Mediterranean Veggie Burgers


  • 1 15 oz. can of chickpeas, drained
  • 1 can (6 oz.) California Ripe Black Olives, drained
  • 1 can (6 oz.) California Ripe Black Olives, drained
  • 1 cup roasted red peppers
  • 1/4 dried plums
  • 1 cup old fashioned oats
  • 1 cup breadcrumbs
  • 1/2 cup walnuts
  • 1/2 of a red onion
  • 2 cloves garlic
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper


  1. In the food processor – everything should be pulsed just a little bit to make a mince/rough chop; do not puree anything, texture is good!. Start with the oats and walnuts. Then dump them in a large mixing bowl. Then the chickpeas, black olives, artichoke hearts and their oil, roasted red peppers, and dried plums. Next, the red onion and garlic. After pulsing each group, add them to the mixing bowl.
  2. Add the breadcrumbs, lemon juice, salt and pepper and mix until very well combined.
  3. Use a 1/2 measuring cup to form patties, flattening each one before cooking.
  4. Pan Fry Method: Heat 1 tablespoon of oil in a saute pan and then add the burgers.  Cook for a few minutes on each side to form a nice crispy crust. Turn the heat to low, cover the veggie burgers with a lid, and let cook 10 more minutes or until heated thoroughly.
  5. Oven Method: Preheat oven to 350F. Spray a baking sheet with oil and arrange burgers on pan. Bake for 15 minutes then flip them over and bake for another 15 minutes.
  6. Serve with all your favorite burger toppings.

This recipe makes 10 burgers, so unless you have a large family or are having a party, this may be quite a bit.  But it makes this much for a reason – stocking up the freezer!  These are easily frozen uncooked. I separate the burgers with waxed paper, then wrap them really well in foil, then freeze.  They uncooked mixture can also be kept in the refrigerator up to 7 days.

The pan fry method is the best way to make these; nothing beats that crispy exterior, but they are also very good baked so feel free to use whichever method you prefer.