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greek quinoa burger
Greek Lentil-Quinoa Burgers with Avocado-Dill Tzatziki
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

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
Servings: 6 servings
Calories: 204 kcal
Author: kellie anderson
  • 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
  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". 


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


I used Peppadew peppers as my antipasti-style peppers. 

Nutrition Facts
Greek Lentil-Quinoa Burgers with Avocado-Dill Tzatziki
Amount Per Serving
Calories 204 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 95mg4%
Potassium 420mg12%
Carbohydrates 29g10%
Fiber 10g42%
Sugar 1g1%
Protein 9g18%
Vitamin A 1765IU35%
Vitamin C 4mg5%
Calcium 62mg6%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.