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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]




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


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.





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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