Please transport me to the Greek isles pronto.
I'm sure that I probably glamorize Greece, but for me, I would completely ignore my growing fear of heights to take a ride down that white washed cliffside of Santorini on a donkey. The donkey would probably smell, it would be bumpy and hot, but I don't care. At the end of that ride I would be awarded with greek food. Lamb, gyros, tatziki, tomatoes, olives and most of all feta. If I could bathe in a vat of feta cheese, I probably would. I don't care if my depiction of the Greek Isles is stereotypical and touristy. I want it all. For now, I will have to set aside my yearning to be Lena from Sisterhood of the Traveling Pants, and focus on completing my 1,000 piece Santorini puzzle.
Grocery stores aren't really capitalizing on the speciality foods sector these days but the one thing that is readily available is canned beans. My doomsday prepping mentality tells me that every time I don my mask and venture out, I may need more beans. My cupboards are filled with stacks of cans and I'm starting to feel a bit ridiculous. What better opportunity at hand than to make bean burgers. Usually I make delicious black bean burgers but I decided to satisfy my greek food cravings by using chickpeas, sun-dried tomatoes, kalamata olives, and of course, the gift from Zeus himself...feta cheese.
Ingredients:
1 15oz can of chickpeas
1/2 cup all purpose flour
1/4 cup chopped kalamata olives
1/2 cup feta cheese
2 tbsp chopped sun-dried tomatoes
1/8 cup diced red onion
1 egg
2 tsp dried oregano
2 cloves garlic minced
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil
Serve with:
tatziki
sliced red onion
lettuce or buns to serve
cucumber
Rinse and drain chickpeas and place in a large bowl. Mash with a fork until smooth. Add in remaining ingredients, except olive oil, and stir to combine. Form 5 - 6 patties with your hands into round circles. Heat olive oil in a non-stick skillet. Cook patties 2 at a time until brown on both sides (4 - 5 minutes). Serve in hamburger buns or lettuce wraps. Top with onion, tatziki sauce, and fresh cucumber.
1 15oz can of chickpeas
1/2 cup all purpose flour
1/4 cup chopped kalamata olives
1/2 cup feta cheese
2 tbsp chopped sun-dried tomatoes
1/8 cup diced red onion
1 egg
2 tsp dried oregano
2 cloves garlic minced
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil
Serve with:
tatziki
sliced red onion
lettuce or buns to serve
cucumber
Rinse and drain chickpeas and place in a large bowl. Mash with a fork until smooth. Add in remaining ingredients, except olive oil, and stir to combine. Form 5 - 6 patties with your hands into round circles. Heat olive oil in a non-stick skillet. Cook patties 2 at a time until brown on both sides (4 - 5 minutes). Serve in hamburger buns or lettuce wraps. Top with onion, tatziki sauce, and fresh cucumber.
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