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Vegan Greek Burger with Tzatziki Sauce

  • Author: Eat Drink Shrink
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 burgers 1x




  • 1 cup quinoa
  • 3 tsp. extra virgin olive oil, divided
  • 1/2 large red onion, diced
  • 2 large cloves garlic, minced
  • 1 tbsp fresh oregano
  • Salt/pepper as needed
  • 1 (15-oz.) can chickpeas or white beans, drained and rinsed
  • 1/2 cup oats (measure pre grinded)
  • 1/2 cup Panko
  • 2 small green onions, minced (green part only)
  • 1/2 cup chopped black or kalamata olives
  • 2 1/2 tbsp. minced parsley
  • 2 1/2 tbsp fresh dill
  • 1/2 lemon (juice)


  • 1 small container of vegan plain yogurt or sour cream
  • 1 1/2 small seedless cucumbers, sliced
  • 2 cloves garlic minced
  • 3 tbsp. Fresh dill, chopped
  • 1 tbsp fresh mint, chopped
  • 1/2 lemon, juice
  • salt/pepper as needed


  • 4 burger buns
  • arugula
  • red onion


  1. Burgers: Cook quinoa according to instructions with vegetable stock. Drain quinoa well. Set aside.
  2. Heat 1 tsp. olive oil in a small skillet over medium high heat. Add onion to oil and cook until tender and browned around edges, stirring frequently. Stir in garlic, oregano, salt/pepper. Cook until fragrant, stirring constantly, about 30 seconds. Remove skillet from heat. Set aside.
  3. Place oats in a food processor and pulse into dust.
  4. Place in a large bowl with the drained/rinsed chickpeas, quinoa, sautéed onion mixture, Panko, dill, parsley, lemon, oat flour, green onions, chopped olives, salt and pepper to the bowl. Mix well, then divide into 4 patties.
  5. Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides.
  6. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and pepper. Top burgers with arugula, red onion, tzatziki sauce.
  • Category: Burger
  • Cuisine: Lunch/Dinner
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