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Mediterranean Veggie Burgers with Vegan Feta Dip

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 6 burgers 1x


  • 1.5 cups brown rice, cooked
  • 1.5 cups sweet potato, steamed or roasted
  • 1 egg
  • 2 cloves garlic
  • 34 pepperoncini peppers, drained
  • 1/4 cup parsley, fresh
  • 6 buns

Vegan Feta Dip

  • 1/2 cup vegan mayo or yogurt
  • 1/2 cup vegan feta crumbles, I used Follow Your Heart
  • 2 T parsley (chopped)
  • 2 T castelvetrano olives, chopped
  • 2 pepperoncini peppers, chopped
  • 1 T fresh dill, chopped
  • 1 clove garlic, minced
  • 1 T lemon zest
  • 1 T olive oil


  1. In a food processor, combine brown rice, sweet potato, egg, garlic, pepperoncini peppers, parsley, salt and pepper, and pulse until well combined. You can also mash these ingredients with a fork if you prefer a chunkier texture, just dice the garlic, parsley, and peppers first.
  2. Wet hands slightly, and form mixture into six evenly shaped patties. Let chill in the fridge or freezer for 10 minutes, until burgers have a chance to firm up a bit.
  3. Combine ingredients for Feta Dip and set aside. Pro Tip: dip is even better the next day after the flavors marry, if you have time to make it the day before!
  4. Preheat Flat-Iron Gas Griddle to medium heat, and drizzle olive oil over the surface, using a towel and tongs to spread it across the griddle. Once it’s been heating up for a few minutes, add burgers and buns to the grill. Let buns toast for 1 minute, then remove. Let burgers cook for 5 minutes on the first side, flip, then finish cooking for 5 more minutes.
  5. Remove burgers from grill and begin assembling, piling L,T,O, and a burger on the toasted buns, finishing with a dollop of feta dip! Enjoy while warm! These burgers can keep in the fridge for 5 days, or frozen for up to three months. 

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