Greek White Bean and Feta Burgers
When I was a vegetarian, I tried lots of different veggie burgers–commercially made, grain-based burgers, bean burgers, Impossible burgers, Beyond Meat burgers–you name it.
Even now that I can eat poultry and seafood again, I still love a good veggie burger. I often make black bean burgers with onions and southwest seasonings, but when I created this recipe, I wanted something a little different. I particularly like Castelvetrano olives, but you can use anything in your local grocery store.
I can hear you saying “But Jen! Veggie burgers aren’t retro!” Veggie burgers have been around since the 1960s in the US–probably much longer in countries where vegetarianism is more prevalent. The first commercially made veggie burger hit the market in 1982, making this a perfect recipe for the Retro Kitchen!
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PrintGreek White Bean and Feta Burgers
Creamy, salty, with a nice pan-crisped crust–these veggie burgers are a nice change from the everyday
- Prep Time: 5 Minutes
- Cook Time: 8-10 minutes
- Total Time: 15 minutes
- Yield: 4-5 patties
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegetarian
Ingredients
2 cans white beans (cannellini or Great Northern)
1/2 of a medium onion, diced
1/2 teaspoon each garlic powder, dried dill, and dried oregano
4 ounces feta cheese, crumbled
6 ounces green or black olives, drained
1-2 cups bread crumbs
1-2 Tablespoons oil
Instructions
Rinse and drain the beans, then pulse the beans, onion, seasonings, and olives in a food processor until it’s a chunky paste.
Add the feta and breads crumbs and pulse four or five times.
Add more bread crumbs as necessary to stiffen the paste enough to form it into patties.
In a frying pan, heat a few teaspoons of oil (whatever kind you like) on cook the patties over medium heat for a few minutes on each side. You want a golden crust.
Notes
Serve on a bed of lettuce with your favorite dressing, or on good sandwich buns with your favorite toppings.
I find that I don’t need to add salt because it’s already in the beans and the feta, but feel free to add salt if you think it needs some.
