Vegan Greek Burger

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

Done in 45 minutes



for the chutney

200gcherry tomatoes

1red onion

2red chillies

100gkalamata olives

4garlic cloves

80gbrown sugar


75mlcider vinegar

Salt and pepper, to taste

for the mayo

3 tbsp vegan mayo

small handfuldill, finely chopped

1baby cucumber, grated

3pickled pepperoncinis, finely chopped

1lemon, juice

1 tbspgarlic paste

salt and pepper

for the pickles

2baby cucumbers, sliced

1lemon, juice

75mlred wine vinegar

small handfuldill

1 tspdried oregano

2 tspsalt

to serve

4veggie burger patties

4toasted buns

vegan feta

tomato slices

shredded lettuce

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!


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!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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