Recipes > Mediterranean Burgers
- Serves: 4 burgers or 8 sliders
- Active Time: 1 hr 15 mins
- Total Time: 1 hr 15 mins
- Views: 5,091
- Success Rating: 90% (?)
Steps
Step 1: Preparing Your Mise en Place
- 1 large sweet potato, baked whole (approximately 1 cup once cooked)
- 1/2 cup chickpeas, cooked and coarsely mashed
- 1/4 cup kalamata olives, sliced
- 1/4 cup roasted red bell peppers, diced
- 1/4 cup dry rolled oats, ground into meal
- 3 tbsp red onion, finely minced
- 1 tbsp onion powder
- 2 cloves garlic, minced
- 3 tbsp fresh parsley, finely chopped
- 1/2 tsp cumin powder
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne, or to taste
- 3/4 tsp salt (optional)
Method
First, gather and prepare your mise en place.
Once your sweet potatoes are baked whole and cooled, peel the skin off, cut into small pieces, and set aside. Note: Be sure you do not steam or boil the sweet potatoes since they will retain too much water, making the burger batter quite wet.
To prepare the burger mixture, in a mixing bowl, toss together all ingredients except the oats, pressing or mashing the potato until the mixture begins to bind. If the mixture is a bit too moist, add some of the rolled oats — they will help to absorb a bit of the excess moisture. You will likely need all of the oats, but not necessarily, so just add them a bit at a time until the burger holds together slightly when gently squeezed in your hand.
Step 2: Baking & Assembling the Burgers
- Pickled Squash or Cucumbers, for garnish*
- Pickled Onions, for garnish
- White Bean Hummus, for garnish
- Harissa, for garnish
Method
To bake the burgers, place them into a pre-heated 400°F (205°C) oven.
Form the mixture into burger size patties, or into small sliders, and place on a lightly–sprayed baking sheet. Bake for 20 minutes, flip and continue baking for an additional 5 to 8 minutes, or until both sides are golden.
Serve on whole wheat buns (or slider buns) topped with Pickled Summer Squash or Cucumbers or Pickled Onions, arugula, White Bean Hummus and Fresh Harissa.
*Note: To make pickled cucumbers, simply follow the same procedure as the Pickled Onions, but use white wine vinegar instead of red wine vinegar.
Store leftovers in the freezer, separating them with parchment paper. Reheat in a toaster or grill.
Chef's Notes
- by Chad Sarno
- •
- January 6, 2014
Serve these burgers with hummus of your choice, fresh harissa and greens for a delicious main course.
6 Comments
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I love these burgers and get lots of positive comments when I serve them - thanks Chad! Do you think they'd work with Jersey (white) sweet potatoes? -
Good morning Lisa! I am so glad you enjoyed the Mediterranean Burgers. As far as using another sweet potato are concerned, the short answer is yes. The Jersey sweet potato may not have the creaminess of the orange nor the vitamins although it does contain enough starches to help bind your burgers together. Enjoy playing with your local varieties. -
Woa... these held together so well and didn't dry out at all. I served them with sprouts, homemade pickled red onions, and smashed avacado. These will be repeated. -
Rouxbe Staff
Hi Jenn: Glad you enjoyed this burger recipe. They freeze very well, as long as they are separated by parchment paper. I like to make a batch, and freeze them for dinners. The pickled onions are a great garnish! Thanks for writing. Char -
if staying away from grains, what is the best sub for the oats? Would cassava flour work here? -
Rouxbe Staff
Hi Kami: You’re looking for an ingredient with a meal-like texture. I would suggest 1/4 cup of almond meal to replace the oats. It will add flavor and texture. Hope this helps. Cheers, Char
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