It’s March! Fiiiinaallly. It seems like such a relief and yet, we still have a ways to go before the weather will be reliably warmer and produce other than kale and potatoes will be in season here. This time of year can feel especially like a drag when trying to eat healthy and keep meals from being repetitive, boring or dull. These thai veggie burgers have been one of my favorite go-to meatless meals for quite a while now. I decided to put a mediterranean spin on them to mix things up while still keeping it fresh and light.

I actually tried a similar experiment several months back that didn’t quite hit the mark for me. The texture wasn’t right and the flavor was lacking. Thankfully this version was much more successful. The kids loved this meal as well and Andrew declared that I “make the best burgers in the whole world!” Especially considering that we enjoy many kinds of meat and poultry-based burgers, I think that is pretty high praise!


For the tzatziki sauce: 

  • 1 medium cucumber, peeled, seeded and coarsely shredded
  • 1 cup greek yogurt
  • 3 cloves minced garlic
  • 2 tsp. lemon juice
  • 2 tsp. olive oil
  • Kosher salt and freshly ground black pepper

For the burgers: 

  • ½ cup uncooked quinoa
  • 1 tbsp. olive oil, divided, plus more for pan
  • 1 cup water or veggie broth
  • 1 (15 oz) can chickpeas (or 1½ cup cooked chickpeas)
  • ¾ cup old fashioned oats
  • ½ cup yellow cornmeal
  • 1 tsp. kosher salt
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tbsp. minced fresh oregano
  • 1 tbsp. minced fresh parsley
  • ¼ cup diced red bell pepper

For the topping: 

  • 1 medium cucumber, seeded and diced
  • ½ cup cherry or grape tomatoes, diced
  • 2-3 oz. feta cheese, crumbled
  • Salt and pepper


  • 01

    To make the tzatziki, wrap the shredded cucumber in a towel and squeeze to remove as much excess water as possible. Mix together with the greek yogurt, garlic, lemon juice and olive oil. Season to taste with salt and pepper. Refrigerate while you prepare the burger patties and topping.

  • 02

    In a fine mesh strainer, rinse the quinoa well. Shake vigorously to remove as much water as possible.  Heat 1 teaspoon of the olive oil in a small saucepan over medium-high heat.  Add the drained quinoa to the pan and cook, stirring frequently, until lightly toasted, 2-3 minutes. Stir in the water or veggie broth and bring to a boil.  Lower the heat to a simmer, cover, and let cook for 15 minutes.  Remove from the heat and let stand covered, 5 more minutes.  Remove the lid, fluff with a fork, and set aside to let cool.

  • 03

    In the bowl of a food processor, combine the chickpeas, oats, cornmeal, salt, and garlic. Process until the mixture is finely ground and well blended.  Pulse in the egg until combined.  Transfer the mixture to a large mixing bowl.  Fold in the cooled quinoa, oregano, parsley and red pepper, as well as the remaining 2 teaspoons of olive oil.  Stir together gently until evenly mixed.  Form the mixture into patties (about 6-8, depending on the size you make).

  • 04

    To make the topping, combine the cucumber, tomatoes and feta in a bowl and toss to combine. Season with salt and pepper to taste.

  • 05

    To cook the burgers, add a generous drizzle of olive oil to a large skillet and heat over medium-high.  Coat the bottom of the skillet with the oil.  Add the patties to the pan and cook, turning once, until both sides are browned and the patties are cooked through, about 6-8 minutes total.  Remove the cooked patties from the pan. Assemble the cooked patties on toasted burger buns (if desired) with the tzatziki sauce and cucumber feta mixture. 

  • Irini

    You won’t believe I was searching all evening yesterday for a veggies burger and couldn’t decide. Since everything I make from your recipes is a success, I’ll make these today! Sounds great for a meat free Wednesday in Greece! Thank you so much!

  • Ooh yum, I’m definitely making these!

  • Melinda Z.

    You had me at tzatziki sauce. But then chickpeas?? Fresh parsley? I’m running out for a cucumber and making this TONIGHT.

  • noida

    You can make tzatziki with a bit of mint instead of lemon juice. Also very good :)

  • Love, love, love all the flavours packed in one burger. Yum!

  • annieseats

    Yes, there are many, many variations on ways to make tzatziki. I’m not a huge fan of mint so I opt for lemon :)

  • annieseats

    Perfect timing! Yay!

  • ellie

    do you think that switching chickpeas with black beans (& then modifying the flavors a little, like with cumin) would make an equivalent burger? I know there are plenty of black bean burgers out there, but I love the texture of this one with the oats & quinoa.

  • Angela

    Tzatziki sauce is my spirit animal.

  • Marina

    Annie – any ideas on how to make this vegan? What would you use for a binder instead of the egg?

  • annieseats

    Hmm, possibly. I haven’t tried it so you’ll have to experiment. Let us know how it goes!

  • annieseats

    Meee toooo!

  • annieseats

    I don’t have much experience with egg replacements personally. You could try Googling for vegan egg subs. Good luck!

  • Yum! I love just about anything paired with feta!

  • Kara Wahn

    LOVE the idea of this. Marina, try a flax seed egg or a chia seed egg to bind. That’s my usual go to replacement.

  • Francesca @ Love.Bake.Read

    Hi Annie – I assume the cornmeal is used as a binder here? I’m thinking about using ground oats instead. Thoughts? Thank you!

  • Serena

    Im sorry if you have previously answered this but who makes the plates that the burgers are on? They are beautiful! I love your site and use it often!

  • Christina Munoz

    I usually use flax seed and water to make a “flax egg.” That might work.

  • annieseats

    These are from Anthropologie. Not sure if they still carry them though!

  • annieseats

    Yes, it is a binder but since the recipe already also includes oats as an additional binder, I wouldn’t recommend adding more in place of the cornmeal. I think the combination of the two adds depth of flavor and texture and prevents dryness.

  • I’m so pumped about these burgers! We’re having them Monday night!

  • Irini

    They were perfect. I used lentils instead of quinoa as I didn’t have time to search for it and I mixed everything together in the food processor, including the two red peppers I used. I’ll definitely make these again. Thanks.

  • Love that Andrew is so into veggie burgers! I am too, and am always looking for a new spin. These mediterranean flavors are speaking to me…saying EAT ME.

  • Jenn V

    These were excellent! The tzatziki was perfect and I made the patties small for sliders. I’m jealous my husband took all the leftovers for lunch! I can’t wait to eat this with garden fresh herbs and veggies soon.

  • annieseats

    So glad to hear it!

  • Serena

    These look delicious!! Can’t wait to try them. Been looking for so long for some vegetarian & dairy free burgers.

  • Ashley Coenen

    This recipe came at the perfect time, as I just ran out of my frozen stash of the Thai Veggie Burgers! Made them tonight and they were super yummy. For a dairy-free version, I used hummus instead of tzatziki and did the topping sans feta. It tasted like a giant falafel, so good!

  • Cara

    These are fantastic…. Just froze a stash! Thanks for another great, healthy recipe.

  • Sarah

    I had trouble with a binder for these burgers. I followed the recipe, but mine kept falling apart! Any ideas??

  • Annie

    Sorry to hear that! I’m not sure what to suggest without having seen the texture. I think this can be an issue with veggie burgers of any kind though. Sometimes I make bean burgers and have no problems and sometimes they fall apart like crazy. I can never quite figure out what is different between one batch and the next.