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Vegan Greek Burger with Tzatziki Sauce







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 is, .. MAKE VEGAN GREEK BURGERS!!


This recipe was created while on a whim nearly 6 years ago and the flavors were so on point that it still holds up today. While going thru all the summer food staples, I knew I had to revisit this recipe and tweak it to even more perfection! 







What I love about this recipe is that it’ colorful, features oats and no flour, it’s packed with chickpeas and quinoa, nutrient dense, filling, packs fiber, has great presentation, can be made in bulk and frozen, packs tons of flavor, pairs seamlessly with the tzatzki sauce, I love the notes of mint, it’s perfecto for any season, could be made into mini sliders, is non vegan approved, and its just such a game changer! 





If you’re looking for a innovative vegan burger that doesn’t disappoint, you have to try my staple Greek Burger recipe!! I guarantee you’ll be obsessed!! 







Why this recipe is great: 





Nutrient dense

Great presentation 

No flour!


Can be made into mini bites for entertaining!














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Vegan Greek Burger with Tzatziki Sauce

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  • Author: Eat Drink Shrink
  • 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.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Burger
  • Cuisine: Lunch/Dinner




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  1. Victoria Kennedy says:

    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?

    1. 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.

    1. 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!

      1. :). 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.

        1. I use crushed vegan corn flakes instead of panko.:) works really well!

  3. These were really good! I had some trouble with mine crumbling a bit too, but I might have added too much quinoa. Is the 1 cup measure of dry or cooked quinoa? I measured mine dry. If that is correct, I might sub the oats for some cooked potato or hummus. Thank you for the recipe! I love Greek flavors. The tofu feta is awesome!

  4. Terrible recipe since they fall apart. I made sure to mash the chickpeas and even added a little aquafaba. Turned into Greek sloppy joes 🙁

    1. Gabrielle says:

      Hi Laura, Yes you want to mash the chickpeas, but not too much or they won’t hold the patty together. Using a vegan egg will help further bind them together.

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