Mediterranean Veggie Burgers with Lemon Caper Mayo

Ingredients

• a few tablespoons of olive oil
• 1 small yellow or red onion, diced
• 1 roasted red pepper, diced
• 4 artichoke hearts, diced (canned, frozen or jarred)
• 4 cloves garlic, minced
• 3 heaping cups cooked chickpea or cannellini beans (or 2 cans (14 ounce) drained and rinsed)
• 1/3 cup green or black olives, diced
• 2/3 cup feta cheese, crumbled
• 1/4 cup mixed fresh herbs like parsley, thyme and basil, minced
• 1/4 cup seasoned bread crumbs
• sea salt and fresh black pepper
• Mayonnaise:
• 1/2 cup mayo
• 3 heaping tablespoons capers
• 1-2 tablespoons fresh lemon juice, to taste
• For serving:
• soft buns
• baby spinach leaves
• sliced tomatoes

Instructions

1. Heat a tablespoon or two of olive oil in a small skillet and saute the onion, red pepper and artichoke hearts over medium-low heat about 5 minutes; add garlic and saute 2 more minutes; remove from heat and allow to cool.
2. Use a potato masher to mash the beans in a large bowl leaving it a little chunky. Use a fork to mix in the olive, feta, herbs, bread crumbs and cooled vegetables; season well with salt and pepper.
3. Use heaping 1/2 cups to form into 7 patties. Heat a tablespoon or two of olive oil in a cast iron skillet over medium heat; cook patties 6 minutes on each side.
4. Meanwhile whisk together the mayo, capers and lemon juice.
5. Serve on warm, soft buns with spinach, tomatoes and a dollop of mayo. Slice burgers in half.