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Mediterranean White Bean Burger With Tzatziki Sauce [Vegan, Gluten-Free]

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This version of the Mediterranean burger features a tzaziki-type sauce, made from vegan yogurt, tahini, and fresh lemon. The patty is made with white beans, kalamata olives, garlic, sun-dried tomatoes, parsley, and oregano; many of which are familiar and popular flavors from the region.

Mediterranean White Bean Burger With Tzatziki Sauce [Vegan, Gluten-Free]

Serves

4

Ingredients

For the Tzaziki Sauce:

  • 1/2 cup shredded cucumbers
  • 1/2 cup vegan unsweetened yogurt
  • 2 tablespoons tahini
  • 2 tablespoons minced fresh mint or 1 tablespoon minced fresh oregano
  • 1 tablespoon fresh lemon juice
  • Sea salt and black pepper

For the Patty:

  • 1 3/4 cups cannellini beans
  • 6 garlic cloves, minced
  • 1/4 cup parsley
  • 1/4 cup kalamata olives
  • 4 halves sun-dried tomatoes, minced
  • 1 tablespoon fresh oregano
  • Sea salt and black pepper
  • 1/2 cup dried gluten-free bread crumbs (not panko)

For Assembly:

  • 4 gluten-free burger buns, toasted
  • Sliced tomatoes
  • Slices of red onion
  • Baby spinach

Preparation

To Make the Sauce:

  1. Squeeze the moisture from the shredded cucumber using your hands.
  2. Combine the cucumber, yogurt, tahini, herb, lemon juice, salt, and pepper to taste in a small bowl. Mix well and set aside.

To Make the Patty:

  1. Add the beans, garlic, parsley, olives, tomatoes, oregano, and salt and pepper to a food processor. Pulse until only a few beans are left discernible. Remove to a bowl and add the breadcrumbs. Set aside for 5 minutes and check if you need to add more crumbs. Don’t add more than a few tablespoons more. Season to taste.
  2. Form the mixture into four patties that fit your bun and air fry or pan fry.
  3. Assemble the burger how you like.

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AUTHOR & RECIPE DETAILS


photo

Everyday family eats inspired by cuisines all across the globe.

Zsu Dever is the author of the cookbooks, Aquafaba, Vegan Bowls and Everyday Vegan Eats: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and three adopted kitties. She resides in San Diego, CA, where she enjoys photography, recipe development, nature and blogging at Zsu’s Vegan Pantry.


 

 

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