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Greek White Bean Burgers with Marinated Cucumbers

Prep Time 20 minutes
Cook Time 15 minutes
Servings 8 patties

Ingredients

  • 2 15 oz cans cannellini beans, drained and rinsed
  • 1 cup loosely packed fresh herbs, chopped (cilantro, parsley, basil and/or mint)
  • ¼ cup oat flour
  • 1 tbsp dried oregano
  • 1 tbsp dijon mustard
  • 2 cloves garlic, minced or crushed (or use 1 tsp garlic powder)
  • 1 tsp black pepper
  • ¾ tsp kosher salt
  • 1 egg
  • ½ cup crumbled feta cheese
  • 4 tbsp olive oil divided (for frying)

Marinated Greek Cucumbers:

  • 1 cucumber, peeled, thinly sliced
  • 2 tbsp red wine vinegar*
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • ¼ tsp kosher salt

Toppings:

  • Greek yogurt
  • Marinated cucumbers
  • Lettuce
  • Tomato
  • Pickled red onions
  • Avocado
  • Can also use lemon juice or apple cider vinegar.

Items you can prep ahead (optional)

  • Make the white bean patty mixture.
  • 4 tbsp olive oil, divided (for frying)
  • Peel and thinly slice 1 cucumber
  • Make the marinated cucumbers

Instructions

  • In a large bowl, add the beans, herbs, flour, oregano, mustard, garlic, pepper, salt, and egg. Use your hands to mix everything together, mashing most of the beans to form a pasty mixture (keep some beans whole). Mix in the feta cheese. Form into 6-8 medium sized patties for burgers (or make small patties, the smaller you make them the easier they will be to flip). Make sure the patties are nice and compact.
  • In a medium bowl with a lid (or a container) add the cucumbers, vinegar, oil, oregano, and salt and mix to combine. Let sit for at least 10 minutes, but overnight would be best.
  • In a large skillet over medium heat, add 2 tablespoons oil. Once the oil is heated up, carefully place half of your patties into the pan and press down gently with a spatula to flatten the bottoms. Cook for 3-5 minutes or until a deep golden brown. Very carefully flip them over and cook for another 2-3 minutes or until golden. Transfer to a paper towel lined plate. Carefully wipe out the skillet and repeat with remaining 2 tablespoons oil and patties.
  • Add your veggie burgers to a toasted bun and top with your desired toppings, making sure to put the marinated cucumbers on top somewhere in there. Serve with a simple side salad.

Notes

Substitutions:

  • To make it vegan, try substituting the egg with a flax egg and skip the cheese. They will likely be extra delicate, so make smaller patties. 
  • You could use any grated or crumbled cheese in place of feta.
  • Don’t want to deal with frying? Bake them in a 450F degree oven on an oiled baking sheet for 15-20 minutes.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • White bean burgers: up to 6 days in the fridge or 2 months in the freezer
    • Cucumbers: up to 7 days in the fridge

Leftovers + Repurposing:

  • Warm up leftover patties in a skillet or in the microwave. 
  • Olive oil can solidify, so let your cucumbers sit out for a few minutes before using. 
  • Make a burger or add patties on top of a simple salad. Top with all the toppings!