Meatless Monday recipe of the week: Homemade Greek-Style Veggie Burgers

Sometimes, it’s just nice to grill. Even better is to grill something you made yourself.

It’s possible to get that kind of satisfaction with veggie burgers just as easily as with homemade hamburgers. All you have to do is find the right ingredients for you.

This option is hearty and extremely flavorful: Homemade Greek-Style Veggie Burgers. These burgers not only utilize some of the spoils of the season — onions, garlic, peppers and herbs — but they’re something different than the patties — both meat and veggie — of the ketchup-and-mustard variety.

So, take a swing at making your own burgers. It’ll be well worth it.

Homemade Greek-Style Veggie Burgers

2 tablespoons canola oil, more if needed

1 clove garlic, chopped

1 small onion, chopped

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

2 teaspoons ground pepper

1 teaspoon oregano

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon salt

2 (14-ounce) cans garbanzo beans, drained and rinsed

1/2 cup whole raw cashews

2 large eggs

1/3 cup chopped fresh cilantro

Juice and zest of one lemon

2 cups panko-style bread crumbs, more if needed

For Serving

Challah rolls, small buns or pita bread

Tzatziki

Tapenade

2 thinly sliced roma tomatoes

1 thinly sliced red onion

Heat 1 tablespoon of the canola oil in a large sauté pan over medium heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until onions and peppers are soft, 5 to 7 minutes. Stir in ground pepper, oregano, cumin, paprika and salt, cooking for 1 minute to bring out flavors. Place sautéed pepper and onion mixture in a food processor with beans, cashews, eggs, cilantro, lemon zest and lemon juice. Pulse to combine. Add bread crumbs and pulse until incorporated. The mixture should be thick yet slightly chunky. Chill mixture 10 to 15 minutes, until firm. Add more bread crumbs if mixture seems too wet or warm water if the mixture seems dry.

Heat remaining tablespoon oil in a pan over medium heat. Spoon mixture into pan to form patties about 1/2-inch think and 3 inches across. Make 4 to 6 patties, being careful not to overcrowd the pan. While patties cook, grind some extra pepper over the tops of the burgers. Cook 4 to 5 minutes per side, until golden brown. Remove from the pan and cook remaining patties, adding more oil as needed. Serve on toasted challah rolls topped with tzatziki, tapenade, tomatoes and red onions. Makes 16 mini patties.

Cooked patties can be refrigerated for up to 1 week or frozen for 2 months.

Alternate toppings: Cilantro pesto, crumbled feta and sliced roasted red peppers.

— Recipe from www.wholefoodsmarket.com.