Greek Feta and Olive Burgers

Name: Greek Feta and Olive Burgers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ cups (360 g) canned chickpeas, drained and rinsed, drained and rinsed thoroughly; ¾ cup (140 g) cooked quinoa, cooled, cooked according to package directions and cooled; ¾ cup (150 g) crumbled feta cheese, crumbled; ½ cup (80 g) kalamata olives, pitted, pitted and finely chopped; ½ medium (60 g) red onion, finely diced; 2 cloves (10 g) garlic cloves, minced; 1½ teaspoon (2 g) dried oregano; 1 tablespoon (15 ml) fresh lemon juice; ½ cup (45 g) panko breadcrumbs; 1 large (50 g) large egg, lightly beaten; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 1 tablespoon (15 ml) olive oil, for brushing

From the MyKitchenBank Kitchen

Hearty baked veggie burgers infused with Mediterranean flavors—creamy chickpeas and feta cheese, briny kalamata olives, and oregano come together in a satisfying patty that holds together beautifully. Serve with tzatziki, fresh tomato, cucumber, and crisp lettuce on toasted buns.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 4 burgers

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Steps

Before you start

Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
Drain and rinse canned chickpeas thoroughly

1
Pulse chickpeas and quinoa
- Add the drained chickpeas and cooled quinoa to a food processor.
- Pulse 8–10 times until the mixture is broken down but still has some texture (not a smooth paste).
- Transfer to a large mixing bowl.
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Ready when: Mixture is coarse with some small chunks visible
Tip: Don't over-process; lumpy texture helps the patties hold together better
2
Mix in feta, olives, and aromatics
- Fold the crumbled feta cheese, chopped kalamata olives, diced red onion, minced garlic, dried oregano, and lemon juice into the chickpea mixture with a wooden spoon until evenly distributed.
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Ready when: Ingredients are evenly combined
Tip: Mix gently to keep feta chunks from breaking apart too much
3
Add binder and seasonings
- Add the panko breadcrumbs, beaten egg, kosher salt, and black pepper to the bowl.
- Stir until just combined—do not overmix.
- The mixture should hold together when squeezed but remain slightly loose.
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Ready when: Egg is fully incorporated and texture is cohesive
Tip: Overmixing develops gluten in the breadcrumbs and makes patties dense; stop as soon as combined
4
Chill mixture
- Cover the bowl and refrigerate the mixture for 10 minutes.
- This helps it firm up and makes shaping easier.
5
Shape burger patties
- Divide the mixture into 4 equal portions.
- Using lightly dampened hands, gently shape each portion into a patty about 3.5 inches (9 cm) wide and 0.75 inch (2 cm) thick.
- Place patties on the lined baking sheet, spacing them 2 inches (5 cm) apart.
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Ready when: Patties are evenly shaped and hold their form
Tip: Dampen your hands often to prevent sticking; don't compress the patties—handle gently
6
Brush with oil and bakeOven 400°F / 205°C
- Lightly brush the top of each patty with olive oil.
- Bake at 400°F (200°C) for 18–20 minutes, until the patties are lightly golden and firm on the edges but still tender in the center.
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Ready when: Patties are golden brown at edges and hold together when lifted with a spatula
Tip: Don't flip the patties; baking from one side keeps them intact and crispy-edged
7
Cool and serve
- Let patties cool on the baking sheet for 2–3 minutes so they firm up further.
- Slide onto burger buns and serve warm with tzatziki sauce, fresh tomato slices, cucumber, and crisp lettuce.
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Ready when: Patties are cool enough to handle but still warm
Tip: Don't skip the cooling time; it prevents the patties from falling apart when assembling burgers

Good to know

Tips

Toast your burger buns lightly in a skillet or oven for better texture and to prevent them from absorbing moisture from the patties.
Serve with classic Greek sides: a dollop of tzatziki sauce, crisp lettuce, fresh tomato slices, thin cucumber rounds, and a scatter of extra crumbled feta.
These burgers are naturally vegetarian and gluten-free if you use certified GF oats or a GF grain in place of breadcrumbs.
Don't flatten the patties after shaping; they'll compress as they bake and create a denser texture

Make ahead

Burger mixture (before shaping) can be refrigerated up to 24 hours in an airtight container. Shaped patties can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months; bake directly from frozen, adding 5–7 minutes to baking time.

Storage & reheating

Cooked burgers keep refrigerated in an airtight container for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 8–10 minutes until warmed through. Frozen cooked burgers last up to 3 months; thaw in the fridge overnight, then reheat as above.

Substitutions

kalamata olives, pitted → Green Castelvetrano olives or sun-dried tomatoes (chopped). Use the same amount; sun-dried tomatoes add brightness while green olives offer milder flavor
crumbled feta cheese → Crumbled goat cheese. Tangy goat cheese works beautifully; use the same amount
cooked quinoa, cooled → Cooked brown rice, pearl barley, or millet. Any cooked grain works; quinoa's nutty flavor complements the filling, but other grains are equally valid
panko breadcrumbs → Rolled oats (finely pulsed) or crushed saltine crackers. Use the same amount; oats add nuttiness while crackers add subtle saltiness