Mediterranean Veggie Burgers- Vegetarian Tiimes

By amaliana

Ingredients

• 2 (15-ounce) cans low sodium garbanzo beans, drained
• 1/3 cup 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 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 garlic cloves, peeled and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 1/2 teaspoons kosher salt
• 1/2 cup chopped roasted red peppers
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped black olives
• Pan Spray

Details

Servings 6

Preparation

Step 1

Preheat the oven to 400 F. 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. Scoop the mix into a bowl and fold in the roasted red peppers, feta, and olives. 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. 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. Serve on a toasted burger bun with lettuce, tomato, and tzatziki sauce if desired.