Mediterranean veggie burgers with tzatziki sauce are what I grill for people who claim veggie burgers are boring — lentils and chickpeas studded with Kalamata olives, warmed with cumin and coriander, cooled with a swipe of tzatziki. Herb-heavy, olive-salty, and genuinely juicy.
Tired of sad, store-bought veggie burgers that fall apart on the grill? Me too. That’s why I created these incredible Mediterranean-inspired patties! They’re robust, packed with savory flavor from lentils, chickpeas, and Kalamata olives, and guaranteed to impress even the most skeptical carnivores at your next cookout. Say goodbye to barbecue FOMO and hello to your new favorite burger.
Ingredients
• For the Mediterranean Veggie Burgers
• YIELD: 8 BURGERS
• ½ cup or 100g (3.5 oz) dried lentils
• 2 Tbs. or 30 mL olive oil, plus more for brushing
• 1 small onion, chopped, about 1 cup or 150g (5.3 oz)
• ½ red bell pepper, diced, about ½ cup or 75g (2.65 oz)
• 4 cloves garlic, minced
• 1 15-oz. or 425g (15 oz) can chickpeas, rinsed and drained
• 1 cup (240 ml) loosely packed parsley leaves
• ½ cup or 75g (2.65 oz) pitted Kalamata olives
• 2 large eggs
• 2 tsp. (10 ml) ground cumin
• 1 tsp. (5 ml) ground coriander
• 1 tsp. (5 ml) salt
• ½ tsp. ground black pepper
• 1 cup or 120g (4.2 oz) plain breadcrumbs
• ¾ cup or 80g (2.82 oz) grated carrots
• ½ tsp. baking powder
• For the Cool Tzatziki Sauce
• 2 cups or 480g (16.9 oz) plain low-fat yogurt
• 1 medium cucumber, peeled, seeded, shredded, and squeezed dry
• 2 cloves garlic, minced
• 1 tsp. (5 ml) lemon zest
• 1 tsp. (5 ml) chopped fresh mint
• 1 tsp. (5 ml) chopped fresh parsley
Instructions
1. Cook the lentils according to package directions. Drain thoroughly and set aside.
2. While lentils cook, heat 2 Tbs. olive oil in a skillet over medium heat. Add the onion and bell pepper and sauté for 7 minutes until soft. Stir in the garlic and cook for 1 minute more until fragrant.
3. In a food processor, combine the chickpeas, parsley, olives, eggs, cumin, coriander, salt, and pepper. Blend for about 2 minutes, scraping the sides as needed, until a smooth paste forms.
4. In a large bowl, combine the cooked lentils, the sautéed vegetables, and the chickpea mixture. Stir in the breadcrumbs, grated carrots, and baking powder until everything is well incorporated.
5. Shape the mixture into 8 equal-sized patties. Place them on a parchment-lined baking sheet, separating layers with plastic wrap if needed, and freeze for at least 30 minutes until firm.
6. While the patties freeze, make the tzatziki sauce by combining the yogurt, shredded cucumber, garlic, lemon zest, mint, and parsley in a small bowl. Refrigerate until ready to use.
7. Preheat your grill to high. Brush the frozen patties with olive oil and grill for 6 minutes on each side, until nicely charred and heated through. Serve immediately with the tzatziki sauce.
Nutritional Information
• Nutrition Information
• Per serving (1 burger with sauce)
• Calories: 262
• Protein: 11 g
• Total Fat: 11 g
• Saturated Fat: 2 g
• Carbohydrates: 31 g
• Cholesterol: 55 mg
• Sodium: 656 mg
• Fiber: 7 g
• Sugar: 5 g
Pro Tips
• Don’t skip the freeze! Chilling the patties for at least 30 minutes is the secret to a burger that holds its shape on the grill. You can freeze them for up to 3 months for a quick meal.
• For the best tzatziki, squeeze as much water as possible from the shredded cucumber using a clean kitchen towel. This prevents a watery sauce.
• No grill? No problem. These patties pan-fry beautifully. Heat a tablespoon of oil in a non-stick skillet over medium-high heat and cook for 5-6 minutes per side until golden and crisp.
• Make it vegan! To make this recipe vegan, substitute the eggs with two ‘flax eggs’ (2 Tbs. ground flaxseed mixed with 6 Tbs. water) and use a dairy-free plain yogurt for the sauce.
FAQ
Q: Can I make these veggie burgers vegan
A: Absolutely. To make this recipe vegan, substitute the two eggs with two ‘flax eggs’ by mixing 2 tablespoons (30 ml / 1 fl oz) of ground flaxseed with 6 tablespoons (90 ml / 3 fl oz) of water and letting it rest for 5 minutes. For the tzatziki sauce, simply use a plain, dairy-free yogurt alternative.
Q: How do I make this veggie burger recipe gluten-free
A: For a gluten-free version, replace the plain breadcrumbs with an equal amount of certified gluten-free breadcrumbs or gluten-free rolled oats. This simple swap will make the patties suitable for a gluten-free diet without sacrificing texture.
Q: Are these Mediterranean veggie burgers a good source of protein
A: Yes, each burger patty contains 11 grams (0.39 oz / 11.1 g) of protein, thanks to the combination of protein-rich lentils and chickpeas. They are a delicious and satisfying way to meet your protein needs on a vegetarian diet.
Q: Can I make these veggie burgers ahead of time
A: These patties are perfect for meal prep. You can freeze the uncooked patties for up to 3 months. After shaping them, place them on a parchment-lined baking sheet in the freezer until firm, then transfer to a freezer-safe bag. You can grill or pan-fry them directly from frozen.
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Mediterranean Veggie Burgers with Tzatziki Sauce
Ingredients
Method
- Cook the lentils according to package directions.
- Drain thoroughly and set aside.
- While lentils cook, heat 2 Tbs. olive oil in a skillet over medium heat.
- Add the onion and bell pepper and sauté for 7 minutes until soft.
- Stir in the garlic and cook for 1 minute more until fragrant.
- In a food processor, combine the chickpeas, parsley, olives, eggs, cumin, coriander, salt, and pepper.
- Blend for about 2 minutes, scraping the sides as needed, until a smooth paste forms.
- In a large bowl, combine the cooked lentils, the sautéed vegetables, and the chickpea mixture.
- Stir in the breadcrumbs, grated carrots, and baking powder until everything is well incorporated.
- Shape the mixture into 8 equal-sized patties.
- Place them on a parchment-lined baking sheet, separating layers with plastic wrap if needed, and freeze for at least 30 minutes until firm.
- While the patties freeze, make the tzatziki sauce by combining the yogurt, shredded cucumber, garlic, lemon zest, mint, and parsley in a small bowl.
- Refrigerate until ready to use.
- Preheat your grill to high.
- Brush the frozen patties with olive oil and grill for 6 minutes on each side, until nicely charred and heated through.
- Serve immediately with the tzatziki sauce.
- Don't skip the freeze!
- Chilling the patties for at least 30 minutes is the secret to a burger that holds its shape on the grill. You can freeze them for up to 3 months for a quick meal.
