Celebrating meat-free Monday with these epic Garden Veggie Burgers! By the way, everyday here at Wholesome Patisserie is meat-free!
Don’t be fooled by the awesome-ness of these burgers, they are so easy to make, I promise! I just created this burger patty out of the blue a long time ago and I should have shared it with you much earlier!
At the time, I wanted healthy fresh green burgers, not just burger patties with a lot of random vegetables but actual patties that had leafy greens in them. So, I harvested a bunch of leafy greens from my garden such as spinach, swiss chard, kale, celery and fresh herbs. I then blended them up in my food processor and they do break down a lot.
Then it’s time for the “wet” mixture, so I used chickpeas, avocado, tomatoes and some classic spices. Add those two mixtures together until well combined and then add in your flour to thicken and mixture and give it some stability for frying. I hope that doesn’t seem too time consuming because it’s not!
Once you have your veggie burgers cooked and ready to go, you can fill your burger buns up with all of your favourite fillings and toppings. One of my favourite fillings is beetroot but typical me, I forgot to put beetroot on my burger *sad face*, there is always next time!
I just love burgers so much!! I did when I used to eat meat and I still do now, especially the ones that are gluten free and loaded with healthy vegetables. I actually ate my way around America eating hamburgers with a side of fries for 1 month. I never wanted to look at a burger or eat a burger again when I returned home. We were just on a family holiday but I always seemed to order the burger everywhere we went, so it became a thing! Have you ever done that?
I hope you enjoy these yummy easy and healthy veggie burgers. Simple and perfect for dinner any night of the week. Your family will be filled with health and happiness! Enjoy!
- Burger Buns
- I used my Gluten Free Bread Rolls recipe and create larger rolls for burger buns. Or use store-bought gluten free burger buns.
- Veggie Patties
- 3 cups fresh spinach or swiss chard leaves
- 2 large celery stalks, trimmed
- ⅓ cup fresh rosemary sprigs
- ⅓ cup fresh parsley
- 1 cup canned chickpeas
- Half of 1 avocado, flesh removed
- 1 small tomato
- 1 small purple onion, peeled and halved
- 2 cloves garlic, peeled
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground paprika
- Salt and pepper, to taste
- ¾ cup gluten free all purpose flour
- 1-2 Tbsp coconut oil, for frying
- Fresh curly kale leaves
- Tomatoes, sliced
- Cheese, vegan if preferred
- Purple onion, peeled sliced
- Avocado, smashed
- Tomato sauce
- Burger Buns
- Follow my recipe for these gluten free bread rolls. I made the rolls a little larger for burger buns. Or use store-bought burger buns or make your own recipe!
- Veggie Patties
- In a high-speed food processor, add spinach (or swiss chard) leaves, celery, rosemary and parsley. Blend on high until all greens are completely chopped and broken up.
- Pour greens into a large mixing bowl. Set aside.
- To the processor, add chickpeas, avocado, tomato, onion, garlic, turmeric, cumin, paprika, salt and pepper. Blend on high until smooth but still a little chunky. The chickpeas should just be turning smooth.
- Pour into chopped greens and mix until well combined.
- Add flour and mix to combine well. The mixture should thicken a little after adding the flour.
- In a large fry pan, melt coconut oil over med-high heat.
- Pick up a small handful of the patty mixture and form into large burger patties or match the patty size to the size of your burger buns.
- Place in pan and fry patties on each side for 2-3 minutes, over med-high heat, or until golden and cooked through.
- Repeat with remaining mixture and add an extra 1 tablespoon oil if needed. You may need to make them in batches depending on the size of your fry pan.
- Slice burger buns and prepare desired fillings.
- Place your fillings into your buns, top with a veggie patty and close the bun.
- Serve either with a side of fries or a fresh salad and enjoy!
When forming the mixture into patties, ensure the patties hold their shape, if they’re still breaking apart, add a little more flour (1 tablespoon at a time) until they they hold their shape.