PVT Recipe: Vegan Greek Burger

100% Vegan Greek Burgers Ingredients

1 ½ cups textured vegetable protein (TMP)
1 1/3 cups boiling water
½ cup all-purpose flour, gluten-free as required
1 small red onion, finely chopped
1 clove garlic
A few finely chopped fresh coriander and mint leaves
2 tbsp.dried oregano
2 tbsp.dehydrated or granulated onions
1 teaspoon Himalayan salt
1 pinch ground black pepper
1 tablespoonavocado oil + extra for cooking
3 teaspoons whole flax seeds

Tzatziki

½ cup vegan sour cream
1 clove 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

Procedure for 100% Vegan Greek Burgers

In a medium bowl, mix the textured vegetable protein (PVP)boiling water, flour and all seasonings.
Let stand 20 minutes.
Meanwhile, prepare the tzatziki by mixing all the ingredients in a bowl. Set aside.
Add theavocado oil and whole flaxseeds. Stir until slightly sticky.
For pan-frying, heat avocado oil for a few minutes.
For barbecue cooking, start the element over medium heat and place a baking tray on the grill.
Shape the mixture into burger balls. Add a little flour if necessary, if the consistency is too sticky.
Place dumplings in hot oil on pan or griddle and cook for about 7 minutes on each side, or until golden brown on both sides.
Place each patty in a hamburger bun and top with tzatziki, lettuce, tomato and red onion rings.
Optional: serve with Greek-style roasted potatoes.

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

Good burgers!