I received free samples of California Ripe Olives mentioned in this post. By posting this recipe, I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.

This veggie burger is chock full of the wonderful flavors of the mediterranean, including olives, artichokes, walnuts and roasted red peppers. They are super filling, hearty and an awesome way to eat healthy while not sacrificing one iota of taste. They are also really easy to make, just chop everything in the food processor, mix it all together, form into patties and pan fry or bake them. No cooking of ingredients before hand and no long complicated instructions; the lazy vegan way :-).

I love the flavors of the mediterranean, especially olives, and was thrilled to come up with a recipe including their super goodness. Olives are one of my favorite snacks; no preparation needed equals top in my book! Plus, they’re good for you, providing: vitamin E (.25mg per serving), iron (.49mg per serving), vitamin A (60 IU per serving), and fiber (.5 grams per serving) so no need to feel guilty for indulging. More olives please!

Mediterranean Veggie Burgers Save Print Prep time 10 mins Cook time 30 mins Total time 40 mins Mediterranean Veggie Burgers Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee Recipe type: Dinner Serves: 10 Ingredients 1 15 oz can of chickpeas, drained

1 can (6 oz) California Ripe Black Olives, drained

1 6 oz jar marinated artichoke hearts in oil (not drained)

1 cup roasted red peppers

¼ cup dried plums

1 cup old fashioned oats

1 cup breadcrumbs

½ cup walnuts

½ of a red onion

2 cloves garlic

1 teaspoon fresh lemon juice

½ teaspoon salt

¼ teaspoon ground pepper Instructions In the food processor - everything should be pulsed just a little bit to make a mince/rough chop; do not puree anything, texture is good!. Start with the oats and walnuts. Then dump them in a large mixing bowl. Then the chickpeas, black olives, artichoke hearts and their oil, roasted red peppers, and dried plums. Next, the red onion and garlic. After pulsing each group, add them to the mixing bowl. Add the breadcrumbs, lemon juice, salt and pepper and mix until very well combined. Use a ½ measuring cup to form patties, flattening each one before cooking. Pan Fry Method: Heat 1 tablespoon of oil in a saute pan and then add the burgers. Cook for a few minutes on each side to form a nice crispy crust. Turn the heat to low, cover the veggie burgers with a lid, and let cook 10 more minutes or until heated thoroughly. Oven Method: Preheat oven to 350F. Spray a baking sheet with oil and arrange burgers on pan. Bake for 15 minutes then flip them over and bake for another 15 minutes. Serve with all your favorite burger toppings. Notes Notes:

1.This recipe makes 10 burgers, so unless you have a large family or are having a party, this may be quite a bit. But it makes this much for a reason - stocking up the freezer! These are easily frozen uncooked. I separate the burgers with waxed paper, then wrap them really well in foil, then freeze. They uncooked mixture can also be kept in the refrigerator up to 7 days.

2. The pan fry method is the best way to make these; nothing beats that crispy exterior, but they are also very good baked so feel free to use whichever method you prefer. Wordpress Recipe Plugin by EasyRecipe 3.5.3208

Shared on Healthy Vegan Fridays :-). And Meat Free Mondays!



Check out all the other awesome entries in the California Ripe Olives recipe challenge:

