Homemade Garden Burgers Recipe (Veggie Packed!)

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Easy and pantry-friendly Green Garden Burgers. Perfect for making sandwiches, wraps, salads, or, you know, burgers! These will be your favorite veggie burgers in no time! Vegan, gluten free, oil free, nut free.

vegan and gluten free green garden burgers

Why You’ll Love This Recipe

Try these Green Garden Burgers on top of salad, in sandwiches, on their own, or, you know, as a burger! They’re delicious, vegetable-forward patties that are easy to make with simple, at-home ingredients like beans, quinoa, and spinach. Most of the ingredients needed to make these burgers are shelf-stable or pantry-friendly, so I love to make these when I run out of fresh produce but still want something nourishing.

They’ve got a wonderfully nice texture, tons of flavour, and are packed with greens you can’t even taste. The best part is they’re pretty modifiable, so you can use what you have on hand if you need to substitute (more on that below). Personally, I’m a big fan of veggie burgers versus faux-vegan-meat burgers. And don’t worry–these still hit the spot!

Oh, and one more thing! You can make these garden veggie burger patties without a blender or food processor. All we’re going to be doing is squishing things and mashing things, which means less cleanup and no appliances needed. This recipe is vegan, gluten-free, oil-free, refined sugar-free, and nut free.

Ingredient Notes

  • White beans → The base of our burger that adds protein, a source of fiber, and texture. Most beans will work, and you can use canned beans to save you some time as well. Drained black beans are also a great option for meat alternative patties. 
  • Cooked quinoa → Freshly cooked works best, as it can be a little harder to hold together once cold. White or tri-color will both work!
  • Spinach (fresh or frozen) → Either will work, and this is what makes our garden burgers green! You can also use kale, chard, or other green of choice.
  • Roasted garlic → I love to use roasted garlic specifically for flavour, but you can also pan sauté until aromatic. This is a must!
  • Caramelized shallot or onion → Talk about flavour town! Caramelized shallots, or onions and garlic are my ultimate go to for delicious, deep flavour.
  • Gluten-free flour (just a touch) → I’ve made these burgers a total of 4 times now, and you can use chickpea flour, oat flour, or brown rice flour. Most flours will work, and you only need a few tablespoons to help bind!
  • Flax “egg” → The “glue’ to our burger patties, and it adds a nice boost of omega-3 fatty acids, too. Flax eggs are super easy to make with a mixture of ground flaxseed and water!
  • Gluten-free soy sauce → For depth of flavour and umami. I recommend not skipping this, and if you need an alternative, try liquid aminos, coconut aminos, or Tamari. 
  • Spices → The finishing touch! You can use the recommended spices I recommend or add your favourites to the mix.
  • Olive Oil– optional for sauteeing. 
a hand holding a green garden burger

How to Make Garden Burgers

  1. First, in a non-stick skillet over medium-high heat, cook shallot until caramelized and fragrant, then add garlic and frozen spinach until spinach is soft. You can use a bit of cooking oil here if needed, but it’s not necessary. Remove from heat and set aside.
  2. Next, in a large mixing bowl, mash beans using a fork until mostly smooth (some chunks are okay to leave for texture!). You can also use a potato masher if desired. 
  3. To the large bowl, add spinach mixture, cooked quinoa, flax egg, soy sauce, and spices and stir to combine. Add salt and pepper to taste and any additional spices of choice. Finally, add gluten-free flour by the tablespoon as needed until the mixture is workable with your hands.
  4. Using your hands, form burger patties, making sure to pack the burger mixture tightly. If it falls apart, go back and add flour first. Place formed patties on a nonstick baking mat or prepared baking sheet lined with parchment paper. You can form a thick patty or thin patty, depending on your preference. 
  5. To serve, you can either bake, grill, or pan-fry. 
  6. To bake, set the oven to 400 degrees F and bake on each side for 10 minutes on a nonstick baking mat. 
  7. To grill, place aluminum foil onto the grill grates and grill each side for 5-8 minutes or until the desired result is achieved. 
  8. To pan-fry, cook each side on a large skillet for 5-6 minutes over medium heat or until a slight golden brown crust is achieved (use oil or use a good quality nonstick pan).
garden burgers patties stacked on top of a white plate

Secrets to Success

  • To prepare the burgers, you can either pan-fry them, bake them in the oven, or even grill them. I’ve included how-to’s for each preparation method in the recipe card below. 
  • Feel free to season according to preference– spice them up with red pepper flakes or chili powder, or season with onion powder and garlic powder for a more classic flavor. 

