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BIG FAT GREEK VEGGIE BURGERS - TASTEMAKER RECIPE

Active Time : 55 Minutes
Total Time : 55 Minutes
Serves : 6
INGREDIENTS
  • 1 can (15 oz each) garbanzo beans, drained, rinsed
  • 1/2 cup gluten-free oat flour
  • 1/2 cup chopped fresh spinach leaves
  • 1/3 cup crumbled feta cheese or non-dairy cheese
  • 1 1 tbsp ground flax + 3 tbsp water, whisked organic egg or flax egg
  • 2 tablespoons chopped Greek kalamata olives
  • 2 teaspoons lemon juice
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Nonstick cooking spray
  • 1/2 cup organic or non-dairy mayonnaise
  • 1/4 cup organic or non-dairy plain low-fat yogurt
  • 6 hamburger buns, split
  • Sliced cucumbers, sliced tomatoes, sliced red onion, lettuce leaves, roasted red peppers or pepperoncini rings, optional
DIRECTIONS

Mash beans in small bowl until slightly smooth, but still chunky. Add flour, spinach, feta cheese, egg, olives, lemon juice, garlic, oregano, salt and pepper; combine thoroughly with hands. Refrigerate mixture for 30 minutes.

Form bean mixture into 6 patties. Spray large skillet with cooking spray; heat over medium to medium-high heat. Add patties and cook 10 to 12 minutes, gently turning once, or until browned on both sides.

For Greek Sauce, combine mayonnaise, yogurt and feta cheese in small bowl.

Place patties on bottom halves of buns; top with Greek Sauce and toppings, if desired.

Serve with ALEXIA® WAFFLE CUT FRIES. Prepare potatoes according to package directions.