Greek-Style Veggie Burger
A flavorful meat-less burger option!
Ingredients
- 2 - 15 oz. Chick Peas, drained Reserve the liquid if not using an egg to bind
- 2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Fresh Oregano, minced
- 1 Lemon, juiced
- 1 Egg
- 1/4 cup Plain Breadcrumbs
- 1/3 cup Hand Crumbled Feta Cheese
- 1/2 cup Brown Rice
Tzatziki Sauce
- 1 cup Greek Yogurt
- 1 Garlic Clove, minced
- 1/2 Lemon, juiced
- 1 tbsp Minced Dill
- 1 small Cucumber, shredded
- Drizzle of Olive Oil to finish
Instructions
Tzatziki Sauce
- Shred the cucumber, place in a cheesecloth and squeeze to most of the water. If you don't do this step the tzatziki will be watery.
- Mix all the ingredients except the olive oil. Once the sauce comes together drizzle some olive oil and mix well. Cover and refrigerate. The longer it sits the better because it always the flavors to marry. So this step is best done the day before.
Veggie Burger
- Cook the brown rice by added 1/2 cup uncooked rice to 1 1/2 cups water with 1/2 tsp of salt. Cook until tender, about 20 mins. Set it aside to cool.
- To the bowl of a food processor, add the chickpeas, garlic powder, oregano, lemon juice, Feta, egg, breadcrumbs, salt and pepper. Pulse until you get a coarse paste.
- Add that to a bowl and then add the cooked rice to it. Mix well. Form 6 patties and place on a parchment line baking sheet. Refrigerate until to tighten up until ready to serve, at least 1 hour. These also freeze well! I like to store them between sheets of wax paper and place into a freezer bag.
- Grease you grill or skillet with olive oil or avocado oil. Sear on both sides for about 4-5 mins on each side.
- Toast your bun, place the burger on the bun add a generous amount of Tzatziki sauce and your choice of toppings. I like to add grilled red onion, fresh tomato and romaine lettuce.
Topping suggestions
- Grilled Red OnionFresh Slice of TomatoRomaine LettuceAdditional FetaKalamata Olives, mincedFresh Sliced Cucumber