Vegan Chickpea & Quinoa Greek Burger

Posted by in 4th of July, Cooking, Lunch/Dinner, Sandwiches/Burgers, Sauces/Dressings, Super Bowl Sunday | 5 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Monday!!

 

 

 

 

 

 

I can’t even begin to describe how much I love Greek Food, or well, the concept of dill, olives, feta and cucumber! While my number one favorite thing to do with dill is make a mean vegan Chickpea Tuna Salad

 

My second favorite thing to do with dill now is, .. MAKE VEGAN GREEK BURGERS!!

 

This recipe was created while on a whim nearly 4 years ago and the flavors were so on point. However, just like the ADD person I am, I’m onto the next concept and was waiting to revisit the recipe again. Once I made the decision to integrate video tutorials for all my recipes it was said and done.. 

 

I have to recreate this burger just to convey how good it really is. It was so good, just typing about it makes me crave it and my husband ate two lol. 

 

 

 

 

 

 


 

What I love about this recipe is that it’ colorful, has no flour, packed with chickpeas and quinoa, nutrient dense, filling, has great presentation, can be made in bulk and frozen, packs tons of flavor, tofu feta cheese which goes well on everything, the flavors blend seamlessly together, non vegan approved, and its perfect for any day, rain or shine!

 


 

 

 

If you’re looking for a innovative vegan burger that doesn’t disappoint, you have to try my Greek Burger recipe!! I guarantee it will change your mind about vegan eats!

 

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

 

Easy 

Flavorful

Nutrient dense

Great presentation 

No flour!

Fresh!

Can be made into mini bites for entertaining!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegan Chickpea Quinoa Greek Burgers

 

 

 

 

 

 

 

Recipe Tutorial 

 

 

 

 

Yields 2-4 burgers

Vegan Greek Burger with Tofu Feta

25 minPrep Time

15 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

    Tofu Feta
  • 1 package of firm tofu
  • 1/2 lemon (juice)
  • ½ cup water
  • ½ cup apple cider vinegar
  • 4 tbsp fresh oregano
  • 1 tsp sea salt
  • (olive oil and other seasonings optional)
  • Burgers
  • 1 cup quinoa
  • 3 tsp. extra virgin olive oil, divided
  • 1 red onion, diced
  • 1 large clove garlic, minced
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1 tsp. pepper
  • 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)
  • Sauce
  • 1 small container of vegan plain yogurt or sour cream
  • 1 1/2 small cucumbers, peeled, seeded, and diced
  • 1 cup crumbled vegan feta cheese
  • 1 small clove garlic minced
  • 2-3 tbsp. minced fresh dill (as desired)
  • 1 tsp lemon juice
  • salt/pepper
  • Serving
  • 4 burger buns
  • arugula
  • red onion
  • avocado

Instructions

  1. Tofu Feta: Press the firm tofu to remove excess water. Use paper towels or paper towels with a weight on top to assist in the process. Cut the tofu into cubes. For the marinade mix all other ingredients in container add the cubed tofu, cover and refrigerate for at least 2 hours and ideally 3-5 days. Tofu will take more texturized form and resemble feta cheese more.The longer it sits the better it will taste! My first batch sat in the fridge for nearly 5 days and as the days passed tasted better and better. Would throw away after two weeks.
  2. Burgers: Cook quinoa according to instructions with vegetable stock. Drain quinoa well. Set aside. 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, and salt into onion. 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. Place beans in a large bowl and mash until smooth. Add quinoa, sauteed onion mixture, Panko, dill, squeeze of lemon, oat flour, green onions, chopped olives, parsley, salt, and pepper to the bowl. Mix well, then divide into 4 patties. If the patties are not sticking together you can add more oats. I like to coat the outside with light Panko for a more crispy outside! Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides.
  4. Prepare sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, crumbled vegan feta, minced garlic, lemon and dill. Season to taste with salt and pepper. Top burgers with arugula, red onion, avocado and Cucumber Feta Sauce.
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http://www.eatdrinkshrink.com/cooking/greek-burger

 

 

 

 

 

 

 

 

 

 

 

 

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5 Comments

  1. I made these chickpea veggie burgers because the picture looked so good, and they fell apart in the pan. Can you make a suggestion? What is the binding agent?
    • Hi Victoria! I would make sure to mash the chickpeas a lot as they serve as the binder in the recipe. You can also throw in a vegan egg to serve as a binder! (sometimes it also depends on the pan, I have a pant with the cooking grid on it and for some reason everything falls apart on it.)
  2. I'm not sure why you call them gluten free when the recipe includes pano, which is made from bread.
    • Thanks for catching that! Panko was added at the last minute and I also don't focus on gluten free recipes! However, you can opt for vegan breadcrumbs and poetentially find a gluten free option!
      • :). No worries. I usually just omit breadcrumbs in anything that calls for it and use quick oats (either ground or not) in place, if the recipe actually needs them. We aren't strict gluten free, but seriously limit our intake of flour products.

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