Happy Meatless Monday!

And, how is everyone doing? Honestly, we’re coming off a week of survival mode – all last week we were passing around a seemingly-un-pandemic-related stomach bug so I never got this post up for our Lenten Friday series.

Given everything going on in the world, sometimes plugging along with the Lenten Friday series as normal feels weird – after all, our diocese granted a dispensation from abstaining from meat on Fridays for the rest of Lent.

But, we’re all just pressing on and doing our best, aren’t we?

So in the spirit of pressing on, last week’s Lenten Friday becomes this week’s Meatless Monday – because I couldn’t hold onto these awesome vegetarian burgers any more.

Jump to:

• Ingredients
• Directions
• What to serve with
• Recipe

Ingredients

The base of these easy burger patties – oats and chickpeas – are common pantry staples, and the other ingredients are easily adjusted or substituted based on what you have – which makes them really perfect for the current state of grocery shopping.

The toppings here are what I’d call “fully loaded” – all the yummy stuff you can imagine – but if you’re having trouble getting your hands on some of the ingredients, don’t fret. They’d be great with just the tzatziki sauce or just some fresh sliced cucmber and tomato too!

For the burgers:

• 1 cup rolled oats
• 1 can chickpeas, drained and rinsed
• 1/2 cup chopped red onion
• 1/3 cup chopped Kalamata olives
• 2 Tbsp. chopped scallions
• 2 garlic cloves, minced
• 2 Tbsp. fresh oregano leaves
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 2 Tbsp. olive oil

For the tzatziki sauce:

• 1 container (6 oz) plain Greek yogurt
• 1/4 cup shredded cucumber
• 3 Tbsp. chopped red onion
• 1 Tbsp. chopped fresh dill weed
• 2 tsp. lemon juice
• 2 garlic cloves, minced
• 1/4 tsp. salt

To serve:

• 4 burger buns
• Diced tomato
• Diced cucumber
• Diced red onion
• Diced Kalamata olvies
• Crumbled feta

Directions

To make the burgers:

1. In a food processor, blend the oats until they’re the consistency of flour.
2. Add remaining ingredients for the burgers, except olive oil, to the food processor and blend until chopped and well-combined.
3. Form the mixture into 4 patties. Refrigerate while you heat the oil in the skillet.
4. Cook for 10 minutes, turning halfway through.

To make the tzatziki sauce:

1. Whisk together all the sauce ingredients and refrigerate until ready to serve.

To serve:

1. Serve the burgers on buns, topped with tzatziki sauce, diced tomato, diced cucumber, diced red onion, diced Kalamata olives, and crumbled feta.

These burger patties are also freezer-friendly. I cook them, then lay them on a lined baking sheet. Let cool to room temperature, then refrigerate for an hour or two, until solid, and transfer to a freezer bag. They can be microwaved or cooked in a pan to reheat.

What to serve with these burgers

We love fries with our burgers! Bam Fries are a family favorite but if you’re looking for something veggie-based, Baked Green Bean Fries are a great choice too!

Another side that would go great is Greek Cauliflower Rice & Chickpeas. For dessert, stick with the Greek theme and make Baklava Cake!

Recipe

Greek Veggie Burgers

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

A hearty, vegetarian burger full of fresh Greek flavors.

Print

Ingredients

For the burgers:

• 1 cup rolled oats
• 1 can chickpeas, drained and rinsed
• 1/2 cup chopped red onion
• 1/3 cup chopped Kalamata olives
• 2 Tbsp. chopped scallions
• 2 garlic cloves, minced
• 2 Tbsp. fresh oregano leaves
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 2 Tbsp. olive oil

For the tzatziki sauce:

• 1 container (6 oz) plain Greek yogurt
• 1/4 cup shredded cucumber
• 3 Tbsp. chopped red onion
• 1 Tbsp. chopped fresh dill weed
• 2 tsp. lemon juice
• 2 garlic cloves, minced
• 1/4 tsp. salt

To serve:

• 4 burger buns
• Diced tomato
• Diced cucumber
• Diced red onion
• Diced Kalamata olvies
• Crumbled feta

Instructions

To make the burgers:

1. In a food processor, blend the oats until they're the consistency of flour.
2. Add remaining ingredients for the burgers, except olive oil, to the food processor and blend until chopped and well-combined.
3. Form the mixture into 4 patties. Refrigerate while you heat the oil in the skillet.
4. Cook for 10 minutes, turning halfway through.

To make the tzatziki sauce:

1. Whisk together all the sauce ingredients and refrigerate until ready to serve.

To serve:

1. Serve the burgers on buns, topped with tzatziki sauce, diced tomato, diced cucumber, diced red onion, diced Kalamata olives, and crumbled feta.