Mediterranean Veggie BurgersEureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: purée the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper for a more stable grilling surface. Serve these mouthwatering miracles with your favorite burger buns and toppings.

Makes 6 burgers.


Ingredients of Mediterranean Veggie Burgers:

  • 4 oz. rigatoni
  • ½ cup red quinoa
  • 7 oz. low-sodium vegetable broth
  • 1 ½ tsp. olive oil
  • ¾ cup chopped onion
  • 9 cloves garlic, finely chopped
  • 1 ½ cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry
  • ½ cup steamed broccoli
  • ¼ cup plus 2 Tbs. finely shredded green cabbage
  • 3 Tbs. finely chopped red bell pepper
  • 2 Tbs. tomato sauce
  • 6 kalamata olives, sliced
  • 2 oil-packed sun-dried tomatoes, drained and finely chopped
  • 2 Tbs. canola oil for oiling patties and grill topper

Directions for Mediterranean Veggie Burgers:

  1. Cook rigatoni in large pot of boiling salted water 19 minutes, or until very soft. Drain, measure out 1 1/2 cups very tightly packed rigatoni, and set aside.
  2. Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.
  3. Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.
  4. Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture. Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.
  5. Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more.

Nutritional information:

Per Burger:

  • Calories: 276
  • Protein: 10 g
  • Total Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 41 g
  • Cholesterol: 0 mg
  • Sodium: 257 mg
  • Fiber: 6 g
  • Sugar: 3 g


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