Vegetarian burgers with tzatziki

There are countless ways to make veggie burgers, and every vegetarian / vegan knows that. I just take a look in the cupboards to see what there is available and start from there. This time it was lentils and soya, next time it might be mushrooms or chickpeas.

You'll need:

• 100 gr lentils

• 100 gr soya mince

• 2-3 tbsps oregano

• Approximately 1 litre vegetable stock

• 2-3 tbsps flour and 2-3 tbsps oil / or 2 eggs

• Salt

Cook lentils and soya mince in vegetable stock. Drain very well and put it aside to cool down.
Puree mince and lentils in blender.
Mix puree with 2 eggs and stir very well. If you don’t want eggs, substitute with oil and a little flour. Stir in oregano and salt.
Shape into burgers and place on paper parchment.
Bake at 350 F/180 C for about 20 minutes or until done. Serve with tzatziki.

My Tzatziki

• 1 ½ cup full fat yogurt

• 1 big cucumber

• 1 aubergine

• 4-5 garlic cloves

• 3-4 tbsps olive oil

• 1 tsp vinegar

• Salt

• 3-4 tbsps olive oil for the aubergine

• 1 cup Vegetable stock for the aubergine

First, slice aubergine and fry in olive oil. We want it to be really tender, so pour some vegetable stock and let it absorb it. Once it is tender, strain very well and puree in blender.
Grate the cucumber. You shouldn’t process it in a blender as that would make it watery. We want it to have some texture. Strain the cucumber very well.
Chop garlic.
In a bowl, combine aubergine, cucumber, yogurt, garlic, vinegar, oil, salt to taste. Stir very well. Tzatziki is served cold. It is delicious with these vegetarian burgers but you can also eat it with dolmades (stuffed vine leaves) or as a dip.