100% Vegan Greek Burgers

Ingredients of 100% Vegan Greek Burgers

• 1 ½ cups of textured vegetable proteins (PVT)
• 1 1/3 boiling water
• ½ cup all-purpose flour, gluten free as needed
• 1 small red onion, finely chopped
• 1 clove of garlic
• A few finely chopped fresh coriander and mint leaves
• 2 tablespoons ofdried oregano
• 2 tablespoons ofdehydrated or granulated onions
• 1 teaspoon of fine Himalayan salt
• 1 pinch of ground black pepper
• 1 tablespoon ofavocado oil + extra for cooking
• 3 teaspoons of whole flax seeds

Tzatziki

• ½ cup vegan sour cream
• 1 clove of garlic
• ¼ cup finely chopped cucumber
• A few finely chopped fresh coriander and mint leaves
• Salt and pepper to taste

Optional toppings

• Romaine lettuce leaves
• Tomato slices
• Red onions

Approach to 100% Vegan Greek Burgers

• In a medium sized bowl, add the textured vegetable proteins (PVT), boiling water, flour and all the seasonings.
• Leave to rest for 20 minutes.
• Meanwhile, prepare the tzatziki by mixing all the ingredients in a bowl. To book.
• Add theavocado oil and the whole flax seeds. Stir until slightly sticky.
• To cook on the pan, heat avocado oil for a few minutes.
• To cook on the barbecue, start the element on medium heat and place a baking sheet on the grill.
• Form burger balls with the mixture. Add a little flour as needed if the consistency is too sticky.
• Place the meatballs in the hot oil in the pan or on the baking sheet and cook for about 7 minutes on each side, or until both sides are nicely browned.
• Place each patty in a hamburger bun and top with tzatziki, lettuce, tomatoes and red onion rings.
• Optional: serve with grilled Greek potatoes.

*If you don't have time to shape these vegan Greek meatballs, try our ready-to-eat versions from brands Beyond Meat, VG Gourmet and Kitchen Floor.

Good burgers!

About the author

Naturopaths from La Boite à Grains

Team of qualified and certified naturopaths (ND) in Gatineau in Outaouais.

Original article written by Véronique Cousineau, Naturopath