Greek Salad Beet Root Burger

Greek Salad Beet Root Burger

I love Greek Salad so much that it made perfect sense to top a burger with all of it’s yummy ingredients. I used a store bought Beet Burger (from Strong Roots) that was perfect but this would work well with any type of Veggie or Faux Meat Burger. The Tzatzki Sauce has an extra special addition of Vegan Feta that is just so delicious! The Tzatziki recipe makes extra to dip all your fries in.

Serves 2

---

Ingredients

2 Beet Root Burgers (I used Strong Roots)

2 Pretzel Buns (I used Pretzilla)

1 Tomato sliced

1/2 Cucumber sliced lengthwise

2 thin slices of Red Onion

3-4 Tbsp Kalamata Olive Spread ( I used one from Divina)

Served with Beet Root Fries (from Strong Roots)

Tzatziki Sauce with Feta

1 cup Cucumber seeded, grated and squeezed

1 1/4 cups Vegan Sour Cream (I use Tofutti but you can also use an unsweetened Vegan Yogurt)

1/3 cup Vegan Feta crumbled ( I used Violife)

3 cloves of Garlic pressed (mince if you don’t have a garlic press)

2 Tbsp of Lemon Juice 

1 Tbsp chopped Dill chopped

2 tsp of fresh Mint chopped

1 tsp of Olive Oil

Salt & Pepper to taste

Tip: Make the Tzatziki the night before for best flavor

Directions

1. Make the Tzatziki sauce by partially peeling the cucumber, take out the seeds and grating it with either a hand grater or food processor. Give the grated Cucumber a good squeeze to release some of its water. Set aside

2. To a bowl add the Sour Cream, the Cucumber, Vegan Feta, pressed Garlic, Lemon Juice, Dill, Mint, Olive Oil, Salt & Pepper. Mix well and refrigerate overnight.

3. Bake the Beet Root Burgers and Fries according to package directions

4. Assemble the Burger by toasting the Pretzel Buns, spread a little bit of the Kalamata Olive Spread on the bottom bun, add the Red Onion and place the Burger on top. Then layer with slices of Tomato and Cucumber and top with a generous amount of the Tzatziki Feta Sauce