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A hearty, vegan lentil and quinoa burger stuffed full of herbs, olives and marinated peppers then slathered with an incredible avocado-dill tzatziki sauce.

A hearty, #vegan lentil and quinoa #burger stuffed full of herbs, olives and marinated peppers then slathered with an incredible avocado-dill tzatziki sauce.

*Jump to Recipe*

For those of you looking for a truly scrumptious vegan burger recipe that you would happily serve to non-vegans, this is the one. Although it is based around the now-classic vegan burger combo of lentils and quinoa, I assure you there is nothing “worthy” about them. And, the texture and mouth-feel is soft and, dare I say the “m” word, moist. No coughing or water gulping with these babies. ๐Ÿ™‚

A hearty, #vegan lentil and quinoa #burger stuffed full of herbs, olives and marinated peppers then slathered with an incredible avocado-dill tzatziki sauce.

These are honestly the burgers I prefer when we crave a burger. They’ve got the protein and umami to satisfy even the most dedicated of meat lovers. Maybe a slight exaggeration, but I think most omnivores will find them worth trying. Especially with the gorgeous avocado-dill tzatziki. The whole recipe is super healthy and very easy to put together, too.

A hearty, #vegan lentil and quinoa #burger stuffed full of herbs, olives and marinated peppers then slathered with an incredible avocado-dill tzatziki sauce.Any shortcuts?

If you have cooked lentils and quinoa in your fridge, freezer or even from a supermarket pouch (in the UK we have loads of choice with these products), these burgers and sauce make a speedy supper for the family. But quinoa and red lentils need no pre-soaking and cook quickly. You can even swap the red onion for chopped spring onion and add this and the minced garlic straight into the mixture without cooking. I’ve given instructions for prepping both cooked and uncooked ingredients.

How should I serve the burgers?

I like them with salad leaves, thinly sliced cucumbers and ribbons of carrot, but Andrew likes them squashed between a bun. You could also make them as mini burgers and serve them in a wrap or pitta pocket, stuffed with salad and drizzled with the tzatziki. Leftover burgers are gorgeous crumbled into pasta with feta, extra herbs and lashings of extra virgin olive oil.

As for accompaniments, perhaps bung some sweet potato wedges in the oven too: slicked with olive oil and dusted with a small amount of dried dill or oregano, plus some cumin seeds. Or how about some garlic bread or focaccia, or a vinaigrette-based potato salad or coleslaw?

Can I make substitutions?

Of course! Cooked brown rice or a brown rice and wild rice mix would be fabulous. Anything that you can squish up and gets a bit sticky is perfect. Barley, buckwheat and amaranth also spring to mind. As for the lentils, cooked, well-mashed chickpeas would work, as would other cooked lentils. But I’ve not tried this recipe with anything other than quinoa and red lentils. As for the flavourings, steer away from Greece towards Spain with smoked paprika and oregano, ditching the Kalamata olives for oil-marinated semi-dried tomatoes. Serve with a thick pepper and tomato sauce. Be creative and make this recipe your own. I’ve even got a Provencal version with tapenade, from 2014 (fried!).

How healthy are these burgers?

Plenty healthy. Nutritionally, pseudo-grain quinoa is considered a wholegrain, and gives us essential protein, magnesium, folate, iron, zinc and fiber – among other things. I find it indispensable, using it in my everyday cooking. And the lentils have a similar profile but, I would say, they are even more super-charged, especially when it comes to folate, fiber and iron. Plus, of course the added carrot, chia seeds and being baked not fried. The tzatziki gives a good dose of healthy monounsaturated fats.

Anything else I should know?

The burgers are best eaten freshly made as they will dry out a bit on reheating. But, as I wrote above, they are great crumbled into pasta. These burgers will not freeze well. So, fresh is best!

A hearty, #vegan lentil and quinoa #burger stuffed full of herbs, olives and marinated peppers then slathered with an incredible avocado-dill tzatziki sauce.**Remember to follow me on Pinterest and, if you make my Greek Lentil & Quinoa Burgers, click on the pin at the bottom and leave a photo of your make with a comment telling me what you think, or any awesome changes that you made. Similarly, any Instagram posts tagged @food_to_glow using my recipes will go on my Story if I see them. Iโ€™m always so proud when you share my recipes with the world. Yay!!!

Whether on Pinterest, Instagram, Facebook, Twitter or of course here on the blog, I love to see what you do with my recipes, and I welcome your comments, star ratings, tweaks and suggestions.**

A hearty, #vegan lentil and quinoa #burger stuffed full of herbs, olives and marinated peppers then slathered with an incredible avocado-dill tzatziki sauce.

greek quinoa burger
5 from 1 vote
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Greek Lentil-Quinoa Burgers with Avocado-Dill Tzatziki

A hearty, vegan lentil and quinoa burger stuffed full of herbs, olives and marinated peppers then slathered with an incredible avocado-dill tzatziki sauce.

Course DInner
Cuisine vegan
Keyword burgers, lentils
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 204 kcal
Author kellie anderson

Ingredients

  • 150 g raw red lentils
  • 90 g raw quinoa well-rinsed
  • 3 cloves garlic minced
  • 1 medium carrot finely grated
  • 1 tsp dried oregano
  • 1 tsp dried mint
  • 1 tsp ground cumin
  • 8 Kalamata olives sliced
  • 8 antipasti-style peppers sliced
  • 2 tbsp chia seeds or use one egg
  • 1 tbsp lemon juice
  • 3 tbsp water

Avocado-Dill Tzatziki

  • 1 ripe avocado
  • 1/2 English cucumber peeled, deseeded, grated and squeezed of most liquid
  • 1 small garlic clove grated or minced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp dried dill or 1tsp chopped, fresh dill
  • 1/4 tsp dried mint or 1/2 tsp chopped fresh mint
  • Oil or oil spray for the baking tray

Instructions

  1. Bring to the boil the lentils and quinoa in separate pans, cooking for 10 minutes . Drain well and let air-dry to cool a bit.

  2. When the lentils and quinoa are cooled (you should have around 300g of cooked lentils and 200g cooked quinoa) add them to a mixing bowl with and use your hands or a potato masher to really squish it all together. Add in the herbs, olives and peppers and stir well. 

  3. In a separate, small bowl mix the chia seeds, lemon juice and water, and let sit to form a gel. This is your egg. You may of course use an egg if you wish. After about 15 minutes add this gel to the mixture and really stir it in. Cover the bowl and pop in the fridge for half an hour. Preheat the oven now to 180C fan/200C/400F

  4. Shape the mixture into burgers - about 6. Oil a baking tray and lay on the burgers. Brush the burgers with a little oil if you like - I used garlic oil. Bake for 10 minutes on each side.

  5. Serve warm on buns (or not), with the avocado-dill tzatziki and salad bits. These reheat well - about five minutes at 180C.

The Avocado-Dill Tzatziki

  1. While the burgers are chilling, make the avocado-dill tzatziki by putting everything in a food processor or blender. Blend just until mixed.

Recipe Notes

These can be made with an egg instead of the chia "egg".ย 

ย 

If using precooked lentils and quinoa, this recipe requires 300 grams of cooked red lentils and 200 grams of quinoa.

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I used Peppadew peppers as my antipasti-style peppers.ย 

I have a couple more burger recipes for you: Juicy Teriyaki Portobello Burgers with Wasabi Mayo + Kimchi Quinoa Burgers with Jalapeรฑo-Avocado “Mayo”

RIPE FOR PINNING!

A hearty, #vegan lentil and quinoa #burger stuffed full of herbs, olives and marinated peppers then slathered with an incredible avocado-dill tzatziki sauce.

13 thoughts on “Greek-Inspired Lentil & Quinoa Burgers with Avocado-Dill Tzatziki

  1. mihrank says:

    this is simply delicious and healthy – amazing post….

  2. Mr A says:

    These taste even better than they look. Your photos are brilliant but your flavours are epic!!!

  3. Brilliant recipe. Colourful, attractive and sounds packed with flavour. Glad your system is up and running again ๐Ÿ™‚

  4. Awesome post

  5. Julie Fitzpatrick says:

    Amazing post!

    1. kellie anderson says:

      I hope you try it, Julie!

  6. Katie @ Whole Nourishment says:

    These look gorgeous. Love the olives directly in the burgers. And that avocado tzatziki looks like it wouldn’t last very long around here. Hope your bug gets fixed soon!

    1. kellie anderson says:

      Thanks, Katie. The olives and chopped antipasti peppers really make it special, imo. And yeah, the sauce ๐Ÿ™‚

  7. That happens to me sometimes too. Great recipe!

  8. This looks amazing! I’ve never made veggie burgers from scratch b/c they are plentiful in the freezer section, but this recipe looks too good not to try.

    1. kellie anderson says:

      I’m so glad you like the look of these, Kristen. They really are super easy so I hope you try them some time! Let me know, will you? ๐Ÿ™‚

  9. Holly says:

    Where is the recipe?

    1. kellie anderson says:

      HI Holly. I’m sorry that it isn’t there. I was having problems with “plug ins” around that time, and I didn’t realise that this one wasn’t sorted. I will be back later today I hope with the recipe. I have to re-input it after work! Sorry!

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