Looking for creative veggie burger recipes? Then you have to try these scrumptious Green Burgers! Each bite of these delicious burgers is loaded with green vegetables and savory Italian flavors ... make them tonight!
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I don't know about you, but I LOVE veggie burgers! They're one of my go-tos when eating out, and I enjoy making them from scratch, too.
While I hope I'm never forced to choose a favorite recipe, these flavorful Green Burgers might just top the list! I was inspired to create this tasty recipe while researching St. Patrick's Day ideas, but these veggie-packed burgers are too good to save for just one day a year. You are going to love their amazing taste, and the mouthwatering toppings truly put them over the top.
If you've never made your own veggie burger patties, then you are in for a treat! This recipe is loaded with green vegetables and has a delicious, savory flavor that's truly irresistible. The yummy Italian-inspired seasonings will make your mouth water! The burgers have an incredible texture, and they hold their shape really well, too.
This recipe does have a few steps, but don't let that deter you, because each one is super simple. You can even prep the recipe in advance, which makes dinnertime extra easy!
Ready to start cooking? Then keep reading for all the details, plus lots of helpful tips!
Ingredients
Here's what you'll need to make these scrumptious Green Hamburgers:
- Quinoa - I love using quinoa in veggie burgers, because it's so easy to cook. These tiny seeds give the patties a great texture, and they adds extra protein, too.
- Beans - You'll combine the quinoa with mashed chickpeas (garbanzo beans) to form the burger's base. The beans also add protein and help bind the patties together.
- Veggies - The green in this recipe's name comes from all the green vegetables! You'll use a combination of spinach, broccoli, green onions, and edamame, plus a regular (white or yellow) onion. If you'd like to substitute other veggies, check out the Variations section below for ideas.
- Nuts - Chopped walnuts add a wonderful texture to the burger mixture! Other nuts and seeds may be also be used (depending on what you have on hand), but if you prefer, you may leave them out.
- Garlic + Spices - A combination of fresh garlic and Italian spices (dried basil, oregano, and crushed red pepper flakes) gives this recipe a super tasty flavor you're sure to love.
- Flour + Egg - You'll also need a little flour and an egg. These two ingredients help bind the quinoa, bean, and veggie mixture together, ensuring that the burgers don't fall apart when cooked.
- Toppings - While you can choose your favorite toppings, I highly recommend the combo I used here: lettuce, tomato, sharp cheddar cheese, and my fave Pesto Mayo (which takes a minute to make, adds another green element, and it really complements the other flavors). And of course, you'll need some buns ... I used these brioche style hamburger buns.
This recipe is naturally vegetarian, as well as dairy free (as long as you skip the cheese topping). If you'd like to make the burgers vegan and gluten free, check out the Variations section below for tips.
You'll also Need
You'll need a small saucepan to cook the quinoa, along with a fine mesh strainer to drain it (and the spinach). Grab some measuring cups and spoons, plus a large skillet to cook the veggies and the burger patties (this nonstick skillet is my fave), a potato masher (or a fork) to smash the chickpeas, and a large bowl to mix everything together, too.
How to Make Green Burgers
These yummy Green Veggie Burgers have a few steps, but each one is super easy! You'll find a detailed recipe card below, but here's an overview of the process:
- Mash Chickpeas. Start by using a potato masher (or a fork) to mash the chickpeas in a large bowl. The beans don't have to be totally smooth, but there shouldn't be any large chunks either. Set aside.
- Prep quinoa. Next, you'll cook the quinoa in boiling water. When it's tender, drain it in a fine mesh strainer, then add it to the bowl with the chickpeas. Tip: If you're unfamiliar with quinoa, check out my quinoa guide for info and cooking tips.
- Cook spinach. While the quinoa cooks, sauté the spinach in a little olive. Once it's wilted, season it lightly with salt, then transfer it to a fine mesh strainer and press out any excess water. Then transfer the spinach to a cutting board, and finely chop it.
