Mediterranean Burgers
Sometimes, nothing hits the spot like a good tasty burger. The plant based world has so many options nowadays, it’s not just overwhelming, but it’s hard to be creative and different than the rest of the pack. I have been on a mediterranean kick lately and have been basically living off basil, sun dried tomatoes, and olives because I’m super envious of everyone traveling to Europe right now. That’s when I had an idea to combine it into a delicious patty using the meatless crumbles from Goodside Foods, because they are the perfect consistency and texture for burger patties. This paired with the sun-dried tomato yogurt sauce & vegan feta on a pita bun…. is an absolute dream come true. I love this recipe because it has low cost ingredients and is budget friendly.
These burgers are:
plant based
high protein
great recipe for meal prepping
dairy free
flavorful
budget friendly
Don’t forget, you can double the recipe and make extra for the whole gang at your next BBQ or gathering!
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Makes 7-8 sliders
The Goods:
For the burger sliders:
2 cups Good Side Foods Meatless Crumbles + (1 cup water to activate)
1 chia egg = (1 tbsp ground chia egg + 3 tbsp water)
1/2 red onion, rough chopped
8-10 black olives, pitted and chopped
1/2 bunch parsley
1 tsp granulated garlic
1/2 tsp salt
1/2 tsp black pepper
1/2 lemon, juiced
1/2 cup oat flour
2 tbsp high quality olive oil
For the sun-dried tomato yogurt sauce:
2 cups unsweetened plant-based yogurt
1/2 cup sun-dried tomatoes
1 1/2 lemons, squeezed
3 cloves garlic, peeled
1/2 tsp salt
6-7 mint leaves
For the fixings:
vegan feta cheese
micro greens
basil leaves
sliced hierloom tomatoes
sliced olives (optional)
The Method:
First, grab a small mixing bowl and mix your meatless crumbles and 1 cup water. Stir for 1 minute and then set aside as you prep everything else. (At least 10 minutes.)
Preheat your oven or air fryer to 400.
Next, you’ll need a food processor. In a high powered food processor, add your chia egg, red onion, olives, parsley, garlic, salt, pepper, lemon juice, and turn on high for 60-90 seconds until everything is chopped finely inside.
When it’s been 10 minutes and your meatless crumble is ready, add that into the food processor and blend for 1 minute until you have a minced consistency.
Add the oat flour and olive oil and turn on for another 60 seconds. This is your burger mixture! With your hands, press and roll into 2 inch sliders. Add to a grease sheet pan or airfryer.
Bake at 400 for 20-25 minutes, but check on it half way through. The longer you cook it, the crispier they will be.
As the burgers bake, grab a clean blender and add all your sun-dried tomato ingredients, and blend on high until you have a smooth sauce. Pour into a bowl and set aside.
Once the burgers are almost ready, begin to heat up your pita on a cast iron or microwave. When the burgers have darkened and turned crispy at about 20-25 minutes, remove them from the oven.
To serve, grab your warm pita bread and slice it open and use the pouch inside to fill with your burger. First, add a dollop of the sun dried tomato yogurt sauce, then some slices of heirloom tomatoes, one mediterranean burger slider, sprinkle of vegan feta, few leaves of fresh basil, and a pinch or two of microgreens.
Enjoy immediately while still warm.
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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