Green Vegetable Burger

5 from 1 vote

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.

Prep: 15

Cook: 10

Total: 25

Course: Main Course

Cuisine: American

Servings: SERVINGS

Calories: 239kcal

Author: Ruchi

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

US Customary - Metric

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.

Notes

MAKE AHEAD PATTIES!

These patties can be made ahead of time. Directly 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 two 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 heaven like state. Additionally, it can be eaten by a variety of diets because it's a healthy patty.

Nutrition