Mediterranean Veggie Burger


Yields 5 servings | Prep Time: 20 mins | Cook Time: 10 mins

1 can (15oz) chickpeas, drained and rinsed
1/4 cup roasted red peppers, chopped
2 eggs, lightly beaten
5 tbsp (1oz) Panko bread crumbs
1/4 tsp garlic, minced
1/4 cup basil, chopped
1 tsp ground cumin
1/4 tsp chili powder
1/4 tsp ground black pepper 
1/4 tsp salt
4 oz crumbled feta
1 tbsp olive oil, to sauté 
Avocado, sliced for garnish


To make and assemble the burgers:

1. In a food processor, pulse the chickpeas until finely chopped.  Transfer them into a large bowl and add red peppers, eggs, Panko, garlic, basil and spices.  Using your hands or a spatula, mix until well combined and then fold in feta.  Form into patties.

2. In a large pan, pour a tablespoon of olive oil (or left over reserved oil from the pesto) on the bottom and heat to medium-high.  Add the patties and cook, about 3-5 minutes per side, until golden brown.  

3. On bread of your choice (I like using a good brioche), add the cooked patty and top with tomato pesto and avocado slices. Serve immediately.

**Note** This recipe can also be done using a pound of ground chicken or turkey in lieu of chickpeas. When cooking, make sure the patties are cooked through entirely before serving.

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