make Mediterranean Veggie Burgers


  1. Preheat oven to 400 degrees F.
    LIghtly grease a baking sheet, or line with parchment.
  2. Put the beans,tahini, almond meal, egg, spinach, onions, cilantro, lemon juice, olive oil, garlic, and seasonings in a food processor.
  3. Pulse until mostly smooth but do not overprocess, a bit of chunkiness is good.
  4. Put the bean mixture in a bowl and fold in the roasted red peppers, feta, and olives.
  5. Shape into 6 patties, flatten slightly, and place on the baking sheet.
  6. Bake the burgers for 20 minutes. Turn them over and bake another 20 minutes, until golden brown.
  7. Serve, bunless or on bun of choice, with lettuce, tomato, and tzatziki sauce.
    Or serve with a dipping sauce such as a Tahini-Lemon one.

Printable Recipe Card

About Mediterranean Veggie Burgers

Course/Dish: Other Main Dishes Burgers
Dietary Needs: Vegetarian
Other Tag: Healthy

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