Big Fat Greek Veggie Burgers Recipe

Name: Big Fat Greek Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 organic egg or flax egg (1 Tbsp ground flax + 3 Tbsp water, whisked); 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; 1/4 cup crumbled feta cheese or non-dairy cheese; 6 hamburger buns, split; Sliced cucumbers, sliced tomatoes, sliced red onion, lettuce leaves, roasted red peppers or pepperoncini rings, optional

Servings: persons

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 organic egg or flax egg (1 Tbsp ground flax + 3 Tbsp water, whisked)
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
1/4 cup crumbled feta cheese or non-dairy cheese
6 hamburger buns, split
Sliced cucumbers, sliced tomatoes, sliced red onion, lettuce leaves, roasted red peppers or pepperoncini rings, optional

1
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.
2
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.
3
For Greek Sauce, combine mayonnaise, yogurt and feta cheese in small bowl.
4
Place patties on bottom halves of buns; top with Greek Sauce and toppings, if desired.
5
Serve with ALEXIA(R) WAFFLE CUT FRIES. Prepare potatoes according to package directions.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Big Fat Greek Veggie Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Big Fat Greek Veggie Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions