Greek Bean Burgers

• Vegetarian
• Gluten free

• Produce

  • 1 15oz can Cannellini beans, white
  • 1 1/2 tbsp Dill
  • 1/8 tsp Garlic powder
  • 1/4 tsp Oregano, dried
  • 1 tbsp Parsley
  • 1 Red chili flakes
  • 1/4 cup Red onion
  • 1 tbsp Sun dried tomatoes
  • 1/2 cup Zucchini, packed

• Refrigerated

  • 1 Flax “egg

• Condiments

  • 4 Kalimata olives

• Pasta & Grains

  • 1/2 cup Quick oats

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil or nonstick spray, extra virgin

Found on citnutritionally.com

Description

Ingredients

• 1 flax “egg” (1 tablespoon ground flax seeds mixed with 3 tablespoons water)
• 1 15oz can white cannellini beans
• ½ cup [packed] zucchini, shredded
• ¼ cup red onion, finely chopped
• ½ cup quick oats
• 4 kalimata olives, chopped
• 1 tablespoon sun dried tomatoes, chopped
• 1 ½ tablespoon dill, chopped
• 1 tablespoon parsley, chopped
• ¼ teaspoon dried oregano
• ⅛ teaspoon garlic powder
• Red chili flakes, to taste (optional)
• Freshly ground black pepper (I used 8 turns)
• Salt, to taste
• Extra virgin olive oil or nonstick spray for cooking
• Optional: ¼ cup feta cheese

Directions

• In a small dish combine ground flax seeds and water. Mix and set aside for at least 10 to 15 minutes.
• In a medium bowl, mash beans with a fork. Then add the remainder of the ingredients and mix well. Add flax egg and continue to combine.
• Cover bowl with saran wrap and refrigerate for at least 30 minutes, up to 4 hours to allow the mixture to set and flavors to meld.
• Once time has elapsed, remove from the refrigerator and form into [about 4] patties.
• Heat oil-coated skillet over medium-high heat. Once skillet is hot (this is important!), cook patties for 4 minutes on each side, carefully flipping, until a golden crust forms. Serve immediately with hummus and/or tzaziki over salad or stuffed in a whole grain pita.
• Leftovers can stay refrigerated for up to 5 days.