Black Bean Veggie Burgers with Greek Mayo

Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Black Bean Veggie Burgers:
  • Two 15-ounce cans black beans, drained and rinsed
  • 1/2 cup panko breadcrumbs
  • 3 tablespoons freshly squeezed lemon juice
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 to 4 large cloves garlic, minced
  • 2 eggs, beaten
  • 1 small onion, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 6 whole-grain hamburger buns
  • Serving suggestions: lettuce, tomato slices and red onion slices
  • Greek Mayo:
  • 1 cup mayonnaise
  • 2 teaspoons dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, grated
  • Juice of 1 lemon
Directions
  • For the burgers: Add the beans to a large bowl with the breadcrumbs, lemon juice, oregano, salt, pepper, garlic, eggs and onions. Mash with a fork or your hands until the mixture is homogeneous. Portion into 6 patties and refrigerate for 1 hour.

  • For the mayo: In a small bowl, mix the mayonnaise, oregano, pepper, salt, garlic and lemon juice.

  • Heat a medium pan over medium-high heat and add the olive oil. Cook the burgers until golden brown, 3 to 4 minutes per side. Place each burger on a bun, and top with lettuce, tomatoes, onions and some Greek mayo to serve.


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    This recipe is featured in:

    American Diner Revival