This post is sponsored by Pepperidge Farm, but the content and opinions expressed here are my own.
Are you ready for a flavor-packed burger that is made from simple ingredients and comes together in a jiffy? Then this Green Vegetable Burger is just for you. This burger is made with gluten-free and vegan patties that are great for summer outings and picnics.
Summer is officially the start of grilling season which means cookouts, picnics, outdoor parties, and BBQs. We love summer parties and outdoor entertaining.
Every year, we throw a party at our local park and make all sorts of party food. And when I say party foods, it means a table full of bright, colorful food – Burgers, salads, and lots more! One such recipe that blends in perfectly with this season is a garden veggie burger made with the freshest vegetables, each one handpicked with delicious taste.
This burger is the ultimate combination of a multitude of flavors and a great addition to any picnic menu. So why wait, let’s get the summer party started!
Today’s recipe is made possible by Pepperidge Farm® Hamburger Buns. You will love these buns because they have-
- no colors or flavors from artificial sources
- contain no high fructose corn syrup
- and are versatile for any recipe.
They are available in a wide variety of flavors and are always baked the right way with special touches.
How to make Green Vegetable Burger?
Prep-work for this garden vegetable burger is super easy. The patty is made with a handful of green vegetables including broccoli, spinach, zucchini, onion, garlic, gluten-free flour, and spices. To make these savory burgers, you will need to ‘PULSE’ all the green veggies in a food processor first. Pulse until it looks like quinoa.
VERY IMPORTANT STEP!
After the veggies are pulsed, take a ball of pulsed vegetables in between your palms and squeeze out all the water. This is a significant step. Please do not skip through this. Get rid of all the water from the vegetables to prevent mushy burgers. Now add flour, spices, and shape like patties. The thickness and size of the patty are entirely up to you. With this mixture, I got 6 large patties.
These patties are crisp on the outside with a soft tender inside.
TIME TO ASSEMBLE!
The cooked patty was then layered in between the Pepperidge Farm® Hamburger Buns, drizzled with an ample supply of homemade cilantro mayo, making the burger burst with even more flavor. And to top it, I have added some onions and tomatoes for the crunch.
Finally, covering the burger up with a soft bun. This burger is perfect for any occasion, whether it be a birthday party or an outdoor get-together. These burgers will literally “wow” your guests. On top of it, they are incredibly healthy and are topped off with many essential nutrients.
All in all, this burger made with “Pepperidge Farm® Hamburger Buns packs a punch. It is vegan, and nut free allows a multitude of people to try and taste.
Why don’t you give it a try and see how amazed everyone will be when they take a bite out of this delicious burger. Let me know in the comments if you try this recipe. Got questions related to the recipe, send me an email and I would be happy to answer them. ?
Craving for more, try these other options!
- Sundried Tomatoes Chickpea Sliders
- Spicy Black bean Quinoa Burgers
- Vegan BBQ Tofu Sandwich
- Summer Veggie Sandwich with Pesto
Thanks for reading.?
Green Vegetable Burger
INGREDIENTS
GREEN VEGGIES
- 1 big head of Broccoli Florets
- 1 cup Fresh Spinach leaves
- 1 medium Zucchini
- 1 small Red onion, chopped
- 2 cloves of Garlic
- 1 cup Chickpea flour or any gluten-free flour
- 2 tablespoon Oil to cook the patties
SPICES
- 1 tablespoon Chili Sauce or Sambal Oelek
- 1 tablespoon Dijon mustard
- 1 teaspoon Coarsely crushed black peppercorns
- 1/2 teaspoon Paprika
- 1.5 teaspoon Cumin seeds
- - - Salt to taste
FOR BURGERS
- 6 - Pepperidge Farm® Hamburger Buns.
- - Lettuce leaves
- - Onion rings
- - Tomato Slices
CILANTRO MAYO DRESSING - Combine everything in food processor and process until blended.
- 3 tablespoon Fresh Lime juice
- 2 cloves of Garlic
- 1 teaspoon Chili Sauce or Sambal Oelek
- 1 cup Fresh Cilantro leaves
- 1 cup Homemade Vegan Mayonnaise
- 1 teaspoon Coarsely crushed black peppercorns
- - - Salt to taste
INSTRUCTIONS
- Assemble: ingredients. Wash and part dry all the greens.
- Cut and add the veggies to a food processor. Or you can grate broccoli, zucchini, onion, and garlic on the medium coarse side of a box grater and finely chop the spinach.
