Mediterranean Veggie Burger


2 15 oz cans garbanzo beans, drained
1/2 small purple onion, diced
1/2 cup Jensen’s Olive Medley, chopped
1/2 cup Jensen’s Marinated Artichoke Hearts, chopped
1/2 cup red bell pepper, diced
2 cups fresh spinach, chopped
3 cloves garlic, minced
1 tablespoon fresh oregano, chopped (or substitute teaspoon dried oregano)
1/2 cup whole grain bread crumbs
1/4 cup organic yellow cornmeal
Juice of one lemon
Freshly ground salt and pepper, to taste
2 tablespoons olive oil, (for frying)
Leaf lettuce
Tomatoes, sliced
Cucumbers, sliced
Purple onion, sliced
Vegan mayo
Pita chips
Antipasto Marinated Vegetables and Olives


  1. Place the drained garbanzo beans in a medium mixing bowl, use a masher or a fork to partially mash them leaving some chunky for texture. Add the remaining ingredients and stir to combine.
  2. Shape the veggie burger mixture into 8-10 one inch thick patties. Heat a large skillet or flat grill to a medium range temperature. Add two to three tablespoons of olive oil, when the oil is hot transfer the burgers to the skillet or grill and cook them in batches allowing 6-8 minutes on each side until they are golden brown and firm.
  3. Prepare the hamburger buns by spreading a light amount of vegan mayo on the inside of each half. Place the mayo side down on the grill or skillet and heat 1-2 minutes until it begins to toast and lightly brown.
  4. Transfer the bun to a serving plate, place a little additional vegan mayo on the bottom half, top with a burger and a spoonful of hummus. Serve with lettuce, tomato, sliced onion, freshly ground salt and pepper to taste with additional sides of hummus, pita chips and antipasto vegetables and olives.
  5. *Note
  6. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=][/url]