faba burger with quick tzatziki

This is an absolute cracker of a vego burger that is jam packed with flavour, stays nice and moist AND can be thrown on the BBQ.

Author

Cle-ann Stampolidis

Servings

4

Ingredients

• 1 medium cucumber
• 4 tbsp Greek yoghurt
• 1 small clove garlic, crushed
• ½ tsp dill
• 1 tsp dried Greek oregano
• 1 tsp lemon juice
• Mount Zero Pink Lake Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup Mount Zero Split Faba Beans, cooked & chilled (see notes)
• ¼ cup Worcestershire sauce
• 1 ½ tbsp dried Greek oregano
• 3 cloves garlic, crushed
• Zest of 1 lemon
• 1 ½ tbsp potato starch
• ½ cup Mount Zero Falafel Mix
• 4 burger buns or pita bread
• Splash of Mount Zero Frantoio Extra Virgin Olive Oil
• Mount Zero Pink Lake Salt, to taste
• Freshly ground black pepper
• Burger buns of your choice

Directions

1. Use a peeler to make cucumber ribbons, spread evenly on a clean tea towel, add a pinch of salt and toss salt through using your hands. Roll up the tea-towel into a sausage and set aside.
2. Add all remaining tzatziki ingredients into a bowl, stir and set aside in the fridge.
3. To finish the tzatziki, unwrap the tea-towel and place cucumber into the yogurt, stir to combine.
4. Add Worcestershire, oregano, garlic and lemon zest into a bowl, stir, add potato starch and mix in well.
5. Add cooked faba beans and falafel mix, mix together well (I like to use my hands) and form into 4 burgers.
6. Place burgers on a plate, coat both sides with olive oil, add a generous pinch of salt & pepper to each side and the edges.
7. Heat a BBQ grill, when it's hot enough brush with oil and grill burgers until browned on each side (time will vary depending on your bbq) and warmed through.
8. Cut burger buns in half and dip the cut side into olive oil.
9. Toast buns cut side down to warm through. 
10. Divide tzatziki onto buns, top with burger and a good drizzle of olive oil.