- Pulse until it looks like quinoa. This should not take long, a couple of ‘pulse,’ and you are done. If you let it run for too long, you will end up with a mushy paste of veggies and that will be too difficult to bind.
- Transfer the veggies to a muslin cloth and squeeze out the excess water. This step is important. If the water is not squeezed, the mixture will become runny and difficult to handle.
- Add chili sauce, mustard paste, cumin seeds, salt, crushed black pepper, and paprika.
- Finally, add gluten-free flour - chickpea flour. You can use any gluten-free flour. See notes above.
- Knead the mixture like a dough. The dough should not be sticky. If it feels sticky add an extra teaspoon of chickpea flour and knead again.
- Divide the mixture into 6 big round balls. Shape and flatten each ball into patties.
- Pan cook these patties until evenly brown. I have cooked these green veggie patties in an air-fryer @370 degree F for 10 minutes.
- Time to assemble the burgers. Slightly toast burger buns in a toaster. Layer the bottom bun with cilantro mayo dressing.
- Top with lettuce, tomato, and onions. Other topping options include - pickled onions, pickled cucumbers, or regular cucumbers.
- Add the green veggie patty.
- Drizzle some more cilantro mayo dressing, top it with another slice of onion/tomato if you like and finally add the top bun layer.
- Delicious burgers are ready to be devoured.
Wow now thats one heck of a flavorful burger. I can see just with the broccoli in it I would love it. One of my favorite vegetables. This sure looks tasty!
Broccoli adds tons of flavor to this veggie patty and yes it tastes delicious!
Thanks, Claudia!
Wow, that green vegetable burger looks soooo good. I would never have thought of making a burger with broccoli – this is a great way to hide it for my picky eater. The whole sandwich looks very inviting and very delicious.
Pavani, that was the main purpose – hide broccoli in a patty for fussy eaters and my kids just loved it.
Thanks!
I love that this recipe doesn’t use beans (except for the flour)! It’s hard to find lower carb vegetarian burgers, but this one is perfect!
Thanks, Lauren. 🙂
The bean flour (chickpea) can be substituted with any gluten-free flour.
This recipe is extremely forgiving and even if you swap a couple of ingredients it will still hold its texture.
what a great idea! Homemade vegetarian burger patties and then served on my favorite bread bun from Pepperidge Farms I need to make this recipe soon really looks lovely way to eat more veggies.
Please do give it a try and I hope you like it.
Thanks, Adriana!
This is such a great idea. I love having veggie burgers once in a while just to keep it different and of course more healthy. I must try this for my kids, I bet they will love it.
I am sure they will love it.
At least mine does and enjoys the burger without any complaints (where broccoli is the least liked veggie).
Thank Veena!
Wow thats an amazing veggie burger..I love the colour and the patties look so easy to make..Fab photos
Thank you, Karyn!
What a great sandwich! I like the idea of getting the protein and the veggies in the form of a patty. I’m always trying to cut out some of those pesky calories. This would be ideal.
Yes, low on calories and super healthy.
Thanks, Marisa!
I love how healthy this burger is. I must try it as I am trying to stay away from a lot of meat.
Please do give it a try and I hope you like it.
Thanks, Mirlene!
Hallo, Ruchi!
You always have such interesting recipes – these are the first non-bean based veggie burgers I have ever seen, and they look -amazing-. My little one loves broccoli, and he is going to adore these. Thank you for sharing it!
I just have two questions:
1) In the post body itself and in all the pictures, you say that you got six patties out of this recipe – but the recipe instructions say to form the mix into four balls and flatten into patties – is that a typo?
2) Just out of curiosity, why make the patties gluten-free if you’re just gonna toss ’em onto a wheat bun? If no one you are cooking for is celiac intolerant, could you use glutinous flour to make these?
Thanks!
Thank you so much for your kind words, Jaime. Glad you liked the recipe. 🙂
Now onto your queries-
1) In the post body itself and in all the pictures, you say that you got six patties out of this recipe – but the recipe instructions say to form the mix into four balls and flatten into patties – is that a typo?
Yes, that’s a typo. Fixed, thanks. 😉
2) Just out of curiosity, why make the patties gluten-free if you’re just gonna toss ’em onto a wheat bun? If no one you are cooking for is celiac intolerant, could you use glutinous flour to make these?
If there is no bean in my patties I like to add a gluten-free flour (chickpea or oats) to bind them. Personally, I don’t like the flour-taste in my patties. But you can substitute gluten-free flour for regular flour to make these patties.
Hope that helps!