While I’m not a vegetarian (BACON!!) I can definitely appreciate a good veggie burger. In fact, when there’s an option between a regular beef burger and a veggie burger, I almost always go for the veggie. I like the heartiness and flavor from veggie burgers, and all of the different things they can be made one.
How-ev-er…one thing that really bums me out about veggie burgers is that most of the homemade recipes I’ve made are not exactly grill-able. It seems that the combination of beans, grains, and veggies just can’t mesh quite like good ‘ol ground beef and it ends up a hot mess on the grill. Luckily I have found a SOLUTION! So now you can grill out in your backyard or have a picnic in the park (with a grill nearby) and enjoy your new favorite veggie burger without throwing in curse words at the grill. Picnics are much more enjoyable without the swearing, y’know.
The trick is pre-cooking the veggie burgers on the stovetop. You don’t have to cook them completely, since you’ll be throwing them on the grill later, but you want to get that nice crust to form on the outside so you have no problem handling it on the grill. Then you can keep them in the refrigerator or even the freezer for when you are ready to throw them on the grill. Works like a charm, I’m telling ya! 
Garbanzo beans are the base of this veggie burger, and are amped up in flavor from the Roasted Red Peppers and Caramelized Onions and a generous spoonful of the Savory Garlic Spread. I also threw in some breadcrumbs and an egg for binding it all together and a handful of arugula arugula for some greens. The combo flavor was awesome along with a nice lathering of the Olive Parmesan and Garlic Everything Spread on a toasted bun and topped with feta cheese and more arugula.
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Mediterranean Veggie Burgers
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
These chickpea burgers are packed with roasted peppers and caramelized onions for extra flavor. Grill them up for a delicious summer meal!
Ingredients
- 2 cans (2 cans) garbanzo beans, drained and rinsed
- 12 oz (340 g) jar Mezzetta Roasted Red Peppers and Caramelized Onions
- 1 tbsp Mezzetta Savory Garlic Everything Spread
- 1/2 tsp salt
- 1 cup (237 ml) baby arugula
- 1/2 cup (118 ml) breadcrumbs
- 1 egg (1 egg)
- 2-4 tbsp (30-60 ml) canola oil
- feta cheese, for topping
- buns
- arugula, for topping
Instructions
- Combine garbanzo beans, red peppers, caramelized onions, garlic spread, salt, and arugula in a large food processor and pulse until finely chopped and almost paste-like.
- Transfer to a large bowl and add breadcrumbs. Stir well to combine.
- Add egg and mix well.
- Using a 1/3 or 1/2 cup measuring cup, scoop out burger mixture and form into patties of even thickness.
- In a large skillet, heat 2 tbsp canola oil over medium-high heat (approximately 375°F (190°C)).
- Add veggie burgers, working in batches of 2-3 at a time.
- Cook for 5 minutes on each side, until golden brown.
- To grill later: let patties cool completely and store in an airtight container in the refrigerator. Grill for approximately 3 minutes per side, or until warmed through. Toast buns on the grill.
- To eat now: toast buns in the oven or on the stovetop while cooking patties.
- Spread buns with Olive, Parmesan, and Garlic Everything Spread, then top with burgers, arugula, and feta.
Notes
- For a richer flavor, roast your own red peppers and caramelize your own onions.
- If you don’t have breadcrumbs, try using crushed crackers or oats instead.
- These burgers freeze well! Wrap cooked or uncooked patties individually and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 burger
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 10
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
What holds Mediterranean veggie burgers together so they do not fall apart on the grill?
A binder like a beaten egg or a tablespoon of chickpea flour mixed into the patty helps it hold its shape. Chilling the formed patties for at least 30 minutes before cooking also makes a significant difference.
Can I bake these instead of pan-frying or grilling them?
Yes, bake at 400 F on a lightly oiled sheet pan for about 20 to 25 minutes, flipping once halfway through. The exterior will not get as crisp as pan-frying, but the patties stay moist and cook evenly.
What vegetables are typically in a Mediterranean veggie burger?
Roasted red peppers, sun-dried tomatoes, zucchini, and olives are common, often combined with chickpeas or white beans as the base. Feta cheese crumbled into the mix adds a salty, savory note that holds up during cooking.