Serving Tips

To serve, take your pick of burger bun, sandwich bread, pita, salad, wrap, or solo. Totally up to you! 

I highly recommend slathering on some of my Goes-With-Everything Green Sauce.

Topping ideas– fresh herbs, tomato, lettuce, red onion, sliced button mushrooms, red bell peppers, and more!

Storage Tips

Store leftover garden veggie burgers in an airtight container in the fridge for up to 5 days. Reheat and serve however you like. 

To freeze for later use, let the garden burgers cool completely. Then, wrap in plastic wrap or reusable wraps and store in a freezer-safe container or freezer bag for up to 2-3 months. Thaw overnight in the fridge or reheat from frozen. 

More Recipes to Love

Miso Mushroom Burger

Tempeh Tenders

Goes With Everything Green Sauce

Mushroom Tempeh Bolognese

Mushroom Shii-Tacos

Tofu Chicken Noodle Soup

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!

Homemade Garden Burgers Recipe (Veggie Packed!)

5 from 1 vote
Servings: 8 -10 medium sized patties
Prep: 10 minutes
Cook: 20 minutes
Easy and pantry-friendly Green Garden Burgers. Perfect for making sandwiches, wraps, salads, or, you know, burgers! These will be your favorite veggie burgers in no time! Vegan, gluten free, oil free, nut free.

Ingredients 

  • 1 large shallot thinly sliced or minced
  • 5 small cloves garlic minced (preferably roasted)
  • 2 cups frozen chopped spinach
  • 1 heaping cup cooked white beans any soft bean like great northern, pinto, navy or even black eyed pea will work
  • 1/2 cup dry quinoa cooked (I like to cook with veggie broth instead of water for added flavour)
  • 1 flax egg 1 tbsp ground flax meal + 3 tbsp water, can sub ground chia seeds
  • 1 tbsp gluten free soy sauce or liquid aminos, more to taste
  • 1/2 tsp smoked paprika
  • 2-3 tbsp gluten free flour as needed (can use oat, brown rice, quinoa, chickpea)
  • salt and pepper to taste

Instructions 

  • First, in a small pan over medium high heat, cook shallot until caramelized and fragrant, then add garlic, and frozen spinach until spinach is soft. Remove from heat and set aside.
  • Next, in a large mixing bowl, mash beans using a fork, until mostly smooth (some chunks are ok to leave for texture!).
  • To the bowl, add spinach mixture, cooked quinoa, flax egg, soy sauce, and spices and stir to combine. Add salt and pepper to taste, and any additional spices of choice. Finally, add gluten free flour by the tablespoon as needed, until the mixture is workable with your hands.
  • Using your hands, form burger patties, making sure to tightly pack mixture. If it falls apart, go back and add flour first. Place formed patties on a nonstick baking mat.
  • To serve, you can either bake, grill or pan-fry. To bake, set oven to 400F and bake on each side for 10 minutes on a nonstick baking mat. To grill, place on foil and grill each side for 5-8 minutes or until desired result is achieved. Finally, to pan-fry, cook each side for 5-6 minutes or until a slight golden crust is achieved (use oil or use a good quality nonstick pan).

Notes

Secrets to Success

  • To prepare the burgers, you can either pan-fry them, bake them in the oven, or even grill them. I’ve included how-to’s for each preparation method in the recipe card below. 
  • Feel free to season according to preference– spice them up with red pepper flakes or chili powder, or season with onion powder and garlic powder for a more classic flavor. 

Serving Tips

To serve, take your pick of burger bun, sandwich bread, pita, salad, wrap, or solo. Totally up to you! 
I highly recommend slathering on some of my Goes-With-Everything Green Sauce.
Topping ideas– fresh herbs, tomato, lettuce, red onion, sliced button mushrooms, red bell peppers, and more!

Storage Tips

Store leftover garden veggie burgers in an airtight container in the fridge for up to 5 days. Reheat and serve however you like. 
To freeze for later use, let the garden burgers cool completely. Then, wrap in plastic wrap or reusable wraps and store in a freezer-safe container or freezer bag for up to 2-3 months. Thaw overnight in the fridge or reheat from frozen. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

This post may contain affiliate links. 

About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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1 Comment

  1. Such a great and simple recipe with sooo much flavor! I made a few batches and froze half. Made some as burgers, and also had them in a bowl :) Love how versatile these are! Definitely a staple to have in the house!!

    5 stars