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!
About the author
Naturopaths of La Boite à Grains
Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.
Original article written by Véronique Cousineau, Naturopath
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