Greek Veggie Burgers with Lemon Garlic Aioli (Edit recipe)

Laura Lea

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 6

Ingredients

1 Red Onion, diced into .25" pieces
30 oz Chickpeas, 2 15 oz cans, drained, rinsed, patted very dry
1/2 cup Rolled Oats
1 Egg, large
1/2-3/4 cup Olives, (sub diced sundried tomatoes or capers for a pop of flavor if omitting olives)
1 Lemon, juiced
1 clove Garlic, roughly chopped
1/2 tsp Onion Powder
1/4 tsp Ground Cumin, ground
1 tsp dried Oregano
1/4 tsp Black Pepper
pinch Salt
4 oz Feta Cheese, divided, crumbled
Gluten-free Buns, or burger buns of choice
Tomato, sliced (optional, for serving))
Cucumber, sliced (optional, for serving)

Lemon Garlic Aioli

3/4 cup Mayonnaise
1 whole Lemon, zested
2 Lemon, juiced
2 cloves Garlic, roughly chopped
1/4 cup Extra Virgin Olive Oil
pinch Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make Lemon Garlic Aioli: In a blender or food processor, combine all aioli ingredients and blend until smooth and creamy. Refrigerate.
Preheat oven to 375 degrees F and line a baking sheet with nonstick parchment paper.
In a food processor, combine chickpeas, rolled oats and egg. Pulse until it forms a sticky, chunky consistency.
Add olives, diced red onion, lemon juice, chopped garlic, onion powder, cumin, ground oregano, pepper and a PINCH of salt. Pulse 5-7 times to break down these ingredients.
Now add half of your crumbled feta and pulse 1-3 times, just to incorporate.
Carefully remove the blade, then scoop approximately ½ cup mixture for each burger (I use a ½ cup measure dipped in water) onto your baking sheet. Use dampened fingers to form into a ¾” inch thick patty. I get 6 even sized patties.
Bake for 30 minutes, flipping halfway, until golden brown on both sides.
Toast buns if you like. Heat in the oven at 350 degrees F until warmed through, then serve with remaining feta, sliced cucumber and Lemon Garlic Aioli (and tomatoes, if using!).

Notes

Leftovers will keep tightly sealed in the fridge up to 5 days or frozen 4 months. Reheat in the microwave wrapped in damp paper towel.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	797
Fat:	46 g
Carbohydrates:	80 g
Protein:	23 g
Cholesterol:	30 g
Sodium:	571 mg
Fiber:	20 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.