Mediterranean Vegan Burger Recipe
This is a family favorite and is better than any veggie burger that I’ve ever tried. Way better than store bought. Meat eaters will like it too because it’s SO tasty.
- 3/4 cup. chopped onion
- 4 oz. rigatoni
- 1/2 cup red quinoa
- 9 cloves of garlic, finely chopped
- 7oz. low- sodium veggie broth
- 1 1/2 tsp. olive oil
- 1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and patted dry
- 1/2 cup steamed broccoli
- 1/4 cup finely shredded green cabbage
- 3 Tbs. finely chopped red bell pepper
- 2 oil-packed sun-dried tomatoes, drained and finely chopped
- 6 kalamata olives, sliced
- 2 Tbs. tomato sauce
- 2 Tbs. canola oil
Cook rigatoni in a large pot of boiling water (sprinkle salt in the water) 20 minutes. Drain and measure out 1 1/2 cups very tightly packed rigatoni, and set aside.
Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 12 minutes, or until slightly undercooked. Drain and set aside.
Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more.
Process rigatoni and white beans in processor 1 minute, until it has become paste (it’s okay if there are a few small bits of pasta still not processed). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun dried tomatoes, and onion-garlic mixture. Season with salt and pepper. Mash to combine. Form 6 1/2-cup-sized patties. Brush the tops of each patty with canola oil. Place each patty oil-side down on grill topper. Set grill topper on grill, close to cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill about 5 minutes more.
Makes about 6 burgers.
Takes about 1 hour to put together.