These green vegan pea spinach burgers are super quick to make, healthy and taste delicious. It's a tasty veggie burger recipe that's packed with goodness and comes together quickly. Vegan and easily gluten free.
Defrost the peas by placing them into a bowl with boiling water for a few minutes, then drain.
Whiz the oats in the food processor briefly until fine and nearly flour-like.
Add the peas, spinach, lentils, onion, parsley and garlic to the food processor (with the blitzed oats) and whiz until coarsely blended.
Press into burger shapes. Place onto a plate or tray and freeze for 15 minutes, or put into the fridge if making ahead.
Cook them in a frying pan over a medium heat with a little oil until browned and cooked, then flip and cook the other side until browned as well.
Serve in buns with salad.
To oven bake
Preheat the oven to 180C/350F. Place each burger patty onto a baking tray and bake for 30 minutes, flipping halfway. Ensure they’re golden and cooked through, cooking for longer if necessary.
To grill / barbecue
Alternatively, cook on the barbecue on a mesh barbecue rack so they don’t fall into the coals. Cook until cooked through and lightly charred on each side.
Video
Notes
To freeze - Freeze cooked burger patties by allowing them to cool completely, then place on a baking sheet and freeze completely. Then wrap or place them into a freezer bag for up to 3 months. Thaw in the fridge before cooking in the pan to heat through and re-crisp the outside. Make it gluten free - use gluten free oats and bun to make these gluten free veggie burgers. Nutritional information given with out bun, salad or condiments. It is for the patty only.