Vegan Greek Burger

Name: Vegan Greek Burger
Cook time: 45 minutes
Yield: 0
Ingredients: 200g cherry tomatoes; 1 red onion; 2 red chillies; 100g kalamata olives; 4 garlic cloves; 80g brown sugar; 1 lemon; 75ml cider vinegar; Salt and pepper, to taste; 3 tbsp vegan mayo; small handful dill, finely chopped; 1 baby cucumber, grated; 3 pickled pepperoncinis, finely chopped; 1 lemon, juice; 1 tbsp garlic paste; salt and pepper; 2 baby cucumbers, sliced; 1 lemon, juice; 75ml red wine vinegar; small handful dill; 1 tsp dried oregano; 2 tsp salt; 4 veggie burger patties; 4 toasted buns; vegan feta; tomato slices; shredded lettuce

Tired of boring frozen veggie burgers? Try this Greek inspired version!

Done in 45 minutes

Serves 0

Dish by Spencer Lengsfield

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Ingredients

This is basically a Greek salad, in burger form. We've got a sweet and spicy tomato, chilli, and kalamata olive chutney, a creamy tzatziki mayo, and homemade pickles to pimp up a frozen veggie burger. You've gotta try this!

Method

Start by making the chutney. Lightly char the tomatoes, chillies, and onion in a pan. Add to a blender, along with garlic cloves. Pulse until everything is cohesive, then add to a pan.

To the pan, add chopped olives, brown sugar, lemon juice, cider vinegar, salt, and pepper. Bring to a boil then let simmer for 15 minutes or until thickened. Allow to cool.

Meanwhile, make the pickles. Combine the sliced cucumber, lemon, vinegar, dill, oregano, and salt. Leave to sit

For the tzatziki mayo, combine the vegan mayo, dill, lemon, cucumber, pepperoncinis, salt, and garlic.

Cook your veggie patties according to package instructions. Toast your buns in a pan, then build your burger. Start with chutney on the bottom, then lettuce, tomato (don't forget to season), veggie patty, vegan feta, pickles, then top bun with the mayo. Enjoy!

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Spencer Lengsfield

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