faba burger with quick tzatziki

Cle-ann Stampolidis, Serves 4



1 cup Mount Zero Split Faba Beans, cooked & chilled*
¼ cup Jarnsaxa Tomb Brew Worcestershire sauce
1 ½ tbsp dried Greek oregano
3 cloves garlic, crushed
Zest of 1 medium lemon
1 ½ tbsp potato starch
½ cup Mount Zero Falafel Mix
4 burger buns or pita bread
Splash Mount Zero Frantoio Extra Virgin Olive Oil
Mount Zero Pink Lake Salt
Freshly ground black pepper


1 medium cucumber 
4 tbsp Greek yoghurt 
1 small clove garlic, crushed 
½ tsp dill
1 tsp dried Greek oregano
1 tsp lemon juice
Pinch Mount Zero Pink Lake Salt
Freshly ground black pepper


1. For the tzatziki. 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. Add all remaining tzatziki ingredients into a bowl, stir and set aside in the fridge.

2. For the veggie burger, add Worcestershire, oregano, garlic and lemon zest into a bowl, stir, add potato starch and mix in well. Add cooked faba beans and falafel mix, mix together well (I like to use my hands) and form into 4 burgers.

3. Place burgers on a plate, coat both sides with EVOO, add a generous pinch of salt & pepper to each side and the edges. Cut burger buns in half and dip the cut side into EVOO. 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. Grill buns cut side down to warm through. 

4. Meanwhile to finish the tzatziki, unwrap the tea-towel and place cucumber into the yogurt, stir to combine.

5. To assemble, divide tzatziki onto buns, top with burger and a good drizzle of EVOO. Serves 4.

*Prep the split faba beans one or two days before. Rinse 1 cup of beans in a strainer. In a medium pot add beans and 3 cups of water, bring to the boil, reduce to low, and simmer for 30-35 minutes. Strain and put in a container and refrigerate until needed.

Cle-ann Stampolidis
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.

Recipe Ingredients from the Mount Zero Range