Vegetarian Vegan Zesty Greek Black Bean Burger

Total time1 hr 10 min

Prep time25 min

Cook time15 min

Vegetarian Vegan Zesty Greek Black Bean Burger

These hearty patties are built from mashed black beans and rolled oats, packed with briny kalamata olives, sun-dried tomatoes, garlic, and a warm hit of cumin and smoked paprika. A quick chill in the fridge before pan-searing gives them that deep golden crust while keeping the inside tender, so they hold together beautifully on the bun. Drizzled with a silky, garlicky tahini sauce and piled with a bright cucumber-tomato relish, every bite balances rich, savory patty against crisp, tangy freshness. Peppery arugula adds one more layer of texture before you close it all up in a toasted bun. It's a vibrant, Greek-inspired burger that comes together with pantry staples and fresh produce, and it's a fantastic option for a vegetarian table.

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Ingredients

4 servings

For the patties

2 cans (15 oz each) black beans, drained and rinsed
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz Bush's Reduced Sodium Black Beans - 15 Oz Field Day Black Beans 15 Oz Goode Foods Black Beans - 15.25 Oz
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½ cup old-fashioned rolled oats
¼ cup sun-dried tomatoes (oil-packed), finely chopped
3 tbsp pitted kalamata olives, finely chopped
3 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 tbsp lemon juice (from about 1 lemon)
2 tbsp olive oil, divided

For the tahini sauce

3 tbsp tahini
2 tbsp lemon juice
1 clove garlic, minced
2–3 tbsp water
¼ tsp salt

For the relish

½ english cucumber, finely diced
1 cup cherry tomatoes, quartered
2 tbsp red onion, finely diced
1 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tbsp lemon juice
salt and pepper, to taste

For serving

4 vegan burger buns
1 cup baby arugula or shredded romaine (optional)

Instructions

1
Make the tahini sauce: whisk together the tahini, 2 tbsp lemon juice, minced garlic, salt, and 2–3 tbsp water in a small bowl until smooth and pourable, adding water 1 tbsp at a time until the sauce is thin enough to drizzle. Set aside.
2
Make the relish: combine the diced cucumber, quartered cherry tomatoes, red onion, parsley, 1 tbsp olive oil, and 1 tbsp lemon juice in a small bowl. Season with salt and pepper to taste, toss to combine, and set aside.

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