Green Burgers
Learn how to make the BEST Green Hamburgers ... this delicious veggie burger recipe is loaded with flavor and easy to make!
Servings: 6 burgers
Calories: 635kcal
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
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
Make sure to read the info before this recipe card for helpful tips, topping ideas, serving suggestions, and more!
Nutrition
Calories: 635kcal
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