Mediterranean Burgers
Total Time
1 hours 15 minutes
Recipe and images courtesy of Rouxbe
Ingredients
Step 1: Preparing Your Mise en Place
• 1 large sweet potato, baked whole (approximately 1 cup once cooked)
• 1/2 cup chickpeas, cooked and coarsely mashed
• 1/4 cup kalamata olives, sliced
• 1/4 cup roasted red bell peppers, diced
• 1/4 cup dry rolled oats, ground into meal
• 3 tbsp red onion, finely minced
• 1 tbsp onion powder
• 2 cloves garlic, minced
• 3 tbsp fresh parsley, finely chopped
• 1/2 tsp cumin powder
• 1/4 tsp freshly ground black pepper
• 1/8 tsp cayenne, or to taste
• 3/4 tsp salt (optional)
Step 2: Baking & Assembling the Burgers
• Pickled Squash or Cucumbers, for garnish*
• Pickled Onions, for garnish
• White Bean Hummus, for garnish
• Harissa, for garnish
Directions
- First, gather and prepare your mise en place.
- Once your sweet potatoes are baked whole and cooled, peel the skin off, cut into small pieces, and set aside. Note: Be sure you do not steam or boil the sweet potatoes since they will retain too much water, making the burger batter quite wet.
- To prepare the burger mixture, in a mixing bowl, toss together all ingredients except the oats, pressing or mashing the potato until the mixture begins to bind. If the mixture is a bit too moist, add some of the rolled oats — they will help to absorb a bit of the excess moisture. You will likely need all of the oats, but not necessarily, so just add them a bit at a time until the burger holds together slightly when gently squeezed in your hand.
4. To bake the burgers, place them into a pre-heated 400°F (205°C) oven.
5. Form the mixture into burger size patties, or into small sliders, and place on a lightly–sprayed baking sheet. Bake for 20 minutes, flip and continue baking for an additional 5 to 8 minutes, or until both sides are golden.
6. Serve on whole-wheat buns (or slider buns) topped with Pickled Summer Squash or Cucumbers or Pickled Onions, arugula, White Bean Hummus, and Fresh Harissa.
*Note: To make pickled cucumbers, simply follow the same procedure as the Pickled Onions, but use white wine vinegar instead of red wine vinegar.
Store leftovers in the freezer, separating them with parchment paper. Reheat in a toaster or grill.
Recipe Note
These flavor-packed veggie burgers with olive, chickpeas, and spices are at home whether they are in a burger bun, in a wrap, or in a pita. Served with hummus and pickled cucumbers.