- Sauté onions and broccoli. Wipe out the skillet you used for the spinach, then add some olive oil and heat over medium-high. Stir in the onions and broccoli, then cook until the veggies are crisp-tender and starting to brown.
- Add spinach + seasonings. Reduce the heat to medium, then stir in the chopped spinach. Once it's mixed in, add the garlic and cook until fragrant. Then remove the pan from the burner, and add the salt, crushed red pepper flakes, basil, and oregano.
- Combine ingredients. Add the sautéed veggies, walnuts, edamame, green onion, flour, and egg to the chickpeas. Mix until everything is well combined. Then taste the mixture, and add more salt, if desired. It should taste well-seasoned. Tip: You can season the mixture before adding the egg, if you'd prefer. I used about 1 ½ teaspoons kosher salt total to season the veggies, and the burger mixture.
- Cook burgers. Wipe out the skillet you used to cook the veggies, then add a little olive oil and place it over medium heat. Divide the burger mixture into six patties, then cook them until they're browned on the bottom. Flip, then add a slice of cheese (if using). Continue cooking until browned on the second side. Tip: The burgers are fairly large, so you may need to fry them batches. If you'd like to cook them all at once, use an electric griddle.
- Serve with your favorite toppings. I served these burgers with pesto mayo, lettuce, and tomatoes, but you'll find more ideas below.
Okay, time to enjoy your homemade Green Burgers! Don't they look delish? And trust me, they taste even better than they look.
Variations
These delectable Green Hamburgers are perfect as-is, but if you feel like experimenting, here are a few ideas to try:
- Veggies - Feel free to swap in different green vegetables, such as green bell peppers, peas, asparagus, or greens, like kale. Other non-green veggies, like mushrooms, carrots, corn, etc. may also be used.
- Spices - Different herbs and spices, such as rosemary, thyme, chili powder, smoked paprika, sage, curry powder, and more may also be used. Check out my other veggie burger recipes for inspiration!
- Nuts - Feel free to replace the walnuts with other nuts, like pecans, almonds, pistachios, or cashews.
- Nut Fee - If you have a nut allergy, you can either skip the walnuts, or swap in seeds (such as pepitas) instead.
- Vegan - To make these burgers vegan, leave out the egg and replace it with your favorite egg substitute. As, far as toppings, make the pesto mayo with homemade pesto (leave out the cheese) and vegan mayonnaise, and use your fave plant based cheese slices.
- Gluten Free - To make this recipe gluten free, replace the flour with your favorite 1-to-1 flour alternative (I like Bob's Red Mill GF Baking Flour).
- Extra Green - With its green color, this recipe is super fun to serve for St. Patrick's Day! You could even add a few drops of green food coloring to make the burgers extra green.
- Sliders - Shape the burger mixture into small patties and serve on mini buns (I love these pretzel slider buns!).
Topping Ideas
I served these burgers on brioche buns with a combination of toppings that perfectly complement the recipe's Italian-inspired flavors: lettuce, tomato, sharp cheddar cheese, and homemade Pesto Mayonnaise (which takes like one minute to make!). If you feel like experimenting though, here are some other ideas to try:
- Cheese - Swap out the cheddar for different cheeses, such as provolone, feta, goat cheese, pepper jack, gouda, American, plant based cheese, and more.
- Avocado or Guacamole - Top your burgers with slices of fresh avocado or a dollop of guacamole.
- Pesto - Skip the mayo, and add a swipe of basil pesto (or one of these other varieties) to the burger buns before serving instead.
- Veggies - Serve topped with sautéed mushrooms, bell peppers, or zucchini, fried or caramelized onions, braised greens, and more. These zesty homemade pickled onions would be delish, too.
- Green Chiles - Crank up the heat by topping your burgers with hatch green chiles or pickled jalapeños.
- Pickles - Add a layer of pickle slices for a tangy crunch.
- Ketchup + Mustard - If you love classic toppings, ketchup and mustard are always tasty.
