Green Vegetable Burger

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.

Green Vegetable Burger - Ruchiskitchen.comSummer is upon us in all its glory and everyone knows summer signals the start of everything good. The trees have turned green and the world is once again bursting with life. Vegetables are in abundant supply and can be used in a variety of recipes that can go along with the spirit of summer. Green Vegetable Burger

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 tastes and a great addition to any picnic menu.

So why wait, let’s great ready the summer party started!

Green Vegetable Burger - Ruchiskitchen.com

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
  • contains no high fructose corn syrup
  • and are versatile for any recipe. 

They are available in wide variety of flavors and are always baked the right way with special touches. Respect the Bun® !!

Green Vegetable Burger - Ruchiskitchen.com

NOW ONTO THE RECIPE! 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. 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.

This patty has a perfect balance of wet to dry ratio. But, if you want to experiment and add more sauces to the patty then make sure to add extra flour to the patties to help hold its shape better.

Any change in the wet ingredients may throw the recipe off balance. I have cooked my patties in an air fryer @350 degrees F for 10 minutes. The other option is to pan-cook the patties until evenly brown from both sides.

These patties are crisp on the outside with a soft tender inside. 

Green Vegetable Burger - Ruchiskitchen.com

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 very important 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 is completely up to you. With this mixture, I got 6 large patties. 

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 absolutely 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 extremely healthy and are topped off with many essential nutrients.

Green Vegetable Burger - Ruchiskitchen.com

MAKE AHEAD PATTIES! Green Vegetable Burger

These patties can be made ahead of time. Simply, shape and half-cook them on each side. Allow it to cool completely. Wrap each patty in between wax paper and store in a plastic bag in your freezer. Freezes well for 2 months. 

To thaw, place patties in the fridge overnight. Pan cook them on medium heat until evenly brown from both sides. 

As a bonus, this recipe can be easily doubled or tripled for larger parties. Bursting with many different flavors this burger entices anyone’s taste buds into a heaven like state. 

Additionally, it can be eaten by a variety of diets due to its healthy patty.

Green Vegetable Burger - Ruchiskitchen.com

All in all, this burger made with “Pepperidge Farm® Hamburger Buns really packs a punch. It being vegan and nut free really 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 scrumptious burger.

Looking for additional ideas then find more grilling inspiration here (Visit RespectTheBun.com) and learn how you can enter to win $ for sharing how you Respect the Bun®!

Green Vegetable Burger
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time
10 MINUTES
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time
10 MINUTES
Green Vegetable Burger
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time
10 MINUTES
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time
10 MINUTES
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
  • 1-2 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
CHANGE SERVING SIZE: SERVINGS
CHANGE UNITS:
METHOD
  1. Assemble ingredients. Wash and part dry all the greens.
  2. 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.
  3. Pulse small amounts at a time until the veggies are finely chopped but not pureed.
  4. 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.
  5. Add chili sauce, mustard paste, cumin seeds, salt, crushed black pepper, and paprika.
  6. Finally, add gluten-free flour - chickpea flour. You can use any gluten-free flour. See notes above.
  7. 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.
  8. Divide the mixture into 6 big round balls. Shape and flatten each ball into patties.
  9. Pan cook these patties until evenly brown. I have cooked these green veggie patties in an air-fryer @370 degree F for 10 minutes.
  10. Time to assemble the burgers. Slightly toast burger buns in a toaster. Layer the bottom bun with cilantro mayo dressing.
  11. Top with lettuce, tomato, and onions. Other topping options include - pickled onions, pickled cucumbers, or regular cucumbers.
  12. Add the green veggie patty.
  13. Drizzle some more cilantro mayo dressing, top it with another slice of onion/tomato if you like and finally add the top bun layer.
  14. Delicious burgers are ready to be devoured.
    Green Vegetable Burger - Ruchiskitchen.com

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18 Responses

  1. Jaime says:

    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!

    • Ruchi says:

      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!

  2. Mirlene says:

    I love how healthy this burger is. I must try it as I am trying to stay away from a lot of meat.

  3. Marisa Franca says:

    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.

  4. Karyn says:

    Wow thats an amazing veggie burger..I love the colour and the patties look so easy to make..Fab photos

  5. Veena Azmanov says:

    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.

    • Ruchi says:

      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!

  6. Adriana Lopez Martin says:

    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.

  7. Lauren says:

    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!

    • Ruchi says:

      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.

  8. Pavani says:

    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.

    • Ruchi says:

      Pavani, that was the main purpose – hide broccoli in a patty for fussy eaters and my kids just loved it.
      Thanks!

  9. Claudia Lamascolo says:

    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!

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