These Greek-inspired burgers combine chickpeas, Kalamata olives, sun-dried tomatoes, feta, and walnuts for a thick, texture-rich meatless burger that’s sure to please.
After perfecting my Grillable BBQ Black Bean Burgers, I wanted to adapt the same sturdy base into a Mediterranean version. I love the classic Greek mix of feta, cucumbers, olives, tomatoes, and garlic, so I set out to turn those flavors into a satisfying veggie burger.
Think of these as a Greek salad in sandwich form: hearty, tangy, and full of texture.
The foundation of these burgers follows the original formula—quinoa, walnuts, and oats create a firm, slightly crunchy base packed with protein. Instead of black beans, this recipe uses chickpeas for a Mediterranean flavor and a lighter color; you can substitute cannellini or another small white bean if you prefer.
To bring authentic Greek flavor to every bite, the mixture includes crumbled feta, chopped Kalamata olives, sun-dried tomatoes, plenty of garlic, and a hit of dried oregano. The result is a flavorful, layered patty that holds together well and tastes great hot or cold.
Because these are built on my grillable burger method, they’re grill-friendly as well. I usually cook them in a skillet, but the firm texture holds up nicely on the grill when brushed with oil. Cook until golden on each side and the exterior is crisp.
Serve them with classic burger toppings or go fully Greek: thin cucumber and red onion slices, pepperoncini, lettuce, tomato, and a generous smear of thick Greek yogurt on the bun make a delicious combination.
These Greek Chickpea + Feta Veggie Burgers are a perfect addition to your summer menu. They’re firm, full of texture and bold flavor, naturally gluten-free when you use oats and quinoa, hearty, protein-packed, and popular even with meat-eaters.
If you make these, I’d love to hear how they turn out—leave a comment or share a photo on Instagram. Seeing these recipes in your kitchen is the best part.
- 1/2 cup dry (uncooked) quinoa + 1 cup water, to cook it
- 1 cup raw walnuts
- 1/2 cup rolled oats
- 1 15-oz can chickpeas, drained well
- 2 large eggs
- 1/2 cup crumbled or finely diced feta cheese
- 1/3 cup Kalamata olives, finely chopped
- 1/3 cup sun-dried tomatoes, finely chopped
- 1/2 Tablespoon each garlic powder and dried oregano
- 1/2 teaspoon each salt, black pepper, and crushed red pepper flakes
- 1. Place quinoa, water, and a pinch of salt in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat, uncover, and stir to cool slightly.
- 2. Pulse walnuts and oats in a food processor or blender until coarse and crumbly, about the texture of very coarse cornmeal. Leave some walnut pieces for texture.
- 3. Lightly mash the chickpeas in a large bowl with a fork or potato masher, leaving some whole for texture. Finely dice the olives and sun-dried tomatoes. Add the walnut-oat mixture, cooked quinoa, eggs, feta, and spices to the chickpeas and mix thoroughly. Let the mixture rest for 10 minutes so the oats absorb moisture.
- 4. Use a 1/2 cup measure to portion the mix into six even patties, pressing them into discs. To cook immediately, heat a skillet over medium with a drizzle of olive oil and cook 3–4 minutes per side until golden. For the grill, brush both sides with oil and cook over medium-high heat, flipping carefully. Store raw patties in an airtight container in the refrigerator for up to 1 day, or freeze for up to 2 months. Cook from frozen, adding 2–3 minutes per side, or thaw and cook as above.
- 5. Serve on buns with lettuce, tomato, onion, or build a Greek-style sandwich with cucumber, red onion, pepperoncini, and a smear of thick Greek yogurt.