Serving Suggestions
Serve these scrumptious Green Veggie Burgers on their own for an easy meal, or pair them with your fave burger sides! You could do a classic kettle chip, and they'd be delish with my Red Potato Salad, Sweet Potato Fries, or these Old Bay Potato Wedges, too. For a lighter meal, pair them with a simple salad, like this easy Green Salad, Basic Kale Salad, or this classic Garden Salad. For a soup and sandwich meal, serve them with this creamy Broccoli Stem Soup, tasty Vegetable Soup, or this homemade Minestrone. This Greek Slaw would make a wonderful side, too!
Storage
If you don't want to cook all six burgers right away, store the leftover burger mixture in an airtight container in your refrigerator, where it will stay fresh for up to four days. Leftover cooked burger patties may also be stored in your refrigerator for up to four days (reheat gently in your microwave before serving).
Related Recipes
Look for similar recipes? You'll love these tasty vegetarian burgers, too:
- Halloumi Burgers
- Southwest Black Bean Burgers
- Mushroom Swiss Veggie Burgers
- Korean BBQ Tofu Sliders
- Greek Veggie Burgers
- Black Bean Edamame Burgers
- Teriyaki Veggie Burgers
- Indian-Spiced Chickpea Burgers
Green Burgers
Ingredients
For Burgers:
- 1 (15-ounce / 439 gram) can chickpeas, drained and rinsed
- ¼ cup quinoa
- 2 tablespoons + 2 teaspooons extra virgin olive oil, divided
- 10 ounces (284 grams) baby spinach
- ½ large onion, finely chopped
- 1 ½ cups finely chopped broccoli
- 2 green onions, whites thinly sliced and greens minced (separated)
- 2 large cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ½ cup all-purpose flour
- 1 large egg
- ⅓ cup edamame (defrosted, if frozen)
- ¼ cup chopped walnuts
- kosher salt
For Serving:
- 6 slices sharp cheddar
- 6 burger buns
- 6 tablespoons pesto mayo
- tomato slices
- lettuce
Equipment
- Potato Masher
- Small Saucepan
- Large Nonstick Frying Pan
Instructions
- Place chickpeas in a large bowl. Mash with a potato masher (or fork) until mostly smooth (a few small chunks are fine). Set aside.
- Combine quinoa with 1 cup water and ½ teaspoon salt in a small saucepan. Bring to a boil over high heat, then reduce heat to low and cover pan. Cook until tender (about 15 minutes).
- Drain quinoa in a fine mesh strainer. Transfer to bowl with chickpeas.
- While quinoa cooks, heat 2 teaspoons olive oil in a large nonstick frying pan. Add spinach and cook, stirring constantly, until wilted (about 2 to 3 minutes). Season lightly with salt.
- Place spinach in fine mesh strainer. Use back of spoon to press out excess water.
- Transfer spinach to cutting board, then finely chop. Set aside.
- Wipe out large frying pan. Heat 1 tablespoon olive oil in pan over medium-high heat.
- Add onion, broccoli, and white part of green onion. Season lightly with salt. Cook until crisp-tender and starting to brown, stirring frequently (about 5 to 7 minutes).
- Reduce heat to medium, then stir in chopped spinach. Mix until well combined, stirring constantly (about 2 to 3 minutes).
- Add garlic, then cook just until fragrant, stirring constantly (about 30 seconds to 1 minute).
- Remove pan from heat, then stir in ¾ teaspoon kosher salt, plus basil, oregano, and red pepper flakes.
- Add veggies to chickpeas, along with flour, egg, edamame, walnuts, and green part of green onion; mix well. Season to taste with additional salt, if needed, then shape into 6 patties.
- Heat 1 tablespoon olive oil in large frying pan over medium heat. Add patties and cook until browned on one side. Flip, then top with cheese; cook until browned on second side. (You may need to do this in batches, depending on the size of your pan. Add more oil, if needed.)
- Spread top half of buns with pesto mayo. Place lettuce and tomato on bottom half of bun, then top with burger and top half of bun.
- Serve burgers hot. Enjoy!
Notes
Nutrition
