Veggie Burger With Homemade Tzatziki
Beet veggie burger from Josée di Stasio

Preparation time 15 minutes

Total time: 25 minutes

Ingredients

  1. 250 ml of plain Greek yogurt
  2. 250 ml of grated and hand-squeezed cucumber (gives 125 mL when squeezed)
  3. 1 small clove garlic, minced
  4. 15 ml of chopped fresh mint
  5. To taste, salt and freshly ground pepper
  6. 3 Lebanese cucumbers, julienned
  7. 4 store-bought vegetarian burger patties
  8. To taste small radish sprouts (optional)
  9. To taste, roasted and salted pumpkin seeds
  10. 4 10 cm (4 in.) round naan breads or other flatbread
  11. To taste roasted and salted pumpkin seeds

Directions

  1. Prepare tzatziki by mixing yogurt, grated and squeezed cucumber, garlic and mint. Season with salt and pepper. Taste and adjust seasoning as needed. Set aside.
  2. Lightly salt julienned cucumber and let stand for 3 to 5 minutes. Soak up excess liquid and set aside.
  3. Cook patties according to package directions.
  4. Warm naan in the oven or toaster for a few minutes.
  5. Spread 30 to 45 mL (2 to 3 tbsp.) of tzatziki on each naan bread.
  6. Place the patty and top with about 15 mL (1 tbsp.) of tzatziki.
  7. Garnish with radish sprouts or julienned cucumber. Sprinkle with pumpkin seeds and close with a second naan bread. Serve with your choice of salad.

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