I decided it was time to try my hand at making some veggie burgers and the result was outstanding. Flavoring is everything and this Greek version is wonderful.
It’s not like I’ve never eaten a veggie burger but they were always the frozen variety from Sprouts and meant to be what I call a quick and dirty meal…quick being the optimum word. So I decided one day to try making my own and see if they didn’t have the ability to become more than that and I have to tell you; we LOVED these Tri-Color Bean Greek Veggie Burgers.
In the short span of time between then and now, we’ve all come to know a different life; groceries are in short supply for some folks and canned goods are an even better option for providing protein for our menus. I hope this recipe appeals to everyone, not just vegetarians, as a delicious change from a meat dinner. I know it’s going to become more of my normal.
I would have probably done something different if I had been able to find a can of black beans in my pantry but alas, I did not, and it really was a good thing. Most brands carry the tri-color variety and it consists of a mix Of Kidney, Pinto And Black Beans. Once I spied them I had a feeling that this exercise might result in a prettier burger too and I was so right.
I’m a ‘sort of’ carnivore, it’s not a necessity but I do like meat so for me, I have to admit how much I loved that this recipe resulted in a far prettier patty than any black bean variety I’ve seen. I plan to do some additional varieties and these will be my go to! My local Kroger store carries them so they’re not a specialty product at all.
Of course beyond the look was another important facet and that was texture. The texture in these patties is because of the addition of rice and oatmeal and carrots but of most significance I believe is preparation. Here are a couple of tips you might find useful:
- I decided to try this method from Serious Eats where they dry the canned beans a bit; this helps to keep the burgers from becoming mushy. Spread out the canned beans onto a lined baking sheet and bake for about 15 minutes.
- While the beans are drying, you sauté onion and garlic and add the salt, pepper, and spices. This is what gives you great flavor in the burger.
- You can mash the beans with a fork or use a food processor but either way, it’s important that you leave the mixture still chunky. It’s a burger, not a fried mashed patty!
- Adding more flavor and texture is everything…this burger has rice and oatmeal to bind it along with carrots, egg, and Worchestershire sauce for additional flavor.
- Last but not least, I decided to dredge mine in a light layer of flour to get a crispier coating on the outside, a trick I learned from making these Dubliner Beef Burgers.
I made six burgers from this recipe and decided to try something different with leftovers the next day. A bit of seasoned rice (for me it’s simply preparing rice with butter and seasoning the water with chicken boullion), topped with the burger and again the Tzatziki sauce and some sun-dried tomatoes for garnish. Was just as tasty and something my neighbor who is trying to watch her gluten could enjoy.
I won’t call it gluten free because there are bread crumbs in the patties, but she can tolerate some gluten and this is much better for her than a burger with two pieces of bread. If you have gluten free bread that you can make into bread crumbs then you could easily make a totally gluten free meal.
I am absolutely in love with these Tri-Color Bean Greek Veggie Burgers and plan to make many more varieties. The base will remain pretty constant with the veggies and binding ingredients but simply changing the spices will take it in a completely different direction. How about chopping up some green chiles and adding a bit of red pepper to the patty and topping with salsa?
I’ve also thought one with basil would be good topped with grilled onions and melted cheese. I could get carried away here and I will. I’m going to make two new batches and freeze my own for cooking later. Goodbye Sprouts…yours were good while it lasted!
PIN IT! ‘Tri-Color Bean Greek Veggie Burger’
For the Greek Tzatziki Sauce
- 1 cup (8 oz) plain Greek or whole milk yogurt
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh dill, chopped (or use 1 & 1/2 tsp of dried dill)
- 1 large clove garlic, minced
- ½ teaspoon salt
- ½ cup cucumber, seeds removed and very finely minced
For the Burgers
- 1 15 oz can tri-color beans, rinsed and drained
- 1 medium onion, peeled and quartered
- 1/4 cup sun-dried tomato
- 3 Cloves garlic, peeled
- 1/4 Cup cooked rice
- 1/4 cup rolled oats
- 1/4 Cup shredded carrots
- 1 Egg
- 3/4 Cup breadcrumbs
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cumin
- 1 tsp oregano
- 1 & 1/2 tsp Worcestershire sauce
- 1/4 cup flour
- Olive oil for frying
To Make the Greek Tzatziki Sauce
- Combine all Tzatziki Sauce ingredients in a medium glass bowl and refrigerate for at least an hour before use.
To Make the Greek Veggie Burger
- Add the beans, onion, sun-dried tomato, and garlic to a food processor and pulse until the mixture has broken down and still clumpy; you don't want a smooth paste.
- Transfer to a bowl and stir in the cooked rice, rolled oats, shredded carrots, egg, breadcrumbs, salt, pepper, cumin, oregano, and Worcestershire sauce. Mix well with your hands and form into 6 equal patties.
- Heat the olive oil in a large skillet or cast iron pan on medium high heat. Put the flour on a plate and season it with a bit of salt and pepper.
- Dip both sides of the patty into the flour before placing them in the hot skillet; brush off excess. Fry the patties for about 5 minutes on each side over medium heat, until each side is browned.
- Remove the patties from the skillet and put on a bun bottom. Top them with red onion and Greek Tzatziki sauce. Finsih with bottom bun.
Amount Per Serving Calories 231Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 35mgSodium 750mgCarbohydrates 39gFiber 5gSugar 10gProtein 9g